Yes, Bryndzové Halušky is a traditional Slovak dish. It resembles dumplings in appearance but is more akin to gnocchi. It consists of small dumplings made from potato dough, similar to gnocchi, and is mixed with Bryndza (a type of sheep cheese). Typically, it is served with chunks of smoked bacon and fried onions for added flavor.
It is also made from potatoes, paired with a cheese sauce made from sheep cheese. The dumplings and cheese sauce are combined, then topped with bacon and some parsley for perfection!
In English, “Stamppot Met Rookworst” translates to “Mashed Pot Mix with Smoked Sausage.” It is a one-pot dish where carrots or a type of kale are cooked with potatoes, drained, and mashed together. Traditionally, it is served with a smoked sausage known as “rookworst.”
In recent years, this dish has seen many innovative variations. Dutch people have experimented by adding ingredients like arugula, chives, beets, sweet potatoes, mushrooms, or other leafy greens. There’s even a sweet version known as “Blue Lightning,” made with pears and potatoes, and another version called “Hot Lightning” made with apples and potatoes.
Judd Mat Gaardebounen is a Luxembourgish dish made with the country’s distinctive beans, commonly known as broad beans, and smoked pork collar. It is usually served with boiled potatoes.
Soak the pork in water overnight, then stew it with carrots, leeks, celery, and cloves for 2 hours. The broad beans are prepared by frying in butter, bacon, and onions, then stewed for 20 minutes. Finally, combine the pork and broad beans for a delicious combination.
Karađorđeva Snicla is essentially a rolled and breaded meat cutlet, named after the Serbian prince Karađorđe. During the period of 1804-1813, Karađorđe fought for Serbia’s independence, giving this dish a symbolic association with love for one’s country.
The steak is filled with a cream cheese called “kayma,” then rolled, breaded, and fried. It is best enjoyed with potatoes and tartar sauce.
Fårikål is a stew consisting mainly of cabbage and lamb. Traditionally, lamb with bones is used, and it is stewed for several hours with cabbage, potatoes, and pepper.
Locals have a deep fondness for this dish, so much so that they’ve dedicated a festival named after it, celebrated on the last Thursday of September each year. In 2012, Fårikål even made it into the Guinness World Records when a colossal 5942 kg serving was prepared, providing a feast for approximately 10,000 guests.
Escudella, a traditional dish in Andorra, is a hearty stew typically enjoyed during the winter and Christmas season. Nestled amidst the snow-capped peaks of the Pyrenees, Andorra is a picturesque country known for its skiing. Escudella features a flavorful medley of cooked meats, vegetables, legumes, and pasta, making it a common fare in both everyday households and festive celebrations.
It’s a paradise for meat lovers, featuring a variety of meats such as beef, chicken, meatballs, and even pig’s nose. In addition, various vegetables like cabbage, chickpeas, and white beans are added. Typically, it is enjoyed with Italian shell-shaped pasta.
Bacalhau is a staple in Portuguese cuisine. As a country with a long coastline, most of the population resides near the sea. Bacalhau, often translated as “salted codfish,” is a significant element in Portuguese gastronomy.
Salted and dried codfish, known as Bacalhau, is consumed directly or prepared in various dishes in Portugal. It can be shredded and combined with onions and fried potatoes. Fresh codfish is also prevalent in Portuguese cuisine, often cooked with tomatoes, basil, and olives in a casserole dish.
