🥟 Bryndzové Halušky
Bryndzové halušky are small, soft potato dumplings made from grated raw potato and flour, tossed with bryndza, a tangy, creamy sheep's cheese, and topped with crisp bacon and its fat. Chives add freshness. The result is hearty, salty and rich, and it is considered Slovakia's national dish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g potatoes, peeled and finely grated
- 300 g flour
- 250 g bryndza (sheep's cheese)
- 150 g bacon, diced
- 1 tsp salt
- Fresh chives, chopped
Method
- Mix the grated potato with the flour and salt into a soft, sticky dough.
- Press small pieces through a halušky sieve or cut from a board into boiling salted water.
- Cook until the dumplings float, about 3 minutes, then drain.
- Fry the bacon until crisp.
- Toss the hot dumplings with bryndza and a little cooking water, top with bacon and chives.
How to make it lighter
- Use half the bacon and drain it on paper instead of pouring its fat over.
- Serve a smaller portion with a cucumber or cabbage salad.
- Thin the cheese with cooking water so less of it coats more dumplings.
History
Halušky grew out of the simple diet of shepherds in the Slovak mountains, where potatoes, flour and sheep's cheese were staples. Today bryndzové halušky are served in traditional Slovak restaurants called salaš and celebrated at an annual halušky festival.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →