Slovak cooking?

Question

Any recipes? My boyfriends mother use to make a dish (holuki) ?
I would also love any family recipe that is made by a Slovak.. I'm irish and german and have no idea what they should look or taste like, so any help would be appreciated.. thanks

Answer 1

KAPUSTNÍKY

For dough you will need: 1 Lb. pre sifted flour, 1/2 spoon of salt, 1 oz of dry yeast, 10 oz of lukewarm water.

For filling you will need: 1 Lb. of sauerkraut, two large cooked potatoes, 1/4 Lb. of bacon, 1/4 Lb. of some European sausage, 1 onion, salt, ground black pepper, marjoram, oil or lard for frying.

Work the flour and salt in the large bowl adding the yeast beaten in warm water making a tough dough. Put the bowl in warm spot and let it rise. Peal the cooked potatoes and mash them in large bowl. Add sauerkraut and cut up into small squares and fried bacon, onion and the sausage. Mix all ingredients.

Roll the dough on rolling plate covered with flour into about 1/4 inch thickness. Cut up the dough into about two to two and half inch squares. Put a tablespoon of the sauerkraut mixture onto each square and make a round shape buns.

Fry the buns in lard or oil until brown.


BOBÁLKY

This is a traditional Slovak Christmas Eve dish.

You will need: 2 pounds of flour, 1/2 cup of sugar, one tablespoon of salt, vanilla, 1/2 cup of butter or margarine, one table spoon of oil, 2 eggs, 4-5 tablespoons of dry yeast. Mix all dry ingredients, add butter or margarine, oil, eggs, mix well together and let rise. Roll out the dough to about a thickness of an inch, cut into stripes, roll the stripes into sticks of about 1/2 to 3/4 inch. Cut into one inch pieces and place on a well greased baking sheet. Bake until golden.

You can make Bobalky few days before the Christmas Eve. Prior to serving place the Bobalky in a bowl. Bring about a quart of water to a boil and pour it over Bobalky. Drain the water. Separate Bobalky into two bowls. Usually one is covered with a mixture of ground poppy seeds with sugar and the other is covered with fried sauerkraut over butter.


PAMPÚŠKY AND ŠIŠKY


Take 5 egg yolks, 1 spoon of melted butter, I spoon of icing sugar, 1 spoon of rum and stir the mixture until you create a foam, add 1 and 1/2 cup of milk, 1 spoon of yeast, dash of salt and enough of flour, so that the dough won't be too soft or too hard. After the dough rises, you roll it and cut to different shapes (most often round) and than we deep-fry them in pork lard or oil. Fried pampúšky are dried on paper towel and are covered with icing sugar.

Answer 2

I once made a Muckalica. I think it belongs to slovac cooking.
4 servings
1 ½ pounds Boneless pork chops, cut into 1/2" x 1/2" strips
½ cup Water
3 medium Sized onions, sliced
2 medium Tomatoes, diced into 3/4" cubes (or 1 pt., 16 oz., canned tomatoes)
1 ½ teaspoon Salt
½ teaspoon Paprika
¼ teaspoon Coarsely ground black pepper
¼ teaspoon Crushed red pepper
1 large Green pepper, cut into 1/4" x 1 1/2" strips
2 ounce Feta cheese, grated

Spices can be mixed together in a cup while the pork cooks. Heat 2 tablespoons cooking oil in large skillet. Add pork strips, cook over medium heat until browned, about 15 minutes. Stir frequently. Add water, onions, tomatoes, salt, paprika, black pepper and red pepper. Cover and simmer 30 minutes. Stir occasionally. Add green pepper, replace cover, simmer 8 minutes. Stir occasionally. Serve over rice, pasta of choice or Ramen noodles.
Top each serving with feta cheese (optional).

Answer 3

I think you ment halusky.... it is pretty easy, you need fine shreded raw potatoes, salt and you will keep adding flour untill it is thick (like mashed potatoes). With spoon take a little bit at the time and put it into boiling water {you need to do it fast so the first one wouldn't be overboiled by the time you put there last ones - make it as big as one baby carrot}. Boil for two minutes, drain and stir with steamed cabbage and/or cheese {it is traditionally brynza cheese, but you can't get it outside of Slovakia, so I use melted goat cheese with cream cheese and cream and put some caramelized onion on it.

Answer 4

hi, i don't comprehend specially approximately Slovak food, yet in Ukraine I had cheese called "brynza" that become much like goat's milk feta, which you will extremely discover in the States. I used to get it at entire meals, and in case you have a Greek grocery close to you you could certainly get it. i does no longer use the cow's milk stuff you will come across in maximum food market--specifically, i'm thinking of the Athenos kind kind stuff. It in basic terms isn't tangy sufficient to alter for byrnza. i've got tried sheep's milk feta, it would additionally be a robust exchange. i think of that halusky is in basic terms noodles, so the dish could be noodles with brynza cheese ...

Answer 5

Theres Halupki... [Cabbage Rolls]

and also... Haluski [Cabbage and noodles]
Hrudka [ a type of cheese]

I know the recipes sort of but im sure if you search youd find them if not email me and Ill try to help =]

Answer 6

Here are some links to recipes:

http://www.recipezaar.com/76670

http://www.recipezaar.com/153407

(The dumplings come with about every meal in Central Europe.)

French fries and veal milanese (fried, breaded veal cutlet with some lemon) are also commonly-served dishes.

Answer 7

any "ghoulash " will do a chopped meat with green bell peppers... that slavic or slovak.