Lublin cuisine facts for kids

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

Cebularz lubelski

Racuchy turowskie

• 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

Żur żukowski

• 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

Pyzy polskowolskie

• 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

Szarlotka józefowska

• 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