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Gagauz cuisine refers to the culinary practices of theGagauz people. Its emphasis on dairy products andmeats can be traced to the Gagauz'snomadic past, while the importance of grains as astaple food reflects their current farming lifestyle.[1]
The Gagauz maintain a unique method of processing milk and preserve meat,curds, andsheep milk cheese in animal skins. Prepared dishes include a version ofhead cheese, or cold cuts in jelly prepared from the heads and feet of livestock (traditionally served during holidays), andkurban, which combinesbulgur wheat porridge with meat from a ritually slaughtered ram. Gagauz meat dishes are often accompanied by peppered sauces.[1]
Many family holidays and rituals are connected with the baking ofbread, wheat loaves (kalaches), and unleavened flatcakes.Pies are also common, with popular variants being layered pies stuffed with sheep milk cheese and doused withsour cream before baking, pies with crumbledpumpkin, and sweet pies made from the first milk of a cow that had just calved.[1]
Redwine is served with most meals.[1]
