Bryndzové halušky
Bryndzové halušky, from above
Non vegSlovakia

Bryndzové halušky

Potato dumplings, tangy sheep cheese and crispy bacon. Small country, mighty bowl.

40 minTime
24 gProtein each
mildSpice
Slovakia's national dish2 chapters · 1 min read

Make it your way

Grandma's wayWith bryndza and bacon.
The original
644kcalsame
24 gproteinsame
5 gfibresame
40minutessame

Bryndzové halušky.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 medium raw potatoes, finely grated
Maida (all-purpose flour, plain flour)2 cups
Saltto taste
Bryndza250 g; or feta mashed with quark
Bacon (streaky rashers, streaky bacon)120 g, diced
Spring onion (green onion, scallion)chives, to finish
Milk2 tbsp, to loosen cheese

Method

4 steps
  1. 1Mix grated raw potato with flour and salt to a sticky dough.
  2. 2Press through a halušky sieve or scrape small bits off a board into boiling salted water.
  3. 3Fry the bacon until crisp.
  4. 4Toss hot dumplings with bryndza loosened with milk and a little bacon fat. Top with bacon and chives.
Serve it like this

Serve in a wooden bowl topped with bacon and chives, with a glass of buttermilk or sour milk.

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Make it a meal

What goes with Bryndzové halušky: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Bhindi masala35 min
On the side Avial35 min
To drink Neer mor8 min
Something sweet Sakkarai pongal45 min
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