Lublin cuisine

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.

• 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^[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 – yeast dough "twist" with fruit^[18]

• 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]

• 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]

• 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]

• 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 fava beans^[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 lentils^[39]
• Pierogi lipniackie (Lipniaki pierogi) – pierogi with cabbage and mushrooms^[40]
• Pierogi nowodworskie – pierogi with brown kasza, raisins and a small 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]

• Baba drożdżowa z jabłkami (baba with apples) – yeast cake with apples^[52]
• Ciasto staropolskie podhoreckie (Old Polish Podhorce cake)
• Makowiec lubartowski (Lubartów poppy seed roll) – plum-nut makowiec^[53]
• Marchwiaki z makiem – carrot roulade 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 apple filling^[60]

• List of Polish dishes
• Podlaskie cuisine
• Świętokrzyskie cuisine