Bialy
From Wikipedia, the free encyclopedia
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| Origin | |
|---|---|
| Place of origin | Poland |
| Details | |
| Course | Breakfast |
| Type | Bread |
| Main ingredient(s) | Flour |
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 Ashkenazi cuisine. A traditional bialy 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 2002, 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]
See also[edit]
References[edit]
- ^ "Bialy." Merriam-Webster. Merriam-Webster, n.d. Web. 25 Nov. 2012. <http://www.merriam-webster.com/dictionary/bialy>.
- ^ "The Bialy Eaters: The Story of a Bread and a Lost World [Hardcover]." Amazon.com: The Bialy Eaters: The Story of a Bread and a Lost World (9780767905022): Mimi Sheraton: Books. N.p., n.d. Web. 25 Nov. 2012. <http://www.amazon.com/The-Bialy-Eaters-Story-Bread/dp/0767905024>.
External links[edit]
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