Are you having trouble naming foods that end with “Z”? It was difficult to find foods that end with “Z” but we managed to find ten foods. Keep on reading to learn more about these mysterious foods that end with “Z”.
Barszcz
Barszcz is a Polish beet soup similar to the Ukrainian Borscht. The recipe for Barszcz is slightly different and it may be either white or red. The red Barscz is made with fermented beets, while the white Barszcz uses fermented rye flour or bread. It is darker in color than Borscht since it is almost ruby from the beets. The soup is thin, clear, and refreshing.
The common way to serve Barszcz is with “little ear” dumplings filled with mushrooms as a Christmas Eve dish. At dinner parties, Barszcz is usually a hot beverage with filled pastry on the side.
Gulasz
Gulasz is a Polish version of the Hungarian Goulash, a stew seasoned with paprika. It is a smooth, silky stew with tender pieces of beef and pork. The preparation of the Gulasz involves searing the meat first and then stewing it with carrots, onions, and spices. You can prepare Gulasz with a variety of meats such as beef, pork, venison, and lamb but traditional recipes call for beef or pork.
Gulasz is a warm, hearty dish that reminds many Polish people of home. It can keep one warm during the winter months. The traditional accompaniments to Gulasz include home-made pickles and buckwheat.
Bundz
Bundz is a traditional Polish cheese, made in the Podhale region of Poland. It has been produced from sheep’s milk in the region for the past three centuries. This cheese has a gentle, slightly sweet flavor. The preparation for Bundz is similar to Oscypek, another traditional cheese from the region.
The texture of this cheese is semi-firm and moist, similar to cottage cheese. After preparation, the cheese matures over a two-week period where it develops a characteristic aroma and flavor. The cheese is white and shaped like a round loaf of bread.
Additionally, the whey left from the production of Bundz makes for a refreshing sour beverage called żętyca.
Sękacz
This tree cake is an important part of Polish and Lithuanian cuisine. Known as Sękacz in Poland and Šakotis in Lithuania, this cake is common on Christmas and weddings. For preparation, thick batter is poured onto a rotating horizontal spit which gives this cake its unique shape. Now prepared in ovens but the traditional preparation of the cake is on an open fire.
The pinecone-like shape is due to the creamy batter that drips down the sides while the cake bakes. The Polish and Lithuanian version share some differences. The Polish version is smaller and delicate, while the Lithuanian one has denser layers.
Spitcakes are popular around the world such as the Indonesian Spekkoek and the Kürtőskalács from Hungary.
Kartacz
Kartacz are potato meat-filled dumplings and a part of Polish and Lithuanian cuisine. The dish originated in Lithuania where its name is “Cepelinai” and arrived in Poland. They are very popular in north-East Poland where tourists commonly enjoy this dish. They consist of potato dough like other Polish potato dumplings such as pyzy.
These dumplings are oval in shape and quite soft and delicious. The most important aspect of the Kartacz is that its filling uses garlic as the main seasoning. There are various varieties of this dumpling that include mushrooms, sauerkraut, or cheese as filling.
Fun fact: A Kartacz eating contest is organized in Goldap each year with a 5kg Kartacz as the prize.
Cebularz
Cebularz is a part of Jewish cuisine and consists of a wheat pancake topped with diced onions and poppy seeds. Made in the Lublin Province of Poland, only twenty-four bakeries there made this product.
The dough used for this flatbread is high-quality with more sugar and butter compared to regular wheat dough. The preparation for Cebularz involves topping the buns with salt, onions, and poppy seeds then baking them until golden-brown. The buns are soft and doughy with an aroma similar to fried onions. It is a common food on the menu at family picnics and gatherings, but it’s also great with morning coffee.
Kig Ha Farz
Kig Ha Farz is a dish from Brittany, France that consists of various meats simmered in a broth with flour dumplings. This dish is quite similar to another French recipe called pot-au-feu. This is a generous and hearty stew so it is great for family gatherings or on particularly cold winter nights.
The meat in Kig Ha Farz is either beef or pork knuckles with vegetables such a carrots and cabbages. The traditional recipe for Kig Ha Farz only has buckwheat farz while a more modern recipe has both “white” wheat farz and the “black” buckwheat farz. The wheat one adds sweetness while the black one is nutty in flavor.
Sopa Seca de Arroz
Sopa Seca de Arroz, also known as Mexican rice, Mexican arroz, arroz rojo, or red rice, is a side dish in Mexican cuisine. The dish contains white rice, tomatoes, onions, and garlic. Mexican rice can also contain carrots, peas, corn, and bell peppers. This spicy rice is great with your favorite meat or vegetarian dishes.
Tafelspitz
Tafelspitz is a Viennese dish that consists of beef or veal in a broth with minced apples and horeseradish. It is a common dish in Vienna, Austria, and Bavaria. The preparation of the Tafelspitz involves simmering with root vegetables and spices. It is then served with sliced potatoes, minced apple and horseradish, sour cream, and chives.