Opole cuisine

Opole cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Opole. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines.

Pastry and baked goods

 * Anyżki - flat, oval aniseed biscuits
 * Chleb mleczny praszkowski (Praszków milk bread) - traditional, slightly sour tasting bread
 * Chrust, faworki (angel wings) - traditional sweet crisp pastry, deep-fried, sprinkled with powdered sugar
 * Buchty śląskie - unleavened dough pampuchy, traditionally served with berry kompot, powidła, pork, sauerkraut or sugar
 * Hałwa sezamowa (sesame halva) - largely unflavoured, sesame based taste
 * Kołocz śląski - made from yeast dough with a sweet crumb topping
 * Jeż - cake with blackberry cream dollop
 * Kretowina - yeast dough cake with chocolate
 * Śliszki - bread rolls with poppy-seed filling
 * Szpyrek - biscuits with pork fat; light sweet taste

Soups

 * Germuszka, warmuszka, biermuszka - bread, cumin soup of thick texture
 * Ścierka opolska - thick flour-egg, sweet-sour tasting soup
 * Siemieniotka - bird seed soup
 * Śląski żur na maślance (Silesian buttermilk sour rye soup) - sour rye soup with buttermilk
 * Wodzionka - stale bread and fat with water or milk

Fish dishes

 * Harynki w cebulowej zołzie (herring in onion sauce) - lightly salted Baltic herring served with sweet-sour onion sauce; may be served with śmietana
 * Karp niemodliński (Niemodlin carp) - a slightly sweet-tasting carp

Pork and beef dishes

 * Żymlok opolski biały (white Opole żymlok) - kaszanka from pork lung, heart or kidney
 * Krupniok śląski (Silesian krupniok) - kaszanka; generally with barley-groat stuffing
 * Krupnioki z Górek (Górki krupniok) - originated from Górki; a kaszanka, kasza with garlic
 * Leberwurst drobno mielony z Górek (liverwurst from Górki) - a liverwurst produced after pig slaughter, spiced with garlic and pepper
 * Opolska rolada wołowa (Opole beef rouladen) - a rouladen with baked beef; generally with pickled cucumber, bacon
 * Modziki - a pigeon meat based dish, generally served with fresh vegetables

Stews, vegetable and potato dishes

 * Ciapkapusta, pańczkraut, pańćkraut - potato, cabbage pureé dish
 * Pierogi postne ze Starych Kolni (Lent pierogi from Stare Kolnie) - originating from the village of Stare Kolnie; resembling a mid-sized cake, stuffed with groat kasza and potato
 * Placki kartoflane (potato pancakes) - round, flat potato pancakes
 * Oberiba na gęsto - a thick, turnip-based salad
 * Biołe kluski - potato dumplings with a small depression in the centre
 * Śląskie niebo - bacon with kluski and sauce, generally with vegetables
 * Szałot śląski - potato, cucumber and onion salad

Puddings

 * Mołcka - a traditional Silesian Wigilia viand, made from dried fruit