Cebularz
A yeasted flatbread topped with onion and poppy seeds, a legacy of Lublin’s Jewish bakers. It has protected geographical status.
Ingredients
- 500 g flour
- 7 g dried yeast
- 250 ml warm milk
- 1 egg
- 50 g butter
- 1 teaspoon of sugar and 1 of salt
- 3 onions
- 1 tablespoon of poppy seeds
- Oil
How to make it at home
- Knead the flour with the yeast, milk, egg, butter, sugar and salt. Leave to double in size.
- Chop the onion and mix it with the poppy seeds, a little oil and salt.
- Divide the dough into 8 balls and flatten them into discs with a raised rim.
- Cover the centre with the onion, brush the edges with egg and leave to rise for 20 minutes.
- Bake at 200 °C for about 15 minutes.
The trick: The onion goes on raw: it cooks in the oven and turns sweet.