Haluska Túróscsusca

This is a typical Hungarian specialty. In German Haluska is called Túróscsusca Plucked dough with curd cheese, whipped cream and grammels. Haluska is eaten in Hungary after a racy fish paprikash. However, haluska tastes just as good without a previous hearty meal, especially if you bring a fiery red wine to the table with it. How to make it:

Put flour on a baking board or in a suitable bowl. Make a well in the center. Add eggs, water and a good pinch of salt. Knead everything into a smooth dough. Form into a ball. Rest for 5 minutes.

Dust surface or baking board with flour. Roll out dough thinly. Leave on each side for a few minutes so that the dough can dry.

In a wide, shallow saucepan, bring water and salt to a boil. Add lard (I) to prevent haluska from sticking. Cut dough into 4 cm wide strips and pluck small patches by hand. Throw them into the water. Steep in water for 10 minutes over medium heat. Place in a colander to drain. Put half of the curd cheese in a dish, squeeze and heat.

Cut streaky bacon into small cubes. Fry in a frying pan. Also keep warm. Heat the remaining lard (Ii) in a frying pan. Add drained dough fritters, sour cream and remaining curd cheese. Shake the frying pan heartily. Pour into a preheated bowl. Arrange the warmed curd cheese on top. Sprinkle bacon cubes over it and

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