131 Dishes

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Bobalky

Small yeasted rolls or balls, may be mixed with ground poppy seeds, honey, sauerkraut and onions, common during christmas

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Buchty

Buchteln (pl., sing. buchtel; also wuchtel(n), ofennudel(n), rohrnudel(n)), are sweet rolls made of yeast dough, filled with powidl, jam, ground poppy seeds or quark, and baked in a large pan so that they stick together. the traditional buchtel is filled with plum powidl jam. buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm. buchteln are served mostly as a dessert but can also be used as a main dish. in the 19th century they could be boiled similar to dumplings.the origin of the buchteln is the region of bohemia, but they play a major part in the austrian, slovak, slovenian, and hungarian cuisine too. in bavaria the buchteln are called rohrnudeln, in slovenian buhteljni, in serbian buhtle or buhtla, in hungarian bukta, in kajkavian buhtli, in croatian buhtle, in polish buchta, and in czech buchta or buchtička, in lombard buten. in romania, in the banat region, are called bucte.

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Celozrnný chlieb

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. it is one kind of brown bread. synonyms or near-synonyms for whole-wheat bread outside the united states (e.g., the uk) are whole grain bread or wholemeal bread. some regions of the us simply called the bread wheat bread, a comparison to white bread. some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of a good quality loaf itself.

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Chlieb

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

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Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

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Kifli

Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. it is a common type of bread roll throughout much of central europe and nearby countries, where it is called by different names. it is thought to be the inspiration for the french croissant, which has a very similar shape but is made with a different type of dough.

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Makové rožky

Poppy seed rolls, sweet pastries with a poppy seed mixture

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Mazanec

A heißwecke, hice-veck-ə, (plural: heißwecken), also called a heißewecke or hedewig, is a traditional type of currant bun that goes back, within the german-speaking region of europe, at least to the late middle ages. in north and northwest germany it is eaten before the beginning of the pre-easter fasting period known as lent, especially from rose monday (rosenmontag) to ash wednesday (aschermittwoch). it is basically a sweet bread roll made with milk and wheat flour that is eaten hot, hence the name: heißwecken literally means "hot rolls". heißwecken are predominantly eaten in the area influenced by the hanseatic league i.e. most of northern europe from what is now the netherlands to poland and the baltic sea coast. it has numerous dialectical names that are almost all derived from the term heißwecken. the most common are hedewäggen, hetwegge, heiteweggen and heetwich.

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Meteník

Flatbread made with sauerkraut, bacon

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Pogača

Pogača is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia. found in the cuisines of the balkans, 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, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

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Posúch

Flatbread, may be filled or topped with sweet or savory ingredients such as potatoes, meat, cheese, vegetables, fruit

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Ražný chlieb

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Rožky

Bread rolls or cookies, can be savory or sweet, many different types, shapes and flavors

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Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

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Škvarkovníky

Bacon-flavored biscuits

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Topinky

Toasted bread, fried in lard with garlic, made into open-faced sandwiches, served with plum jam, goose liver, cheese, beefsteak tatar

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Vánočka

Vánočka is a plaited bread, baked in czech republic and slovakia (in slovak called vianočka) traditionally at christmas time. such special festive christmas bread made from white flour, either in the form of a wedge or of plaited shape was first mentioned around 1400 by benedictine monk jan of holešov in his work treatise on christmas eve. according to his interpretation, this pastry symbolized christ child wrapped in cloth.vánočka was further referred to during the 16th century, where it could only be made by a baker who was a guild craftsman. during the 18th century, people took the recipe into their homes and began baking it themselves. it is rich in eggs and butter, making it similar to brioche. lemon rind and rum add colour and flavour; the dough can also contain raisins and almonds and is plaited like challah. a vánočka may be built up from three progressively smaller plaits stacked on top of one another; this is sometimes interpreted as a rough sculpture of the baby jesus wrapped in cloth and lying in a manger. it has a reputation for being difficult to prepare, so in many households superstitions and special customs are attached to the baking process. when making vánočka, it is said that one must think of everyone dear to you. another custom is to avoid touching the vánočka with metal. finally, the person who is making the vánočka should jump up and down while the dough rises.the bread is named after vánoce meaning christmas in czech (vianoce in slovak). out of identical dough, a loaf called mazanec is made at easter.

