Halušky (IPA: [ɦaluʃki], Slovak: haluška, Hungarian: galuska, Romanian: găluşcă, Ukrainian: галушка) are a traditional variety of thick, soft noodles or dumplings cooked in the Central and Eastern European cuisines (Slovakia, Poland, Ukraine, Romania and Hungary). 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 to form a batter. Finely grated potatoes can be added to the batter. Eggs may be added but in Slovak Bryndzové halušky, egg is not used at all. Flour and mashed potatoes are enough to form quite a thick batter. Traditionally, no special instrument was used to form halušky. The dough was spread in a thin layer on a wooden cutting board and scraped off in even pieces (using a knife) and dropped directly into boiling water.
It is possible to form the dumplings as the batter is passed through a special perforated halušky strainer forming small (1/2 X 2-3 cm) irregularly-shaped lumps. They are rolled in butter or oil and served with 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.
|
|||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||