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Slavic loanwords make up more than 10% of the Romanian terms related to speech and language, to basic actions and technology, to time, to the physical world, to possession and to motion. [26] Some loanwords were used to name new objects or concepts. [27]
ciumă) are also considered loanwords from Istro-Romanian in the region, although their ultimate etymology is disputed. [8] On Krk island in Croatia, where a community of Morlachs was settled from the 15th century, further words such as špilišôr (Romanian spinișor) or čȕra, čȕralo (ciur in Istro-Romanian - colander) entered the local ...
Romani people also cook pufe (made from fried flour), xaritsa (fried cornbread), bogacha (baked bread) and xaimoko (a meal consisting of rabbit meat). They serve their meals with kafa (coffee) and chao (tea) with sugar and milk or fruits such as strawberries, peach slices, apple slices, or lemon.
The tradition is known locally by its Slavic names, all literal variants of "bread and salt": Belarusian: хлеб і соль, Bulgarian: хляб и сол, Czech: chléb a sůl, Macedonian: леб и сол, Polish: chleb i sól, Russian: хлеб-соль, Serbo-Croatian: хлеб и со, hlȅb i so, Slovak: chlieb a soľ, Slovene: kruh in sol, Ukrainian: хліб і сіль.
The lack of written sources in Eastern Europe makes it impossible to determine today the exact origin for most of them. One of the most common meals is the mămăligă , served on its own or as an accompaniment. Pork is the main meat used in Romanian cuisine, but beef is also consumed, along with mutton and fish.
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 revolutionaries of 1848 waving the tricolor flag. The name Romanian is derived from Latin romanus, meaning "Roman". [138] Under regular phonetical changes that are typical to the Romanian language, the name romanus over the centuries transformed into rumân. An older form of român was still in use in some regions.
According to Sophie Hodorowicz Knab, the first known documented record of a special bread called kołacz or korowaj being served at Polish weddings (though today it can also be made for Dożynki, Christmas or Easter) dates back to the start of the 13th century, when it was already a well-known tradition on Polish lands; [12] [13] it was also ...