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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 ...
Today the Slovaks call the soft dough dumplings with boiled potatoes and sheep's cheese bryndzové halušky, while the local Hungarians call it sztrapacska. The Slovak strapačky is a dish made mainly of dumplings with potatoes, as opposed to its Hungarian counterpart the nokedli , which do not contain potatoes.
Sweet lokšas with sugar and poppy seeds Lokša with chicken liver and corn salad. Lokša or lokše (Slovak pronunciation: and respectively; may be written in English as loksha or lokshe) is a type of potato pancake like flatbread, popular in the cuisine of Slovakia and South Moravian Region of the Czech Republic.
The traditional Slovak meals are bryndzové halušky, bryndzové pirohy and other meals with potato dough and bryndza. Bryndza is a salty cheese made of a sheep milk, characterised by a strong taste and aroma. Bryndzové halušky must be on the menu of every traditional Slovak restaurant. A typical soup is a sauerkraut soup ("kapustnica").
This dish has become a Thanksgiving tradition in Marcus Samuelsson’s family for two reasons: One, because it’s an easy and flavorful way to use up leftover turkey, and two, because mac and ...
العربية; Башҡортса; Беларуская; Беларуская (тарашкевіца) Català; Čeština; Deutsch; Ελληνικά; Español
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]
If you’re stuck on today’s Wordle answer, we’re here to help—but beware of spoilers for Wordle 1259 ahead. Let's start with a few hints.