Romani cuisine

Common card · No. 389989

Romani cuisine (Romani: Romano xabe) is diverse, reflecting the culinary traditions of the respective countries in which Romani people have lived for generations. However, distinctive recipes have emerged within Romani populations over time. In Southeastern Europe, Romani cuisine is part of the broader Balkan culinary tradition, with profound Ottoman Turkish influence. Stuffed cabbage and stuffed peppers are widely prepared. In Romania, cornmeal is a frequent dish. Ian Hancock dubbed Romani cuisine the “soul food of Europe”. Some Roma hold that certain foods are auspicious, or lucky (baxtalo), especially foods with pungent tastes such as garlic, lemon, tomato, and peppers, and fermented foods such as sauerkraut, pickles and sour cream. Hedgehogs were historically a delicacy among some Romanis. Traditionally, many Romani would avoid eating food prepared by non-Romani. Tea is widely enjoyed, prepared with peaches and strawberries. Frybread is another favored dish. Romani dishes may retain...

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