Slovak cuisine

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

dairy product produced by souring heavy cream, popular in Eastern and Central Europe

Dutch cheese

fried pancakes of grated or ground potato

dish of cabbage leaves with a filling

sweet food pastry

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

meat dish made from finely chopped raw beef or horse meat

Knödel (; and ) or Klöße (; : Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines, such as Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many v

traditional Slovak dish

Kipferl, kifli, kiflice, kifle or cornuri is a traditional yeast bread roll that is rolled and formed into a crescent before baking.

right|thumb|Haluškár strainer

Palačinka (plural Palačinke) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central-, and Eastern-Europe.

Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

In English, kasha () is a porridge usually made from buckwheat, a pseudocereal. In the Slavic languages, kasha means porridge. In some varieties of Central and Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'.

culinary traditions of Slovakia

work of slaughtering domestic pigs to obtain pig meat (pork)

cold cut non-dairy meat jelly or terrine

Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.

Pörkölt () is a meat stew which originates from Hungary, however is eaten throughout Central Europe.

Kielbasa (, ; from Polish '''' ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage'' (typically pork only).

thumb|Dried homemade tarhonya thumb|Fried and boiled tarhonya as side dish

porridge-type pudding made from semolina

Semmelknödel () are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria, Slovenia and the Czech Republic, as well as northern Italy (where they are called canederli in Trentino, Semmelknödel in South Tyrol and maracund in Lombardy).

Czech and Slovak dish of cheese, about 1.5 cm thick, breaded with flour, egg, and bread crumbs and then fried, served with tartar sauce or mayonnaise and a side salad or potatoes

food

thumb|Sweet lokšas with sugar and poppy seeds thumb|Lokša with chicken liver and corn salad Lokša or lokše ( and respectively; may be written in English as loksha or lokshe) is a type of potato pancake like flatbread, popular in the cuisine of Slovakia and South Moravian Region of the Czech Republic. In South Moravia, lokše is also a term for wide noodles added to soups.

Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

thumbnail|right|Juniper berries

traditional fish dish

pastry

American roasted beef dish

Traditional meal in some European cultures

thumb|left|180px|Strapačky and halušky Strapačky (Slovak) or sztrapacska (Hungarian) is a dish popular in Slovakia and Hungary. It is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in Slovakia, instead of bryndza, stewed sauerkraut is used. In Hungary, sztrapacska is traditionally accompanied with juhtúró, the local equivalent to bryndza. It is thus akin to gnocchi with ewes' cheese. Residents of Vanyarc, located in Hungary approximately 80 kilometers from Budapest, have held a Festival of Strapačky (Vanyarci Haluskafesztivál) every September

thumb|Šúľance with poppy seeds