Andrew Lekashman
Kebab w Cieście
Poland, by most accounts, learned the kebab in 1990s Berlin and folded it into thin flatbread: doner meat, cabbage and garlic sauce sealed by a fold, the parcel that became the national 2 a.m. food.
Kanapki Wielkanocne
Easter sandwiches; decorated kanapki for Easter breakfast.
Kanapki Koktajlowe
Cocktail sandwiches; small decorated kanapki for receptions.
Kanapki Bankietowe
Banquet sandwiches; decorated open-faced sandwiches for parties and special occasions.
Kanapka ze Smalcem i Cebulką
Kanapka ze smalcem i cebulką puts raw onion on cold lard bread -- not as garnish but as the second named ingredient, the sharp note that earns its place in the title and clears each bite for the next.
Kanapka ze Śledziem
Kanapka ze śledziem is the open herring sandwich: cured śledź soaked back from brine, laid cold on buttered dark rye with raw onion. The weekday face of the fish at the heart of Poland's Wigilia.
Kanapka z Żółtym Serem
Yellow cheese sandwich; Gouda, Edamer, or similar sliced cheese on bread with butter.
Kanapka z Wędliną
Cold cut sandwich; general term for any cured meat sandwich.
Kanapka z Twarożkiem i Szczypiorkiem
Twaróg alone is dry and nearly flavorless; cream loosens it into a spread, and fresh chives supply the only sharp note in this mild Polish breakfast kanapka.
Kanapka z Twarożkiem i Rzodkiewką
Twaróg curd and sliced rzodkiewka on open bread: a spring sandwich decided by a fast chemical clock, since cut radish loses its peppery snap within minutes.