In the Slovak kitchen: Creamy sheep-cheese halušky is the perfect winter meal

Once upon a time, the Czech and Slovak peoples shared more than a border; they shared recipes. Here's how to make a taste of tradition from the neighbors.

Ambiente

Written by Ambiente Published on 26.11.2024 13:24:00 (updated on 07.12.2024) Reading time: 2 minutes

Food & Drink
Photo via Ambiente
Photo via Ambiente
This article was written in partnership with Ambiente Read our policy

Once upon a time, the Czech and Slovak peoples shared more than a border; they shared a nation. So it's little surprise that Slovakia’s beloved dish, halušky, has found a cozy place in the Czechs' hearts (and kitchens). This recipe for halušky with bryndza (a tangy, soft sheep cheese) and crispy bacon cubes brings the classic to life, courtesy of the creative chef Tomáš Valkovič from the Ambiente group.

Halušky makes for a hearty lunch or dinner, equally suitable as a weekday meal or for a casual dinner party with friends. For the best ingredients, look to Holešovice’s Hala 22 market for fresh potatoes and bryndza, and stop by Naše Maso for high-quality bacon.

Tangy sheep-cheese halušky the Slovak way

ingredients

  • 1 large raw potato, peeled and finely grated
  • All-purpose flour
  • 80g bacon, diced
  • 80g bryndza (or a similar soft, tangy cheese)
  • A bit of water from cooking the halušky
  • Salt, to taste
  • Fresh chives, for garnish

instructions

  • 1.Prepare the potato base: Grate the potato finely into a mixing bowl and add a pinch of salt. Squeeze out some of the excess water – the dough should be soft yet not overly runny.
  • 2.Mix the dough: Gradually add flour until you achieve a smooth, pliable dough that pulls easily away from the sides of the bowl.
  • 3.Cook the bacon: In a skillet, cook the bacon until it’s crispy. Reserve the rendered fat for finishing the dish.
  • 4.Cook the halušky: Bring a large pot of water to a boil and add a pinch of salt. Drop small pieces of dough directly into the boiling water using a grater with large holes or a knife. Keep the pieces small – they’ll expand as they cook.
  • 5.Finish the dish: When the halušky rise to the surface, scoop them out with a slotted spoon. Toss them in a bowl with the bryndza and a small amount of the cooking water to create a creamy consistency.
  • 6.Serve: Drizzle with the reserved bacon fat, sprinkle with crispy bacon, and garnish with fresh chives.

In the Czech Kitchen is a weekly column written in cooperation with Ambiente's culinary experts. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and contributed to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.

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