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so similsr to our dishes but must be of different taste. I must modify my recipes. Wonders of international cuisine.

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Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.

This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten.

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Slovak dishes
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 can also eat them plain.  Lokše are typically eaten on Christmas  and Lokše are also eaten on Good Friday.

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Slovak dishes
are filled dumplings of Eastern European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.

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Slovak Dishes
This is a Slovak dish, similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, instead of bryndza, stewed sauerkraut is used.

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Slovak Dishes
This hearty meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi) and bryndza (a soft sheep cheese), optionally sprinkled with cooked bits of smoked pork fat/bacon.

Žinčica is traditionally drunk with this meal. There is an annual Bryndzové Halušky festival in Turecká that features an eating contest.

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Slovak sweets&cookies
However, in other parts of Slovakia, these nut rolls would be called makovník , orechovník or kakaovník depending on whether they were made with poppyseed (mak) ,walnut (orech) or cocoa(kakao) filling. In those regions, they would be used more to reference to cake in general, and often referred to little round cakes topped with and partially-filled with poppy seed filling, preserves, sweet farmer's cheese etc:

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Meat
Schnitzel is highly popular in Slovakia, where it is referred to as vyprážaný rezeň. or simply rezeň It is often made of pork or chicken, and is typically served with fried potatoes (not peeled), boiled potatoes, mashed potatoes, fries (especially in canteens), potato salad, or rice.

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Slovak sweets&cookies
Medovníky are “honey cookies” They contain honey, cinnamon, and cloves. Medovníky are a popular cookie to have on hand at Christmas time, but really you can find them all year round. That’s because in addition to being good to eat, they are often decorated beautifully with white-colored icing. They also look good just with a walnut half on top. Or since they are cut out with cookie cutters, the shape alone can be all the decoration you need.

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Slovak sweets&cookie
This  is a kind of spit cake. It is made from rolled dough that is wrapped around a stick, then grilled and topped with sugar and walnut mix.The production of trdelník has a long tradition in the Slovak town of Skalica near the borders with Czech Republic. The original recipe was brought to Skalica at the end of the 18th century by the Transylvanian cook József Gvadányi, a retired Hungarian general. The original recipe was later improved by the inhabitants of Skalica to its final form now known as Skalický trdelník. Skalický trdelník is a protected geographical indication (PGI) registered by the EU in December 2007

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Slovak sweets&cookies
These are sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they stick together. The traditional buchta is filled with plum Powidl jam. Buchty are topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchty are served mostly as a dessert but can also be used as a main dish.

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Slovak soups
It is a soup made with sauerkraut, mushrooms, pork, sausages, and various spices. It’s really delicious and rightfully very popular. It’s traditionally eaten on Christmas, but you will find this soup offered in all Slovak restaurants year around. On Christmas, this soup is typically followed by fried fish with potato salad, and then by a variety of Christmas “cookies”. And finally, right after dinner is when we run to the Christmas tree to open presents.

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Slovak soups
Fazuľová polievka still popular in the Slovak kitchen, is bean soup. Festive kinds shall not be without sausage or smoked meat. Bean soup used to be part of the Christmas Eve dinner for many families.

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Meat
Local sausage types include krvavničky, a blood sausage, and jaternice (traditionally called hurky), a sausage with rice containing any and all parts of a butchered pig.

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Slovak sweets&cookies
These are a sort of large steam-cooked dumplings with a filling inside, which makes it quite a heavy food.The fillings here are usually jam, sweetened poppy seeds, sweetened cheese (tvaroh), or chocolate. Parené buchty just means steamed buchty, and buchty are, well, what they are – a kind of soft bread roll.