How to pronounce Proziaki

In the International Phonetic Alphabet it is /prɔˈʑakʲi/. In plain English letters that is proh-ZHAH-kee, 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 Proziaki?

Proziaki is a bread or pastry of Poland. Where it comes from: Subcarpathia. People usually eat it for breakfast. Its main ingredients are wheat & flour and dairy & cheese. It tastes savory.

Where Proziaki comes from

Proziaki is one of 32 signature dishes of Poland on this map.

• 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.

• 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 Proziaki in other countries

Same type of dish and similar main ingredients as Proziaki:

• 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.

• Banitsa баница · Bread & pastry · All Bulgaria, Bulgaria

  Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.

• Tigelle · Bread & pastry · Modena Apennines, Italy

  Tigelle are small round flatbreads from the Apennine hills above Modena.

• 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.