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Explore the rich culinary heritage of Podkarpacie with this traditional recipe for Proziaki – a beloved dish passed down orally for generations. Made from simple ingredients like whole wheat flour, eggs, sour milk, and cream, Proziaki continue to captivate modern palates as a rare delicacy of Old Polish cuisine. Discover the unique flavor and aroma that sets them apart from contemporary dishes, and learn to recreate this timeless recipe in your own kitchen.
Proziaki: A Culinary Legacy from Podkarpacie
For over 150 years, the residents of Podkarpacie have cherished a culinary gem known as “Proziaki.” Passed down through generations via oral tradition, the straightforward recipe for Proziaki has stood the test of time, delighting taste buds with its rustic charm. Rooted in simplicity and made from readily available ingredients, this dish has become a cherished part of Old Polish cuisine.
- 4 cups of whole wheat flour
- 1 egg
- 1 cup of buttermilk or kefir
- 1 teaspoon of baking soda (or 3 teaspoons of baking powder)
- ½ teaspoon of salt
- In a large mixing bowl, combine the whole wheat flour, egg, buttermilk (or kefir), baking soda (or baking powder), and salt.
- Knead the mixture into a smooth, elastic dough. Allow it to rest for a while, allowing the flavors to meld.
- Roll out the dough into a thin sheet, ensuring an even thickness.
- Cut the dough into desired shapes, traditionally rounds or squares.
- Heat a griddle or flat pan, and cook the Proziaki until golden brown on both sides.
- Serve the Proziaki warm, paired with fresh country butter or sweet cream. Alternatively, enjoy them with a glass of cold milk for an authentic experience.
Culinary Time Travel: Proziaki’s Unique Appeal
What sets Proziaki apart is not just their ingredients but the distinct taste and aroma that harken back to a bygone era. In a world dominated by modern culinary conveniences, Proziaki offer a taste of history, a glimpse into the flavors that once graced the tables of Podkarpacie.
While known as Proziaki, this dish goes by other names in the region, such as prołzioki, prouzioki, or prozioki. Despite the variations in nomenclature, the essence of the dish remains true to its roots.