Silesian cuisine

traditional German dish with potatoes and mashed apples

Streuselkuchen (; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia, and is popular in German and Polish cuisines.

Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat (kasha) or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

Kluski (singular: klusek or kluska; from German Klöße) is a generic Polish name for all kinds of soft dumplings, usually without a filling.

Makówki (, Lower Silesian: Mohn Kließla, , ) is a sweet poppy seed-based bread dessert from Central Europe. The dish is considered traditional in Silesia (southwestern Poland), where it is served almost exclusively on Christmas Eve. It is also popular in other parts of Poland as well as in eastern Germany, Slovakia and in Hungary.

traditional Silesian potato dumplings

cuisine of the Silesians

thumb|„Kapłonek (wodzianka) from Gałków Duży|Gałków” Wodzianka (), kapłon, kapłonek – in Polish cuisine, a Silesian and Central Poland bread soup made from stale bread, fat and water (the name wodzianka comes from the word woda which means water), sometimes with vegetables. Traditionally, wodzianka is prepared by soaking two- to three-day-old stale bread in water or broth and adding garlic, bay leaves, black pepper and other seasonings, fried bacon, and lard or butter. It was reportedly served in late autumn and winter, when cows had less milk.

pastry

traditional fish dish

thumb|270px|Uncooked Rouladen thumb|270px|Sliced beef roulade filled with bacon, [[onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements.]]

Szałot (; is a Silesian potato salad. It can be made with diced, boiled potatoes, carrots, peas, ham, various sausages, fish, boiled eggs, and bonded with olive oil or mayonnaise. There are many variations on the dish. In 2006, szałot was placed on the Polish Ministry of Agriculture and Rural Development's list of regional and traditional foods.

Pampuchy (; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat).

Silesian noodle dish

alt=Moczka in a pot.|thumb|Moczka in a pot. thumb|German style Polish Sauce with Silesian Weisswurst Moczka [ˈmɔt͡ʂka] (otherwise bryja) is a Silesian dish prepared for Christmas.

Kopalnioki (English: Liquorice, German: Lakritz Bonbons) is a hard Silesian candy without filling, with a mint-anise taste, common since the end of the nineteenth-century.

Knysza () is a type of fast food, consisting of a bread roll amply filled with a variety of ingredients. The bread is a sliced-in-half yeast bread roll (bułka drożdżowa), sometimes grilled prior, abundantly infilled with a variety of ingredients, including vegetables, cutlet, topped profusely with sauce.

Siemieniotka is a Silesian soup made of hemp seed, often eaten at the traditional Christmas Eve meal, Wigilia. The name of the dish comes from its main component, seeds (siemie).

Šoldra, Šoldr () is a traditional Silesian cuisine Easter bread. It is also known as muřin (). It is traditionally prepared and eaten on Easter Sunday.

Karminadle, gehaktyz, karbinadle, or kardinadle, is a Silesian dish, meatballs traditionally prepared from pork. When served with potato pureé, kasza or rice, they constitute a traditional Upper Silesian karminadle.