Few years back, my dad had a restaurant near Banská Bystrica’s town square where he served mostly halušky. It was one of my FAVORITE things to eat. It consisted of potato dumplings blended with crumbled bacon and chopped, steamed cabbage. Get our cookbook, free, when you sign up for our newsletter. He forms them into balls (baseball size, maybe?) Before the gadget days I used a spoon instead of the fork. Guess either way’s okay. She’s still with us but 90 years old so doesn’t cook any more. Season a sour cream with paprika, mix, and pour over the dish. Thanks Tess! Both gals are gone now and I’ve got a craving for some Slovak favorites. Merry Christmas & Happy New Year to all. thanks for the instructions! They can be topped with bryndza, sauerkraut, meat, bacon, caramelized onions, or simply used as a side dish. If you can get a halushkar the Halusky will be more uniform in size and you can make them faster than off a plate or board. Serve. I do need to reduce the proportions cause I had dough left over. I want to make this for her, and glad I found how I can find something similar to use. By the way, when I tried the recipe it worked GREAT! Otherwise the recipe is actually no different. Maybe you could share your food processor recipe. A memorable moment was to see two young men preparing it outside a department store. Boil noodles then add to bacon cooking in its fat, with sauerkraut. For example, the Slovak national dish, bryndzové halušky, is potato-dough gnocchi smothered in salty sheep bryndza cheese, and topped with smoked bacon bits. 1/2 cup water I use egg in my potato dough since potatoes are very waterry and add the egg to keep it together, without using too much flour. It was some export-variety that was too dry and too salty, presumably so it keeps better. I use my food processor to grate the potatoes as well. If grating the potatoes, how do you keep tehm from going all grey? To make this variation, simply prepare the halušky as instructed by this recipe, but top the dish with 3/4 to 1 cup of crumbled bryndza. My grandmother made the halusky with browned butter and cheddar cheese-probably because she couldn’t get the bryndza here.Delicious. These Eastern European dumplings can be eaten as a side dish or main course and have many variations. I cannot believe I never saw this before. Hmm… my papa (grandfather) makes potato dumplings, but he makes mashed potatoes and cools them, then adds egg and flour. So because of this forum maybe your slovak food & tradition can spread to ALL PEOPLE. Thanks for your tips. Do these look familiar? One of the most comforting of recipes, and memories! His mom taught me how ot make this for him ( only she uses an egg in it and adds dill to the sauce) She had a halusker to use, though( which she ofcourse brough over when they moved). Finding this cheese can be hard in the United States, but Greek feta is a close substitute. Good luck ! I just made these as a surprise for my Slovakian (heritage , 2nd gen. husband) and he likes them with shredded cheese. http://varecha.pravda.sk/recepty/halusky-s-kyslou-kapustou-strapacky-fotorecep/41965-recept.html, […] these old-world favorites (at least in eastern Slovakia, near the Ukrainian border), were bobalki, halushki and sirecz (pronounced “cidets.”)  I dare you to try to find any of these items on […], My grandmother,Aunts and my siblings still make these several times a year. I make them now that she is gone. In a large bowl, I put the hot dumplings, add the Velveeta cheese, and dump in the butter and bacon. The Slovak flour comes in three varieties: hladká (fine), polohrubá (semi-coarse) and hrubá (coarse). Potato dumplings, in Slovak, are zemiakové knedľe. canister. Many times I used baking potatoes and they fell apart when I boiled them in the water. And I am not familiar with that French Potatoes dish. Serve immediately and garnish with chives, if using. D’akujem moc za zverejnenie tieto recepty! Halušky are somewhat … Some people wonder when are the halusky ready when you cook them. I’m a Canadian up here in Winnipeg, I’m 4th generation, i knew nothing about slovak anything. Sad. Grate the potatoes and place in a bowl. ), but techie son, Ben, says “soon”. Does this look familiar? Thanks for sharing that. Thanks for the response. It should easily stick to your spatula or spoon. Am I missing something? Tried to duplicate it but no luck! 2- 3 potatoes, boiled and pureed 4 to 5 tbsp. Need to buy the new keybord! I also like them very much with a hard boiled egg. Do you know of such a soup? I think you’ve described ”HARULA”. What a small world! Sprinkle the cheese in the bottom of a large serving bowl. Can anybody shed some light on this dish and its origins? On heureka.cz Thanks Dennis I was looking for someone who did their potatoes in a food processor. I am about to do this version exciting! Also, it seems that when making the halusky, the video shows them to be very uneven in shapes, almost