About
“I am convinced that the only way to truly live is to immerse yourself in the flavors of life.” Peter Bielik could have been standing on a Slovak hillside when he said that — the wind in his face, the smell of sheep’s milk drifting through the air, and a battered bowl of bryndzové halušky sitting warm in his hands.
Because if there’s a dish that is Slovakia — its mountains, its shepherds, its stubborn pride — it’s this one.
Picture it: the High Tatras rising like jagged teeth, shepherds moving their flocks across slopes so steep they seem carved by myth. Life out here wasn’t romantic; it was survival. And bryndzové halušky was born from that world — simple ingredients, honest food, the kind of dish you make because it fills you, warms you, keeps you going.
The dumplings — halušky — are pure rural ingenuity: grated potatoes, a little flour, a pinch of salt. Nothing fancy, nothing wasted. They’re dropped into boiling water in small, uneven shapes, imperfect in that beautiful, human way. But the magic, the soul, the thing that tells you exactly where you are in the world, is the bryndza — a tangy, funky sheep cheese that tastes like the mountain air and the work that made it. Soft, sharp, creamy, it melts into the dumplings like a quiet confession.
Then comes the bacon. Always bacon. Crispy bits scattered over the top, maybe some onions sautéed until they flirt with the edge of caramelization. It’s the punctuation — the salty crunch that snaps you awake.
You eat it in wooden cottages, at festivals, on plastic plates at family gatherings where someone’s grandmother is watching to make sure you appreciate it properly. You eat it with a beer or a shot of something strong enough to warm your ribs. And every bite feels like a page torn from Slovak history — shepherds, farmers, families who made do with what they had and still created something unforgettable.
Bryndzové halušky isn’t refined. It isn’t polished. It isn’t meant to be. It’s real food from real people — heavy, comforting, humble, proud. The kind of dish that doesn’t just fill your stomach but anchors you to the land and the stories that came before you.
A bowl of bryndzové halušky is Slovakia saying: Sit down. Eat. This is who we are.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Bryndzove Halusky From Slovakia
Bryndzové halušky is a classic Slovak dish that consists of small potato dumplings served with bryndza cheese, bacon, and sometimes topped with sautéed onions.
Prep time
20 mins
Cook time
20 mins
Serves
4
INGREDIENTS
For the Halušky (potato drop dumplings):
500g potatoes (about 2 large potatoes)
200g all-purpose flour
1 egg
Salt
For the Bryndza Sauce:
200g bryndza cheese (can be substituted with feta cheese)
100g bacon, diced
2 tablespoons butter
Salt and pepper to taste
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Instructions
Hefty handmade drop noodles with creamy cheese and bacon.
Click here for video recipe and story on Instagram
Prepare the Halušky:
Peel the potatoes and grate them using a coarse grater. Squeeze out any excess moisture from the grated potatoes.
In a mixing bowl, combine the grated potatoes, flour, egg, and a pinch of salt. Mix until you have a thick batter. It should be thicker than crepe batter, but not as thick as actual dough.
Bring a large pot of salted water to a boil.
Using a grater, colander or spaetzle maker, push the batter through the small holes of your apparatus into the boiling water to form dumplings. You can do this by gently sliding the batter off the spoon into the water, altough you might get dumplings that are larger than they should be. TIP: I used a grater, but make sure to use the large slicing side. These are free form dumplings, so test a couple different methods to find the best one for your kitchen.
Let the dumplings cook until they float to the surface. This usually takes a few minutes. Once they're floating, let them cook for an additional minute, then remove them with a slotted spoon and place them in a colander to drain.
Prepare the Bryndza Sauce:
In a skillet, melt the butter over medium heat. Add the diced bacon and sauté until crispy. Remove the bacon from the skillet and set it aside.
Crumble the bryndza cheese into the skillet. Stir and cook until the cheese is melted. If using feta cheese, you can add a small amount of milk or cream to help create a creamy sauce.
Season the sauce with salt and pepper to taste.
Combine Halušky and Bryndza Sauce:
In a large mixing bowl, combine the cooked halušky with the bryndza sauce. Gently mix until the dumplings are coated with the cheese sauce.
Serve the Bryndzové Halušky in individual plates or bowls.
Garnish with the crispy bacon pieces on top.