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Žemle

Rolls or buns

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Jaternice

Sausage made with pork liver, offal, barley or rice, spices

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Kabanos

Kabanos (; plural: kabanosy), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in poland. they are smoky in flavor, and can be soft or very dry in texture depending on freshness. typically, they are quite long, 60 cm (24 in), but very thin, with a diameter around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance. versions made of chicken and turkey are staples in kosher meat markets and delicatessens.

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Klobása

Smoked pork sausage with spices, wine, several variations

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Krvavničky

Blood sausage

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Parizer

Bologna sausage, also spelled baloney ( bə-loh-nee), is a sausage derived from the italian mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the city of bologna (ipa: [boˈloɲɲa] (listen)). typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.other common names include parizer (parisian sausage) in the countries deriving from ex-yugoslavia, hungary and romania, polony in zimbabwe, zambia, south africa and western australia, devon in most states of australia, and fritz in south australia.in north america, a simple and popular use is in the bologna sandwich.

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Paštéta

Pâté (uk: pat-ay, us: pa(h)-tay, french: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat. common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). it is often served on or with bread or crackers.pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

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Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

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Slanina

Salo (ukrainian: сало, russian: сало, belarusian: сала, hungarian: szalonna, polish: słonina, romanian: slănină, czech, slovak: slanina, carpatho-rusyn: солонина/solonyna, bosnian: slanina/сланина, lithuanian: lašiniai, bulgarian: сланина, serbian: slanina/сланина) is a traditional, predominantly slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin (especially famous in ukraine). the food is commonly eaten and known under different names in countries across the region. it is usually dry salt or brine cured. the east slavic variety is sometimes treated with paprika or other seasonings, while the south slavic version is often smoked. in ukraine and many other countries salo is a part of the traditional national cuisine. the slavic word "salo" or "salanina" as applied to this type of food (it has other meanings as well) is often translated to english as "bacon" or "lard". unlike lard, salo is not rendered. unlike bacon, salo has little or no lean meat. it is similar to italian lardo, the main differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning. east slavic salo uses salt, garlic, black pepper and sometimes coriander in the curing process, while lardo is generally seasoned with rosemary and other herbs.

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Tlačenka

Tlačenka is the czech and slovak variety of head meat similar to polish salceson. czech light-colored tlačenka is made in a number of types. it is generally bonded with brawn - thick pigskin and hock/trotters broth - with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices - marjoram, garlic, caraway, pepper, cloves, allspice, etc.). another version - dark-colored tlačenka - is made with added blood.

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Utopenci

Spicy pickled sausages, serve with beer

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Liptovská Saláma

Smoked pork and beef salami from dubnica nad vahom, ilava district, slovakia

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Špekáčky

Short sausage made with pork, bacon and beef, from slovakia and the czech republic

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Spišské Párky

Smoked pork and beef sausage with paprika, from spišské podhradie, slovakia

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Bryndza

Bryndza (from romanian brânză – cheese) is a sheep milk cheese made across much of east-central europe, primarily in or around the carpathian mountains of slovakia, ukraine, romania and southern poland. bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. the cheese is white, tangy, crumbly and slightly moist. it has characteristic odor and flavor with a notable taste of butyric acid. the overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. recipes differ slightly across countries.

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Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

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Eidam

Edam (dutch: edammer, [ˈeːdɑmər]) is a semi-hard cheese that originated in the netherlands, and is named after the town of edam in the province of north holland. edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. edam ages and travels well, and does not spoil; it only hardens. these qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.

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Encián

Soft cheese similar to camembert

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Korbáčik

Korbáčik (in slovak ipa: [korbaːt͡ʃik]) kôroboce (in goralic ipa : [kuɔrbɔce]) is a type of semi-hard or medium hard string cheese. it originates from the orava region of northern slovakia and south poland as well as many other goralic regions . it is made from smoked cheese interwoven into fine braids. the name roughly translates to "little whip" which refers to the pattern woven onto the strings.

