How to pronounce Cebularz lubelski

In the International Phonetic Alphabet it is /t͡sɛˈbulaʂ luˈbɛlskʲi/. In plain English letters that is tseh-BOO-lahsh loo-BEL-skee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Cebularz lubelski?

Cebularz lubelski is a bread or pastry of Poland. Where it comes from: Lublin (Lublin Voivodeship). People usually eat it for breakfast and as a snack. Its main ingredients are wheat & flour and vegetables. It tastes savory.

Where Cebularz lubelski comes from

Cebularz lubelski is one of 32 signature dishes of Poland on this map.

• Pierogi · Main dish · Poland

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• Żurek · Soup & stew · Poland

  Żurek is a sour soup made with a fermented starter of rye flour, called zakwas, cooked with smoked meat, white sausage, garlic and marjoram, and often served with a halved boiled egg.

• Bigos · Main dish · Poland

  Bigos, "hunter's stew", is sauerkraut and fresh cabbage cooked slowly with several kinds of meat and sausage, dried mushrooms, prunes, juniper and red wine.

• Obwarzanek krakowski · Bread & pastry · Kraków (Lesser Poland)

  The obwarzanek krakowski is Kraków's braided bread ring, about 12 to 17 centimetres across.

• Oscypek · Snack · Tatra Mountains (Lesser Poland)

  Oscypek is a hard smoked cheese made from salted sheep's milk in the Tatra Mountains of southern Poland, above all in the Podhale region around the highland towns.

• Bryndza podhalańska · Snack · Podhale (Lesser Poland)

  Bryndza podhalańska is the soft sheep's milk cheese of Podhale, the highland region at the foot of the Tatra Mountains.

Food of Poland

Dishes like Cebularz lubelski in other countries

Same type of dish and similar main ingredients as Cebularz lubelski:

• Soparnik · Bread & pastry · Poljica (near Omiš), Croatia

  Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough.

• Focaccia barese · Bread & pastry · Bari, Italy

  Focaccia barese is a thick, soft flatbread from Bari made with a dough that includes boiled potato, baked in a round pan with plenty of olive oil and topped with cherry tomatoes, black olives, oregano and salt.

• Spanakopita σπανακόπιτα · Bread & pastry · Greece

  Spanakopita is a pie of spinach, feta, herbs such as dill and spring onions, and eggs, wrapped in layers of filo pastry brushed with olive oil and baked until golden.

• Pa amb tomàquet · Bread & pastry · Catalonia, Spain

  Pa amb tomàquet, "bread with tomato", is the most everyday food of Catalonia and part of Catalan identity.