Halušky

Halušky (IPA: [ɦaluʃkɪ] in Czech and Slovak, singular: haluška (a single dumpling); Hungarian: galuska, or nokedli; Romanian: gălușcă; Ukrainian: галушка; Lithuanian: virtinukai, German: Haajaknetchen) are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines, particularly in Slovakia,[1][2][3] Czech Republic, Ukraine, Lithuania, Romania and Hungary. Halušky can refer to the dumplings themselves, or to the complete dish. Halushky are a Ukrainian national dish, while Bryndzové halušky is a Slovak national dish.

Halušky
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
Haluškar strainer
Halušky monument in Poltava, Ukraine

Preparation

Halušky dumplings are made from a batter consisting of flour and grated potatoes. The batter is spread on a wooden cutting board, from which small pieces of the batter are dropped into boiling water. They can also be made with a special perforated cooking strainer (haluškar) from which the batter is dropped directly into the boiling water through small holes in the haluškar.

Although recipes vary from region to region, in general flour is mix

In the United States, most adapted halušky recipes call for egg noodles rather than potato dumplings. Some American cooks include loose, cut, and fried green cabbage (a convergence with strapačky, compelled by simplicity, difficulty in finding bryndza or acceptable substitutes, and access to affordable cabbage in areas with prominent existing Slavic and Germanic immigration).

In Turkey Antalya (Teke Peninsula) and İnebolu have the same dish, called halushka, haluşka or holuşka.

See also

References
  1. Salaman, Rachel (2003). "Halušky: Humble King of the Slovak Kitchen". Spectacular Slovakia. Retrieved 2008-09-11.
  2. Salaman, Rachel (2003-01-20). "Halušky: Like gnocchi only smaller and tastier". The Slovak Spectator. Retrieved 2008-09-11.
  3. 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.
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