Silesian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Silesia. It is a subtype of Polish and German cuisine with many similarities to neighbouring local cuisines.
Żymła - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian Kaisersemmel.
Kluski śląskie (Silesian dumplings) - round shaped dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour and potato flour.
Rolada z modrą kapustą (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion and allspice); traditionally eaten with kluski śląskie for Sunday dinner.
Szałot - a salat made of squares of boiled potatoes, carrots, peas, ham, various sausages, pickled fish, boiled eggs, bonded with olive oil or mayonnaise.
Knysza - pita bread with meat and lots of cabbage.
Moczka/Motschka - traditional Christmas Eve dessert, its main ingredients are: gingerbread extract, nuts and dried fruit, strawberry compote and almonds.
Makówki/Mohnklöße - traditional Christmas Eve dessert,many elaborate recipes possible; based on finely ground poppy seeds, with raisins, almonds, candied citrus peels, honey, sugar, pudding, and flavoured with rum. Decorated with fingers of crumbling.
Hauskyjza - strongly-flavored, home-made cheese with carawey seeds