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Download as PDF; Printable version; ... Romanian food scientists (2 P) Pages in category "Romanian cuisine" The following 42 pages are in this category, out of 42 ...
Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Stews are common. [2] Potatoes are also a staple in their diet. Another traditional dish cooked by Romani people is sarma, salmaia or sodmay, which is made from cabbage stuffed with meat and rice. [3]
Drob de miel - a lamb haggis made from minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish, usually with encased boiled eggs; Frigărui - Romanian-style shish-kebab, made with pork or a mixture of ground pork and chicken , similar to the Iranian kubideh, but with different herbs and spices.
Download as PDF; Printable version; In other projects Wikidata item; ... Pages in category "Romanian dishes" The following 10 pages are in this category, out of 10 ...
Lamb drob is one of the most popular traditional dishes, so there are a number of variations of the recipe. One of these is the use of a sheet of dough instead of the caul. Usually, boiled eggs are placed in the middle of the loaf. In the world there are a few dishes similar to lamb drob, such as haggis, or faggots. However, while haggis uses ...
Mititei (Romanian pronunciation:) or mici (Romanian pronunciation:; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef, lamb and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika.
Salată de boeuf ("beef salad") is a traditional Romanian dish, generally served during all festive and special occasions. It is a combination of finely chopped beef (or sometimes chicken, or turkey breast) and root vegetables, folded in mayonnaise and finished with murături, pickled vegetable garnishes. [1]
The interior of a Transylvanian Saxon household, as depicted by German painter Albert Reich (1916 or 1917).. The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with the Romanian cuisine but also with the Hungarian cuisine (with influences stemming mostly from the neighbouring Székelys).