How to pronounce Pierekaczewnik

In the International Phonetic Alphabet it is /pʲɛrɛkaˈt͡ʂɛvɲik/. In plain English letters that is pyeh-reh-kah-CHEV-neek, 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 Pierekaczewnik?

Pierekaczewnik is a main dish of Poland. Where it comes from: Podlasie (Lipka Tatars). People usually eat it on festive days. Its main ingredients are wheat & flour and lamb. It tastes savory and sweet.

Where Pierekaczewnik comes from

Pierekaczewnik is one of 32 signature dishes of Poland on this map. See all dishes from Podlaskie Voivodeship.

• Sękacz · Dessert · Suwałki region (Podlasie)

  Sękacz is a spit cake: a batter of butter, eggs, flour, sugar and cream is poured, layer after layer, onto a wooden roller or long cone that turns on a spit over an open fire, so that the cake grows in rings around it.

• Babka ziemniaczana · Main dish · Podlasie

  Babka ziemniaczana, potato babka, is a savoury bake of grated raw potatoes mixed with eggs, onion and pieces of bacon or pork fat, often with sausage in the Polish version, seasoned well and baked in a dish until the top is golden brown.

• Kiszka ziemniaczana · Main dish · Podlasie

  Kiszka ziemniaczana is a potato sausage: a pork casing filled with grated raw potatoes, bacon cracklings and fried chopped onion, then baked in the oven.

• Kartacze · Main dish · Suwałki region (Podlasie)

  Kartacze are large oval potato dumplings with a meat filling, the regional dish of north-eastern Poland.

• Pierogi · Main dish · Poland

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

• 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.

Food of Poland

Dishes like Pierekaczewnik in other countries

Same type of dish and similar main ingredients as Pierekaczewnik:

• Zhizhig-galnash жижиг-галнаш · Main dish · Chechnya, Russia

  Zhizhig-galnash is the Chechen national dish of boiled meat and dumplings.

• Slátur · Main dish · All Iceland, Iceland

  Slátur, 'slaughter', is Icelandic food made from the innards and blood of lambs, mainly two kinds: blóðmör, a blood pudding, and lifrarpylsa, a liver sausage.

• İskender kebap · Main dish · Bursa, Türkiye

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Kibbeh كبة · Main dish · Levant, Lebanon

  Kibbeh is lean meat, usually lamb, pounded in a stone mortar with fine bulgur and onion into a smooth paste.