B as Bryndzové halušky

The Bryndzové halušky recipe by our ambassador Terry:

  • 450 gr of raw potatoes, already peeled
  • 1 egg
  • 7/8 tbsp of flour
  • salt
  • 170 gr of bacon, diced
  • 200 gr bryndza cheese (or another soft sheep milk cheese)
Grate the potatoes, finely and mix them with egg, salt and flour, enough to have a soft batter, but not too watery. In a non-sticky pan stir-fry bacon till crispy. In a large saucepan bring water to boil, add salt then place a perforated tool on top of it, pour batter on the tool, move it up and down, so the batter will fall down into boiling water and will form the “halusky”. Cook until they float to the surface. In a mixing bowl place the Bryndza cheese and once the “halusky” are ready, lift them from water with a perforated laddle, drain them well and put them in the bowl with cheese. Mix well adding also some tbsp of the melted fat of the bacon. Serve the Halusky in dishes with the crispy bacon on top.

In our cooking trip around the European Community countries, the Bryndzové halušky represents Slovakia.
The Slovak Republic is a landlocked state in Central Europe. It has a population of over five million and an area of about 49,000 square kilometres (19,000 sq mi). Slovakia is bordered by the Czech Republic and Austria to the west, Poland to the north, Ukraine to the east and Hungary to the south. The largest city is the capital, Bratislava, and the second largest is Košice. Slovakia is a member state of the European Union, NATO, United Nations, OECD and WTO among others. The official language is Slovak, a member of the Slavic language family.

Slovakian recipes of the European Community Culinary ABC (en alphabetic order, of course):

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