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.

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