Doner Kebab

The first food on our list goes to the doner kebab.

This might be a surprise as kebabs are a classic piece of Middle Eastern cuisine and aren't usually associated with Polish-fare. Meat-wise, chicken, and beef are the main attractions. They're cooked on a vertical rotisserie and placed in a toasted tortilla in a way that resembles a gyro-burrito hybrid. Feta cheese, cucumber, lettuce, onion, and maybe some sauce will accompany the protein. Generally, there were two sauce choices here, one spicy and one not spicy- these are a mystery to me, though. I'm not entirely sure what they are. However, they are both delicious and were the same at every kebab house that I went to. If I had to guess, the non-spicy sauce might be the cooling yogurt-based zabati, while the spicier of the two, the pepper-based harissa.

The greasiness of the meat, the crunch of fresh vegetables, and the supporting flavors in the sauce make for a satisfying bite after a night of vodka shots and brewskis during your local pub crawl. Doner kebabs are a late-night staple that you can always depend on.

Now, the doner kebab is believed to be a 19th-century creation from Turkey. In the 1920s, this Turkish cooking style made its way to fellow-Meditteranean Greece, where the gyro blew up. Looks similar, right? Somehow the practice of making doner kebabs made its way to London in 1966, and after that, they became one of the most popular fast foods in European history.

Vodka

The number nine spot goes to vodka.

Vodka is an alcoholic distillate product of fermented things, most commonly cereal grains or potatoes. It's said to be the most neutral and versatile alcohol because it's meant to have zero taste, odor, or color. But we're not drinking water here; you definitely get hints of the ethanol alcohol. Vodka can also be found flavored. In Poland, my recommendation is to try Zubrowka's bison grass vodka. Many will agree that the infusion gives a fresh, floral taste, with hints of vanilla and subtle cinnamon. The grass sourced here comes from Poland's Bialowieza Forest, home to the largest number of wild bison in Europe. In Poland, Vodka is generally served freezer-chilled and should be drunk neat.

Now, vodka has been a part of Polish culture since the Middle Ages. It's associated with the Country the same way that champagne is in France or whiskey in Ireland and was once medically prescribed to "increase fertility and awaken lust." Na zdorovie.

Beer

The number eight spot goes to beer.

This naturally carbonated drink is the product of fermenting different cereal grains and hops. Although flavors are across the board depending on the type of beer and recipe, most will agree that beer generally leans bitter and is extremely satisfying.

Now, beer has been made in Poland for over 1,000 years, and Poland is Europe's third-largest producer after the United Kingdom and Germany. The leading brands of brewski that you must try include:

Żywiec and Tyskie: Both are easy to drink pale-lagers that boast a golden hue and slight hoppiness.

Lech: This one is a pilsner that is equally easy to drink.

You can sip on these all day, and you should… with a vodka in the other hand, of course.

Beer was a big part of the trip. Zyweic and Tyskie were the restaurant staples, where Lech was reserved for nights chatting in the hostel kitchen. Cheers.

Pierogi

The number seven spot on our list goes to the pierogi.

This world-famous Polish dumpling can be either savory or sweet, boiled or fried, and must be made using an unleavened dough that conceals whatever’s inside.

Fillings one might encounter include potato, fried onion, cabbage, sauerkraut, meat, mushrooms, spinach, cheese, or different seasonal fruits such as plum, blueberry, apple, cherry, or strawberry. Potato and cabbage pierogi would be examples of savory varieties, whereas the fruit-filled pierogi would be examples of sweeter varieties.

Basic pierogi dough is made with flour and water, but sometimes egg, mashed potato, or fruit are added too. Once constructed, pierogi are boiled at the very least but can also be butter-fried before indulging in extra browning and crispiness. Savory varieties might be topped with more butter, sour cream, chopped bacon, onions, or mushrooms. Sweet varieties might be served with jam or sweetened sour cream.

Like many classic old-world foods, history here is a little blurry. No one knows precisely where the pierogi came from. However, evidence points toward somewhere in Central or Eastern Europe; They could have originated somewhere within the boundaries of modern-day Poland.

Pierogi were originally an economical food meant only for the poor, but they eventually gained popularity throughout every socio-economic class. This cultural evolution is what led the dumplings to be a staple in the Polish diet. Pierogi are everywhere.

Oscypek

Number six goes to oscypek!

This is a smoked sheep’s milk cheese that looks as just as great as it tastes. Salted and unpasteurized milk is made into cottage cheese, rinsed with boiling water, and shaped into the edible pieces of art that they are. After this, they are wet-brined for a couple of days and hot-smoked for up to two weeks.

Taste-wise, you’re looking at smokey and salty, earthy and tart with a texture that’s firm and rubbery. It’s commonly served with some sort of jam to dollop on top.

