Potato noodles (“ťapky”) with “bryndza”
“Bryndza” (salty sheep cheese) is strongly present in the meals typical for the Horehronie village of Beňuš. An evidence of that is the potato noodles “ťapky” with “bryndza”, for which the recipe has been passed down from generation to generation. The meal requires only a small amount of simple and easily accessible ingredients. Housewives used to prepare this meal from early morning in the past, so that men can take it with themselves to the field or to the forest. The meal is common also in other villages in Horehronie. Its names “trhance” and “tľapkance” used elsewhere remain similar despite small variations.
Ingredients for 4 portions:
- 3 mid-sized potatoes
- 150 g fine flour
- 1 egg
- 250 g “bryndza”
- Salt
- 50 g skinless bacon
Preparation:
- Put potatoes cut in pieces into salted water.
- Knead flour and egg (water can be a simple alternative for the egg) together like the dough for noodles. Roll the dough out.
- Once the potatoes are boiled, chop the dough into pieces and let them boil together with the potatoes.
- Then strain everything, cover in “bryndza” and pour fried bacon over the mass.
- Serve with acid milk or fermented milk “zakysanka”.
