- Polish Mama Cooks
Cebularz lubelski - traditional Eastern Polish snack bread
This delicious round-shaped flatbread originated from Jewish cuisine in Lublin Province. In August 2014, it was placed on the European Union's Geographical Indications and Traditional Specialities list.
Cebularz lubelski is a round- shaped flatbread that is made from high-quality wheat flour, usually a diameter of 15-20 cm, and about 1,5 cm thickness. Topped with diced onions and poppy seeds, it is baked until golden.
Some sources say there are only 24 bakeries in Poland that make the original recipe for Cebularz.
The origins of Cebularz goes back to the 19th century and originated from Jewish cuisine in Lublin, Kazimierz Dolny, and Zamość. Nowadays, it has spread and became popular among Poles and tourists.
Together with foods such as Gorgonzola, Parmigiano-Reggiano, Feta, the Waterford blaas, Herve cheese, Melton Mowbray pork pies, or Camembert, Cebularze are protected by law. All of those foods were placed on the EU's Geographical Indications and Traditional Specialities. That means they original recipe is protected by law. The purpose of this law is to protect the reputation of regional foods, promote rural and agricultural activity, and help producers obtain a premium price for their authentic products.
It's super easy to make and super flavorful, full of poppy seeds and onion, there is no better way to enjoy some regional flavors.
This is what Józef Honig longtime guardian of the old Jewish cemetery in Lublin, and a Polish Jew who survived the Holocaust recalled about Lublin's pre-war delicacies.
...Były dobre chleby, bułeczki. Jaki był – cebularz!!! Żydowskie piekarnie były bardzo dobre. Jaki był placek żydowski! Były cebularze – jaki to był smak!!! Te bułki jakie były. Jeszcze tu był Zięba na Kalinie, tam z tyłu, za cmentarzem. Jaki on miał chleb, jakie bułki miał...
Below my translation to English.
...There were good breads, rolls. How was - Cebularz!!! Jewish bakeries were very good. What was a Jewish cake like! There were cebularze - that flavor!! Those rolls they flavor. Zięba was still here on Kalina, back there, behind the cemetery. What bread did he have, what buns he had ...
Servings: 4 Total Time: 3h (dough has to rest)
prep time: 30 min
baking time: 20 min
For yeast mixture
2,5 tsp of dry yeast
1,5 tsp of sugar
0,5 tsp of flour
1 cup of warm water
For the dough
2,5 cups of flour
1 tbsp of salt
1 tbsp of melted butter
1 egg - for the egg wash
For the filling
1 onion, chopped
1 tbsp of oil (sunflower, vegetable)
2 tbsp of poppy seeds
Step by Step
Start by preparing the yeast mixture. To the warm water, add sugar and let it dissolve. Add yeast, lastly add 0,5 tbsp of flour, and mix everything. Cover with a clean cloth, let it rest and grow for 15 min.
In the meantime melt the butter and let it cool down.
For the filling, roughly chop an onion, place it in a bowl and mix in the oil and poppy seeds. Cover it with aluminum foil and put it in the fridge.
Next prepare the dough. In a bowl mix flour, salt, yeast mixture and melted butter. Knead it with your hands, and if it is too sticky, add a bit of flour.
Cover the dough and let it rest for 1,5 - 2 h.
After 2h it should doubled its amount. Shape it in to a roll on a floured table top, and divided into 6 equal pieces. Flatten each roll to a small flat bread, and place it on parchment paper and baking sheet. On top of each flatbread place the onion/poppy filling. Cover all of them with clean cloth, let them rest for another 20 min and preheat the oven to 350F.
Prepare the egg wash, in a small bowl whisk an egg.
After the flatbreads rest, brush them with the egg wash.
Bake them in the oven for 20 min. Eat them fresh!
Make sure that the water for the yeast mixture is not hot, if you don't have any thermometer, you can put your finger in the water if it is not burning you it is perfect.
You can melt the butter in the pot on a stove or in the microwave.
Cebularze should be eaten fresh, max. up to 48h.
Sandwiches & snacks:
Quote by Józef Honig in Polish: http://biblioteka.teatrnn.pl/dlibra/Content/33613/text.pdf