Bryndzové Halušky

About This Recipe

Bryndzové Halušky is the undisputed national dish of Slovakia and a source of immense cultural pride. The dumplings — gnocchi-like but lighter — are made from grated raw potato pressed through a colander directly into boiling water, giving them an irregular, rustic shape. They are tossed with bryndza, a soft, crumbly and pungent sheep's cheese unique to the Carpathian mountains, and finished with fried bacon and its rendered fat. The dish was historically the food of mountain shepherds and has been celebrated at annual cooking competitions across the country for decades.

Ingredients

Serves 4

• 1 kgfloury potatoes, peeled and finely grated
• 200 gplain flour
• 1 tspsalt
• 1 eggegg
• 300 gbryndza cheese (or soft feta)
• 200 gsmoked bacon lardons
• 4 tbspsour cream
• 1 tbspchives, finely chopped

Instructions

1. 1

   Make the dough

   Squeeze as much liquid as possible from the grated potato using a clean cloth. Mix with flour, egg, and salt to form a thick, sticky batter.

2. 2

   Cook the dumplings

   Bring a large pot of salted water to a rolling boil. Press the potato batter through a halušky board or colander with large holes directly into the boiling water. Cook in batches for 2–3 minutes until the dumplings float to the surface. Remove with a slotted spoon.

3. 3

   Fry bacon

   Fry the bacon lardons in a dry frying pan over medium-high heat until crispy and the fat has rendered, about 5–6 minutes.

4. 4

   Combine

   Toss the warm dumplings with the bryndza and sour cream until the cheese melts and coats every dumpling. Spoon into bowls.

5. 5

   Serve

   Top with crispy bacon and its fat, scatter with chives, and serve immediately.

Variations

• •

  Vegetarian version: omit bacon and use smoked paprika butter instead.

• •

  Add caramelised onions for sweetness.

• •

  Top with a fried egg for a complete meal.

Storage

Best eaten fresh. Leftovers can be pan-fried in butter the next day until golden and crispy.

Frequently Asked Questions