Biała kiełbasa (Bya-wah keew-basa)
Easter is a feast of smoked meats and ham, where biała kiełbasa takes centre stage. Biała kiełbasa – white sausage – is an unsmoked minced pork sausage (with the addition of beef and veal) covered in a thin layer of pork casings and seasoned with salt, pepper, garlic and marjoram. Whether it’s in the żurek or amongst the food samples carried in the Easter basket, white sausage is mostly served boiled, sometimes with horseradish, mustard, or ćwikła (horseradish-beetroot relish).
The tall airy Easter babka is a no-knead yeast cake baked in a Bundt pan. It can be laced with rum syrup and drizzled with icing but custom dictates that it has no filling. The name derives from the word “grandmother” and probably refers to its shape: a grandmother’s wide, pleated skirt.
Among the wealth of Easter cakes is the makowiec, a poppy seed roll spun like a strudel. It’s main ingredient is poppy seeds and it uses the same type of dough as the Babka. The texture is crunchy and nutty, and it’s sometimes covered with sugar icing.
Made entirely of sugar and shaped like a lamb, this is a traditional centrepiece of the Polish Easter table and Easter basket. It often has a miniature red flag with a cross.
So – which one would you like to try the most?!
Come and tell us this coming Saturday at Jiaotong Market, from 11 till 7 pm to celebrate Easter weekend with us!