Comments on: Poppy Seed Noodles (Rezance s Makom)

By: MG

MG — Thu, 19 Jan 2012 06:21:55 +0000

My mother used to make the SULANCE. There is hardly a substitute for that – as the contrast between the potato dough, thick and substantial, and the sweet, buttery taste of the ground poppy seed, is incomparable… When my mother died, I took few things back from Slovakia (process, after 6 years STILL NOT FINISHED!), but one of them was a poppy seed mill…

My son (who was born in California) – his first 2 languages I taught him was Slovak and German (for his father). It took him 2 weeks to learn English @ 2.5 y. of age – in front of Sesame Street while I translated all 3 languages. Don’t EVER let anybody tell you that it can’t be done! Slovak was voted the MOST DIFFICULT LANGUAGE IN THE WORLD by independent linguists in Paris – so, to go from there – just a little effort from your side. And dishes like Makove Sulance are a wonderful persuasive tool!

By: alfred katona

alfred katona — Fri, 30 Dec 2011 09:07:47 +0000

I do love it I do make it .I live in UK but my father was from Slovakia I do it with walnut &Cottage Cheese

By: Peter

Peter — Fri, 18 Nov 2011 12:47:07 +0000

I was a exchange student in slovakia in the mid 90′s. I the first time I had this in school I fell in love with it. I crave for some good slovak food and this site will help alot more on what things are that I can’t remeber what they are called.

By: lubos

lubos — Sun, 19 Jun 2011 03:42:40 +0000

Hi Tricia, thank you for all your comments!

By: tricia

tricia — Sat, 18 Jun 2011 06:36:02 +0000

we sometimes have pasta with toasted breadcrumbs melted with butter and sugar to make sweet breadcrumbs. also we use this breadcrumb mixture on dumplings made from potatoe and filled with jam.