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Leerdammer

Leerdammer (dutch pronunciation: [leːrˈdɑmər]) is a dutch semihard cheese made from cow's milk. it has an ageing time around 3–12 months. it has a creamy white texture and was made to be similar in appearance and flavor to emmental. its sweet and somewhat nutty flavour becomes more pronounced with age. it also has distinct holes. advertisement campaigns have used the slogan "de lekkerste kaas tussen de gaten" ("the taste is around the holes").the cheese is produced exclusively by the groupe bel. the leerdammer name is a trademark of bel leerdammer b.v. on 22 march 2021, groupe bel announced is was handing over the brand and its related assets to lactalis in exchange for the shares lactalis held in groupe bel, bar a retained 0.9% stake. leerdammer cheese is produced in schoonrewoerd in the municipality of leerdam, the city which gave leerdammer its name. generic leerdammer-style cheese is sold as maasdam cheese. groupe bel has a second factory producing leerdammer in dalfsen, in the eastern province of overijssel. it is also produced in france.the cheese was developed by cees boterkooper, who had owned a small dairy in schoonrewoerd since 1914, and bastiaan baars, who ran a cheese shop in a nearby village. the two met in 1970, and soon afterwards decided to collaborate. they worked on a cheese that could compete with gouda and edam. leerdammer was launched in 1977. it is also available in supermarkets throughout europe, russia, and the us.

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Niva

Blue cheese

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Oštiepok

Oštiepok (slovak; plural: oštiepky) is a traditional smoked sheep milk cheese made in slovakia. oštiepok is a protected trade name under the eu's protected geographical indication. a similar cheese is made by gorals under the name oscypek. the cheeses differ in ingredients' ratios, cheesemaking process and the characteristics of the final products.

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Parenica

Parenica is a traditional slovak cheese. parenica is a semi-firm, non-ripening, semi-fat, steamed and usually smoked cheese, although a non-smoked version is also produced. parenica is cream and yellow in color, which is darkened by steaming. the cheese is produced in strips, which are woven into snail-like spirals. originally, about two centuries ago, it was made from pure non-pasteurized sheep's milk. modern varieties are also produced from cow's milk or milk mixtures. typical cheese rolls weigh about 100 grams (0.1 kg / 0.2 pound / 3 oz). the name comes from the slovak word for steaming. slovenská parenica is a protected trade name under the eu's protected geographical indication.

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Quark

Quark or quarg is a type of fresh dairy product made from milk. the milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. it can be classified as fresh acid-set cheese. traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. it is soft, white and unaged, and usually has no salt added. it is traditional in the cuisines of baltic, germanic and slavic-speaking countries. dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. in germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in eastern europe cottage cheese is usually viewed as a type of quark (e.g. russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). quark is similar to french fromage blanc, indian paneer, and the queso fresco/queijo fresco made in the iberian peninsula and in some latin american countries. it is distinct from italian ricotta because ricotta (italian "recooked") is made from scalded whey. quark is somewhat similar to yogurt cheeses such as the south asian chak(k)a, bengali chhena, the arabic labneh, and the central asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria.

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Tvaroh

Quark or quarg is a type of fresh dairy product made from milk. the milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. it can be classified as fresh acid-set cheese. traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. it is soft, white and unaged, and usually has no salt added. it is traditional in the cuisines of baltic, germanic and slavic-speaking countries. dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. in germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in eastern europe cottage cheese is usually viewed as a type of quark (e.g. russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). quark is similar to french fromage blanc, indian paneer, and the queso fresco/queijo fresco made in the iberian peninsula and in some latin american countries. it is distinct from italian ricotta because ricotta (italian "recooked") is made from scalded whey. quark is somewhat similar to yogurt cheeses such as the south asian chak(k)a, bengali chhena, the arabic labneh, and the central asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria.

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Klenovecký Syrec

Semi-hard cheese made from unpasteurized cow's milk or sheep's milk, from klenovec, slovakia

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Oravský Korbáčik

Narrow, braided steamed string cheese made from raw or pasteurized cow's milk, may also be smoked, from orava, slovakia

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Slovenská Bryndza

Spreadable cheese made from sheep's milk or a blend of sheep's and cow's milk, from slovakia