Recipe

Europe → 🇸🇰 Slovakia → Bratislava
Bryndzové Halušky
Slovak · easy · serves 4
prep 20 min · cook 20 min
~837 cal · 36g protein · 66g carbs · 47g fat (estimated, per serving)
🍽️
Potato dumplings in white cheese with crispy bacon bits
🇸🇰 Bratislava
Bryndzové halušky is Slovakia on a plate: little potato-dough dumplings scraped into boiling water, folded with tangy bryndza (a soft sheep’s cheese from the Carpathian shepherds), and showered with bacon and its fat. There’s an annual championship for it.
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Ingredients
Serves 4 —
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1.5 lbs potatoes, peeled and grated
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1.5 cups all-purpose flour
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1.5 cups bryndza (or soft sheep’s cheese / feta whipped with sour cream)
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6 oz smoked bacon, diced
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2 tbsp chives, snipped
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1 tsp salt
Instructions
1
Mix the grated potato, flour, and salt into a thick, sticky batter.
2
Crisp the bacon (or mushrooms) and reserve, keeping the fat.
3
Scrape small bits of batter off a board (or push through a colander) into boiling salted water; they’re done a minute after they float.
4
Drain and immediately fold the hot dumplings with the bryndza until creamy — a splash of the cooking water helps.
5
Top with the crispy bacon, its fat, and chives. Eat at once, while it’s molten.
Carpathian shepherd tradition, Slovakia.
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🌏 While it simmers — know your destination
📍
Bratislava. Danube capital of sheep’s-cheese dumplings.
🗺️
Slovakia. Mountain shepherds’ dumplings and sheep’s cheese.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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Chlieb s Bryndzou
Rustic bread spread with tangy bryndza sheep cheese and topped with chives — a Slovak staple.