What do non-Poles think about eating the following Polish foods?

no I make mine more hamburger shaped... little discs that are flat on either side....most Polish people make them more round...

British bread without toasting????


That makes sense

Talking about Mac and Cheese in the British thread reminded me that we have our own version. Pic is not of my cooking and link here:

gotowanie.onet.pl/przepisy/makaron-z-serem/f9f44f8

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Another thing in Polish tradition- naleśniki. These ones are with peanut butter and powidła śliwkowe (anybody can help with translation?)

Of course it gets folded

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Pancakes with plum butter.Looks tasty! The only time I've used powidła is when I've made piernik.

The word pancakes covers several different things. From wafer thin crepes via traditional English ones to Scotch pancakes and the American breakfast kind. Nalesniki are within the family of pancakes. Though in English we do use the words 'blinis' and 'blintzes'.

It is. I only use plum butter with that or with omelette.

@Lenka
Lenka, hi! I wonder what type of cheese is that?
In general what types of cheeses are there in Poland?

It's cottage cheese 'twaróg.

You have a lot of types of cheese but a lot of foreigners complain about Polish cheese

Not quite the same thing. In twarog the curds are cut differently and it's pressed lightly, which cottage cheese isn't. Americans call Twarog "farmers' cheese". There's no exact British equivalent however the nearest thing is probably curd cheese that we use in Yorkshire in baking.


Aside from sheeps' milk cheeses and a smoked cheese in the south, Poland has koryciński which is a bit like queso fresco.

We do? I think I've heard the name but I can't say for sure I've ever seen it... it's just not a thing in most of the US (like kefir). Cottage cheese is, of course, a staple.

I've only seen it on here and in very occasional recipes, mostly from Pol-Am websites.

Apparently Quark is very similar to Twaróg.

Recently we have new type of dish gaining popularity- kaszotto. The main part in all different forms is that it has some groats that are cooked in the dish like rice in risotto.

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Ugh. I absolutely hate kasza, though that looks like it might be possibly edible.

Rather like the kasza porridge they have in Russia.


I like it, however it's at its best when done dry, Polish style.

I've never heard of it. Kasza instead of rice then. Not sure what to make of that as there are different types of kasza. I haven't tried many to be honest. Risotto is my favourite comfort food though.

Ugh, no, it's ghastly and inedible. I'm very much a couscous man.

Really? From what I read the Russian one is with milk. There is no milk here...


Different recipes call for different types. If you want I can translate one or two recipes and post them?

I eat loads of it as I quite often cook Moroccan food.

i remember in my early days in Poland being confused by different kinds of kasza (gryczana, jaglana, manna etc) in the US kasha refers to kasza gryczana only...

From what I read Polish cuisine was reach in kasza dishes as obviously in the past they didn't have potatoes. Healthy choice .

How do you guys feel about krupnik- the soup with kasza?

I'm not admitting to loving it after my previous statements ;) But I think it's because it's not dry, so it's much more edible.


It works with almost anything, and it's way better than pasta/rice/spaghetti.

If I remember correctly it technically is a pasta?
But yeah, it is tasty

Sometimes yes, sometimes with stock.


After 3 years in Africa, I never want to see it again. Giant mounds of it with every meal.

Thanks! I would love a recipe for krupnik, as I tried that at a friend's house in Poland and loved it. I wouldn't mind a kaszotto recipe too, if you have made one.


That's true. I quite often eat chilli with couscous! I do love pasta and rice though. I don't eat potatoes, so all those are my carbohydrate staples.

Apparently it is! I don't quite understand how that works, but it's tasty all the same.


Potatoes are generally a miss for me here as well. I'll make potato wedges with the skins kept on, but that's about it.

Traditionally, it's made by rolling milled grain between the fingers until it gets to being clumps at the texture you want. Nowadays there are machines in the factories however in homes in rural Africa it's still done by hand.

The kind sold in Poland (and anywhere else in Europe) is pre-cooked. The raw kind takes ages to prepare.

I didn't know that! I did wonder why it was so quick to cook ;)

Here's handmade couscous from Sicily via my favorite youtube channel... not a quick dish (the couscous part is quick, everything else is slow0.

youtube.com/watch?v=cb99rpeKcfE