Bryja
Jump to navigation
Jump to search
| File:0044 Brei nach Kapuziner Art Sanok 2012.JPG Breja po kapucińsku | |
| Alternative names | Breja, brejka, breha, Brei |
|---|---|
| Type | Kasza |
| Course | Main |
| Place of origin | Silesia, Poland |
| Serving temperature | Hot |
| Main ingredients | Kasza, millet |
| |
Bryja – thin kasza or mash,[1] a Germanic, Celtic and Slavic dish, based on overcooked oat or kasza, that formulated the basis of their respectable cuisine. It is also the name of a traditional Silesian dish served during Wigilia. The dish's names: bryja, breja, brejka, breha, the German Brei have their roots in Celtic languages.
Variations
[edit | edit source]While a primarily savoury dish, the bryja base can also produce different types of sweets, including the poppy seed-based kutia, as well as the traditional Silesian dish with the same name, made from plums, apples, pears, with the addition of śmietana, wheat flour, cinnamon, sugar and salt.[2]
See also
[edit | edit source]References
[edit | edit source]
.jpg){kind=link}