Bryndzové Halušky

My sister's dance club, Volé teamed up with Alpha Sig for Penn State's THON this weekend. I figured I would make her a lunch that would fuel her up for a long day of dancing.

Bryndzové Halušky (Brind-ZOVE  Hal-USH-kee) is not only the national dish of Slovakia but one of my sister's favorite meals and she describes it as Slovak Mac & Cheese. Bryndzové halušky translates to Potato Dumplings with Bryndza cheese. Bryndza is a soft cheese- very similar to Feta. I buy mine at a specialty Eastern European market in State College but you can always use feta as a substitute.  

If you want to learn more about THON click HERE

Ingredients: Makes 4 Servings

White Potatoes--- 3 (Large)
Flour--- 2 CUPS
Salt--- 1 TBSP
Pepper--- 2 TSP
Onion Powder--- 1 TSP
Garlic Powder--- 1 TSP
Slab Bacon--- about 1/2 LB
Bryndza Cheese--- 6-8oz
Sour Cream--- 1 CUP
Butter--- 1 TBSP
Olive Oil--- 2 TSP

STEP BY STEP:

• 1. Peel potatoes and finely grate. Strain out excess water and pat with paper towel.

• 2. Stir in salt, pepper, onion powder, garlic powder, and flour. Knead until solid ball forms.

• 3. Flatten dough and cut halušky into 1/2" dumplings

• 4. Cut slab bacon into small bits

• 5. Heat stove to Medium-High. Melt butter and add olive oil to a 12" frying pan. Add bacon and fry until desired crispiness. 

• 6. Bring a large pot of water to a boil. Add halušky to the water and reduce to a simmer. Strain once dumplings float to the top. Add to a large mixing bowl.

• 7. Cut cheese into small bits and add to a small mixing bowl. Add sour cream and stir. I found it best to mix the cheese and sour cream by hand which helps break the cheese into even smaller pieces.

• 8. Add bryndza and sour cream to halušky and stir until evenly mixed.

• 9. Add bacon plus drippings to the halušky. The hot oils help melt the cheese even more. You can mix the bacon into the halušky or serve on the top.    

Hope you enjoy this dish and Dobru Chut'!!