Part of our family is from Slovakia and one of my favourite dishes is typical Slovak dish Bryndza Pierogi (pirohy). And what bryndza is? Do you know? You cannot find everywhere actually. Bryndza is product of a sheep milk cheese, creamy and known for strong smell and taste. I have to say – you love it or you do not like it. The Slovak national dish is made from bryndza – bryndzové halušky. The overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. Most of the time and the most common cheese available is made from cow’s milk. However, there are few part of the world where you can find sheep cheese, for example France or Portugal, other famous one is Ricotta cheese or Feta cheese from Greek (but only from there!, other countries use cow´s milk).
What do you need:
450 g potatoes cooked with skin
500 g flour
200 ml warm water
125 g bryndza
70 g butter
(100 g bacon)
Cook the potatoes in skin, better one day ahead. Afterwards, grate them and smash them. From the flour, egg, salt, water and one half of cooked mashed potatoes prepare the dough. Split it into two halves and leave it for about 10 minutes.
In the mean time, prepare the filling for pierogi. From the other half of potatoes, bryndza, chopped spring onion and butter the filling is prepared. Add pinch of salt. Roll the dough to a thickness of about 2 mm and cut into circles. Those circles are filled with preapred filling. When ready, press the dough together with fork so the filling stays in the middle.
Take a big pot with enough water with salt and bring it to boil. When boiling, add pierogi and boil it around 5 to 7 minutes (or until floating on the surface). When cooked, remove it from the pot and put it into the bowl. While cooking pierogi, take a small pot with butter, heat it up, add chopped onion (and bacon) and fry it for a while. Afterwards, mix it with pierogi and serve! 🙂 Enjoy and like it or hate it! 🙂
Vero & Canito