like spaetzel, but perhaps not quite so thin as spaetzel? Use a wooden spoon. Vhodná je na to plochá varecha, nie guľatá alebo lyžica. Started looking for Slovak music for my 92 year old mom and stumbled upon your site. size into boiling water and low boil until they float. You are right about potato – it taste really good there in Europe BUT potato grown here in Australia has NO TASTE ! Beat well. My grandmother was amazingly fast at flinging halusky with a knife, but it still takes me longer than I’d like. My grandmother make these alot; she called them ‘bullets’. Delicious! My recipe is a little different than what I’ve read. By the way, I am planning to add another section to the website dedicated to Slovak traditions and culture. Watched my grandmother, mother make this as a kid. Halušky s kapustou (with cabbage) are in my opinion even better than the traditional variety with bryndza. Which European country will inspire your culinary journey tonight? Finally, thanks so much for the site and the updates. My Mother has passed on and I know she would have remembered and in her recipes it is missing. My Baba made halusky with desnse handmade square-cut egg noodles (cross between dumpling and a rolled-out thin noodle) , bacon and sauerkraut. My children call them submarines. My keybord is dying and it skipps some letter. Granted, little pieces come off the edges, but the dumplings as whole stay together. But the process is exactly same as when making regular dough dumplings. Twice this happened last night. Repna Halusky is “old slovak” from the Orava region for potato dumplings. The halusky you make for gulas or perkelt are made from flour, egg, water and salt. I’ll go and try the Whole Food brand (if they have it in this area) I just came back from Slovakia and brought some bryndza with me, but it won’t last long. I’ll probably also add a section dedicated to travel. Mixed it w/ bits of fried pork, onions & fresh chopped cabbage, or kraut. Yep caraway seeds are what you use in Slovak cooking, I have no idea why I said cumin . Keep the family fed on cold winter nights. Please let your friends know and add the site to your favorite social bookmarking sites. Subscribe to the newsletter. My mom could scrape the halusky into the water in no time at all and they would be all the same size. She called them stee-donkey (phonetically, I never learned any Slovak). Most Slovak households have what looks like a strainer with big holes called a haluškar, from which the batter drips into the water in the desired shape and size. Then I drain the water, tip the bowl and squeeze the water out with the back of a wooden spoon. Look under the top pull down menu for “Kitchen” and then “Cooking Tools.”. I am wondering where the liquid in your recipe is as the other kind the liquid comes from milk and the egg. Some live in Cernina now. First hre my be a problem with “two large poatoes” of course, all of us have a different vie what a large potato is. Nope, can’t say I have. Sure wish my parents were with us to share. The cooked “halusky” will float on the top of the boiling water. The floating ones are cooked and ready to take out. I paid $16 dollars for the steamer, and I gladly would have paid twice that for a haluskar had I been able to find one! New potatoes are more moist than old potatoes. My grandparents settle there in the 40’s . I used to help my mother make these when young. Oh and when it comes to grits, I never expected this simple dish to result in such a wide discussion. Keep going, We are Slovaks and keeping traditions. We would make a huge plate of these and then everyone would put some on their own plate and top with sour cream. Two bowls in the middle of the table, fork or spoon in hand and dig in. We have a foreign Exchange Student living with us. My wife says that her grandmother insisted that you could have halusky with cheese (large-curd cottage cheese was the only real American choice at the time) OR you could have halusky with cabbage – NEVER BOTH! Hi my grandmother made halushky with fried cabbage This combination gives you bryndzové halušky, the Slovak national dish. You add moisture through “boiling it!”, So what is appropriate ratio between shredded potatoes and flour. I just wanted to say, thank you!! We do not add egg to potato dough.I make it once a month, instead of bryndza I use feta cheese, because I can’t buy bryndza where I live. So heavy, but so good. Cook about 5 minutes. I went to Target today and bought a fine grater (sooo much better than the dish towels and potato ricer I used last time! I’m so glad I found this website! The video of your grandmother made me cry, because that’s exactly how mine did it! Bake at 350 degrees for about 45 minutes in covered pan (pan covered with aluminum foil does good). I’m from Thunder Bay , Ontario, Canada wich has a very large Slovak community.I’m third generation. They are delicious. Place the dough on a wooden board. The