Halušky

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Halušky
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Bryndzové Halušky with bacon
TypeDumpling or noodle, gnocchi
Region or stateEastern Europe and Central Europe
Main ingredientsBatter (flour, potatoes, cottage cheese, bryndza cheese)
VariationsBryndzové halušky, Kapustové halušky, strapačky, noodles & cabbage
Food energy
(per serving)
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File:Halusky strainer without text.jpg
Haluškár strainer

Halušky[a] are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names.[1][2][3]

In Hungary it is very popular to put it in paprikash. It is also eaten with cheese, sour cream, cottage cheese, egg custard, semolina and butter all throughout the country, while in Slovakia it is eaten with sheep's cheese and bacon or spinach.

The term halušky can refer to the dumplings themselves, or to a complete dish containing other ingredients. Typically the dish described is noodles with sauteed cabbage and onions.[4][5] Bryndzové halušky, which combines the noodles with a soft sheep's cheese, is one of the national dishes of Slovakia.[6][7][8] In certain regions of the Antalya Province in South Turkey, holuşka is made with larger dumplings than its counterparts in Central and Eastern Europe.[9]

A haluskar is a kitchen utensil used to drop batter into stock to create the noodles.[10]

See also

Notes

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References

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  1. ^ Page Module:Citation/CS1/styles.css has no content.Salaman, Rachel (2003). "Halušky: Humble King of the Slovak Kitchen". Spectacular Slovakia. Retrieved 2008-09-11.
  2. ^ Page Module:Citation/CS1/styles.css has no content.Salaman, Rachel (2003-01-20). "Halušky: Like gnocchi only smaller and tastier". The Slovak Spectator. Retrieved 2008-09-11.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Reynolds, Matt (1999-06-21). "Three liters of bryndzové halušky small work for hefty men in national eating competition". The Slovak Spectator. Retrieved 2008-09-11.
  4. ^ Page Module:Citation/CS1/styles.css has no content."Haluski (Buttery Cabbage and Noodles) Recipe". NYT Cooking. Retrieved 2023-03-11.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Frederick, Missy (2023-02-15). "Where to Eat Haluski, the Pennsylvania Comfort Food Even Guy Fieri Can Get Behind". Eater. Retrieved 2023-03-11.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Cravens, Craig Stephen (2006). Culture and customs of the Czech Republic and Slovakia. Westport, Connecticut: Greenwood Publishing Group. p. 75. ISBN 0-313-33412-9. OCLC 67240291.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Dunford, Lisa (2007). "Slovakia: Food & Drink". In Paul Smitz; Aaron Anderson; Steve Kokker; Brett Atkinson; Becca Blond (eds.). Lonely Planet Central Europe. Hawthorn, Victoria: Lonely Planet. p. 452. ISBN 978-1-74104-301-3. OCLC 85763619.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Sinkovec, Magdalena (2004). "Bryndzové Halušky / Potato Dumplings with 'Bryndza' Sheep Cheese and Bacon". Culinary Cosmic Top Secrets A Nato Cookbook. Lulu. pp. 115–16. ISBN 1-4116-0837-2.
  9. ^ Holuşka. Antalya İl Kültür ve Turizm Müdürlüğü. Retrieved 2024-01-08.
  10. ^ Page Module:Citation/CS1/styles.css has no content."Slovak Halusky (Grated Potato Dumplings) Recipe". The Spruce Eats. Retrieved 2023-03-11.

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