ewa samples, cebularz, flat bread with onion and corn-6

Polish flat bread with onion, corn, flax-seed meal and fresh herbs / tzw Cebularz Lubelski

While this dish is very popular in Poland and you can find it in almost every single bakery I had no idea that it comes from Jewish culture and it is actually called “Cebularz Lubelski” after one part of Poland where it suppose to originated from.

“Cebularz” means something with onion… and in this case it doesn’t mean that the onion is incorporated into the bread. It is not an onion bread.

After reading many descriptions of this dish it seems like I should say that it is a wheat cake with onion. I’ve decided to call it a flat bread but it is not a bread. The dough is more like for sweet buns or dinner rolls.

There are many ways people prepare the onion and many recipes mention is should be prepared a few days ahead. I didn’t have that much time and I was really craving this dish so I simply fried the onion while the dough was in my bread machine. Originally the topping is made from onions and poppy seeds. I didn’t have poppy seeds and I’ve decided to make it more colorful and flavorful by adding different ingredients.

Ingredients:

1/2 cup milk

3 Tbs. butter, unsalted

2 tsp. sugar (any kind: white, brown, turbinado)

1/2 tsp. sal

1 1/2 cups all-purpose flour *

1/2 cup bread flour +1Tbs (if needed)

1 tsp. instant yeast

1 egg, beaten

1/4 cup flax-seed meal (can be switched for chia seeds)

1/2 or 3/4 big purple onion, chopped roughly

fresh corn from one cob

2 Tbs. olive oil

1/2 cup fresh herbs (I used mix of cilantro and parsley)

cherry or yellow pear tomatoes (optional)

Fresh picked from our “buckets garden” :)

* you can use different amounts of bread and all-purpose flours. If you don’t have bread flour you don’t have to use it. I have never tried this recipe with whole wheat flour, but I think, it would be ok to incorporate it into the recipe as well.

Directions for bread machine:

In a sauce pan put together the milk, butter, sugar and salt. Heat it up on low heat until the butter melts. The mixture should be lukewarm not hot. Pour it into the bread machine, add flours and sprinkle the yeast on top. Set the machine on “dough” and turn it on.

During the second kneading open the lid and add the egg saving about 2 tsp for later use. Add flax-seed meal.

At this point you might need to add an extra 1 Tbsp of flour (all-purpose or bread). The dough should form elastic, soft and shiny ball around the kneading hook inside the bread machine.

Meantime chop the onion and cut the corn of the cob. In a frying pan heat up 2 Tbsp olive oil, add chopped onion and corn. Fry until the onion is soft. Add salt and pepper to taste.

When the dough is ready, take it out of the bread machine and divide into 6 balls. On a lightly floured surface roll them into a flat circles, about 5 to 6 inches in diameter.

Transfer them into a baking sheet lined with parchment paper.

Brush the edges of each piece with the remaining egg. In the middle of the flat bread put about 3 Tbs of the onion-corn mix.

Bake for 15 minutes in 395 F or until the edges are golden brown.

To make this dough without bread machine just follow a regular directions for making yeast dough by hand or Kitchen Aid.

Dissolve the  sugar and yeast in very warm milk and wait until bubbly. Add melted and cooled butter, salt, flours and knead. Add beaten egg and knead until the dough is not sticking to the side of the bowl and creates easy to work with ball. Transfer the dough to lightly oiled bowl, cover with a cloth or plastic foil. Leave in a warm place to rest until doubled in size. When it’s ready punch in in the middle, add flax-seed meal and knead a little bit more until everything is well incorporated. To finish follow the instructions above. 

Serve warm, topped with fresh herbs and cut into wedges fresh tomatoes.

About these ads

37 thoughts on “Polish flat bread with onion, corn, flax-seed meal and fresh herbs / tzw Cebularz Lubelski”

  1. I found you through the Fresh Foods Blog Hop. This looks so simple, yet so delicious! I love how fresh and seasonal these flat breads are! Thanks for sharing this authentic Polish dish!

  2. What a beautiful presentation for your Polish Flat Bread, it looks delicious. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    1. thank you. it is really a great dish. it can be served as a main dish or as a side for some kind of meat. In Poland people normally grab it on the way to work or school (as I used to) or have it for lunch.

  3. Ewa so not only are you a photographer but you are a food artist too because that flat bread looks amazing and it has made me hungry all ready this morning! I so appreciate you coming by and linking up to “The Ole’ Saturday Homesteading Trading Post” this week!

    1. thank you, Karen. your comment just made me smile. I wish I had the time and money for a cooking school to learn more about food and cooking. I know I could teach it myself at home but I’m one of those who needs teachers and school rooms in order to learn something. I already have taught myself a lot but there is always a point where I hit a wall and without a help I’m discourage to even try to get over it. The same is with photography.
      I guess, this blog is, at some point, that help with many faces (including yours) which pushes me to learn more, be better and more creative.

  4. Your flatbread looks scrumptious and the topping is a perfect summer topping! I really need to make flatbread more! Love the recipe and the photos!

  5. dude – these little flat breads look so friggin good! and with fresh tomatoes from you garden!? my little heart is going pitter patter :)

    Thank you for sharing your post with us this past week @ The Wednesday Fresh Foods Blog Hop. We hope to see you again next Wednesday with another seasonal post :)

    xo, Kristy.

  6. Beautiful and delicious , thanks for sharing with Hearth and Soul blog hop. I am going to shout out this recipe in this week’s Hearth and Soul blog hop.

  7. I’m likin’ those tomatoes! Gotta love it when it comes from your own garden. :) The photos are so inviting it looks like all I have to do is pick it up off the plate and take a bite … but alas, though I wish it was, it is not the case. Lovely meal. Thanks for sharing on Hearth & Soul Hop. :)

  8. This looks delicious, Ewa! Thank you for sharing the recipe. I will consider making it during the holidays. Our former neighbor was half Polish. She didn’t cook at all, but I went with her to a Polish restaurant once and loved it, especially Oscypek and Pierogi (not sure of the spelling).

    1. OMG!!! You ate oscypek!!! that is so cool. you can get this cheese only in one part of Poland and it is SO delicious!!!
      Pierogi are always good :)

      As for this dish it is really delicious topped with sauteed mushrooms and onions…

      1. Oh yes, it sure was delicious! I am lactose intolerant. BUT I adore cheese so much and I will never be able to give it up. ;)
        I am Italian but now I live near Glasgow (Scotland) and I know there are a lots of Polish shops (there is a big Polish community), I should check them out one day soon. :)

        1. I can’t imagine living without cheese.
          Oscypek is made from a sheep milk – I have a family member who lives in that region of Poland and whenever I would go visit I ate that cheese by pounds. Now I;m hungry for it ;)
          We have a big Polish community here as well. A few Polish (European) deli stores. You should definitely go there and see what they have. Chocolates are delicious. They might be expensive, but they are really good. If you like beer, try one or two, they are different that those here. Stronger ;)
          You should ask for cookies called “Delicje” : http://www.bing.com/images/search?q=delicje+cookies&qpvt=delicje+cookies&FORM=IGRE

          you will be hooked!!!

Thank you for stopping by. I hope you like what you see and read (not always in proper English, though). Feel free to leave a comment love and don't forget to check it back and keep the discussion going

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s