Roma cuisine it has various ingredients, easily found in nature. Very spicy, they have a lot of calories, precisely to satiate those who eat. The most famous specialties of Gypsy cuisine are:
Chess Hai Mas - Famous in Roma communities, Şah Hai Mas has been prepared since ancient times, from the times when they lived in tents and moved from one locality to another. Because they didn't have a kitchen and couldn't cook very often, when they stopped somewhere they made the extremely consistent and nutritious dish in the cauldron, which, if they ate once, they were full.
Put a pork knuckle together with two turkey or chicken wings in boiling water. Saute an onion and a carrot separately and add a few tablespoons of potted vegetables to the pot with meat, and after the meat has cooked, add the sauteed carrot and onion, plus sauerkraut and thinly sliced sweet cabbage. After it has boiled, add the rice. Everything is mixed and left until everything is well cooked and the liquid in the pot has reduced well. When the stew is ready, season it with salt, paprika, green pepper, a few bay leaves and a few sprigs of thyme, to taste.
Meek - Another traditional Roma dish is bandăret, prepared around the winter holidays and which, if made properly, can be kept for up to a year.
A large piece of pork loin is placed in a bath with enough water to cover the meat, peeled garlic and coarse salt, bay leaf, ground pepper and thyme and left overnight. It is rolled, tied all around with string so that it stands upright and is smoked. As a rule, it takes 7-8 hot and cold smokes so that the muscle can be preserved for up to a year. Served with pickle salad.
Sauerkraut dish with meat-that is, şukli shah ai mas - it is the best known and one of the oldest of the traditional Romanian gastronomy. The preparation requires: smoked pork, sauerkraut, tomato paste, half a teaspoon of sweet paprika, salt, pepper, lard, oil and hot peppers. Cut the meat, with all the bones, into smaller pieces, fry them in melted lard, over a high heat, until they brown slightly and change their appearance to a brownish color, the color of dry leaves. Cut the cabbage and throw it over the meat and cook it. Afterwards, sprinkle ground black pepper, a little paprika and salt. Add water and tomato paste, mixed, over the cabbage, enough to cover it. Prepare the polenta at the same time. Food goes well with hot peppers.
The stevia food- O lapatosqo xamos- to prepare this winter food you need: dry stevia, 2 onions, tomato paste, flour, salt, pepper and oil. Boil the water and when it boils, scald the stevia so that it does not soften. Then cut into slices, chop the onions and saute in oil. When the onions have browned a little, put the stevia, cut into strips, on top of them. Mix the tomato paste and flour with a little warm water and put it over the stevia. Add salt and pepper to taste, let the food cook until the flour binds and the sauce thickens, and then enjoy!
Grilled chicken with baked peppers and bread or polenta-I khajni opral-i xoveli e pekë icalănçaaj e pekë
bokolánça. Prepare a young chicken, salt, green pepper, marjoram, saffron, cloves of garlic, bell pepper, red and green, black flour, fresh yeast, sugar, lukewarm water, salt and oil. The chicken is smeared with salt and spices (green pepper, marjoram, saffron), cut into small pieces and fried on the coals. The peppers are cooked, also on the embers, on a tray. The pieces of roast meat are mixed with minced roasted peppers and garlic. Meanwhile, prepare the dough for the black flour cakes. When the dough has risen, it is broken into pieces and baked on a baking sheet or can be fried in a cauldron.
Saviac
A recipe preserved from generation to generation in Roma families is saviac, a delicious pie with telemea cheese.
Put flour in a wider bowl and add a liter of warm water to which coarse salt has been added to taste. Knead until a consistent dough is obtained. Separately, mix the composition of eggs and aged telemea cheese, fatter, not very salty, grated and add sugar. Spread sheets of dough and place a sheet of dough, a layer of filling in the tray, until both compositions are finished. A few drops of oil are poured over the cheese each time. The top sheet is smeared with egg yolk, with a brush, and pricked with a fork. Leave it in the oven, on medium heat.
Photo sources: whereismyspoon.co, adevarul.ro, bucataras.ro, mereualaturi.ethnicmarket.ro
This project is financed with the support of EEA Grants 2014 – 2021 within the RO-CULTURE Programme
