Halušky

Halušky in Slovak or galuska/nokedli in Hungarian are a traditional variety of thick, soft noodles or dumplings cooked in the Eastern European cuisines (In Hungary, Poland, Slovakia and Ukraine). They are irregular in shape. They are made with wheat flour and/or potatoes.

Halušky' can refer to the lumps themselves, or to the complete dish. Although recipes vary from region to region, in general flour is mixed with water and egg to form a batter. Potatoes are finely grated and mixed in the batter. Potatoes may be left out altogether. Traditionally, no special instrument was used to form halušky. Instead, dough was spread in a thin layer on a wooden cutting board and scraped off in even pieces (using a knife) and cast directly into boiling water. It is possible to form the dumplings as the batter is passed through a special perforated halušky strainer into boiling water forming small (1/2 X 2-3 cm) irregularly-shaped lumps. These are then rolled in butter or oil. Usually are served with meat or vegetable stews, cheese, bacon or ham. Bryndzové halušky is a typical Slovak traditional dish. In Hungary, galuska are often eaten with meat stews like Goulash or Pörkölt.

Variations of halušky

• Bryndzové halušky
• Strapačky

See also

• Slovak cuisine
• Kluski, a Polish dumpling, part of Polish cuisine.
• Spätzle
• Hungarian cuisine

External links

• Salaman, Rachel Halušky: Humble King of the Slovak Kitchen. Spectacular Slovakia. (2003). Retrieved on 2008-09-11..
• Salaman, Rachel Halušky: Like gnocchi only smaller and tastier. The Slovak Spectator. Retrieved on 2008-09-11..
• Reynolds, Matt Three liters of bryndzové halušky small work for hefty men in national eating competition. The Slovak Spectator. Retrieved on 2008-09-11..