Bryndzove halusky recipe

Small, irregular dumplings of raw grated potato and flour, dropped through a sieve into boiling water and tossed while hot with soft sheep bryndza, then topped with crisp bacon.

45 minutesmedium7 ingredients

Ingredients

• 250 g bryndza sheep cheese
• 1000 g potatoes
• 300 g all-purpose flour
• 150 g smoked bacon
• 3 tbsp milk
• 1 tsp salt
• 3000 ml water

How to make Bryndzove halusky

1. Peel 1 kg potatoes and grate them raw on the fine side of a grater; do not cook them first.
2. Mix them at once with 1 tsp salt and about 300 g flour into a thick, sticky dough: a wooden spoon should stand up in it. Adjust the flour to how wet the potatoes are.
3. Dice 150 g smoked bacon and fry it in a dry pan for 8 to 10 minutes until crisp; keep the bacon and its fat warm.
4. Bring 3 l salted water to the boil in a large pot. Press the dough through a halušky sieve (haluškár) straight into the water, in batches; without a sieve, spread it on a wet board and scrape thin strips into the pot with a knife.
5. Cook for 3 to 5 minutes, stirring gently, until the halušky float, then lift them out with a slotted spoon and drain.
6. Loosen 250 g sheep bryndza with 3 tbsp milk and fold it into the hot halušky so it coats them and softens.
7. Serve at once topped with the crisp bacon and a spoonful of its fat; in Slovakia it comes with a glass of žinčica (sheep whey) or sour milk.

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