![]() Speaking of flour…Slovakia has about a hundred different grinds of flour (only a slight exaggeration). I was expecting lokše to be much more work than it was but, I think due to the amount of potatoes, the dough was soft and easy to quickly roll out. But really, you can fill it with anything your imagination can come up with.Īs an aside, the ‘brush’ in the top and bottom photos is the traditional Slovak pastry brush – plaited goose feathers! ![]() The listed fillings include: goose liver pate with fried onions ground duck cracklings cabbage and smoked meat chicken liver lard and garlic lard goat cheese and chives poppy seeds and plum jam nutella and nuts. Like bread, lokše can have either savoury or sweet fillings, as this picture from the Christmas market illustrates: And because it’s the potatoes that hold the flatbread together, they are a perfect candidate for making gluten-free. ![]() During the fall they are often served with duck or goose – and the duck or goose fat. Made mostly of potatoes, these are always at markets with various fillings. A classic Slovak food, especially through the fall and winter, is lokše.
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