Cebularz lubelski is a round, flat wheat bread topped with diced onion and poppy seeds — a specialty of Lublin in eastern Poland. The dough is yeasted and slightly sweet; the topping is savory.
Cebularz has been made in Lublin since at least the 19th century, with possible earlier roots in Jewish baking traditions (Lublin had a large Jewish community before WWII). The combination of wheat flatbread with onion topping is characteristic of Eastern European Jewish cuisine. Cebularz lubelski holds EU PGI (Protected Geographical Indication) status since 2014.
A round, golden flatbread about the size of a saucer, studded with translucent onion pieces and speckled with black poppy seeds. The bread is soft and slightly chewy; the onion is sweet and caramelized. Eaten warm as a snack.
The yeast dough provides softness and a slight rise; the onion topping is pre-cooked (sautéed) before going on the bread, so it caramelizes further in the oven without burning. Poppy seeds add nutty crunch and visual contrast.
Variations
Some add a drizzle of oil or sour cream to the topping; the dough thickness varies.
On the Palate
Where Cebularz Lubelski sits in the Polish flavor cloud
Ingredients
Serves 4
How it's made
5 steps · 45 min active + 45 min waiting
- 145 min
Make yeast dough: flour + warm milk + yeast + egg + salt; rise 45 min.
- 210 min
Sauté diced onion in butter until soft and translucent.
Watch outSweat the onion soft and clear without color — let it brown now and it'll scorch to bitter on top in the hot oven.
- 310 min
Roll dough into circles; spread onion on top; sprinkle with poppy seeds.
- 415 min
Bake at 200°C for 12-15 minutes until golden.
Watch outPull them at an even gold — the onion topping should be lightly caramelized, not blackened at the edges.
- 51 min
Brush with butter; serve warm.
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