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Covrigi is the plural form of the Romanian word covrig. [1] The word kovrig is a loanword from the Old Bulgarian kovrigъ. [1] [2] [3] Cognate words are found in other Slavic languages, e.g. Russian kovriga (коврига) meaning "round bread" or korovai. [2] The Old East Slavic kovriga is mentioned in the Primary Chronicle under year 1074.
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 ...
A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list. Damper: Unleavened bread (traditionally) Australia: Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish. Dampfnudel: Sweet bread, White: Germany
The recipe consists of eggs, raisins, walnuts, pineapple, sugar, butter, egg noodles and cottage cheese. [ 23 ] Szaloncukor is a Romani dessert that is fastidiously mixed flour and sugar and made the dough into shapes like sugar cookies, then they are baked, wrapped, and hunged on a tree by the Roma until January 6 for the feast of the Epiphany .
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 ...
Commonalities can be found with German cuisine, Hungarian cuisine and Slavic cuisine. [11] The involvement of Austria, Hungary and Italy in the Balkans led to the introduction of breaded-meat dishes and goulash, as well as an emphasis on seafood. [8] The influence of Persian cuisine is shown by the use of yoghurt in meat dishes. [12]
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]
Romanian recipes bear the same influences as the rest of Romanian culture. The Turks brought meatballs (perișoare in a meatball soup), from the Greeks there is musaca, from the Austrians there is the șnițel, and the list continues. The Romanians share many foods with the Balkan area and former Austria-Hungary.