Lokshe (Lokše)

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Ingredients: 6 potatoes, cup of flour, oil, salt, sauerkraut or jam with poppy seeds
Prep Time: 30 minutes

An indispensable part of the Slovak kitchen are lokshe (lokše, lokša singular). They are thin pancakes made out of potato dough that are baked on a hot plate or an ungreased frying pan. They are kind of like Slovak tortillas. These will be found on any Christmas table! You will also find them offered at Christmas markets held in just about every town during the holidays. Today I am again at my grandma, so I watched as she prepared a batch. Follow the following easy steps to prepare this delicious and cheap Slovak treat at home.

cooked potatoes shredded potatoes
Start by boiling unpeeled potatoes (zemiaky v kožke, potatoes in skin). Don’t boil them all the way, just long enough so that you can stick a fork in part of the way. Remove the skin, and grate them.

add flour and salt to make lokse potato dough
Then add about a cup of flour (múka) and a dash of salt (soľ). Work into dough.

making lokse making lokse
Transfer onto a floured board, and roll into a tube some 2-3 inches in diameter. Cut out individual slices about an inch thick.

making lokse making lokse
Then take each piece and transfer onto a floured section of the board. Sprinkle more flour on top. Pat it down a bit with your fingers and roll out with a short back-and-forth motion until you have a pancake some 1 or 2 millimeters thick.

baking lokse on wood burning stove add bit of grease
Then bake on an ungreased frying pan, hot plate, or, like my grandma did, directly on her wood burning stove (šporák). Bake each side for few minutes, until they look done – they’ll get dark spots. Grease one side with oil (olej).

baking lokse on wood burning stove add bit of grease
Fill with sauerkraut (kyslá kapusta) and roll into a pancake. Or, fold over and over again to make a little sachet.

top lokse with jam
I also convinced my grandma to try them filled with raspberry jam (malinový lekvár) and topped with poppy seeds with sugar (mak s cukrom), the way I had them in Bratislava on New Years. They are delicious like that, although my grandma wasn’t quite sold: Chutia ako palacinky (They taste like crepes) she said. Yes, the traditional way is to eat them with sauerkraut or cabbage.

Slovak lokse, baked potato dough pitas or tortillas lubos with lokse
You can also eat them plain. They are great like that as a light snack with tea or coffee. Lokše are typically eaten on Christmas after the traditional helping of kapustnica and fried carp. Lokše are also eaten on Good Friday.

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