Bryndzove Halušky or Potato Dumplings

Halušky are what really defines Slovak cuisine. The name is typically translated to English as potato dumplings, but this is not quite right. Halušky are just that, halušky. Potato dumplings, in Slovak, are zemiakové knedľe. You can top them with just about anything. The most typical topping is bryndza, a special sheep cheese, and fried bacon bits. This combination gives you bryndzové halušky, the Slovak national dish. Another popular extra topping is cabbage.

 What you need:

• 4 large potatoes
• 1/2 pound of flower
• 1 egg, mixed
• 150 gr feta or a traditional sheepmilk cheese
• 100 gr smoked bacon, diced
• 2 tsp salt
• 250 gr ready made sauerkraut (fermented whit cabage)

How to prepare it:

1. Cook the potatoes and when they are just done, leave to cool down a bit.
2. Grate the potatoes and add the egg and mix well.
3. Add the flower and mix with a wooden spoon until you have a good sticky substance.
4. Meanwhile heat a pan with salted water.
5. Heat a pan and cook the bacon untill allmost crispy.
6. When allmost crispy add the cabage just to heat.
7. Cut some small portions of the dough (like a golfball) and slide it in the cooking water.
8. They sink to the bottom of the pan. Move them a bit with the wooden spoon.
9. When they start floating, they are ready.
10. Meanwhile but the cheese in a bowl and add one or two tablespoons of hot water and mix it with a fork to a thick sauce. You can use the amount of cheese to your taste.
11. Remove the halusky from the water and drain them.
12. Put the halusjy on a plate and top with the cabage, bacon and cheesesauce.\
13. Drink with kefir or a cold beer.