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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 ...
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
In this recipe, a homemade vegan cream made from quick-soaked cashews rounds out our robust sauce of sun-dried tomatoes and tomato paste. The result is a complex, rich sauce that rivals even our ...
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 ...
Drob de miel - a lamb haggis made from minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish, usually with encased boiled eggs; Frigărui - Romanian-style shish-kebab, made with pork or a mixture of ground pork and chicken , similar to the Iranian kubideh, but with different herbs and spices.
Other forms include bourek packed with chicken and onions, shrimp and béchamel sauce, or a vegetarian alternative usually made of mashed potatoes and spinach. [ 56 ] Another Algerian variant of Bourek is called Brik or Brika, a speciality of Algeria's east, [ 57 ] [ 58 ] notably Annaba .
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Paska is made with milk, butter, eggs, flour, and sugar, except for the Romanian pască where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, raisins, and rum. An egg and water mixture is used as a glaze.