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Hungarians and Croatians can cook bryndzové halušky, too

On the weekend of May 28 and 29, five thousand people from all over Slovakia braved heavy rainstorms to attend the Bryndzové halušky championship held for the first time this year in Terchová. Thirty-three teams competed, including groups from Hungary and Croatia, the SITA newswire wrote.

(Source: SITA)

On the weekend of May 28 and 29, five thousand people from all over Slovakia braved heavy rainstorms to attend the Bryndzové halušky championship held for the first time this year in Terchová. Thirty-three teams competed, including groups from Hungary and Croatia, the SITA newswire wrote.

It was the 17th year of the competition. Bryndzové halušky is a sort of gnocchi made from potato pasta, cooked and smothered with sheep’s cheese and bacon.

Competitors worked in four-person teams, one person to cook, the others to keep up the fire, dice the bacon and clean up. From two kilograms of potatoes, the chefs were required to produce 3.5 kilograms of tasty bryndzové halušky. Referees gave points for the speed of cooking, good taste and cleanliness in the working area.

“Really good halušky should not be too big or too hard and they should contain plenty of bryndza,” Milan Holák, the head of the competition, told SITA. “And, most of all,” he added, “the bacon should not be charred.”

Earlier competitions were held in Turecká but were moved because the town wanted to shift the date of competition to a later time of year in hopes of better weather. The “World Championship” gradually developed from a tiny local event begun by a Turecká pub-owner into an international event. “As a resident of Turecká, I am very sorry to see the contest moved to Terchová,” said Ivan Makovník, head of the Halušky Turecká civic association, “but I have to admit that the conditions are better here in Terchová.”

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