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Sonko fusujansa - a tomato-based casserole of ham chunks and butter beans. [40] Sax suklo - a cabbage-based casserole made with chicken or pork. It is seasoned with pepper and vinegar. [40] Xevica or mamaliga - a porridge made from boiled cornmeal. It was the main staple of the Romanian Roma slaves and still commonly eaten in Romania. [40]
After the borș, Greek dishes would follow, boiled with herbs floating in butter, and finally cosmopolitan steaks". [3] Cheese has been a part of Romanian cuisine since the beginning of its history. Brânză is the generic term for cheese in Romanian. Maize and potatoes became staples of Romanian cuisine after their introduction to Europe ...
Eating bread and salt with a friend is considered to create a moral obligation which requires gratitude. This attitude is also expressed by Arab phrases such as "there are bread and salt between us" ( بيننا خبز وملح or بيننا عيش وملح ), and "salt between them" ( بينهما ملح ) which are terms of alliance.
While you might be enjoying a loaf of Italian bread, you also are likely doing more than just loafing around on vacation as you take in sights and are generally more active.
Other Romani dishes are fried bread dishes, including xaritsa (fried cornbread), pufe (fried wheat bread) and bogacha (baked bread). A Romani dessert is pirogo, a sweet noodle casserole similar to Jewish kugel made with raisins, cream cheese, and butter. [102] Stews are common. [103] Hedgehogs are both eaten and given high status by the Roma. [104]
According to a new national survey by Orlando Health, 39% of Americans worry about how much they eat over the holidays — and they’re combating that guilt with some outdated advice on managing ...
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).
Algerian breakfast foods. Due to Algeria's history of having been a colony of France, breakfast in Algeria is heavily influenced by French cuisine and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam ...