Opole cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of

Opole Opole (; german: Oppeln ; szl, Ôpole) ; * Silesian: ** Silesian PLS alphabet: ''Ôpole'' ** Steuer's Silesian alphabet: ''Uopole'' * Silesian German: ''Uppeln'' * Czech: ''Opolí'' * Latin: ''Oppelia'', ''Oppolia'', ''Opulia'' is a city loc ...

. It is a subtype of

Polish Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles, people from Poland or of Polish descent * Polish chicken *Polish brothers (Mark Polish and Michael Polish, born 1970), American twin screenwr ...

and

German German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ger ...

cuisine with many similarities to and signs of the influence of neighbouring cuisines.

List of Opole dishes

Pastry and baked goods

*''Anyżki'' - flat, oval

aniseed Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tar ...

biscuits *''Chleb mleczny praszkowski'' (''Praszków milk bread'') - traditional, slightly sour tasting

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

*''Chrust'', ''faworki'' ('' angel wings'') - traditional sweet crisp pastry, deep-fried, sprinkled with powdered

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

*'' Buchty śląskie'' - unleavened dough

pampuchy Pampuchy (; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut ( pączek) in Polish cuisine. A cooked pampuch (''sing.'') has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or ...

, traditionally served with

berry A berry is a small, pulpy, and often edible fruit. Typically, berries are juicy, rounded, brightly colored, sweet, sour or tart, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, raspb ...

kompot,

powidła Powidl (or ''powidel'', from Czech ''povidla'') is a fruit spread prepared from the prune plum (zwetschge). Unlike jam or marmalade, and unlike the German '' Pflaumenmus'' (plum puree), powidl is prepared without additional sweeteners or gelling a ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferme ...

*'' Hałwa sezamowa'' (''sesame halva'') - largely unflavoured,

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

based taste *'' Kołocz śląski'' - made from yeast dough with a sweet crumb topping *''Jeż'' - cake with

blackberry The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus''. The taxonomy of ...

cream dollop *''Kretowina'' -

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...

cake with

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

*''Śliszki'' - bread rolls with poppy-seed filling *''Szpyrek'' - biscuits with pork fat; light sweet taste

Soups

*'' Germuszka'', ''warmuszka'', ''biermuszka'' -

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

, sweet-sour tasting soup *''Siemieniotka'' -

bird seed Bird food or bird seed is food (often varieties of seeds, nuts, and/or dried fruits) intended for consumption by wild and domestic birds. While most bird food is fed to commercial fowl (such as chicken or turkey), bird food is also used to fee ...

soup *''Śląski żur na maślance'' (''Silesian buttermilk sour rye soup'') -

sour rye soup In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is know ...

with

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...

*''

Wodzionka Wodzianka, wodzionka (), kapłonek or brotzupa is a Silesian and Central Poland bread soup made from stale bread, fat and water or milk. Traditionally, ''wodzionka'' is prepared by soaking two- to three-day-old stale bread in water or broth and ...

'' -

stale bread Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One ...

and fat with water or milk

Fish dishes

*''Harynki w cebulowej zołzie'' (''herring in onion sauce'') - lightly salted

Baltic herring Atlantic herring (''Clupea harengus'') is a herring in the family Clupeidae. It is one of the most abundant fish species in the world. Atlantic herrings can be found on both sides of the Atlantic Ocean, congregating in large schools. They can ...

served with sweet-sour

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

sauce; may be served with śmietana *''Karp niemodliński'' (''Niemodlin carp'') - a slightly sweet-tasting

carp Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...

Pork and beef dishes

*''Żymlok opolski biały'' (''white Opole żymlok'') - kaszanka from

lung, heart or kidney *''Krupniok śląski'' (''Silesian'' krupniok) - kaszanka; generally with

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...

- groat stuffing *''Krupnioki z Górek'' (''Górki krupniok'') - originated from Górki; a kaszanka, kasza with

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

*''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 Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

; generally with

pickled cucumber A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

*''Modziki'' - a pigeon meat based dish, generally served with fresh vegetables

Stews, vegetable and potato dishes

*''Ciapkapusta'', ''pańczkraut'', ''pańćkraut'' - potato,

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

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 The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

*'' Placki kartoflane'' (''potato pancakes'') - round, flat

potato pancakes Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. They may be topped with a variety of condim ...

*''Oberiba na gęsto'' - a thick, turnip-based salad *'' Biołe kluski'' - potato dumplings with a small depression in the centre *''Śląskie niebo'' -

with

kluski Kluski (singular: ''klusek'' or ''kluska''; from German ''Klöße'') is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling. At times the word also refers to noodles and pasta as well, especially when they ar ...

and sauce, generally with vegetables *'' Szałot śląski'' -

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

and

salad

Puddings

*''Mołcka'' - a traditional Silesian

Wigilia Wigilia () is the traditional Christmas Eve vigil supper in Poland, held on December 24. The term is often applied to the whole of Christmas Eve, extending further to Pasterka—midnight Mass, held in Roman Catholic churches all over Poland and i ...

viand, made from dried fruit

References

{{Reflist Polish cuisine Opole Voivodeship Silesia