This Slovak Easter Cheese Recipe (Cirak) is a traditional Eastern European egg cheese ball served on Easter Sunday for breakfast or the main meal. My family has been making cirek, or Ukrainian hrudka, every Easter for years.
A delicious flatbread made from mostly potatoes and served especially in the fall and winter. It's easy to make with wheat flour or gluten-free.
The creamy Polish cheesecake also known as Sernik is our favorite dessert! This recipe for sernik is very simple to make, wich makes it perfect for family cooking.
The food in Slovakia might not be the prettiest, but it sure is good. There's a lot of cabbage, dumplings and stews, but Slovak cuisine also includes
In between rounds of Sushi Go Round (Thanks Allergy Mom! It's my new game addiction) I found myself in the mood for some comfort food. My cravings turned to something I've wanted to make for awhile, pagach. Pagach is Slovak bread filled with cabbage or sometimes potatoes. I always loved it slathered in butter when my mom and grandma Helen would make it. I had my parents dig out the recipe from my grandmother's church cookbook a while back only to find out that the recipe calls for ten cups of flour!! My dad also found this recipe online for a smaller batch and with a few alterations I made my first batch on my own. I was happy with the result. Though my batch was a tad thinner it could have easily passed for one made by my mom or grandma. Here's what I did: Pagach (Slovak Cabbage Bread) Makes 2 large flat breads (approximately 11x14 inches) Adapted from GoToCentralEurope.com and The Sacred Heart League Cookbook from Livonia, Michigan. Dough: 3 1/2 cups flour (I used white spelt, but I plan on using all-purpose next time) 1 teaspoon salt 2 1/4 teaspoons (1 pkg) dry yeast 1/4 cup warm water 1 tablespoon of sugar 2/3 cup scalded milk, cooled to lukewarm (I used warmed soy milk) 1 egg 1/3 butter, melted (I used Earth Balance margarine) Filling: 1 medium to large head of cabbage, chopped 1 medium onion, diced 4-6 tablespoons of butter (again EB for me*) salt and pepper *Optional: 1/4 teaspoon of granulated garlic (I found that when I'm using Earth Balance instead of margarine a tiny bit of dry garlic makes cooked cabbage taste more like it was cooked in butter. I have no idea why this works but I do it all the time.) Additional butter (or EB) -Stir the yeast in the water and a pinch of sugar and let sit for a few minutes to proof. -Add flour and salt to the bowl of a stand mixer with a dough hook and stir together to distribute. -Beat the egg into the warm milk along with the melted butter and remaining sugar. Add the wet ingredients to the flour and salt and mix until a smooth dough forms. -Place the dough in a oiled bowl and cover with plastic wrap. Allow to rest until doubled. -When doubled, punch the dough and give it a few quick kneads before recovering and allowing it to double again. -Make the cabbage filling by cooking down the cabbage, onion and butter (garlic powder optional) with salt and pepper to taste. You want the cabbage and onion to get soft and golden brown. I cook it over medium-low heat and stir frequently. Allow it to cool. -When the dough has doubled a second time divide it into quarters. Take one quarter and roll it out on parchment with a little flour until it is ~1/2 inch thick. Spread half of the cabbage mixture on top. Roll out a second quarter to match and lay it on top of the cabbage. Pinch the edges closed, cover with a damp cloth and allow it to rest for half an hour. Repeat with the remaining quarters of dough. -Preheat your oven to 350 degrees F. -Roll out the sandwiched dough and cabbage as thin as you like (1/2 to 3/4 inch.) Brush with butter (or EB) and prick the top with a fork. Transfer the dough onto a baking sheet and bake for 30-40 minutes or until golden brown on top. Cut into pieces and serve with more butter (or EB.) -Realize that cabbage and starch is a wonderfully comforting thing. These places have a potato filling if you are interested in trying it that way: GoToCentralEurope.com The Joy of Soup: Pagach I'm adding this to Yeastspotting which is a wonderful weekly collection of recipes that use yeast. My collection of to-do bread, cracker, and other recipes always increases with each roundup.
The national dish of Slovakia, bryndzové halušky, is potato-dough gnocchi smothered in salty sheep bryndza cheese and topped with bacon.
This traditional Slovak soup uses already prepared ingredients, like sauerkraut, smoked ham, and smoked sausage, to made a hearty and warming soup that requires very little prepping time.
Halupki (Slovak). Discover our recipe rated 4.8/5 by 4 members.
These days, you can find food and traditional Slovak recipes from all over the world, thanks to those who left their home country searching for new
If you're looking for a new savory meat dish to add to your rotation, these Polish Hamburgers are the delicious dish you need.
Polish city chicken is the perfect tender on the inside and crispy on the outside pork dish that you will fall in love with making for your family!
This clear bone broth based soup is a staple for any celebration in Slovakia, including Sunday meals with family.
Haluski - Dumplings and Cabbage (Cuz Thom is adamant that all REAL SLOVAKS know that only dumplings make it real Haluski !) DUMPLINGS: 2 cups flour, 2 cups potato, finely grated (optional) 1 Tsp salt, 2 eggs, 2/3 cups milk. Mix together. If you don't have a dumpling maker (a pot with holes in the bottom and a turner that squeezes dough through the holes), you will have to drop dumplings by hand. Over a pot of boiling water, use dumpling maker or use a spoon to drop dough into the water. Dumplings should be the size of your finger nail. When they float to the top of water, scoop them out with a slotted spoon. Continue until all dough is used. Chop cabbage, fry in butter (with onions if desired) until browned and soft. Add dumplings. Enjoy real haluski! Note: Some folks add potato to the dumpling dough. Depends on the village the old folks came from. by Thomas Ponchak Haluski (Polish) 1 lg head of cabbage 2-3 sweet onions 2 sticks real butter dash of salt and pepper Cut hard core from the head of cabbage and cut thick veins out. Coarsely chop onions. Melt 1 stick butter and brown onions in a very large skillet. Season with salt and pepper. Add cabbage & saute slowly until just tender & browned (about 20 minutes). Add more butter if cabbage is burning. Set aside. EGG NOODLES : 2 eggs 3 C. sifted flour 1 tsp. salt Beat eggs slightly, add salt, & stir in enough flour to make a stiff dough. Knead the dough on a lightly floured board, and roll out thin. Let stand about 30 minutes. Cut into 1/2" wide strips. Cook in boiling salted water about 8 minutes. Drain in colunder. Mix noodles with cabbage/onions. Alternative method: Grandma would make homemade noodles, but in a rush, a bag of store bought noodles will suffice.
Soft, wholesome, with a smidge of sweetness, our nalesniki recipe can be filled or topped with so many delicious ingredients, and are so easy to make.
