3. Banosh
Banosh or banush is one of the most
famous meals of Hutsul cuisine. With
its special flavour, you cannot find
even the smallest restaurant in
Transcarpathia without this dish. In
Rakhiv region there is aeven a festival
dedicated to this dish. It is interesting
that according to Hutsul traditions, all
the dishes associated with sheep are
prepared only by men. They prepare
banosh only on the open fire so that it
could "impregnate with smoke and be
filled with fire".
4. Hurka – sausages,
which are made with
various fillings: lung,
liver, greaves, boiled
corn or rice cereals.
Hurka is Swedish
means cucumber, which
is so similar. We don’t
know how this word
came to our usage but
it’s really so.
Hurka
Hurka
5. Chovlent is a traditional
dish of Transcarpathian
cuisine. This dish is for
lovers of beans and
barley. It is very spicy
and nutritious.
Chovlent
6. There are many recipes
of Transcarpation
holubtsi: with
buckwheat, mushrooms,
rice, sauerkraut. When
cabbage HOLUBTSIis
served at the wedding it
means that it’s time for
guests to go home.
Stuffed cabbage leaves (holubtsi)
7. Dumpling with cheese
is a delicious and
nutritious dish that is
loved not only by
indigenous people but
also by tourists
coming from all over
the world
Dumplings with cheese
8. Loci is delicious fried
meat one of the most
favourite in our region,
richly flavored with fried
onions and spices.
Loci (roast meat)
