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Lublin cuisine

Lublin cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Lublin. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines.

List of Lublin dishes

Pastry and baked goods

  • Bułka wiejska – lightly salted bread roll
  • Całuski pszczelowolskie – small, oval biscuits with honey and beeswax
  • Cebulak żukowski – yeast dough with cheese-onion stuffing
  • Cebularz lubelski – wheat flat-cake topped with onion and poppy seed
  • Golasy izbickie – originating from Gmina Izbica; stuffed with buckwheat, boiled potatoes with cheese and śmietana
  • Gryczak janowski – buckwheat grain with milk
  • Gryczok godziszowski – grain with sugar, white cheese
  • Korowaj – traditional wedding bread, served to the bride the day before marriage
  • Paszteciki niedrzwickie z kapustą i pieczarkami – pasty with mushroom and cabbage
  • Paszteciki z grzybami – mushroom pasty
  • Pączki żakowolskie z powidłami z antonówek – originating from Å»akowola; pączki with yeast dough and apple filling
  • Piernik lubelski ("Lublin gingerbread") – two-layer sponge-fat cake, lightly sweet with an aromatic root smell
  • Piernik żydowski ("Jewish gingerbread") – sponge-fat cake, topped with dried tropical fruit
  • Pieróg biłgorajski, piróg biłgorajski ("Biłgoraj pierogi") – roast with kasza, potato, twaróg, eggs and śmietana
  • Racuchy turowskie – oval, puffy yeast cake
  • Racuchy z makiem (racuchy with poppy seed) – poppy seed-yeast cake
  • Wafle tortowe suche ("dry cake waffles") – waffles; dry and crumbly, with a lightly sweet taste
  • Zawijaki wygnanowskie – yeast dough "twist" with fruit

Soups

  • Jabłczanka z fajsławic – dried apple soup with śmietana and sugar
  • Zupa cebulowa z Goraja (Goraj onion soup) –
  • Zupa chłopska fajsławicka – soup with potatoes, kluski, fatback and dewlap
  • Zupa z karpia (carp soup) – soup with carp, vegetables, ginger and seasonings
  • Å»ur żukowski – żurek with meat, onion and vegetables

Fish dishes

  • Karasie z Polesia (Polesia crucian carp) – fish steak with onion–mushroom stuffing
  • Karp w śmietanie po poniatowsku – originating from Poniatowa; carp with onion and sour cream
  • Kotlety rybne z Sygrów (fish cutlet from Sygrów) – originating from Gmina Kodeń; cutlets from fresh fish (pike, tench, carp, or catfish) with garlic and seasoning

Pork and beef dishes

  • Dzik w cieście – wild boar meat in bread cake
  • Szynka nadwieprzańska – succulent, crumbly meat consistency
  • Polędwica nadwieprzańska – dry, lightly moist meat
  • Kaczka czarna nadziewana – duck with mince stuffing
  • Kiełbasa nadwieprzańska – smoked pork kiełbasa

Stews, vegetable and potato dishes

  • Chodelskie gołąbki z kiszonej kapusty – gołąbki with sauerkraut and kasza, with rapeseed oil
  • Flaki piaseckie – tripe with marjoram and cream
  • Karczmiskie pierogi z bobru – pierogi with fava beans
  • Kluski gryczane (groat kluski) – kasza kluski
  • Kulebiak generałowej Kickiej – crescent-shaped roast with lightly spicy mushrooms
  • Kulebiak z perkowic – yeast bake with meat-vegetable stuffing
  • Lubelski forszmak – sweet and sour meat and sausage soup
  • Parowańce brzozowickie (Brzozowica parowańce) – originating from the village Brzozowica Duża
  • Parowańce z serem (parowańce with cheese) – pampuchy with cheese
  • Parowańce z kaszą jaglaną (parowańce with millet) – pampuchy with millet
  • Parowańce żakowolskie (Å»akowola parowańce) – pampuchy with lentils
  • Pierogi lipniackie (Lipniaki pierogi) – pierogi with cabbage and mushrooms
  • Pierogi nowodworskie – pierogi with brown kasza, raisins and a small amount of mint
  • Pierogi olszewnickie (Olszewnica pierogi)
  • Pierogi turowskie z soczewicą (Turów pierogi with lentils)
  • Pierogi zosinowskie (Zosinowo pierogi) – pierogi with buckwheat kasza
  • Pierogi żakowolskie (Å»akowola pierogi) – pierogi from yeast dough with apple stuffing
  • Podcos – thick viand from cabbage, barley groats, dill and chives
  • Pyzy polskowolskie (Polskowola pyzy) – pyzy with meat
  • Słodkowska kapusta z grzybami – thick cabbage viand with mushrooms
  • Tertuny brzozowickie – originating from the village Brzozowica Duża; kluski-like dish with potato and lentil stuffing
  • Werbkowickie placki z soczewicy – flat, oval cakes with lentil stuffing
  • Woleńskie kartoflaki – oval kluski with meat, topped with pork rind and roused with fat
  • Zawijas nasutowski – "twist" with wheat dough and onion aroma
  • Zawijoki janowickie – kluski-like dish with kasza and sauerkraut stuffing

Puddings

See also

References