Type | Dumpling or noodle, gnocchi |
---|---|
Region or state | Eastern Europe and Central Europe |
Main ingredients | Batter ( flour, potatoes, cottage cheese, bryndza cheese) |
Variations | Bryndzové halušky, Kapustové halušky, strapačky, noodles & cabbage |
Halušky (IPA: [ɦaluʃkɪ], plural in Czech and Slovak; Hungarian: galuska, or nokedli; Ukrainian: галушка, romanized: halushka; 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. [1] [2] [3]
The term halušky can refer to the dumplings themselves, or to a complete dish containing other ingredients. Typically the dish described is noodles with sauteed cabbage and onions. [4] [5] Bryndzové halušky , which combines the noodles with a soft sheep's cheese, is one of the national dishes of Slovakia. [6] [7] [8] In certain regions of the Antalya Province in South Turkey, holuşka is made with larger dumplings than its counterparts in Central and Eastern Europe. [9]
A haluskar is a kitchen utensil used to drop batter into stock to create the noodles. [10]
Type | Dumpling or noodle, gnocchi |
---|---|
Region or state | Eastern Europe and Central Europe |
Main ingredients | Batter ( flour, potatoes, cottage cheese, bryndza cheese) |
Variations | Bryndzové halušky, Kapustové halušky, strapačky, noodles & cabbage |
Halušky (IPA: [ɦaluʃkɪ], plural in Czech and Slovak; Hungarian: galuska, or nokedli; Ukrainian: галушка, romanized: halushka; 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. [1] [2] [3]
The term halušky can refer to the dumplings themselves, or to a complete dish containing other ingredients. Typically the dish described is noodles with sauteed cabbage and onions. [4] [5] Bryndzové halušky , which combines the noodles with a soft sheep's cheese, is one of the national dishes of Slovakia. [6] [7] [8] In certain regions of the Antalya Province in South Turkey, holuşka is made with larger dumplings than its counterparts in Central and Eastern Europe. [9]
A haluskar is a kitchen utensil used to drop batter into stock to create the noodles. [10]