Lokše

What it is

Lokše are very thin potato flatbreads. Boiled potatoes are grated, mixed with flour and salt, rolled out as thin as possible, and baked on a dry hot griddle without fat until dark spots appear.

In Slovakia, they enjoy a salty version: a hot flatbread is smeared with fat, preferably goose fat, rolled up, and eaten with soup or filled with sauerkraut or minced meat. In South Moravia, lokše are sweet — with lekvar, poppy seeds, and sugar.

The most famous goose lokše are in the village of Slovenský Grob at the foot of the Small Carpathians, where people gather in autumn for goose feasts. This is the cuisine of the foothills and lowlands, not the high mountains, which is why we mark it separately.

History and name

Lokše is a dish from the time when potatoes became the main food of the village. In dialects, they are also called 'lokesh' or 'lokosh.'

Ingredients and allergens

Variant: salty, with goose fat

Potato1 kg boiledIn the mountains, potatoes are called bulba, ripa, bandurky, or kompyr — the basis for riplianka, deruny, and pies.

Wheat flour250–300 gFor the dough of varenyky, palačinky, bobalyok, and pasky.Contains allergens: gluten

Goose fatto serveRendered fat from roasted goose; it is used to grease hot potato flatbreads.

Also: salt

Contains allergens: gluten

Variant: sweet, moravian

potato, wheat flour, plum lekvar, poppy seeds, powdered sugar

Contains allergens: gluten
Diet: lenten · vegan

Ingredients of the traditional recipe; every cook and every place may do it differently — please ask when ordering. We cannot guarantee the absence of allergens or traces.

How it is traditionally made

Serves: 12–15 flatbreads

• Potato — 1 kg boiled
• Wheat flour — 250–300 g
• Salt
• Goose fat

1. Boil the potatoes in their skins the day before, peel them, and grate them finely or pass them through a press.
2. Add salt and flour, and quickly knead the dough. Do not knead for long and do not let it stand — it becomes thinner.
3. Divide into balls and roll out on flour into thin, 2–3 mm, round flatbreads.
4. Bake on a dry hot pan or griddle for one to two minutes on each side until dark spots appear.
5. Immediately smear the hot lokše with melted fat and stack them to prevent drying out.

How it is served

Warm: rolled up, with roasted goose or duck with stewed cabbage, with soup, or with filling.

Variants

Without fat or with oil and lekvar, lokše are a fasting dish.

The traditional method as described by our sources; every family does it its own way. We have not tested this recipe in a professional kitchen.

Where it is eaten

The area is approximate and based on the sources below. The dish is cooked outside it too, and ethnographic borders are blurred.

All of Slovakia and South Moravia; the most famous are in Slovenský Grob near the Small Carpathians.

When it is eaten

Occasions: Harvest · Festivals · Everyday food

In tradition

Autumn goose feasts in Slovenský Grob are an ancient tradition: roasted goose is served here specifically with lokše.

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