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Romani Cuisine
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish 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'', which is similiar to Jewish kugel. The recipe consists of eggs, rai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romani People
The Romani (also spelled Romany or Rromani , ), colloquially known as the Roma, are an Indo-Aryan ethnic group, traditionally nomadic itinerants. They live in Europe and Anatolia, and have diaspora populations located worldwide, with significant concentrations in the Americas. In the English language, the Romani people are widely known by the exonym Gypsies (or Gipsies), which is considered pejorative by many Romani people due to its connotations of illegality and irregularity as well as its historical use as a racial slur. For versions (some of which are cognates) of the word in many other languages (e.g., , , it, zingaro, , and ) this perception is either very small or non-existent. At the first World Romani Congress in 1971, its attendees unanimously voted to reject the use of all exonyms for the Romani people, including ''Gypsy'', due to their aforementioned negative and stereotypical connotations. Linguistic and genetic evidence suggests that the Roma originated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snails As Food
Snails are considered edible in many areas such as the Mediterranean region, Africa, or Southeast Asia, while in other cultures, snails are seen as a taboo food. In American English, edible land snails are also called escargot, taken from the French word for 'snail,' and the production of snails for consumption is called snail farming or heliciculture. Snails as a food date back to ancient times, with numerous cultures worldwide having traditions and practices that attest to their consumption. The snails are collected after the rains and are put to "purge" (fasting). In the past, the consumption of snails had a marked seasonality, from April to June. However, thanks to snail breeding techniques, today they are available all year round. Heliciculture occurs mainly in Spain, France, and Italy, which are also the countries with the greatest culinary tradition of the snail. Although throughout history, the snail has had little value in the kitchen because it is considered "poverty foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schnitzel
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish ''escalope'' in France and Spain, ''tonkatsu'' in Japan, ''cotoletta'' in Italy, ''kotlet schabowy'' in Poland, ''milanesa'' in Argentina, ''chuleta valluna'' in Colombia, and chicken-fried steak and pork tenderloin of the United States. Etymology The German word ( gmh, snitzel) is a diminutive of , 'slice'. The name '' Wiener schnitzel'' is first attested in 1845. ''Wiener schnitzel'' is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, must be made of veal. When other meats are used, it can be called ("Viennese schnitzel of pig/turkey/chicken") or ("Sch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Roll
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping. Cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Sweden and Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatányéros
The Hungarian mixed grill or Fatányéros is a traditional Hungarian mixed meat barbecue dish (or ''pecsenye'' in Hungarian), originating from Transylvania. The dish ''Fatányéros'' was on the menu since 1900 at the famous restaurant Wampetich (later Gundel) in the City Park (Budapest), City Park (''Városliget'') in Budapest, as "''fatányéros''—Hungarian mixed grill on wooden platter". The dish was served on wooden platter, and contained grilled slices of veal, beef, pork cutlets, and a slice of goose liver and a slice of bacon—grilled or roasted on a spit. As a side dish french fries or thick slices of fried potatoes are served, together with fresh mixed green salad, with a big knife with Hungarian motives stuck in the middle of the steak. Steaks called ''pecsenye'' are part of the traditional Hungarian cuisine and may refer to any kind of pan frying, pan fried meat: pork, beef, poultry or game. Other Hungarian ''pecsenye'' or steaks are for example ''Cigánypecsenye'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goulash
Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.Bulgaria, Hungary, Poland, Romania, the Czech Republic, and Slovakia Britannica Educational Publishing, 2013, p. 94 Earlier versions of goulash did not include [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Peppers
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking. Hong Kong The Hong Kong version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures (煎釀三寶), with stuffed peppers, stuffed aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce. Spain Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular reci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olla Gitana
Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century. Fried foods Frying in Andalusian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada. Málaga, Almería, Cádiz and Huelva produce olive oil too, but in smaller amounts. The foods are dredged in flour ''a la Andaluza'' (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil. Fish and shellfish With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shakshouka
Shakshouka ( ar, شكشوكة : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés as part of the Columbian exchange. Etymology The word ''shakshouka'' ( ar, شَكْشُوكَةٌ) is a Maghrebi Arabic term for "a mixture". The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. In the western Maghreb, it is referred to as ''bīd wu matiša'' ( "egg and tomato"). History The origin of the dish remains a matter of some controversy with competing claims of Algerian, Libyan, Moroccan, Tunisian, Turkish and Yemeni o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fig Cake
Fig cake (Greek: ''sikopita'') is a cake prepared with fig as a primary ingredient. Some preparation variations exist. It is a part of the cuisine of the Southern United States, Greek cuisine, and the Appalachian Mountains region of North America. It is also a part of the cuisine of Ocracoke, North Carolina, which has an annual fig festival. Overview Fig cake is prepared with fig as a main ingredient. Additional ingredients include typical cake ingredients, along with unique ingredients such as pecans, walnuts, pistachios, almonds, cinnamon, nutmeg, allspice and cloves. Fig cake may be a moist cake, and may be topped with a fig-based sauce, honey, whipped cream or a glaze. A buttermilk glaze is used atop some fig cakes. Figs may be used to garnish the cake. Fig cake may be prepared as a pudding cake, a bundt cake, a layer cake and as a torte cake. It can be prepared as a gluten-free dish. Fig cake may be baked in a skillet. Fig tarts may be prepared using fig as a primary ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
