Nadlackie Halušky

Nadlackie Halušky

The theme for the second Project Food Blog challenge is to prepare a dish from another culture. I’ve thought about it a lot. Any of the Asian cuisines seemed like a logical choice. But I wanted to do a recipe that is not only new to me, but probably to most of you too. And I had the perfect one!

Where did I get it? Not across the world. There it was, in the town Kovačica, in south Banat, mostly populated by Slovaks.

Last New Year’s Eve, I talked to a friend of mine who is from Kovačica and asked him if he had some Slovak recipes for me to publish on this blog. A week or two later, he sent me the recipe for Nadlackie Halušky along with the photos and videos of preparation!

A real deal. Nadlackie Halušky made by the recipe of a Slovak Mamička!

They are delicious! Enjoy!

Nadlackie Halušky, preparation

These are actually a sort of dumplings. Steamed, cooked and fried at the same time.

Begin by preparing the bread dough. No special recipe, use your favorite one. The only thing that is important is that it is made with 500 ml water. And optionally, you can add an egg and some oil.

Here is the recipe that I used (based on this recipe): Dissolve 20 g fresh yeast in 500 ml lukewarm water. Add 1 tsp salt and 1 tsp sugar into it. Sift 840 g flour. Pour liquid into flour, add 1 slightly beaten egg and 1 tsp oil and knead everything into smooth dough. Cover with a kitchen cloth and let rise.

Nadlackie Halušky, preparation

After the dough has risen, knead it again and flatten it with a rolling pin to the thickness of about 1-2 cm. Take out small circles of the dough using a small (rakija) glass.

Nadlackie Halušky, preparation

Roll the circles into balls between your hands. As you can see, they don’t have to look perfect :)

Nadlackie Halušky, preparation

Knead the remaining dough, flatten it again and cut out circles. Do this until you use up all the dough.

Nadlackie Halušky, preparation

Take a large pot that has a lid and grease it with with oil. Place dough balls into the pot in layers. Each piece of the dough should be brushed with oil. You need to do this because this will help separate the cooked dumplings.

Nadlackie Halušky, preparation

First, heat the stove top burner. It should be turned on to 4 on a scale of 1-6 (or 2 if the scale is 1-3). When the burner’s hot, pour 200 ml water into the pot with dumplings, cover it and let cook. Do not remove the lid while cooking! No matter how the strange sounds might come out of the pot :) Cooking time is about 20 minutes approximately. It is something that it’s said you got to “have the nose for it”.

Nadlackie Halušky, preparation

Actually, the dumplings are first cooked, then steamed a bit, and finally fried. And at the point that they start to fry, you’ll start hearing the funny sounds from the pot. That’s the oil popping.

Nadlackie Halušky, preparation

Now, prepare the syrup by boiling 100 ml oil, 50 ml water and 2 Tbsp honey (or granulated sugar). Carefully take each cooked dumpling and transfer into a bowl, again in layers. Pour some syrup over each layer.

Nadlackie Halušky, preparation

The dumplings that were next to the sides of the pot will be crunchier than the others.

Nadlackie Halušky, preparation

And finally, roll dumplings into mixture poppy seed and sugar. To prepare the mixture for rolling, grind 2 parts of poppy seeds and 1 part granulated sugar in a poppy seed grinder. If you purchase already grinded poppy seeds, then just mix it with powdered sugar.

I have managed to find only one more recipe on the Internet for Nadlackie. It is on Vera’s blog.

Nadlackie Halušky

And, of course, a great thanks to Štefan and his mom!!!!

32 Comments

  1. GOOD FOR YOU for doing something not Asian. I would have done something European but i couldn't quite decide. I actually adore halusky. Cleveland has a huge population of many eastern Europeans, so friend's mom often made them. I will be making this recipe!

  2. These look really great and the preparation method sounds unique. I'm trying these for sure. I always thought halušky were noodles and cabbage. I read about that recipe on several US blogs. But now I understand that the word probably refers to the type of pasta used. Is that right? Anyway, this looks really delicious, thank you for sharing the recipe.

  3. Videla sam sličnan recept kod Vere i mene je fascinirao. Toliko nacija živi u Srbiji a jako malo znamo o njihovoj kuhinji. Odličan odabir recepta!

  4. I've never heard of these before but they look sooo tasty! I think it's great that you decided to not do Asian food and go with something that's completely new to you! Good for you and thank you for introducing me to a new kind of food. I loved learning about it from you! Good luck!! :) The pictures are beautiful by the way.

