 Bryndzové Halušky with bacon | |
| Type | Dumpling |
|---|---|
| Place of origin | Slovakia |
| Main ingredients | Halušky, bryndza |
Bryndzové halušky (Slovak: [ˈbrindzɔʋeː ˈɦaluʂki])( Hungarian: juhtúrós galuska, csírásgaluska or nyögő) is one of the national dishes in Slovakia. [1] [2] This meal consists of halušky [3] (boiled lumps of potato dough similar in appearance to gnocchi) [3] [1] [2] and bryndza [3] (a soft sheep cheese), [4] optionally sprinkled with cooked bits of smoked pork fat or bacon, and chives or spring onions. [3] [1] [2]
One of it's Hungarian names, nyögvenyelő can be translated to "pain to swallow", but despite this, it is a popular dish in the country.
Žinčica is traditionally drunk with this meal. [1] There is an annual Bryndzové Halušky festival in Turecká that features an eating contest. [5] [6]
History and Terminology
In the Kingdom of Hungary, two types of galuska were developed at the same time: the potato galuska of the mountains and the galuska of the plains, without potatoes. 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 are called 'bryndzové halušky', while the local Hungarians call it ' sztrapacska'. The Slovak "strapačky" is a dish made mainly of dumplings with potatoes, as opposed to it's Hungarian counterpart the nokedli, which do not contain potatoes.
See also
References
- ^ a b c d Cravens, Craig Stephen (2006). Culture and customs of the Czech Republic and Slovakia. Westport, Connecticut: Greenwood Publishing Group. p. 75. ISBN 0-313-33412-9. OCLC 67240291.
- ^ a b c Dunford, Lisa (2007). "Slovakia: Food & Drink". In Paul Smitz; Aaron Anderson; Steve Kokker; Brett Atkinson; Becca Blond (eds.). Lonely Planet Central Europe. Hawthorn, Victoria: Lonely Planet. p. 452. ISBN 978-1-74104-301-3. OCLC 85763619.
- ^ a b c d Sinkovec, Magdalena (2004). "Bryndzové Halušky / Potato Dumplings with 'Bryndza' Sheep Cheese and Bacon". Culinary Cosmic Top Secrets A Nato Cookbook. Lulu. pp. 115–16. ISBN 1-4116-0837-2.
- ^ "Cheese Description: Bryndza". Cheese.com. Retrieved 1 March 2009.
- ^ Reynolds, Matt (21 June 1999). "Three liters of bryndzové halušky small work for hefty men in national eating competition". The Slovak Spectator. Retrieved 1 March 2009.
- ^ "Halušky Turecká" (in Slovak). Občianske združenie Halušky Terchová. 2008. Archived from the original on 27 February 2009. Retrieved 1 March 2009.
External links
|
Bryndzové Halušky with bacon | |
| Type | Dumpling |
|---|---|
| Place of origin | Slovakia |
| Main ingredients | Halušky, bryndza |
Bryndzové halušky (Slovak: [ˈbrindzɔʋeː ˈɦaluʂki])( Hungarian: juhtúrós galuska, csírásgaluska or nyögő) is one of the national dishes in Slovakia. [1] [2] This meal consists of halušky [3] (boiled lumps of potato dough similar in appearance to gnocchi) [3] [1] [2] and bryndza [3] (a soft sheep cheese), [4] optionally sprinkled with cooked bits of smoked pork fat or bacon, and chives or spring onions. [3] [1] [2]
One of it's Hungarian names, nyögvenyelő can be translated to "pain to swallow", but despite this, it is a popular dish in the country.
Žinčica is traditionally drunk with this meal. [1] There is an annual Bryndzové Halušky festival in Turecká that features an eating contest. [5] [6]
History and Terminology
In the Kingdom of Hungary, two types of galuska were developed at the same time: the potato galuska of the mountains and the galuska of the plains, without potatoes. 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 are called 'bryndzové halušky', while the local Hungarians call it ' sztrapacska'. The Slovak "strapačky" is a dish made mainly of dumplings with potatoes, as opposed to it's Hungarian counterpart the nokedli, which do not contain potatoes.
See also
References
- ^ a b c d Cravens, Craig Stephen (2006). Culture and customs of the Czech Republic and Slovakia. Westport, Connecticut: Greenwood Publishing Group. p. 75. ISBN 0-313-33412-9. OCLC 67240291.
- ^ a b c Dunford, Lisa (2007). "Slovakia: Food & Drink". In Paul Smitz; Aaron Anderson; Steve Kokker; Brett Atkinson; Becca Blond (eds.). Lonely Planet Central Europe. Hawthorn, Victoria: Lonely Planet. p. 452. ISBN 978-1-74104-301-3. OCLC 85763619.
- ^ a b c d Sinkovec, Magdalena (2004). "Bryndzové Halušky / Potato Dumplings with 'Bryndza' Sheep Cheese and Bacon". Culinary Cosmic Top Secrets A Nato Cookbook. Lulu. pp. 115–16. ISBN 1-4116-0837-2.
- ^ "Cheese Description: Bryndza". Cheese.com. Retrieved 1 March 2009.
- ^ Reynolds, Matt (21 June 1999). "Three liters of bryndzové halušky small work for hefty men in national eating competition". The Slovak Spectator. Retrieved 1 March 2009.
- ^ "Halušky Turecká" (in Slovak). Občianske združenie Halušky Terchová. 2008. Archived from the original on 27 February 2009. Retrieved 1 March 2009.
External links