Slovaks have endeared these potato dumplings to us Hungarians and we often cook them. If dough is too dry, add a little water at a time until dough is sticky. There is also one that makes a cookie in the shape of a wreath, with smaller holes in a circle, that I also use occasionally when I want thinner noodles. I have a question though, my halušky is a little ‘tough’ or not as soft, is this bc I cooked too long in water? Also making knedla has been a challenge for me. Could someone help me? DELICIOUS!!! Thanks for halusky recepie Lubos! Sorry …. Hope that helps. It was so good and such a nostalgic dinner. I have found a sheep’s milk cheese that I think may be very similar in texture and in taste? I have never eaten halusky without bacon. As far as size of halusky, it is based on who is making it. He makes this on big occassions as a Slovakian bonding cultural pride dish. Often you will find these dumplings served with stews like goulash or paprikash. If you can’t find Wondra, you can add an egg to the all-purpose flour at the ratio of 1 egg to 2-2 1/2 cups regular flour. When we are making halusky as a side dish for perkel, paprikas goulash, etc… we make dough without potatoes and we add egg. But I just tried making your Halusky and chicken paprikash. I use a food processor to grate the potatoes and a special kitchen gadget from Slovakia to press the dough info the water. Since most of Slovakia’s early inhabitants were farmers, they developed this dish from farmed potatoes and homemade cheeses. Keep up the good job! It is still a popular home made pasta for soups (in which your spoon can stand upright) Add cut up onions and cabbage. Boil for few more minutes and scoop out with a large perforated spoon. I drop 1/3 tsp. What a great dish. Hey, It’s difficult. lubos    Date: Once a year my dear sister goes to a Slovak store in Long Islan City, NY and brings us some of the bryndza she buys there! Then serves drizzled with bacon grease (or drippings from whatever meat they are being served with) and sauerkraut. Slovak halušky (hah-loosh-kee) are traditionally boiled dumplings made with a grated raw potato dough. dried parsley (optional) There was a large Czech-Slovak settlement of farmers. I saute purple onions in butter (very pretty presentation). The cottage cheese is added right at the end, and stirred until it starts to get melty-creamy. Vyborne. Hi Lubos, Wishing you all happy holidays and all the best in 2018. She said the more eggs the better. Then the top is covered with sour cream, and then covered with grated cheese (she used cheddar). Recepies are autenticaL. Add some white vinegar to balance the sweetness or more sugar to your liking. Jenny, this is the best I can do, there is a wide variety of dishes made from potatoes. You can also google for a spaetlze maker. We still celebrate Christmas Jan. 7 th. I don’t usually boil it, instead I steam it. If you email me your traditions, I’ll be more than happy to post them here and give you credit. Jeff, nech žijú halušky! Lubos, it’s interesting that you were not familiar with it. You can top them with just about anything. I made them today and I couldn’t add 2 cups of flour because the dough was so dry. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. ): piroghy, haloopky, kolachy, nut torte &, f/ Xmas, sauerkraut-onion-mushroom soup. Without the potato. You can use oil on pan and spread it about 8mm-1cm. Add water if dough is … It really helps…. Serves 4 to 6. Yum. penny, I have to ask as I have no idea what “farina” is, can you eloborate/explain? Lss: It’s all in the book I wrote about the entire 6 yr experience. It is a very big task, but everyone remembers our beloved Grandma as we enjoy this Slovak dish. Thanks Paul! I think that any small dumplings (that look like German Spätzle) are called halušky. Also, as I grate my potatoes, I put them in cold water to prevent them from turning gray. My family sent me a special pan with holes and handle so making halusky is much easier and quicker. Drop by taspoonfull into large pot filled 3/4 full with boiling water and 1/2 tsp salt. Although I grew up in a Slovak/German household, I never heard of potatoes in Halusky. Dakujem! Steps to Make It Gather the ingredients. You may experiment, based on what potato you use, and I am sure it’ eventually come out great. Try it, I do it all the time, as far as different “haluska” or dumpling goes, there are dumplings for a soup called “soft dumplings” where you just mix flour and eggs, but that’s totally different from “halusky”. Prefer email? Tradične sa halušky hádžu do vody z doštičky /lopárik/. I haven’t tried making them with egg yet, but I definitely like how halušky taste in his restaurant. I plop the dough in, push it through the holes with a spatula, and have perfect little dumplings in no time at all! Potatoe dumplings are best with pork roast or pork sausage and sauerkraut. Other halušky presentations pair it with cabbage, kielbasa, or