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Papua New GuineaFlavors · Lublin
A round wheat dough disk topped with raw chopped onion and poppy seed, baked until the edge is golden. It originated in the Jewish bakeries of Lublin’s old town and has a European Union protected geographical indication.
Traditional dish from Lublin, Lublin
Also known as: cebularz, cebularze lubelskie
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Cebularz lubelski — Lublin, Poland
Cebularz lubelski is a wheat dough disk 5 to 25 cm in diameter and about 1.5 cm thick, with a high, crispy rim. The dough contains more sugar and fat than ordinary bread. On top there is a layer of finely chopped raw onion mixed with poppy seed, salt, and oil. In the oven the onion browns and perfumes the kitchen, and the crumb becomes light and soft.
The geographical indication dossier states that the first to bake the cebularz were Jewish bakers from Lublin’s old town, and that written references to the recipe date from the 19th century. Between 1919 and 1939, cebularz was made in many Jewish bakeries in the city and sold by street vendors in baskets. After World War II it was baked again in the first reopened bakery in Lublin and became part of bakeries throughout the region.
In 2007 cebularz entered Poland’s List of Traditional Products, and in 2014 the name cebularz lubelski was registered as a protected geographical indication by the European Union. All stages, from filling to baking, must take place in the Lublin voivodeship, and the disk is shaped by hand. Because the onion is not cooked beforehand, cebularz keeps for about 48 hours.
In Lublin, cebularz is sold in bakeries and at regional fairs and festivals, whole or in pieces. It is eaten as a snack, cold or warm, at any time of day.
Lublin , Lublin
Cebularz originated in the Jewish bakeries of Lublin’s old town, which gives the product its geographical name.
Wheat flour dough with sugar, margarine or butter, and yeast. Topping of raw chopped onion, poppy seed, salt, and vegetable oil.
By hand, cold or warm, as a snack. Large ones are cut into pieces.
Everyday food, with no fixed date. Present at fairs and festivals in the Lublin region.
Your questions
A wheat dough disk topped with raw chopped onion and poppy seed, baked until the edge is golden. It’s a Lublin specialty, originating in the city’s Jewish bakeries, with a protected geographical indication.
Savory. The dough has a little more sugar than ordinary bread, but the flavor comes from the baked onion with poppy seed and salt.
About 48 hours after baking, according to the geographical indication dossier. It is more commonly eaten the same day.
Flavors of Poland
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