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 ^[1]
• Całuski pszczelowolskie – small, oval biscuits with honey and beeswax ^[2]
• Cebulak żukowski – yeast dough with cheese- onion stuffing ^[3]
• Cebularz lubelski – wheat flat-cake topped with onion and poppy seed ^[4]
• Golasy izbickie – originating from Gmina Izbica; stuffed with buckwheat, boiled potatoes with cheese and śmietana ^[5]
• Gryczak janowski – buckwheat grain with milk ^[6]
• Gryczok godziszowski – grain with sugar, white cheese ^[7]
• Korowaj – traditional wedding bread, served to the bride the day before marriage ^[8]
• Paszteciki niedrzwickie z kapustą i pieczarkami – pasty with mushroom and cabbage ^[9]
• Paszteciki z grzybami (mushroom pasty) – mushroom pasty ^[10]
• Pączki żakowolskie z powidłami z antonówek – originating from Żakowola; pączki with yeast dough and apple filling ^[11]
• Piernik lubelski (Lublin gingerbread) – two-layer sponge-fat cake, lightly sweet with an aromatic root smell ^[12]
• Piernik żydowski (Jewish gingerbread) – sponge-fat cake, topped with dried tropical fruit ^[13]
• Pieróg biłgorajski, piróg biłgorajski ( Biłgoraj pierogi) – roast with Kasza, potato, twaróg, eggs and śmietana ^[14]
• Racuchy turowskie – oval, puffy yeast cake ^[15]
• Racuchy z makiem ( racuchy with poppy-seed) – poppy seed-yeast cake ^[16]
• Wafle tortowe suche (dry cake waffles) – waffles; dry and crumbly, with a lightly sweet taste ^[17]
• Zawijaki wygnanowskie – "twist" with fruit, yeast dough and fruit ^[18]

Soups

• Jabłczanka z Fajsławic – dried apple soup with śmietana and sugar ^[19]
• Zupa cebulowa z Goraja ( Goraj onion soup) –
• Zupa chłopska fajsławicka – soup with potatoes, kluski, fatback and dewlap ^[20]
• Zupa z karpia (carp soup) – soup with carp, vegetables, ginger and seasonings ^[21]
• Żur żukowski – żurek with meat, onion and vegetables ^[22]

Fish dishes

• Karasie z Polesia ( Polesia crucian carp) – fish steak with onion-mushroom stuffing ^[23]
• Karp w śmietanie po poniatowsku – originating from Poniatowa; carp with onion and sour cream ^[24]
• 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 ^[25]

Pork and beef dishes

• Dzik w cieście – wild boar meat in bread cake ^[26]
• Szynka nadwieprzańska – succulent, crumbly meat consistency ^[27]
• Polędwica nadwieprzańska – dry, lightly moist meat ^[28]
• Kaczka czarna nadziewana – duck with mince stuffing ^[29]
• Kiełbasa nadwieprzańska – smoked pork kiełbasa ^[30]

Stews, vegetable and potato dishes

• Chodelskie gołąbki z kiszonej kapusty – gołąbki with sauerkraut and kasza, with rapeseed oil ^[31]
• Flaki piaseckie – tripe with marjoram and cream ^[32]
• Karczmiskie pierogi z bobru – pierogi with laurel ^[33]
• Kluski gryczane ( Groat kluski) – kasza kluski ^[34]
• Kulebiak generałowej Kickiej – crescent-shaped roast with lightly spicy mushrooms
• Kulebiak z Perkowic – yeast bake with meat-vegetable stuffing ^[35]
• Lubelski forszmak – sweet and sour meat and sausage soup ^[36]
• Parowańce brzozowickie ( Brzozowica parowańce) – originating from the village Brzozowica Duża
• Parowańce z serem ( Parowańce with cheese) – pampuchy with cheese ^[37]
• Parowańce z kaszą jaglaną ( Parowańce with millet) – pampuchy with millet ^[38]
• Parowańce żakowolskie ( Żakowola parowańce) – pampuchy with lentil ^[39]
• Pierogi lipniackie ( Lipniaki pierogi) – pierogi with cabbage and mushrooms ^[40]
• Pierogi nowodworskie – pierogi with brown kasza, raisins and minute amount of mint ^[41]
• Pierogi olszewnickie ( Olszewnica pierogi) –
• Pierogi turowskie z soczewicą ( Turów pierogi with lentils) –
• Pierogi zosinowskie ( Zosinowo pierogi) – pierogi with buckwheat kasza ^[42]
• Pierogi żakowolskie ( Żakowola pierogi) – pierogi from yeast dough with apple stuffing ^[43]
• Podcos – thick viand from cabbage, barley groats, dill and chives ^[44]
• Pyzy polskowolskie ( Polskowola pyzy) – pyzy with meat ^[45]
• Słodkowska kapusta z grzybami – thick cabbage viand with mushrooms ^[46]
• Tertuny brzozowickie – originating from the village Brzozowica Duża; kluski-like dish with potato and lentil stuffing ^[47]
• Werbkowickie placki z soczewicy – flat, oval cakes with lentil stuffing ^[48]
• Woleńskie kartoflaki – oval kluski with meat, topped with pork rind and roused with fat ^[49]
• Zawijas nasutowski – "twist" with wheat dough and onion aroma ^[50]
• Zawijoki janowickie – kluski-like dish with kasza and sauerkraut stuffing ^[51]

Puddings

• Baba drożdżowa z jabłkami ( Baba with apples) – yeast cake with apples ^[52]
• Ciasto staropolskie podhoreckie (Old Polish Podhorce cake) –
• Makowiec lubartowski ( Lubartów makowiec) – plum- nut makowiec ^[53]
• Marchwiaki z makiem – carrot rouladen with poppy seed ^[54]
• Miodownik z Jaszczowka – honey cake ^[55]
• Pieróg gryczany – kasza bake, sweet or savoury taste dependent on added ingredients ^[56]
• Pralina z Lublina – raspberry- honey chocolate sweets ^[57]
• Rudnicki pieróg jaglany – cake with honey and mint filling ^[58]
• Sernik z kartoflami z Jaszczowa ( Jaszczów potato cheesecake) – potato cheesecake ^[59]
• 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 ^[60]

See also

• Podlaskie cuisine
• Świętokrzyskie cuisine
• Galician cuisine
• List of Polish dishes

References