Polish National Dishes

Kluski z makiem: Kujawy Poppy Seed Noodles

Kluski z makiem is a Kujawy holiday dish of short homemade noodles folded through a sweet, dark poppy-seed mass. The registered Kujawsko-Pomorskie version is mixed with honey, raisins, walnuts and orange peel, so the pale noodles remain visible among the poppy seeds and fruit.

Polish National Dishes
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A wide serving bowl of Kujawy poppy seed noodles with honey, raisins, walnuts and orange peel.
Yield 8 servings
Serving basis one eighth of the finished dish, about 220 g
Prep time 50 minutes
Cook time 35 minutes
Ingredients ↓
Recipe at a glance

Kluski z makiem: Kujawy Poppy Seed Noodles

Kluski z makiem is a Kujawy holiday dish of short homemade noodles folded through a sweet, dark poppy-seed mass. The registered Kujawsko-Pomorskie version is mixed with honey, raisins, walnuts and orange peel, so the pale noodles remain visible among the poppy seeds and fruit.

Poland's Ministry of Agriculture lists this named preparation as a traditional product from Kujawsko-Pomorskie. Its description records handmade wheat-and-egg dough cut into small strips and boiled in salted water, while whole poppy seeds are scalded, rested, drained and ground twice before being worked with honey, walnuts and melted butter. Raisins and orange peel appear in the product's description, and some cooks briefly fry the poppy mass to deepen its aroma. This Kujawy preparation is distinct from the separately listed Lubelskie dish Kluski z makiem z Leonina.

This measured home version makes eight servings and keeps that method: hydrate whole poppy seeds overnight, make and boil short noodles, grind the poppy twice, then mix it with honey, butter, walnuts, raisins and orange peel. Cool the poppy safely in the refrigerator during its long rest. The result is a dense, sweet mixture with tender noodles and distinct chewy and crunchy pieces.

Tips for success

Tips for success

  • Start the poppy seeds the day before so they have a full 12-hour refrigerated rest.
  • Cool the scalded poppy seeds quickly in a shallow pan or ice bath and refrigerate them within 2 hours; do not leave them warm overnight.
  • Drain the hydrated seeds thoroughly before grinding so the poppy mass is cohesive rather than watery.
  • Grind the poppy twice through a fine plate; this creates the traditional dense texture and releases its aroma.
  • Roll the noodle dough evenly to about 2 mm, then cut short narrow strips so the kluski cook evenly.
  • Add the honey gradually and taste the poppy mass before combining it with the noodles; the listed amount gives a clearly sweet result.
  • Stir the poppy mixture over low heat during the optional 15-minute warming so the honey and butter do not scorch.
Ingredients

Ingredients

Handmade kluski

  • 400 g wheat flour, plus a little for rolling
  • 3 l arge eggs
  • 4 g fine salt for the dough
  • Up to 30 ml cold water, as needed
  • 4 L water for boiling the pasta
  • 20 g salt for the pasta water

Poppy-seed mass

  • 250 g whole poppy seeds
  • 1 L boiling water for scalding the poppy seeds
  • 120 g clear honey
  • 30 g unsalted butter, melted
  • 100 g walnuts, finely chopped
  • 80 g raisins
  • 30 g candied orange peel, finely diced
Method

Method

Directions

  1. Scald and soak the poppy seeds.Rinse 250 g whole poppy seeds in a fine sieve. Put them in a heatproof saucepan, cover with 1 L boiling water and bring back to a boil for 1 minute. Remove from the heat. Cool quickly in a shallow pan or ice bath, then cover and refrigerate at or below 4 °C within 2 hours. Leave for 12 hours in the refrigerator; do not hold the seeds warm or at room temperature overnight.

  2. Drain and grind the poppy.Drain the hydrated seeds very thoroughly through a fine sieve, pressing gently. Pass them twice through the fine plate of a clean food grinder until the seeds are broken and the mass is cohesive.

  3. Make the short kluski.Combine 400 g flour and 4 g salt. Add 3 eggs and up to 30 ml cold water gradually, kneading for 8–10 minutes until the dough is smooth and firm. Cover and rest for 20 minutes. Roll to about 2 mm thick with a little flour, then cut into short strips about 1 cm wide and 3–4 cm long.

  4. Boil the noodles.Bring 4 L water with 20 g salt to a full boil in a 5 L pot. Cook the kluski in batches, stirring once to separate them, for 2–4 minutes or until tender and fully cooked; the egg dough must reach at least 71 °C internally. Drain well without rinsing, then spread briefly in a wide bowl so excess steam can escape.

  5. Finish the poppy mass.Mix the ground poppy with 120 g honey and 30 g melted butter. Stir in 100 g chopped walnuts, 80 g raisins and 30 g candied orange peel. Warm in a wide pan over low heat for about 15 minutes, stirring often, until aromatic; do not scorch. Let the mass cool until warm rather than hot.

  6. Combine and serve.Fold the drained noodles through the poppy mass until evenly coated. Serve slightly warm or at room temperature.

Nutrition and allergens

Nutrition and allergens

  • Energyabout 560 kcal per serving
  • Proteinabout 17 g
  • Fatabout 27 g
  • Carbohydrateabout 70 g
  • Fibreabout 8 g
  • Sodiumabout 450 mg
  • Estimate basisone eighth of the finished recipe; generic food-composition estimates vary by flour, honey and fruit brands

Contains wheat/gluten, egg, walnut/tree nuts and milk from butter. Raisins and candied orange peel may contain sulfites; check their labels. Honey must not be given to children under 12 months. Cook the egg noodles fully, cool the finished dish quickly, refrigerate it promptly and reheat leftovers until the entire portion reaches 74 °C.

Nutrition and allergens

Nutrition and allergens

Serving, storage and reheating: Serve the kluski in a shallow bowl so you can see the pale noodle pieces and the dark poppy mass with its raisins, walnuts and orange peel. This honey-sweetened dish is not suitable for children younger than 12 months. It contains wheat, egg, walnuts and butter; check packaged raisins and candied orange peel for sulfites or other label-declared ingredients.

Serving, storage and reheating: Cool leftovers promptly in shallow containers and refrigerate at or below 4 °C within 2 hours. Use within 3–4 days. Reheat leftovers to 74 °C throughout, stirring gently and adding a spoonful of water or milk if the poppy mass has tightened. For best noodle texture, freeze airtight portions for up to 1 month; thaw in the refrigerator and reheat to 74 °C.

Contains wheat/gluten, egg, walnut/tree nuts and milk from butter. Raisins and candied orange peel may contain sulfites; check their labels. Honey must not be given to children under 12 months. Cook the egg noodles fully, cool the finished dish quickly, refrigerate it promptly and reheat leftovers until the entire portion reaches 74 °C.

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