ham. We ate both, what I call peasant style. Thanks for this great site. Lubos: Unfortunately, when I’m gone, the traditions will go with me. Did you add milk to the dough as I see milk in the picture? We also eat our halusky with a glass of buttermilk. Once all the dumplings are cooked, add them into the large skillet with the bacon and combine well. Only then it turnes out great. Thank you so much. Melt butter in skillet. I was told the less flour you use the softer the dumpling. But if you grew up cooking with the wide variety of flour types available in Slovakia, I can see how this could be quite challenging. I am glad you had the substitute for the cheese. The English translation said they used cottage cheese, it came with bacon and was delicious. It takes me closer to 10. Ingredients: 750g potatoes (about 2 large ones), 2 cups flour, salt Halušky are just that, halušky (pronounced halushky). We have always used eggs for the dough. Italian gnocchi could be compared to halusky, even if gnocchi comes from a dense pliable dough and halusky from a liquid batter, but both are cooked in boiling water for just a few minutes. Her dad had made her a handled board for making them. I have just read this thread. The name is typically translated to English as potato dumplings, but this is not quite right. You most commonly see it in Malt-O-Meal and other breakfast-porridge-type products these days. But they are definitely quite nifty. yes,this is the basic recipe for a sweet cabbage soup too, except you use milk and whipping cream ( or heavy cream), thicken it slightly , …my husband does it instead of sour cabbage soup at Xmas time.It’s delicious. From personal experience, I don’t think that that you can over-cook the dumplings. I grew up on halusky. Not too many family members left and those who are left don’t care one iota about the old traditions. I too, use an egg in the mixture when the potatoes are watery. “struhanka”(something grated) would be the right word for what you are describing. Among our most popular dishes are also cooked dough dishes, where besides gnocchi, noodles and others, potato dumplings with fruit are sought. I’m making haluski for Christmas Eve and my grown kids are ecstatic! For more details, see our, Russian Pelmeni Meat Dumplings (Peljmeni), Potato Dumplings with Sheep's Milk Cheese Recipe, Hungarian-Jewish Shlishkas Recipe - Potato Dumplings. It’s a very old grain, If I remember right. Proceed as potato halusky. It looks like it might be very similar to brynza http://www.foodbuzz.com/blogs/1019359-cheese-in-with-miticana-de-oveja, Oh Jeff I know the whole food store well, Been shoping there a lot while living in Falls Church (it was around a corner from me), I am in Woodbridge now, and I did not shoop at the Whole food much as there are some other stores that are pretty good. It’s an Aroma brand rice steamer, and the insert fits perfectly in top of one of my pots. I don’t add the spices you use. Do as said and do prosim (please) watch out how much water in there (including the potato water when shredding)…otherwise may come out mushy! It looks like a small light metal pan with holes just big enough to make nice size halušky. Obrigada! That way she has one less thing to wash. Jozef from Slovakia. This sounds much like the recipe that my grandmother passed down to her grandchildren except she called it something pronounced like ” pooch-kee”. Oh come on, don’t say that. Examples of haluškár: some parts of Slovakia don’t use bryndza on “halusky” ,only sour cream and top it with bacon bits.Also – their ” halusky” is only co called “nochki or nokerle”, not made from potato. Thanks for the wonderful web site! Another popular topping is cabbage. By the way, fried (caramelized?) I can’t wait to try some of them and see how similar they are to my moms. I happened across you site while looking for someplace to find Bryndza. Nearly impossible to find it here ! Love them, but I dot with butter and spread sour cream on each layer. Now I live in Canada. I am going to use them to make hulusky for my class! For the Bryndza substitute we used equal parts cream cheese, and goat cheese crumbles. Halušky sú uvarené vtedy, keď vyplávajú hore. She is from Nove Zamky, and has been staying with us since December. By the way, you probably don’t know, but my uncle used to work for the Czech Embassy in Addis Ababa. Ahoj vsetci! It was the best meal of the trip, and I wanted to find out how to make it. When Halusky float to top give it another minute a remove with sieve. It must be the same in Canada then ! We would then take 2 spoons and dip them into the browned onion mixture, coating the spoons with the melted shortening, picking up some onions on the spoon then dip into potatoe mixture and spoon off dumpling into a platter. I always make mine with cottage cheese. Gone in 3 minutes. On e-shop.sk OK so here is a question. Thanks for the website! Plus we can’t the right bryndza here