Where it comes from
Bryndzové halušky is the iconic Slovak dish, with bryndza protected by PDO since 2008. The shepherd-pastoralist origin in the Tatra mountains.
On the plate
Spoon up halušky — small pale dumplings coated in melted bryndza cheese, bacon fat glistening, crispy bacon bits dotted throughout. Bite: dumpling tender-chewy from potato-and-flour, bryndza's distinctive sharp-tangy sheep-cheese punch, bacon's smoky salt, sour cream's cooling cream. The dish is hearty, deeply pastoral. With a glass of Slovak slivovitz, this is Tatra mountain home cooking.
How it works
Grating raw potato releases starch that binds with flour and egg to form dumplings. The halušky-maker creates the irregular small shape. Tossing hot dumplings with bryndza melts the cheese into a creamy coating.
Variations
Strapačky (bryndza halušky with cabbage). Halušky with kapusta (sauerkraut). With added quark cheese. Modern restaurant version with truffle. With dill garnish. Pre-made dried halušky version.
On the Palate
Ingredients
Serves 4
How it's made
10 steps · Show ↓45 min active · 15 min waiting
How it's made
10 steps · Show ↓- 112 min
Peel and grate 1 kg potatoes finely; drain excess liquid.
- 26 min
Mix grated potato with 250 g flour, 1 egg, 1 tsp salt to a thick sticky batter.
- 310 min
Dice 200 g smoked bacon; render in a pan over medium heat 8 min until crispy. Reserve fat.
- 46 min
Bring large pot of salted water to a rolling boil.
- 54 min
Push potato batter through halušky maker (or coarse grater) into the boiling water.
- 65 min
Cook 4-5 min until dumplings float to surface.
- 72 min
Drain dumplings with slotted spoon.
- 84 min
Immediately toss hot dumplings with 300 g crumbled bryndza cheese (or substitute fresh feta + cottage cheese) and 3 tbsp rendered bacon fat.
- 92 min
Plate and top with crispy bacon bits and a dollop of sour cream.
- 101 min
Serve immediately.
