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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Slovakia which was for the most part of the 20th century perceived as a single country with the czech Republic, adjoins hungary. In the past it was exposed to culinary influences from that country and, at one remove, from turkey. Some of the ingredients and dishes which arrived from the south became, naturally enough, part of the culinary heritage of the Czech people also; examples are dishes of the goulash family.

Dumplings, as in the Czech Republic, feature prominently in the cuisine and bryndzové halušky are mini potato dumplings covered with special sheep’s cheese called bryndza and topped with fried smoked bacon. Bryndza is a produce made only in Slovakia. Halušky are an entirely original dish belonging to the Slovak people. In general, Slovak foods are heavier and potato and flour based. This is due to the hard outside physical labour historically endured by the people living in the Tatra mountain region.