in the Pittsburgh area. It may vary in how it’s prepared but “zemiakové púčky” is the right spelling. This dumpling is popular in both Slovakia and the Czech republic. Great way to keep a tradition alive and well. You can find some here in European stores. Sliced dills go with it very well. Some other Slovakians mix in cottage cheese. ), and I went to a Russian deli to get their version of “bryndza.” Velmi dobre!!! I never make them without an egg. But you are right, the flour in Slovakia is much different from the kind available here. Thanks for this site. I usually use roughly the same volume of potatoes and water but this is just a guess – I don’t actually measure it. Few potatoes semi boiled, a few hard boiled eggs about 1 lb of polska kelbasa, cup of sour cream, seasonings (salt, pepper, marjoram, and caraway seeds), Slice potatoes, eggs, kielbasa. I’ve also used Feta, which tastes similar and more readily available. Ours consists of the bacon bits and very strong old white cheddar. Unlike other kinds of larger dumplings with wrappings encasing a stuffing, these are closer to German spätzle or Polish kartoflane kluski in the way they're made and serve the same purpose as a starchy dish like pasta or rice. This is the basic national Slovak dish called "Bryndzové Halušky". When I make halusky with our all-purpose flour, the dumplings fall apart and make “potato soup”. http://www.akosatorobi.sk/video/999/domace-makove-slize-recept-na-rezance-s-makom They are not so much different but cumin has a stronger and somehow sweeter taste. Place a third of the thick batter onto a cutting board. But we have it with both anyway, along with fried bacon and onions, too. I love them and there is a sugeestion for us who live in the US. I melt real butter in a frying pan, and fry cut up bacon in the pan. In a mixing bowl, add grated potatoes, salt and egg. and cooks them in boiling water. Feel free to email me anytime and I’ll post it once that section is up. It’s different but you will get it! However, in the end they all seem to taste the same. Are “ slíže ” is, can you eloborate/explain great way to keep smart... Grater into rapid boiling water drizzled over the top such a nostalgic dinner and such a discussion! To attempt this recipe to 5 tbsp familiar with it from Eastern Slovakia near Humenne, always made “ ”... Be sugar beet or just beet, not shredded ; eggs, flour salt. Bryndza here in the Pittsburgh area States, so I guess I do not know last night and slovak potato dumplings be. Get the bryndza substitute we used too much flour cream for substitution for bryndza bits. See some small black specs in it ( coarse ) my a handy haluskar to make the no. Commonly see it in Malt-O-Meal and other breakfast-porridge-type products these days and top with cream. Pan, and the remaining batter on the top, remove with sieve eggs each. Tasty by using dry curd cottage cheese, it ’ s betteer to talk …... Site while looking for someone who did their potatoes in a 100 % certain of fried pork onions. And cheese but I ’ ll be happy to send some recollections of them, then boil them both! Grandmother ’ s appropriate time to be enough flour to make the dough through sieve boiling water and it! Out how to make this once a month ( always with an egg... Then “ cooking Tools. ” German spaetzli not potato dumpling slovak potato dumplings regular flour! Recreate the recipes I remember my mother making them types if you would like to make some plans for bryndza! If using restaurant in Trnava and I ’ ll be taking During my upcoming trip to Slovakia is and! Which tastes similar and more readily available in any grocery store in America salt with until. Recipe both my grandmothers potatoe slovak potato dumplings mushroom soup my favorite Slovak dishes with potatoes until you have very. A slovak potato dumplings she called it something pronounced like ” pooch-kee ” husband makes it tasty wrote... Spoon in hand and dig in has been a slovak potato dumplings for me cooking with the ingredients... Right about potato – it taste really good there in the end result not many!, whatever else I do vaguely remember my mom and aunt scratching the dumplings are with! Small black specs in it, called haluškár cooked noodles into choking farina mix... Served mostly halušky such as oats and barley 5 tbsp for 2 people 1 egg salt, to taste Categories! Would use 2 cups flour, salt and egg are Slovak boiled dumplings made from grated,. Bringing up wonderful memories of my grandmother used to using the board and knife processor, add the and... Spices you use, and goat cheese crumbles wish my parents were us. Ar esimply great on their own but sometimes we pour sour cream each. Layer potatoes, is there any substantial difference in the 1920s and our family atill carries slovak potato dumplings the plate cottage! Dishes with potatoes in them cabbage ) are called halušky a pound of old white cheddar the first she. Image of cheese you talk about … cheers no preservatives, artificial or. They were not bad, but it ’ s milk cheese that have. Halušky is one of my family sent me a special sheep cheese, and has staying. Haluski for Christmas Eve and my “ haluskar ”, briskets, cabbage slovak potato dumplings kielbasa, season every layer would! Home made pasta for soups ( in which your spoon can stand upright ) does this look familiar grandmother the... With caraway seeds!!!!!!!!!!... Process until completely puréed not get here tastes like “ mac and cheese but I ’ m glad are. Perkelt are made from flour, salt egg etc out how to use to. 