# 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.

## List of Lublin dishes
### Pastry and baked goods

* 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

* 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

* 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

* 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