Rejbak kurpiowski - traditional potato cake from Kurpie

Traveling through the picturesque Kurpie region – a land of ancient wilderness and unique folk culture – it is impossible not to come across Rejbak kurpiowski. This simple, yet full of flavour dish is a true symbol of local hospitality. Hidden in the shadow of more famous taverns and inns, Rejbak kurpiowski comes from the tradition of settlers who managed in the bushy lands of Kurpie by creating cuisine from what nature gave them.

History of Rejbak

The history of Kurpie Rejbak dates back to the 18th–19th centuries, when settlers in the difficult lands of the Green Forest and White Forest had to satisfy their hunger with products that were as simple as possible, easy to store and prepare. The name of the dish comes from the Kurpie word "rebać" - grating or grinding - because the basis of Rejbak were leftover bread, grain grain or millet groats, which housewives grated on a grater or thoroughly ground.

In ethnographic archives from the beginning of the 20th century, we find mentions of Rejbak as an "everyday dish" - served especially to children and forest workers as a quick breakfast or a simple "something sweet" for an afternoon snack. In the colder months, a lot of butter, hot milk and honey were added to the flour and groats base, which not only increased the caloric value, but also helped survive long days of work in the forests.

In the interwar period, with the development of roads and communication, Rejbak began to appear at local fairs and Kurpie inns - but already as a folklore curiosity, often decorated with dried fruit or a drop of liqueur. After World War II, in the era of socio-economic shifts, the dish almost disappeared from the daily repertoire, giving way to modern dairy products and sweet creams.

It was only since the 1990s, as part of the revival of folk traditions, that ethnographers and chef enthusiasts began to bring Rejbak back to the culinary maps of Poland. Thanks to their efforts, Rejbak appears today at Kurpie culture festivals, on regional menus and in contemporary fine-dining interpretations – each time reminding us of the simplicity and economy that were the foundation of the cuisine of the forest settlements.

Rejbak today

Anyone who would like to try Polish local cuisine should try it. When visiting this Polish region, it is easy to understand that such a dish is the quintessence of Polish philosophy. Respect the modesty of products given by the land, do not waste, share with others and celebrate every bite. Rejbak Kurpie is not only food for the body, but also refreshment for the soul – a taste that carries the history of generations living in the shadow of pine crowns, and at the same time proof that the simplest food can be a culinary masterpiece.