lublin cuisine

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    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) – mushroom pasty
    Pączki żakowolskie z powidłami z antonówek – originating from Żakowola; 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 – "twist" with fruit, yeast dough and 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
    Żur 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 laurel
    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 (Żakowola parowańce) – pampuchy with lentil
    Pierogi lipniackie (Lipniaki pierogi) – pierogi with cabbage and mushrooms
    Pierogi nowodworskie – pierogi with brown kasza, raisins and minute 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 (Żakowola 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

    =

    Baba drożdżowa z jabłkami (Baba with apples) – yeast cake with apples
    Ciasto staropolskie podhoreckie (Old Polish Podhorce cake) –
    Makowiec lubartowski (Lubartów makowiec) – plum-nut makowiec
    Marchwiaki z makiem – carrot rouladen with poppy seed
    Miodownik z Jaszczowka – honey cake
    Pieróg gryczany – kasza bake, sweet or savoury taste dependent on added ingredients
    Pralina z Lublina – raspberry-honey chocolate sweets
    Rudnicki pieróg jaglany – cake with honey and mint filling
    Sernik z kartoflami z Jaszczowa (Jaszczów potato cheesecake) – potato cheesecake
    Sękacz podlaski (Podlaskie sękacz) – pyramid cake, made of many layers; includes butter, egg whites, flour and cream
    Szarlotka józefowska (Józefów charlotte) – charlotte cake with an apple filling


    See also


    Podlaskie cuisine
    Świętokrzyskie cuisine
    List of Polish dishes


    References

Kata Kunci Pencarian: lublin cuisine

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