 Bryndzové halušky with bacon | |
| Type | Dumpling |
|---|---|
| Place of origin | Slovakia |
| Main ingredients | Halušky,bryndza |
Bryndzové halušky (Slovak:[ˈbrindzɔʋeːˈɦaluʂki]),Austrian German:Brimsennocken) is one of thenational dishes inSlovakia.[1][2] This meal consists ofhalušky[3] (boiled lumps of potato dough similar in appearance tognocchi)[3][1][2] andbryndza[3] (a softsheep cheese),[4] optionally sprinkled with cooked bits of smoked pork fat orbacon, andchives orspring onions.[3][1][2]
Žinčica is traditionally drunk with this meal.[1] There is an annual bryndzové halušky festival inTurecká that features aneating contest.[5][6]
In theKingdom of Hungary, two types of galuska were developed at the same time: the potato galuska of the mountains and the galuska of the plains, without potatoes. Potatoes could be grown in harsher conditions and became a staple food for the poorer mountain dwellers, as less expensive flour was needed for the dough. Today theSlovaks call the soft dough dumplings with boiled potatoes and sheep's cheesebryndzové halušky, while thelocal Hungarians call itsztrapacska. The Slovakstrapačky is a dish made mainly of dumplings with potatoes, as opposed to itsHungarian counterpart thenokedli, which do not contain potatoes.[citation needed]
