See Ingredients

Slovenian Cottage Cheese

Step 1: Mix sour cream with wheat farina, let rest until the grits bulge a little.

Step 2: Mix in cottage cheese, egg yolks, salt and egg white foam.

Step 3: Roll out the dough and brush with oil. Stretch and pull as thin as possible. Sprinkle filling on dough, sprinkle with breadcrumbs and roll.

Step 4: Unwrap the cooked štruklji and cut into pieces. Sprinkle with golden-brown breadcrumbs roasted in melted butter.


Source: Janez Bogotaj (2007): “Taste Slovenia”, National Geographic


Potato Dumplings with Sheep Cheese

The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.


  • ¼ l sour cream
  • ½ l wheat farina
  • 20 dag cottage cheese
  • 2 egg yolks
  • a pinch of salt
  • 2 egg whites (make foam!)
  • 1 tablespoon oil
  • 1 handful white breadcrumbs

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