Bryndzové+Halusky

The Brynzove Halusky is a dish originating from Slovakia. It's a variety of thick soft noodles or dumplings found often in Central and Eastern European cuisines. It consists of a potato dough dumpling, covered with goat cheese sauce and bacon. The traditional way of eating them is to have a glass of Žinčica, which is a by-product of the bryndza cheese making process, which is the cheese used on the brynzove halusky dish. They were also traditionally eaten at the Tureka Brynzove Halusky festival that is usually held mid to late June in the small village of Tureka. Brynzove means "for the Slovaks," just like sushi is meant for the Japanese and pizza is meant for the Italians. First to make Brynzove Halusky, you spread dough in a thin layer on a cutting board then they are cut into small pieces and put into boiling water. The dough is a mixture of water and flour, then you can add mashed potatoes and then a soft and salty sheep curd.. They can also be made with a special Halusky strainer. To use a Halusky strainer you put the dough on top of it and push the mixture through the holes. This forms lumps of dough which are then put into boiling water. After the dish is finished cooking in the hot water they are mixed with other foods like cheese, meat, butter, cabbage, fried bacon, or onions. You may even combine different variations or all of these and even more foods. Usually when you make it with bacon you get as much of the bacon fat as you can and drizzle it over the top after the dish is finished and ready to serve. Now for some interesting facts about this dish. People in the United States eat halusky too! But we call them egg noodles usually, not potato dumplings. There are different variations of Halusky, the Brynzove and Strapacky. There is an annual World Championship in cooking and eating this meal which is organized at the Terchova. This is where the fans of Halusky fans meet from all over the world.