Bialy, a Yiddish word short for bialystoker kuchen, from BiaƂystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.

In 2002, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy, called The Bialy Eaters: The Story of a Bread and a Lost World.

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... Shortly after graduating, El Bialy returned to Egypt to join El Shams S.C where he was the team captain, however, El Bialy left the club in late 2003 to go back to ... El Bialy moved to the giant club AlMokawaloon AlArab (Arab Contractors) in 2005 ... El Bialy shined in his first appearance with his new club ...
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