Bryndzov Haluky

are Slovak national dish. Some people like them, for some the view of them is very strange. The most popular haluky are the classic and most traditional bryndzov haluky (they are similar gnocchi with sheep cheese but in fact they're different). Sheep cheese gives a uni ue flavour to the meal by itself, but it is even more tasty with small pieces of bacon greaves and chives or dill. !sually served with a glass of sour milk called inica, but it is also very often eaten with ordinary milk. Recipe Preparation time: "# minutes Ingredient : $otatoes % " pieces &lour % ' tablespoons (tbsp) (gg % ) piece *acon *rynd+a (Slovak Sheep ,heese) Salt

In truction : ). &irst peel potatoes and shred them. -. .dd egg and flour. /ou need to make dough that is not watery but also not tough. 0f it happens to be too watery, add more flour1 if it is too tough, add some water. .dd ) tbsp of salt. ". *oil water with - tbsp of salt (the water has to boil all the time during the preparation). 2. Toss pieces about -,' cm (an inch) long into the boiled water, using kitchen knife and cutting board. '. ,ook them for few minutes until they float on the water level. Take them out with a strainer and haluky are ready. 3. ,ut bacon into small pieces and fry them. 4. $ut brynd+a on top of haluky and heat them together. 0t is very difficult or many times impossible to buy brynd+a outside Slovakia, but you can use other cheese instead, for e5ample feta cheese mi5ed with cream cheese and milk). 6. $ut the fried bacon on the top of haluky (with a bit of grease) before serving. 0nstead of brynd+a, you can add fresh sour cream (Slovak 7kysla smotana7). 0t's yummy this way, too... 8 )