Search results
Results from the WOW.Com Content Network
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 ...
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.
Fasole batută - bean paste made from Romanian refried beans, uses white or cannellini beans, with the addition of olive or sunflower oil and minced garlic. The dish is traditionally served with fried onions as a garnish. Mămăligă - cornmeal mush, also known as Romanian-style polenta.
Made of millet, water, and vegetable oil. Obwarzanek krakowski: Yeast bread Poland A ring-shaped bread product made of strands of dough twisted into a spiral that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked Pain de mie or pancarré Yeast bread France
It is made from rolled dough, wrapped around a stick, then grilled and topped with sugar and walnut mix. Turnover: Made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich. Pictured is a sweet turnover ...
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. [31] Olla Gitana a stew popular among Roma from Spain
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]
The East Slavic, Hungarian and Romanian variety may also be cured with paprika or other seasonings added, whereas the South and West Slavic version is often smoked. The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as " bacon ", " lard " or " fatback " in general, depending on context.