Lokše are the Slovak flatbread of Martinmas — thin potato pancakes traditionally served with roast goose on the eleventh of November, Saint Martin's Day. Soft and pliable, they soak up the goose fat and juices.
Pick up a warm lokš — pale tan with brown speckles, slightly oily from goose fat, faintly steamy. Bite: dense and slightly chewy, the potato's earthy starchiness, the flour's neutral background, goose fat's rich savor coating. Tear pieces to wrap around bites of roast goose with red cabbage. With a glass of young Slovak wine on Martinmas, this is autumn Slovakia.
Mashed potato + flour creates pliable dough. Dry-frying creates the browned surface. Goose-fat brushing is the traditional finish.
Variations
With added eggs (richer). With herbs in the dough. Filled with poppy seeds and sugar (sweet version). With duck fat. With added cracklings. Modern restaurant version with truffle butter.
On the Palate
Where Lokše sits in the Slovak flavor cloud
Ingredients
Serves 4How it's made
7 steps · 30 min active · 10 min waiting
- 127 min
Boil 600 g potatoes whole 25 min until tender. Peel; mash.
- 212 min
Mix mashed potato with 250 g flour + 1 tsp salt to a soft pliable dough. Rest 10 min.
- 34 min
Divide into 8 portions; roll each into a thin 20-cm round.
- 43 min
Heat a heavy dry pan over medium-high.
- 56 min
Cook each lokš 1-2 min per side until lightly browned with brown spots.
- 62 min
Stack on a plate; brush each with melted goose fat (or butter) and salt.
- 71 min
Serve warm alongside roast goose, duck, or pork.
