The story behind the recipe
Cebularze are part of the culinary heritage of the Lublin region. The ministerial description of the dish recalls Jewish bakers from the old town of Lublin, who baked wheat cakes with onion and poppy seeds. This connection to Jewish cuisine is part of their history.
Below is a home version made with water and oil: a thin center, a slightly thicker edge, and clearly visible onion with poppy seeds. This is not a declaration of producing a certified regional product.
Ingredients
Dough
- 400 g all-purpose flour (type 500 or 550)
- 220 ml water (lukewarm, not hot)
- 10 g fresh yeast (or about 3 g of instant yeast; according to the package)
- 50 ml rapeseed oil
- 1 tsp (5 ml) salt (flat)
- 1 pinch sugar
Filling
- 250 g onion (weight after peeling)
- 2 tbsp (30 ml) blue poppy seeds (unground)
- 2 tbsp (30 ml) rapeseed oil
- ½ tsp (2.5 ml) salt
For brushing
- 1 pc egg yolk (beaten with a teaspoon of water)
Method, step by step
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Chop the onion into small cubes. Pour boiling water over it for about 2 minutes, then drain in a sieve. Once it cools, mix it with the poppy seeds, two tablespoons of oil, and half a teaspoon of salt. Cover and place in the refrigerator for at least 2 hours; it can be prepared the night before.
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From the measured dough ingredients, subtract 100 ml of water and two tablespoons of flour. Mix them with the yeast and a pinch of sugar. Set aside covered for 20–30 minutes until the starter starts to work.
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Combine the starter with the remaining flour, 120 ml of water, 50 ml of oil, and salt. Knead for about 8–10 minutes until the dough is elastic and smooth. Cover and let rise until noticeably increased in volume, usually for 60–90 minutes.
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Take the onion out of the refrigerator. Divide the dough into 10 parts. Flatten each into a cake about 10–12 cm in diameter, leaving a slightly thicker edge. Place on two trays lined with paper, leaving space between them.
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Brush the edges with the beaten egg yolk. Divide the filling evenly among the centers of the cakes and press down lightly. Set aside for about 25–30 minutes for a second rise.
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Preheat the oven to 185°C, top and bottom heat. Bake one tray on the middle rack for about 20 minutes until the edges and bottom are golden brown. For thicker cakes, check if the center under the onion is baked through.
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Transfer the cebularze to a rack. Before placing the second tray in, allow the oven to regain temperature. Serve warm, after a few minutes of resting.
Photos
