Moskol Festival during the 29th Białka Festival - discover the authentic flavours of Podhale

One of the highlights of the season is the 29th Moskol Festival, taking place during the Kotelnica Summer Festival at Kotelnica Białczańska.

This unique event brings together lovers of regional cuisine, Highlander traditions and local products. It's the perfect chance to taste one of Podhale's most iconic specialties - moskol, a traditional potato flatbread prepared using recipes passed down through generations.

What is moskol

Moskol is a traditional potato flatbread made from boiled potatoes, flour and just a few simple ingredients. Years ago, it was baked on the hot metal plate of a traditional tiled stove. Today, it's a beloved regional delicacy served in Highland taverns and featured at many of the most important culinary events across Podhale.

It tastes especially delicious served with garlic butter, wild mushroom sauce, hearty goulash, grilled trout or local mountain cheeses.

What can you expect at the Moskol Festival

During the 29th Moskol Festival in Białka Tatrzańska will be one of the event's biggest culinary attractions. Visitors can look forward to:

• attempting to break the Polish record for the largest moskol,
• live demonstrations of traditional moskol baking,
• cooking competitions featuring local Women's Associations (Koła Gospodyń Wiejskich),
• tastings of regional specialties,
• meetings with local producers and experienced Highland chefs.

It's a fantastic opportunity to discover the authentic flavours of Podhale and see how a handful of simple ingredients can become a dish that has been enjoyed by local families for generations.

Make traditional moskol at home

Inspired by your visit to the Moskol Festival? Why not recreate this delicious Highland specialty in your own kitchen?

Ingredients

• 500 g boiled potatoes (preferably cooked the day before)
• 300 g flour
• 1 tablespoon sour cream
• about ⅓ of an egg (lightly beaten)
• salt
• black pepper

How to make

1. Boil the potatoes and leave them to cool completely, ideally overnight.
2. Mash them thoroughly or pass them through a potato ricer.
3. Add part of the flour, the sour cream, the egg, salt and pepper.
4. Mix everything until you get a smooth, elastic dough with the consistency of soft modelling clay.
5. Sprinkle the remaining flour onto your work surface. Roll the dough into a long cylinder, divide it into equal portions and shape each one into a round flatbread.
6. Bake on a hot grill, griddle or dry frying pan until both sides are beautifully golden brown.

How to serve moskol

Moskol is best enjoyed warm. Try serving it with:

• garlic butter,
• rich wild mushroom sauce,
• traditional goulash,
• grilled trout,
• local mountain cheeses,
• or simply with a little butter.

Enjoy your meal... or as we say in Poland, Smacznego!