How to pronounce Moskole

In the International Phonetic Alphabet it is /mɔsˈkɔlɛ/. In plain English letters that is mos-KOH-leh, 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 Moskole?

Moskole is a bread or pastry of Poland. Where it comes from: Podhale (Lesser Poland). People usually eat it at lunch or dinner and as a snack. Its main ingredients are potato and wheat & flour. It tastes savory.

Where Moskole comes from

Moskole is one of 32 signature dishes of Poland on this map. See all dishes from Lesser Poland Voivodeship.

• Pierogi · Main dish · Poland

  Pierogi are half-moon dumplings of unleavened dough, boiled and often fried afterwards in butter with onion.

• 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.

• Redykołka · Snack · Podhale (Lesser Poland)

  Redykołka is a small smoked sheep's cheese from Podhale and the Silesian Beskids, often called the younger sister of oscypek.

• Kwaśnica · Soup & stew · Polish highlands (Lesser Poland)

  Kwaśnica is the sour cabbage soup of the Polish highlanders, the górale of the southern mountains.

Food of Poland

Dishes like Moskole in other countries

Same type of dish and similar main ingredients as Moskole:

• 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.

• Zagorski štrukli · Bread & pastry · Zagreb and Zagorje, Croatia

  Zagorski štrukli are rolls of very thin stretched dough filled with fresh cow's cheese, eggs and sour cream, cut into pieces and either boiled or baked with cream until golden on top.

• Brezel · Bread & pastry · Bavaria and Swabia, Germany

  The Brezel is a knot of dough dipped in a lye solution before baking, which gives it its deep brown, shiny skin and distinctive taste, and sprinkled with coarse salt.

• Kibinai · Bread & pastry · Trakai, Lithuania

  Kibinai are crescent-shaped pastries filled with chopped mutton or beef and onion, sealed with a crimped edge and baked.