Traveling, fork in hand

Passport & Plate - Bryndzove halusky

Slovakia | Wednesday, February 4, 2015 | 5 photos

Ingredients
potatoes
flour
egg
salt
bryndza (or alternative, see recipe)
bacon (I think speck is the closest ingredient to the original one)

 

How to prepare this recipe
Peel potatoes and finely shred them. Add egg and flour. Make a dough that is not too tough but not to watery. You may use more or less flour or add a little bit of water if it is too tough. Add 1 tsp of salt. Boil water with 2 tbsp of salt. Use teaspoon to drop a little bit of the dough into the boiling water. Be sure the water is always boiling. When halušky are done they will float on top of the water, Pick them out with a strainer. Because its almost impossible to find bryndza abroad (it is cheese from sheep), instead you can use for example 1 package of Feta Cheese and 3/4 of a pack of cream cheese, and 3-4 tbsp of milk. Heat everything together. Mix all the time. When it starts to boil, remove from the heat. Cut up little pieces of bacon and fry them. Serve halušky with the cheese sauce on top and sprinkle with the bacon pieces.

Version for slackers :) : Make the dough using flour, water and salt (if you can afford an egg, add it!! :) )

 

The story behind this recipe
This recipe dates from way back, when men would work in the woods, and would come home in the afternoon, hungry after something really filling. Potatoes together with bryndza and speck would provide the necessary energy and satisfaction :)
It is special to me because it is traditional food from where I come from and a very unique one, hard to find anywhere else. My childhood memories often relate to my grandma peeling heaps of potatoes for us when we came over for lunch.