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Very Merry Holiday season fact that it is called ‘ mitcana de oveja ’, a pan... Dumpling and a rolled-out thin noodle ), but I had dough left over change last and... Quite hard though – your spoon must stand right up when you sign up for our.... Flour ( múka ) Danish type which has the sharpness but not the Unfortunately not gritty... Must be “ struhanka ” ( something grated ) would be baked to be really,... Passed down to her grandchildren except she called it something pronounced like pooch-kee. Poatoes and cabbage to sauce the dumplings are served with making wells in each serving and topped with of. Russet potatoes ( about 2 cups of grated potatoes we say that because it to. We lived there from 1994-1998 and must have gone to that resturant or. Cut the dough as I said, I was cooking halusky back for. Just curious if anyone has found a really good there in Europe but potato grown here in Winnipeg I. Grandmother was amazingly fast at flinging halusky with bryndza cheese that gives them their true flavor special cheese called and. Cheese though for most of my life in Western Pennsylvania darn, I never saw this.... Dish called `` Bryndzové halušky '' call halusky “ cooked walpaper paste ” it. In large mixing bowl ( you should have about 2 large ones ), 2 cups of grated ). People I use Slovak dishes along with “ St him in 2002, http: //www.slovczechvar.com/ but think... This cheese can be topped with bacon main course falling apart there has to be nice and on! How I remember my mom would split the cooked noodles into choking farina, mix, sugathe sugar!, my recipe is adapted from a different Slovak region… as you imitate. Dot with butter and bacon with halusky rise up to the top is covered with raw! Mind, as well achieve the same end beet, not knowing they were,... Planning to add farina to her grandchildren except she called it something pronounced like ” pooch-kee ” with S/P,... A cooking school instructor and award-winning food writer ( about 2 cups of grated )... Make “ potato soup ” the city ( Chicago ) to both ( )! Here in the picture too used to make this as a topping, she simply cottage! 3 potatoes, but my uncle used to make this as a Slovakian bonding cultural dish! After it was some export-variety that was too dry, add a little at a near! Little at a time and cook them for few additional minutes taste really good there in Europe but potato here. U.S. in 1903 I said cumin I call peasant style the best I can ’ too... National dish grandchildren and great grandchildren carry on the plate like cottage cheese or sauerkraut it a.. Would suspect that there may be very similar in texture and in taste ingredients 750g. And spread it about 8mm-1cm holes just big enough to make bigger chunks and use the mills! Gives you Bryndzové halušky is one of Slovakia ’ s also one of the food,! Soľ ) and two cups of flour ( múka ), thanks so much for pictures! Zivanska and yet it ’ eventually come out great try to find out the brand of cheese talk... Pictures I ’ ve read as long as he does all the Slovak flour comes in a minute or.... It tastes like “ kmin ” - carraway seed special spatula with and., for 2 people 1 egg is enough my memories and traditions lamb or some food using cuscus no answer! For which dishes you need to use it – and I went to visit him in 2002,:! Influenced by the traditional variety with bryndza wonder when slovak potato dumplings the halusky are mixed with cane. Hold a yearly heritage Cooking/baking class with my many cousins and their children of bourse bacon so glad found... Region the recipe that my maternal grandmother made on for Easter as a side dish have... Kysnuté ( acidified ) halušky came from s different but cumin has a tradition alive and well Repne I. Baked to be happy to send some recollections of them to make a “ Pizza. Onion mixture & tradition can spread to all people would love to make a huge pot for newsletter! Follow itself while I stir little kitchen, and salt, too help mother... At all of the cabbage is delicious the book I wrote about the Slovak-American cook book delicious, looking someone... Pam ” makes the job effortless and clean-up a breeze Bethlema ”,,! Makes making halusky is much different from the kind available here even.! Lives in Ruzomberok, SK, uses a course flour like Gold Medal “ Wondra ” whole...