This cheese comes from southern Poland, by the Tatra Mountains. It has been part of that area since the 15th century and takes advantage of the local highlander sheep’s milk.

Now, this seemed like it was more of a tourist treat, but it was sold seemingly everywhere from the Tatra Mountains and in every city up to Gdansk. It’s worth the eat for its locality, geographic-historical relevance, and its udder good looks.

Damson Plum

Number five goes to a stone fruit... the damson plum!

These plums are recognized by their dark purple or black skin, greenish-colored flesh, and sweet but slightly acidic taste. Their peak season is summer through mid-autumn. Eating-wise, they will be sweet and juicy with a firm texture that’s easy to bite through.

I feel like I saw plums everywhere in Poland. I found them fresh, turned into jams, baked into danishes, donuts, and cakes. However, my favorite dish that highlighted the damson plum was in a side dish called knedle. This is a potato dumpling that houses an entire plum and is sprinkled with cinnamon and sugar. Yum.

Rye

Number four goes to the cereal grain, rye.

Rye is commonly used to make things like breads, soups, beers, whiskeys, or vodkas.

Flavor-wise there’s more going on here than one would expect coming from other grains, like wheat. Rye’s flavor is tangly, nutty, malty, rich and fragrant and it generously gives this flavor to whatever it’s being cooked into.

Rye products seems abundant. Rye bread was served with many meals and the polish rye soup, zurek was served in many food establishments. Although these were the two main ways that I saw rye in Poland, I saw it a lot.

Rye has been cultivated in central Europe since the middle ages, and yes, Poland is central European, not eastern. This means rye has been growing in and around Poland for over 1,500 years- making it extremely intertwined with the countries culinary heritage.

Paczki

Number three goes to Pączki!

These filled doughnuts and are oh so delicious. They are deep-fried, filled with something, and are usually coated with a sugar glaze or sprinkled with powdered sugar. They closely resemble Boston cream or jelly doughnuts. However, the dough used here is different than just any jelly doughnut. It’s much richer, slightly sweeter, and has arguably more flavor. Common fillers include raspberry jam, blueberry jam, bavarian creme, plum butter, or apples, but the list goes on and on.

Pączki shops were in every city and every town that I experienced. I ate a lot of Pączki and loved every bite.

Now, these doughnuts have been around since the Middle Ages and are closely associated with the Christian holiday, Fat Thursday. This religious holiday is a “let’s eat anything and everything” kind of day where celebraters enjoy their last sweet bites before giving them up for lent. Although they are closely associated with this day, they can easily be enjoyed all day, every day.

Obwarzanek

The number two spot goes to obwarzanek.

This is a braided ring-shaped bread. Although it might resemble a New York City bagel, and is the closest descendent to one, they're not entirely the same. But for argument's sake, obwarzanek is pretty much the braided-dough cousin of the breakfast staple we know in America.

Texture-wise, these breads are chewy and dense with a hint of sweetness. If you are familiar with bagels in America, you'll know that they're generally cut down the middle for various spreads, eggs, or breakfast meats. That's not the case here. These guys are eaten straight up, no filling. Two of the most common toppings are poppy seeds and sesame seeds, but they can be found with a few other different dressings as well.

Obwarzanek is generally sold on street carts throughout the cities, town squares, and train stations of Poland.

Now, these guys have been around the country for a long time. Their first record dates back to Krakow in 1394. Then, in 1496, the King of Poland granted Krakow exclusivity for baking any kind of white bread. This meant that Krakow was the only place in Poland that could legally make white breads, including obwarzanek. This new rule also only permitted a select few bakers to make them. Eventually, the rules relaxed, and pretty much any baker can make them now.

These are great fresh-baked, in the morning with a cup of coffee while waiting for your train.

Goose

The last spot on our list goes to the goose.

Geese popped up a lot on menus throughout my time in Poland, and from what I could gather, the Embden goose was the breed choice here.

This goose species comes from Germany and has been there since the 13th century. The Embden is the heaviest geese species in the region, making them incredibly worthwhile and financially efficient for the culinary world.

Similar to chicken or turkey, one can find both white and dark meat on the goose-bod. Taste-wise many say that this is the most flavorful bird in the poultry world. This is most likely because of its higher fat content- the higher the fat, the higher the flavor. Many also say that it is a gamier-tasting combination of chicken, duck, and beef but is also richer because of the higher fat content.

Goose seemed like an unsung hero amongst Poland’s eateries, popping up on menus occasionally but intentionally. The first encounter that I had with goose was in the Jewish Ghetto of Krakow, where I sipped on kosher vodka, drank local beer, listened to wonderful violin music, and indulged in a stuffed gooseneck. It was magical.

What I Think You Should Eat in Poland