List of Silesian Dishes
- Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Kaisersemmel.
- Kluski śląskie (Silesian dumplings) - round shaped dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato flour.
- Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner.
- Szałot (Silesian potato salad) - a salat made of squares of boiled potatoes, carrots, peas, ham, various sausages, pickled fish, boiled eggs, bonded with olive oil or mayonnaise.
- Krupniok - kind of blood sausage made of kasha and animal blood.
- Żymlok - like krupniok but instead kasha there is bread roll (żymła).
- Wodzionka or brołtzupa (ger. brot - bread, pol. zupa - soup) - soup with garlic and squares of dried rye bread.
- Siemieniotka - soup made of hemp seed, one of main Christmas Eve meals.
- Knysza - pita bread with meat and lots of cabbage.
- [Moczka) - traditional Christmas Eve dessert, its main ingredients are: gingerbread extract, nuts and dried fruit, strawberry compote and almonds.
- "Makowki" - traditional Christmas Eve dessert,many elaborate recipes possible; based on finely ground poppy seeds, with raisins, almonds, candied citrus peels, honey, sugar, pudding, and flavoured with rum. Decorated with fingers of crumbling.
- Hauskyjza - strongly-flavored, home-made cheese with carawey seeds
- Kopalnioki - hard candies (sil. bombony) made of sugar, anise oil, and the essences of St John's wort, melissa, peppermint. Its black colour comes from charcoal food dye.
Read more about this topic: Silesian Cuisine
Famous quotes containing the words list of, dishes and/or list:
“Religious literature has eminent examples, and if we run over our private list of poets, critics, philanthropists and philosophers, we shall find them infected with this dropsy and elephantiasis, which we ought to have tapped.”
—Ralph Waldo Emerson (18031882)
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, Rice and Peas: A Preface with Recipes, Viking Penguin (1987)
“The advice of their elders to young men is very apt to be as unreal as a list of the hundred best books.”
—Oliver Wendell Holmes, Jr. (18411935)