Silesian 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.[1] The cuisine is particularly renowned for its poppy seed and knödel dishes.
List of Silesian dishes
Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Kaisersemmel.
Kluski śląskie/Schlesische Kartoffelklöße (Silesian dumplings) - round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour
Schlesisches Himmelreich ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices[2]
Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner
Szałot - a salad made of cubes of boiled potatoes and carrots, peas, ham, various sausages, pickled fish, boiled eggs, seasoned with olive oil or mayonnaise
Moczka/Motschka/Lebkuchensauce/Polnische Sauce[3] - a traditional Christmas Eve dessert, its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote, and almonds.
Makówki/Mohnpielen - traditional Christmas Eve dessert, based on finely ground poppy seeds, with raisins, almonds, candied citrus peels, honey, sugar, and pudding, and flavoured with rum
Hauskyjza - strongly flavored, home-made cheese with caraway seeds