When I was a kid, you couldn't buy cebularz in my small hometown bakeries, so it was one of these "special" treats we were getting while visiting Wrocław once in a while. I remember mouth-watering smell of bread and baked onion in our family car, when we were going home from our trips to big city. These memories made me connect cebularze with excitement of a little girl going for an adventure!
It's very simple to make, but there is something magical in its simplicity. Golden crust, baked semi-sweet onion and poppy seeds together create an unique experience for your taste-buds!
Historically speaking, cebularz came to Poland from Near East countries along with a big Jewish community that Polish king Kazimierz Wielki brought to his homeland. We're talking about Middle Ages here, so as you can see this round pie has a pretty long tradition in Poland!
At first it was made only by Jewish bakers, but slowly cebularz became very popular. First mentions about its recepture appeared in XIX century. Noone can tell when exactly other bakers started to make cebularze, but we know that right after WWI it was one of the most known and loved snacks in Lubelszczyzna region.
Now you can buy cebularze in most of the bakeries in Poland and I recommend trying them if you happen to visit my country. Until then - here's the recipe!