Romani cuisine

Part of a series on
Romani people
  • Romani people portal
  • WikiProject

Romani cuisine, Romani food, Gypsy cuisine or Gypsy food is the cuisine of the ethnic Romani/Romany people. It is influenced by European cuisine. Although, Romani people are believed to originate from India, their cookery does not incorporate any Indian or South Asian influence. It is similar to Hungarian, Albanian cuisine, Balkan cuisine and Romanian cuisine.

Overview

Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is pirogo. The recipe consists of eggs, raisins, walnuts, pineapple, sugar, butter, egg noodles and cottage cheese.[1] Another traditional dish cooked by Romani people is sarma, salmaia or sodmay, which is made from cabbage stuffed with meat and rice.[2] Romanis consume dishes consisting of stuffed peppers, such as ardei umpluți, especially on holidays and special occasions. Romani people also cook pufe (made from fried flour), xaritsa (fried cornbread), bogacha (baked bread) and xaimoko (a meal consisting of rabbit meat). They serve their meals with kafa (coffee) and chao (tea) with sugar and milk or lemon.[3]

Romani Platni in Budapest, Hungary and Romani Kafenava in Maribor, Slovenia are some of the restaurants in Europe that serves Romani food.

List of Romani dishes

See also

References

  1. ↑ The American Ethnic Cookbook for Students - Page 132
  2. ↑ Memories of a Gypsy - Page 17
  3. ↑ Gypsies: The Hidden Americans - Page 62
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.