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It was the main staple of the Romanian Roma slaves and still commonly eaten in Romania. [31] Olla Gitana a stew popular among Roma from Spain; Zigeunersalat - A Romani salad made with potatoes, peas, salami, Swiss cheese and sweet gherkins and topped with French dressing, a lettuce bed and hard cooked eggs and anchovies. [41] Cevapi [41]
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
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.
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).
Papanași is a Romanian and Moldovan traditional fried or boiled pastry made from fresh-cheese (brânza proaspătă or urdă) dough. It is usually served topped with cream ( smântână ) and fruit confit .
On top of that, many of the more popular cheeses in Europe are actually lactose-free cheeses, as they're often made from goat and sheep milk, like Spanish Manchego, Italian Pecorino, as well as ...
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