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Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports ...
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Potatoes could be grown in harsher conditions and became a staple food for the poorer mountain dwellers, as less expensive flour was needed for the dough. Today the Slovaks call the soft dough dumplings with boiled potatoes and sheep's cheese bryndzové halušky , while the local Hungarians call it sztrapacska .
This page was last edited on 24 September 2023, at 21:03 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Traditional foods are foods and dishes that are passed on through generations [1] or which have been consumed for many generations. [2] Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine [1] or local cuisine. Traditional foods and beverages may be produced as homemade ...
Haluškar strainer Halušky monument in Poltava, Ukraine. Halušky (IPA:, plural in Czech and Slovak; Hungarian: galuska [ˈɡɒluʃkɒ]; Ukrainian: галушка, romanized: halushka [ɦɐˈɫuʃkɐ] ⓘ; Lithuanian: virtinukai; Turkish: holuşka) are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names.
Strapačky and halušky. Strapačky (Slovak) or sztrapacska (Hungarian) is a dish popular in Slovakia and Hungary.It is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in Slovakia, instead of bryndza, stewed sauerkraut is used. [1]
This page was last edited on 26 January 2018, at 11:09 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.