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Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. [11] Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. [11]
The Roma believe some foods are auspicious and give luck (baxt) like the Rajputs. American Roma believe red pepper, black pepper, salt, vinegar, garlic, onions and a sacrificed animal such as lamb to be lucky foods. [25] Certain foods are traditionally considered marime (ritually unclean) and therefore are avoided.
Romanian food writers (3 P) A. Romanian appetizers (8 P) B. Romanian drinks (3 C, 5 P) Romanian breads (7 P) C. Romanian cheeses (12 P) Romanian chefs (1 P) D.
Lamb Drob. Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter Drob), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk. [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).
Kombucha. Kombucha is a fermented tea drink whose Chinese origins date back to around 220 B.C., but it entered American domestic markets only in the mid-'90s, when leading brand GT's Kombucha was ...
Radical Eats. Snack foods, insta-meals, cereals, and drinks tend to come and go, but the ones we remember from childhood seem to stick with us. Children of the 1970s and 1980s had a veritable ...
Hot Toddy. Not for the kids of course, but a hot toddy can be so soothing to sip. All you need is hot water, lemon, honey, and a splash of bourbon or whiskey.