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Polish cuisine (Polish: kuchnia polska [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation originating in and widely popular in Poland. Due to Poland's history , Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines.
Kotlet z piersi Kurczaka is a Polish variety of chicken cutlet coated with breadcrumbs. Kotlet z Indyka is a turkey cutlet coated with breadcrumbs, served with boiled potatoes and cabbage stew. Kurczak pieczony po wiejsku – Polish village style roasted chicken with onion, garlic and smoked bacon; Łosoś – salmon, often baked or boiled in a ...
The first milk bar, called "Mleczarnia Nadświdrzańska," was established in 1896 in Warsaw by Stanisław Dłużewski, a member of the Polish landed gentry. [2] [3] Although the typical bar mleczny had a menu based on dairy items, these establishments generally served other, non-dairy traditional Polish dishes as well.
Babka ziemniaczana made according to traditional recipe from the Polish region of Podlasie, cross section.. Potato babka is a savoury dish, popular especially in Belarus [1] and northeastern Poland, where it is known as babka ziemniaczana. [2]
Polish food is also prominent in the state, including popular dishes such as pierogi, borscht, and pączki (/ ˈ p uː n ʃ. k iː / POONSH-kee). Bakeries concentrated in the Polish enclave of Hamtramck, Michigan, within the city, are celebrated for their pączki, especially on Fat Tuesday.
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Kalduny or kolduny (Belarusian: калдуны́, Polish: kołduny, Lithuanian: koldūnai) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni [1] and the Ukrainian varenyky.
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