Dish

Halušky

Bryndzové Halušky

Halušky is made by boiling potatoes until they are soft, then mashing them and mixing them with flour, eggs, and salt. The dough is then rolled into small balls and boiled in salted water until they float to the surface. The dumplings are then served with a sauce made from sheep cheese, bacon, and onion. The dish is typically garnished with fresh herbs and grated Parmesan cheese.

European cuisine› Alpine cuisine› Slovak cuisine

Dumplings

Origins and history

Halušky is a traditional dish from the Tatra Mountains region of Slovakia. It is believed to have originated in the 17th century, when potatoes were introduced to the region. The dish was traditionally served as a main course, but over time it became a popular dish in many Slovak households and restaurants.

Dietary considerations

This dish is high in carbohydrates and fat due to the use of potatoes, cheese, and bacon. It is not suitable for those with gluten or dairy allergies.

Variations

Variations of this dish include using different types of cheese, such as cheddar or Gouda, instead of sheep cheese. Some recipes also call for the addition of vegetables, such as cabbage or mushrooms, to the sauce.

Presentation and garnishing

Halušky can be presented in a rustic style, with the dumplings and sauce served in a large bowl. It can also be plated individually, with the dumplings arranged in a circle and the sauce spooned over the top. Garnish with fresh herbs and grated Parmesan cheese.

Tips & Tricks

To make the dumplings lighter, use a higher ratio of potatoes to flour. Be sure to use high-quality sheep cheese for the sauce to ensure a creamy and flavorful dish.