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Mămăligă (Romanian pronunciation: [məməˈliɡə] ⓘ;) is a polenta-like dish made out of yellow maize flour, traditional in Romania, Moldova, south-west regions of Ukraine and among Poles in Ukraine, Hungary (puliszka), the Black Sea regions of Georgia and Turkey, and Thessaly and Phthiotis, as well as in Bulgaria and in Greece. [3]
Ghiveci - Romania's national dish; a vegetable stew similar to the Bulgarian gjuvec and the Hungarian lecsó [20] [21] Ghiveci călugăresc - vegetable stew prepared by the nuns in the monasteries; Fasole batută - bean paste made from Romanian refried beans, uses white or cannellini beans, with the addition of olive or sunflower oil and minced ...
Category: Romanian breads. ... Lipie (bread) P. Pită de Pecica This page was last edited on 20 December 2008, at 18:03 (UTC). Text is available under the ...
Bokoli or pogaca - Wheat bread made with baking soda but no yeast, sometimes with crumbled fried bacon stirred into the dough before baking [31] Boranija - a meat and green bean stew. [31] Cignidaki zumi - a soup made with the leaves of the stinging nettle plant [31] Djeveli - omelette made from the chicken eggs or eggs of game birds [31]
The Aromanians of Romania also make cheese, and also consume meats such as poultry on normal days and pork on holidays and special occasions. Various types of polenta (or mămăligă, as known in Romania) also stand out. Aromanian cuisine has some presence in the region of Dobruja, but virtually none in the rest of Romania. A book has also been ...
The traditional Romanian and Moldovan colac is a braided bread, typically made for special occasions or holidays, such as Christmas, Easter, weddings, and funerals. [29] It is a traditional custom of Romanian rural society, on Christmas Eve, to gather in groups, to go in different houses and to sing colinde, traditional Christmas carols. In ...
The identity of pasta is certainly as complex as a carbohydrate. Check out the slideshow above to discover if pasta is healthier than white bread and how old the noodle actually is. More from ...
Dishes frequently make use of stuffed vegetables [8] such as sarma which is made with stuffed vine leaves. Also popular is moussaka , a dish made with eggplants or potatoes. [ 1 ] Many dishes are served with the thick cream known as kajmak [ 17 ] and the egg-and-lemon sauce avgolemono is also widely used. [ 18 ]