Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish cuisine with many similarities to and signs of the influence of neighbouring cuisines.Harald Saul: Familienrezepte aus Schlesien. Geschichten und Rezepte aus alter Zeit, Leipzig 2003, The cuisine is particularly renowned for its poppy seed and knödel dishes.
List of Silesian dishes Hauskyjza - strongly flavored, home-made cheese with caraway seeds Kaszanka/Krupniok/Grützwurst - a type of blood sausage made of kasha and animal blood Kluski śląskie/Schlesische Kartoffelklöße (Silesian dumplings) - round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour Knysza - pita bread filled with meat and cabbage Kopalnioki - hard candies made of sugar, anise oil, and the essences of St John's wort, melissa, and peppermint, its black colour comes from charcoal food dye. Liegnitzer Bombe/Bōmba Legniczno - small chocolate-covered gingerbread cakes filled with marzipan and fruit or nuts, historically a speciality of Legnica (Liegnitz) Makówki/Mohnpielen - traditional Christmas Eve dessert, based on finely ground poppy seeds, with raisins, almonds, candied citrus peels, honey, sugar, and pudding, and flavoured with rum Moczka/Motschka/Lebkuchensauce/Polnische SauceGrandel., Hanna: Spezialitäten aus Schlesien - 107 Rezepte; Rautenberg, Leer 1994, p. 68. - a traditional Christmas Eve dessert, its main ingredients are gingerbread extract, nuts and dried fruit, strawberry compote, and almonds. Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner Schlesisches Himmelreich/Sylezyjske Niebo ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices Siemieniotka/Hanfsuppe - soup made of hemp seed, a main Christmas Eve meal Streuselkuchen/Kołocz śląski - made of a yeast dough covered with a sweet crumb Szałot - a salad made of cubes of boiled potatoes and carrots, peas, ham, various sausages, pickled fish, boiled eggs, seasoned with olive oil or mayonnaise Wodzionka/Brotsuppe - soup with garlic and cubes of dried rye bread Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Kaisersemmel. Żymlok - like krupniok but instead of kasha, bread roll (żymła) is used
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