WMoczka [mɑk kɑ] is a Silesian dish prepared for Christmas.
WSilesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy seed and knödel dishes.
WBiłgoraj pierogi - traditional Polish regional dish, originating from Biłgoraj Land, formerly prepared for important celebrations and holidays.
WKluski czarne or, also known as kluski polskie or kluski żelazne, are a variety of dumplings popular in Silesia. In addition to minced potatoes and flour, the dough contains also potato starch, which adds to its colour.
WBryja - thin kasza or mash, a Germanic, Celtic and Slavic dish, based on overcooked oat or kasza, that formulated the basis of their respectable cuisine. It is also the name of a traditional Silesian dish served during Wigilia. The dish's names: bryja, breja, brejka, breha, the German Brei have their roots in Celtic languages.
WHimmel und Erde is a traditional German and Dutch dish most popular in the regions of the Rhineland, Westphalia Lower Saxony and Gelderland. In Dutch this dish is known as hete bliksem. It was also popular in the past in Silesia. The dish consists of black pudding, fried onions, and mashed potato with apple sauce. It has been known since the 18th century.
WKarminadle, gehaktyz, karbinadle, kardinadle - a Silesian dish, meatballs traditionally prepared from pork meat. The aforesaid compose a traditional Upper Silesian karminadle, served with potato pureé, kasza or rice.
WKaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal, and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
WKnysza is a type of fast food, consisting of a bread roll amply filled with a variety of ingredients. The bread is a sliced-in-half sponge cake, sometimes grilled prior, abundantly infilled with a variety of ingredients, including vegetables, cutlet, topped profusely with sauce.
WKopalnioki is a hard Silesian candy without filling, with a mint-anise taste, common since the end of the nineteenth-century.
WKaszanka is a traditional blood sausage in the east and central European cuisine. It is made of a mixture of pig's blood, pork offal, and buckwheat or barley (kasza) stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.
WMakówki is a sweet poppy seed-based bread dessert from Central Europe. The dish is considered traditional in Silesia, where it is served almost exclusively on Christmas Eve. It is also popular in other parts of Poland as well as in eastern Germany, Slovakia and in Hungary.
WPampuchy are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or bułki na parze are served hot: either sweet or savoury.
WThe poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
WPrażonki, pieczonki, duszonki - a dish traditionally originating from Zawiercie and Myszków. In Poręba, Silesian Voivodeship, the locals host an annual "Światowy Festiwal Prażonek". Prażonki are prepared from sliced or diced potatoes, braised with lard, onions, kiełbasa or alternatively with beetroot and carrots, covered with a leaf of cabbage. To continue, the ingredients are then tightly sealed in a special screwed container. Served with kefir and mizeria.
WRouladen or Rinderrouladen are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska and in the Czech Republic where it is known as španělský ptáček.
WSilesian dumplings are potato dumplings traditional to the Silesia region of Poland and Germany. Also called białe kluski.
WŠoldra, Šoldr is a traditional Silesian cuisine Easter bread. It is also known as muřin. It is traditionally prepared and eaten on Easter Sunday.
WStreuselkuchen, also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. It is popular in German, Polish and Ashkenazi Jewish cuisines.
WSzałot is a Silesian potato salad made with squares of boiled potatoes, carrots, peas, ham, various sausages, pickled fish, boiled eggs, and bonded with olive oil or mayonnaise.
WWodzionka or brotzupa is a Silesian bread soup made from stale bread, fat and water or milk. Traditionally, wodzionka is prepared by soaking two- to three-day-old stale bread in water or broth and adding garlic, bay leaves, black pepper and other seasonings, fried bacon, and lard or butter. It was reportedly served in late autumn and winter, when cows had less milk.