Slovak · bread

Lokše (Potato Flatbreads with Goose Fat)

Lokše (Potato Flatbreads with Goose Fat) reads richness 6.8, umami 4.0 and allium 3.9 on Palate's 0–10 flavor X-ray — a Slovak bread, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 6.8 · Umami 4.0 · Allium 3.9 · Salinity 3.6 · Warm Spice 1.7 · Earthy 1.3 · Bitterness 1.2 · Heat 1.0 · Sweetness 1.0 · Nutty 0.9 · Sourness 0.5

What's in it (9)

Time & effort: about 1 hr 7 min · effort: involved

Nutrition (per 100 g, engine-estimated): 132.9 kcal, 3.2 g protein, 5 g fat, 19.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Boil the potatoes in their skins for 30 minutes, until a knife goes through with no resistance.
  2. Drain and peel them while they are still too hot to hold comfortably, 10 minutes.
  3. Push them through a ricer or mash them very smooth, 5 minutes, and spread them out to cool to lukewarm.
  4. Work in the flour and salt quickly and lightly, 5 minutes, into a soft dough. Work fast and while the potato is only warm: a hot or wet potato dough demands more and more flour, and every extra spoonful takes the lokša further towards leather.
  5. Divide into 10, and roll each one out on a well-floured board as thin as you can get it, 15 minutes, about 24 cm across and nearly translucent.
  6. Cook them dry on an ungreased cast-iron plate or crêpe pan over medium-high heat, about 1 minute a side, until brown blisters rise across the surface. No fat in the pan at this stage; the fat comes afterwards.
  7. Stack the cooked lokše under a clean cloth as you go so the steam keeps them pliable. Uncovered, they stiffen into crisps within minutes.
  8. Brush each one generously with melted goose fat.
  9. Season with the black pepper.
  10. Fill with the shredded roast goose, roll or fold, and serve with the cracklings and raw onion. Around Skalica in Záhorie these are made for the November goose feasts, husacie hody, where they are eaten with roast goose, and the fat they are brushed with is the fat from the bird.
  11. Substitutions: duck fat can stand in for the goose fat; duck meat can stand in for the roast goose meat.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.