"halušky" meaning in English

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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "word": "haluski"
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          "ref": "2001, David L. Cooper, transl., compiled by Pavol Dobšinský, Traditional Slovak Folktales (Folklores and Folk Cultures of Eastern Europe), Abingdon, Oxon, New York, N.Y.: Routledge, published 2015, →ISBN, page 161:",
          "text": "The father began to eat his halušky, but they were quite crunchy between his teeth, so he asked what was with the halušky.",
          "type": "quote"
        },
        {
          "ref": "2002, Milan Šimečka, translated by Gerald Turner, Letters from Prison, Prague: Twisted Spoon Press, →ISBN, page 21:",
          "text": "How easily and happily I’d go off and be a hermit today if your mother would go with me and the two of you would visit us from time to time. And if I had a typewriter there and the papers and a drop of wine and a good radio and halušky with bryndza cheese.",
          "type": "quote"
        },
        {
          "ref": "2013, Tiffany Harelik, “Halušky-Spaetzle”, in Trailer Food Diaries Cookbook: Portland Edition, volume 1, Charleston, S.C.: American Palate, The History Press, →ISBN:",
          "text": "When halušky rise to the top, they are done, usually after about 2 to 4 minutes.",
          "type": "quote"
        },
        {
          "ref": "2015, Martin Franc, “We’re good enough to host the world! Czech and Slovak Cuisine at World Fairs in 1958, 1967 and 1970”, in Nelleke Teughels, Peter Scholliers, editors, A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries, Abingdon, Oxon, New York, N.Y.: Routledge, published 2016, →ISBN, part I (Culinary Nation-Building), pages 139–140:",
          "text": "The menu of the Bratislava Restaurant was designed similarly, and traditional Slovak dishes were most successful; these included cabbage soup with sausage, bean soup with smoked ham hock, strapačky with smoked meat, chicken with speck and rice, Tatra cabbage with potatoes, veal knuckle with speck or hen with cream sauce and halušky.",
          "type": "quote"
        },
        {
          "ref": "2016, Exodus Travels, “Bryndzové Halušky”, in A Taste of Adventure: A Collection of Recipes from Around the World, London: Ebury Press, published 2017, →ISBN:",
          "text": "Slovak food is hearty and in the rural countryside lots of meat is eaten, particularly pork, which is served with halušky – potato dumplings.",
          "type": "quote"
        }
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        "Alternative form of haluski."
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  "lang_code": "en",
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        {
          "ref": "2001, David L. Cooper, transl., compiled by Pavol Dobšinský, Traditional Slovak Folktales (Folklores and Folk Cultures of Eastern Europe), Abingdon, Oxon, New York, N.Y.: Routledge, published 2015, →ISBN, page 161:",
          "text": "The father began to eat his halušky, but they were quite crunchy between his teeth, so he asked what was with the halušky.",
          "type": "quote"
        },
        {
          "ref": "2002, Milan Šimečka, translated by Gerald Turner, Letters from Prison, Prague: Twisted Spoon Press, →ISBN, page 21:",
          "text": "How easily and happily I’d go off and be a hermit today if your mother would go with me and the two of you would visit us from time to time. And if I had a typewriter there and the papers and a drop of wine and a good radio and halušky with bryndza cheese.",
          "type": "quote"
        },
        {
          "ref": "2013, Tiffany Harelik, “Halušky-Spaetzle”, in Trailer Food Diaries Cookbook: Portland Edition, volume 1, Charleston, S.C.: American Palate, The History Press, →ISBN:",
          "text": "When halušky rise to the top, they are done, usually after about 2 to 4 minutes.",
          "type": "quote"
        },
        {
          "ref": "2015, Martin Franc, “We’re good enough to host the world! Czech and Slovak Cuisine at World Fairs in 1958, 1967 and 1970”, in Nelleke Teughels, Peter Scholliers, editors, A Taste of Progress: Food at International and World Exhibitions in the Nineteenth and Twentieth Centuries, Abingdon, Oxon, New York, N.Y.: Routledge, published 2016, →ISBN, part I (Culinary Nation-Building), pages 139–140:",
          "text": "The menu of the Bratislava Restaurant was designed similarly, and traditional Slovak dishes were most successful; these included cabbage soup with sausage, bean soup with smoked ham hock, strapačky with smoked meat, chicken with speck and rice, Tatra cabbage with potatoes, veal knuckle with speck or hen with cream sauce and halušky.",
          "type": "quote"
        },
        {
          "ref": "2016, Exodus Travels, “Bryndzové Halušky”, in A Taste of Adventure: A Collection of Recipes from Around the World, London: Ebury Press, published 2017, →ISBN:",
          "text": "Slovak food is hearty and in the rural countryside lots of meat is eaten, particularly pork, which is served with halušky – potato dumplings.",
          "type": "quote"
        }
      ],
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