  5. This recipe is so interesting. I grew up with halusky, but I would love to try a new way to make them. Great pick. Good luck, you have my vote :)

  6. Very cool and unusual entry…weird noises from the pot..haha. Off to vote for you and hoping to get yours too!

  7. This is the first Slavak recipe I've seen thus far in the competition, so good for you for doing something out there.

  8. I love your unique choice of recipe, plus the dumplings look yummy and fun to make! You really embraced this challenge, so of course I'm voting for you. Good luck!

  9. Maja,jel da da su super ukusne…:)Imam jos neki recept,sada sam zaboravila kako se zove,ali isto se počinje od testa,onda se kidaju komadi i peku u rerni,pa se sve to prelije sa neznam čim i makom…itd…isto zvuči njamai…

  10. Babe these sound absolutely glorious! I've never heard of them before and that is definitely a sad thing! I totally voted for you!

  11. I think you have a monopoly on Slovakian dishes in this contest. The name of your post piqued my curiosity, the post itself won my vote. What time of day is this served? What is it served with?Lick My Spoon

  12. Now this is an absolutely new-to-me food, which I would be very curious to try. Great entry and well worth voting for :)

  13. Ja sam jela češke "knedličke", ali slovačke nisam. Izgledaju super ukusne, a kombinaciju maka i šećera nosim u genima od mame Bačvanke. Srećno u takmičenju!

  14. These are awesome! How wonderful to roll them in poppy seeds and sugar at the end too. Very unique, you have a vote from me! – megan

  15. What an interesting recipe! I enjoyed reading your post, eager to see what would happen next to those pretty dumplings. I voted for you.

  16. Wow! Obožavam mak! Ovo je izvrsno. Traži malo više vremena, ali vredi probati. Odlično izvedeno i objašnjeno:)

  17. Hi there!Just wanted to let you know that I have been following your blog for a while now, and have added you to the 'blogs that I follow' list on my new blog called http://www.goodfoodgourmet.com. I would love to have you visit! It is a work in progress, but we are slowly getting there! I love your writing style and you inspire me to create some great food…so I hope to stay in touch.many thanks!Caterina

  18. I am Slovak, but never heard of this… Isn’t it Polisch?? Then no Slovak word ends with “.. ckie”.

    • I don’t know what to tell you Petra. Might be some variation by the Slovaks that live in northern Serbia. It’s very common desert among them.

  19. Marija: Originally, we call this dumplings as: parené buchty. we do this as ball with very very thick plum jam filling, diameter 6cm or above.
    When u put them to steam, it will become little bit flatter. Because of heat, jam melt itself inside of dumplings. We top it with greated poppy seeds, dusting sugar and melted butter.

    sprinkled curd with vanilla sugar is always good company too

    there is also one more very old scholl version with fried and crispy buttom and fluffy rest of dumpling :))

    best wishes grom Slovakia :)

  20. Thank you very much for publishing this recipe. Maybe it’s some meal which was cooked here in Slovakia sometime in the olden days. Who knows … I’ve found one recipe of “parené buchty” (meal which mentioned Juraj just above this comment and which is common here in Slovakia) for you, here is the link: http://varecha.pravda.sk/recepty/parene-buchty-fotorecept/7312-recept.html
    It is similar, but the dumplings are only steamed and are filled with marmelade/jam. Actually, I was never very keen to eat it – your “Nadlackie halušky” looks simpler and more attractive for me, I have to try it sometime.

    Petra, Juraj:
    About half of population of Nadlak (where “Nadlackie” halušky probably comes from) and Kovačica (where lives friend of Marija) are of Slovak origin (according to Wikipedia). They left Slovak-speaking part of Austro-Hungarian Monarchy (today’s Slovakia) about 200 years ago. That’s why their language is somewhat different from Slovak language we speak now in Slovakia. They cook different meals, as well – which sometimes may be of common origin with our today’s meals, but was influenced by cuisines of their new countries. In my opinion it’s more probable, that “Nadlackie halušky” is original form of “Parené buchty” cooked today in Slovakia (and not the other way as suggests Juraj). “Nadlackie halušky” looks more rudimentary in my view.

    Petra: I think you can’t say that no Slovak word ends with “.. ckie”. Slovak language has so many dialects – including old forms of Slovak language spoken by people living in Serbia, Croatia, Romania, or Hungary – that nobody can say this. Some of those dialects may use this ending.

    • Lubo, thank you for the comment and clarifications!

      I’ll definitely try out the recipe for parené buchty soon :)

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