In
Hungary it is very popular to put it in
paprikash. It is also eaten with cheese, sour cream, cottage cheese, egg custard, semolina and butter all throughout the
country, while in
Slovakia it is eaten with sheep's cheese and bacon or spinach.
The term halušky can refer to the dumplings themselves, or to a complete dish containing other ingredients. Typically the dish described is noodles with sauteed cabbage and onions.[4][5]Bryndzové halušky , which combines the noodles with a soft sheep's cheese, is one of the
national dishes of
Slovakia.[6][7][8] In certain regions of the
Antalya Province in South
Turkey, holuşka is made with larger dumplings than its counterparts in Central and Eastern Europe.[9]
A haluskar is a kitchen utensil used to drop batter into stock to create the noodles.[10]