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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
The Romanian word for hillock (măgură) was likely also borrowed from a reconstructed Proto-Slavic *măgula form. [21] Romanian adopted most Slavic loanwords after the change of the original *TorT-syllables was completed in the South Slavic languages in the middle of the 9th century. [21]
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 word is a cognate with Slavic kalduny, a type of dumplings. In both Bukovina and Transylvania, the name piroști is used in Romanian families of German or Slavic origin and the filling can also be a whole, fresh, seedless plum.
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 ...
As with most traditional pork products, they are considered to be winter food. Traditional time for pork processing in the Balkans is late autumn , and čvarci are consumed throughout the winter. They can be eaten on their own as a snack, served with heated fruit brandy common to the same region, called rakija , or they can be used as an ...
There are a variety of stews in Romani cuisine, like one Romani chicken paprikash called puyo. Whole meats, like spit-roasted pigs or lambs, are commonly prepared for Romani rituals. Large hams and lamb steaks bought wholesale and barbequed with a customary hot sauce called chile mole are also eaten at Romani feasts.
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]