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Ghiveci - Romania's national dish; a vegetable stew similar to the Bulgarian gjuvec and the Hungarian lecsó [20] [21] Ghiveci călugăresc - vegetable stew prepared by the nuns in the monasteries; Fasole batută - bean paste made from Romanian refried beans, uses white or cannellini beans, with the addition of olive or sunflower oil and minced ...
Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Stews are common. [2] Potatoes are also a staple in their diet. . Another traditional dish cooked by Romani people is sarma, salmaia or sodmay, which is made from cabbage stuffed with meat and rice
Romanian is taught in five schools in the Portuguese cities of: Lisbon, Loulé and Setúbal. [13] Romanian is taught in 328 schools in the Spanish communities of: Andalusia, Aragon, Asturias, Basque Country, Canary Islands, Cantabria, Castile and León, Castilla-La Mancha, Catalonia, La Rioja, Madrid, Murcia, Navarre and Valencia. [14]
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Food and drink in Romania (4 C) Romanian furniture (1 C) G. Gardening in Romania (2 C) H. Cultural heritage of Romania (3 C, 1 P) Cultural history of Romania (8 C, 2 ...
Romania was a multiethnic country, with ethnic minorities making up about 30% of the population, but the new constitution declared it a unitary national state in 1923. [125] [128] [129] Although minorities could establish their own schools, Romanian language, history and geography could only be taught in Romanian. [130]
Romanian food industry businesspeople (2 C, 3 P) C. Food and drink companies of Romania (2 C, 6 P) Romanian cuisine (16 C, 42 P) This page was last edited on 24 ...
Mititei (Romanian pronunciation:) or mici (Romanian pronunciation:; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef, lamb and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika.