Crunchy on the edges, soft inside and scented with garlic and marjoram. Sejkory, a traditional dish from the Krkonoše region, used to be the food of the poor. Today, however, they return to the table as a fragrant delicacy full of nostalgia and honest taste.
This old mountain recipe has many names: in some places it is called halúšky, in others it is called potato cake. But the basis is always the same: grated potatoes, garlic, marjoram and a little love for tradition. Sejkory were originally baked directly on the stove, without oil, only on lard, and to this day they still have a taste that suddenly transports you to a wooden cottage at the foot of the mountains. They are ideal as, with soup and as an honest meal after a demanding hike.
Krkonoše cuisine is known for its simplicity. Watch the video recipe for sejkors, which will surprise you with their full taste:
Recipe for sejkory
Ingredients:
– 1 kg of raw potatoes
– 150 g plain flour or 200 g semolina
– 8-10 cloves of garlic
– 1/2 onion (optional)
– 2 teaspoons of crushed cumin
– 1-2 teaspoons of dried marjoram
– salt to taste
– a little milk (optional)
– 1-2 eggs
– lard or butter for spreading the finished pancakes
Procedure:
1. Peel, wash and finely grate the potatoes. Squeeze the excess water out of them and let them stand for a while.
2. Add flour (or semolina), garlic rubbed with salt, cumin, marjoram and possibly onion to the potatoes. If necessary, soften with a little milk and stir in the egg. The resulting dough should be thick, but easily spreadable.
3. Heat up a cast-iron pan or hot plate and coat it with lard. Use a ladle to scoop out a portion of the dough and spread it on a thin pancake. Bake until golden and crispy on both sides.
4. Brush the finished seikors with melted lard or butter and place them in a bowl, where they will remain soft and fragrant. Serve still warm, perhaps with buttermilk, cabbage or just on its own.
Sejkors, the taste of home and the smell of mountain air
At first glance, sejkory is an ordinary dish from , but there is something hidden in every bite the charm of simplicity and tradition. But sejkory is not only about taste, but also about memories: of the crackling stove, grandmother’s apron and moments when the whole family gathered at one table. Whether you bake them on the stove, or in the oven or in a pan, they will always remind you that the most honest meals are also the simplest.
