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Sonko fusujansa - a tomato-based casserole of ham chunks and butter beans. [31] Sax suklo - a cabbage-based casserole made with chicken or pork. It is seasoned with pepper and vinegar. [31] 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.
A number of rechao restaurants have fish tanks that allow customers to select the fish, shellfish, shrimp, crabs, and clams to be prepared by the restaurant. [1] [5] [13] Set on ice, fresh food like vegetables, chicken, and squid can be chosen by customers. [13] Several rechao restaurants let diners provide fish they have personally procured. [5]
The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
The traditional recipes were mostly observed during the Wigilia feast (Christmas Eve), for which many families tried to prepare 12 traditional courses. [22] A popular form of fish dish was, and still is, the paprikash (paprykarz szczeciński) from the port city of Szczecin, usually added to sandwiches as a spread. [23]
Keep your sodium levels at bay with this no-salt-added canned tuna fish from StarKist. “It has the lowest sodium content at 65 mg and only 0.5 mg of fat,” says Dineen.
The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels. Goat and lamb are occasionally used. [ 131 ] The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette -style pasta, often served with tomato sauce, potatoes, mussels or ...
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Fish are grilled, fried or cooked slowly by the buğulama (poaching) method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour.
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