Another traditional dish cooked by Romani people is sarma, salmaia or sodmay, which is made from cabbage stuffed with meat and rice.
Romani stews are usually made with green and red peppers, tomatoes, potatoes, onions, garlic, and some meat.
Large hams and lamb steaks bought wholesale and barbequed with a customary hot sauce called chile mole are also eaten at Romani feasts.
At Romani feasts, sarmi, meats, hot sauces, celery sticks (often eaten by the Roma for virility), salads, pirogo, saviako, and a stew or two are usually served.
[17] Romani people also make an unleavened bread using cornmeal mush called ankrusté flavored with cumin and coriander.
Wild fruit, berries, leafy plants and small animals formed the bulk of Romani people's diet.
[22] Since their migration from India through Armenia in the 1300s, the Romani people have acquired extensive knowledge about the nutritional and medicinal properties of various natural ingredients.
Living near the sea, they also gather limpets and mussels to supplement their grocery purchases, which are often funded by horse trading.
In their quest for flavorful meat, the Romani people prefer geese, goats, pork, and wild salmon over beef and mutton.
They have a stock of dried mushrooms that add a distinct flavor to their ragouts, while dandelion roots serve as a strong ingredient for their coffee, which is further enhanced with wild honey.
[11] The Romani people value recipes that incorporate ingredients such as butter and eggs from free-range hens, molasses, unrefined sugar, and wholemeal flour.
They also engage in hunting and gathering activities, collecting dulse, eels, sea kale, game, seabird offal, gooseberries, and mulberries to create flavorful soups and boiled puddings.
A beloved recipe among children involves hollowing out a potato and filling it with elderberry jam before baking it in embers.
After husking wheat, soaking the berries in water, warming them in an oven, and smashing the soft hulls with tools that were available, Romani cooks put the pudding through a sieve, then mixed the remaining gelatinous substance with milk, flour, and eggs, and then they sweetened it with honey, sugar, or molasses.
Romani bakers place a token of good luck which is often a silver coin in a loaf of sweet Christmas bread or cake.
Plum dumplings are made dough of mashed potatoes, eggs, butter, and salt, which are rolled out and cut into small circles.
The Roma carefully place a plum, topped with cinnamon and sugar, on the dough just before they folded, sealed, and boiled the dumplings in salt water.