Dinners

Chamuľa: Slovak potato mash with semolina and fried onions

Chamuľa, a Detva-style potato mash with semolina and crispy lard-fried onions. An inexpensive dinner with soured milk or žinčica (a sheep's whey drink).

Slovak cuisine · Translated from Slovak ·

Chamuľa: Slovak potato mash with semolina and fried onionsSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
40 min
Total time
55 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Chamuľa is a traditional potato mash from the Detva region, thickened with semolina and served with a generous helping of crispy onions fried in lard. The potatoes are boiled, part of the water is poured off, and semolina is cooked into the rest while stirring, so some pieces of potato stay in the mash. You can make it smoother with a little milk if needed. It is a quick, inexpensive dinner that goes very well with a glass of soured milk or žinčica (a traditional Slovak drink made from sheep's milk whey).

Ingredients

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Instructions

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  1. Peel the potatoes, cut them into pieces, add just enough water to cover them, and boil until tender.

  2. Pour off half of the water from the cooked potatoes. Sprinkle the semolina over the potatoes and the remaining water and bring back to a boil, stirring constantly.

  3. Cook the mash; some pieces of potato may stay in it. Add salt and, if needed, thin it with a little milk.

  4. Heat the lard in a pan, add the finely chopped onions, and fry until golden.

  5. Finally, pour the fried onions, together with the lard, over the potato mash and serve, ideally with a glass of soured milk or žinčica.

Tip: Sprinkle the semolina into the hot potatoes slowly and stir right away so it does not clump. The mash thickens further once it is off the heat, so do not cook it too thick.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
366 kcal
Protein
6.9 g
Carbohydrates
56 g
of which sugars
6.5 g
Fat
13 g
of which saturates
5.2 g
Fiber
6.6 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Chamuľa – detvianska zemiaková kaša s krupicou a cibuľkou

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