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Gulaș - Goulash, a stew made with potato and beef, originating from Hungary; Jumări - kind of pork cracklings, with fat thermally extracted from the lard; Pastrami - is a food originating from Romania usually made from beef brisket, or from lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices ...
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. Unlike bacon, salo contains more fat than lean meat and unlike lard, salo is not rendered. It is similar to Italian lardo, the main difference is that lardo is sliced for curing.
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.
Bokoli or pogaca - Wheat bread made with baking soda but no yeast, sometimes with crumbled fried bacon stirred into the dough before baking [31] Boranija - a meat and green bean stew. [31] Cignidaki zumi - a soup made with the leaves of the stinging nettle plant [31] Djeveli - omelette made from the chicken eggs or eggs of game birds [31]
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 ...
The Romanian șnițel is made in the same manner as the Austrian one, but as a local characteristic is made of almost any type of meat (chicken, pork, veal or beef). A specialty from western Romania is the mosaic șnițel made of two thin
The interior of a Transylvanian Saxon household, as depicted by German painter Albert Reich (1916 or 1917).. The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with the Romanian cuisine but also with the Hungarian cuisine (with influences stemming mostly from the neighbouring Székelys).
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.