The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets.
The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk.
Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.
Peel the potatoes and finely grate them. Mix the flour and salt into the potatoes. In the event the potatoes are too dry, add a little water. Mix the dough well, it should be fairly thick, but so as it can be pushed through a sieve. Then push the halušky through the sieve with bigger holes into boiling salted water. Stir the halušky occasionally throughout the cooking. When they float to the surface of the water, let them boil for another 2-3 minutes. In the meantime, fry the finely chopped bacon. Take out the halušky with a sieve and allow them to drain and then hot, without washing them, put them into a bowl, where you have previously mixed the sheep cheese with the oil left after frying the bacon. Mix well, if it is too thick, add 2-3 tablespoons of water, in which the halušky were boiled. Sprinkle with bacon and pour over a little of the bacon oil left after frying.