 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (July 2008) |
 |
It has been suggested that this article or section be merged with Spätzle. (Discuss) |
Halušky (Slovak, IPA: [ɦaluʃki], sg. haluška; Hungarian galuska or nokedli, [ˈɡɒluʃkɒ, ˈnokedli]; Romanian găluşcă, plural găluşti or găluşte) are a traditional variety of thick, soft noodles or dumplings cooked in the Eastern European cuisines (In Slovakia, Poland, Ukraine, Romania and Hungary).
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. In the US, most halusky recipes call for an egg noodle, rather than a potato dumpling.
Variations of halušky
See also
- Slovak cuisine
- Kluski, a Polish dumpling, part of Polish cuisine
- Passatelli
- Spätzle
External links
- Salaman, Rachel (2003). "Halušky: Humble King of the Slovak Kitchen". Spectacular Slovakia. http://travel.spectator.sk/articles/327/. Retrieved 2008-09-11.
- Salaman, Rachel (2003-01-20). "Halušky: Like gnocchi only smaller and tastier". The Slovak Spectator. http://www.spectator.sk/articles/view/11624/9/. Retrieved 2008-09-11.
- Reynolds, Matt (1999-06-21). "Three liters of bryndzové halušky small work for hefty men in national eating competition". The Slovak Spectator. http://www.spectator.sk/articles/view/4209/9/. Retrieved 2008-09-11.
|
|||||||||||||||||
 |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Slovakia-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
