Bryndzové halušky
Slovakia’s national dish: raw-potato dumplings with bryndza sheep’s cheese and crispy bacon. It’s eaten in mountain kolibas with a glass of žinčica, sheep’s whey.
Ingredients
- 600 g potatoes
- 250 g flour
- 1 egg
- Salt
- 250 g bryndza (or fresh sheep’s cheese mixed with feta)
- 150 g diced smoked bacon
- Chives
How to make it at home
- Grate the raw potatoes very finely and mix with the flour, egg and salt into a sticky dough.
- Push it through a spätzle maker (or scrape it off a board with a knife) into boiling salted water.
- When they float, lift them out with a slotted spoon.
- Fry the bacon until crisp.
- Toss the hot halušky with the bryndza and serve with the bacon and its fat on top, and chives.
The trick: If you can’t find bryndza, mix feta with a little soured cream.