Cebularze are savory flatbreads originating from Jewish cuisine, filled with a special stuffing. They have gained particular popularity in the Lublin region, where they are sold everywhere.
Thanks to their onion and poppy seed filling, they can be used as an accompaniment to soups or as a quick snack. Although the ones you find in stores are tasty, it's worth making them at home as well. There’s nothing difficult about them, and anyone can handle the recipe.
Recipe for Lublin Cebularze
Ingredients:
- 2 cups of wheat flour
- 2 eggs
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of dry yeast
- 250 ml of milk
- 2 tablespoons of oil
- 4 onions
- 2 tablespoons of poppy seeds
Instructions:
- Sift the wheat flour into a large bowl. Add one egg, pour in the oil, and add the teaspoon of salt.
- Pour the milk into a saucepan and warm it over medium heat. It should be lukewarm, not hot. Pour half of the milk into a small bowl, add the yeast and sugar, and stir until dissolved. Add this mixture to the other ingredients, along with the remaining milk.
- Knead the ingredients until a smooth and uniform dough forms. Once the dough reaches the right consistency, cover it and let it rise.
- Meanwhile, prepare the filling. Peel and finely dice the onions. Heat the oil in a pan and sauté the onions until golden brown. At the end, sprinkle with salt and poppy seeds and mix well.
- Once the dough has doubled in size, divide it into several equal parts. Shape each one into a ball, then gently flatten it and let it rise again for about 30 minutes.
- After this time, make an indentation in the center of each flatbread and place the filling in it. Brush the edges with the beaten egg. Place the cebularze on a baking sheet lined with parchment paper. Put the sheet in a preheated oven at 180°C and bake for about 25 minutes. The dough should rise slightly and turn a golden color.
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