Bialy (pastry)

For surname, see Harvey Bialy.
Bialy
Type Bread
Course Breakfast
Place of origin Poland
Main ingredients Flour
Cookbook:Bialy  Bialy
Polish onion cake (cebularz)

Bialy, a Yiddish word short for bialystoker kuchen, from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish and Polish Ashkenazi cuisine. A traditional bialy, or cebularz as it is known in Poland, has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs.[1]

In 2000, former New York Times food writer Mimi Sheraton wrote a book dedicated to the bialy, called The Bialy Eaters: The Story of a Bread and a Lost World.[2]

References

  1. ↑ "Bialy". Free Merriam-Webster Dictionary. Merriam-Webster. Retrieved 30 June 2014.
  2. ↑ Sheraton, Mimi (2000). The Bialy Eaters: The Story of a Bread and a Lost World. New York: Broadway Books. ISBN 9780767905022. OCLC 44039265. Bialy (pastry) at Google Books (searchable).

External links