Gypsy Recipes

Spanish Gypsy Stew

Spanish   -   Gypsy Stew   by The Complete Spanish Cookbook -


        * 1 Cup Chickpeas -- soaked overnight

        * 2 Pounds Pork -- cubed

        * 10 Cups Water

        * 2 Medium Potatoes -- peeled and cubed

        * 2 Medium Bay Leaf

        * 1 Medium Onion -- finely chopped

        * 3 Cloves Garlic -- finely chopped

        * 1/3 Cup Olive Oil

        * 1 Small Winter Squash -- peeled and cubed

        * 1 Cup Green Beans

        * 1 Bunch Swiss Chard Leaves -- chopped

        * 1/2 Cup Bread Crumbs

        * 1 Ounce Almonds

        * 1/4 Teaspoon Saffron

        * Salt And Pepper -- to taste

        * 1 Tablespoon Red Wine Vinegar

    Directions Place soaked beans, pork and water in pan. Bring to boil and simmer for 1 hour. Add potatoes and bay leaves and cook for another 30 minutes. Fry onion and garlic in oil until golden. Add onion mixture and squash to the stew. Simmer for 15 minutes. Then add remaining vegetables and simmer for 15 minutes. Grind almonds and mix with bread crumbs. Then add to stew along with saffron. Season with salt and pepper and simmer for 5 minutes. Stir in vinegar and serve.

    Serves 8



Gypsy Chicken Recipe


    * 3 stalks celery, trimmed and without leaves

    * 1 large brown onion, peeled and cut into thick wedges

    * 1 bulb garlic, unpeeled sliced in half to create two pinwheels

    * 1/2 lemon

    * 1 pound chicken thighs

    * Extra-virgin olive oil

    * 1/2 glass red wine

    * 1/2 glass water

    * 2 tbs fresh oregano

    * 3 ounces green olives

    * Turkish or other crusty bread

Preheat oven to 150C Place celery, onion, lemon, garlic in baking dish. (flat side down where appropriate) Cut chicken thighs in half or thirds depending on size. Place on top of celery and etc. Drizzle with olive oil, and poor liquids over. Add chopped oregano. Season well with cracked pepper and salt. Cover dish with foil, being sure to seal well and bake in oven for 1 hour. Add green olives and squeeze the lemon juice into the baking juices. Turn chicken. Cook for a further hour at 250C, removing the foil half way through. Remove when chicken is done and onions are soft and slightly golden. Toast slices of bread until golden. Squeeze roasted garlic out of paper and spread one clove on each crouton. Mash up other cloves in the juice. Serve the chicken, onion and olives with some of the pan juices poured over. Serve with the croutons and some freshly ground pepper.

Gypsy Rabbit Dinner

Gypsy Rabbit Dinner

Ingredients :

3 lb Rabbit cut into pieces

Bouquet garni consisting of

1 lrg Bay leaf and

3 sprg Thyme and also

2 whole cloves

5 x Onions minced

Chicken fat, small egg size

6 x Peppercorns crushed

Salt to taste

Equal water and red wine to cover

1 1/2 cup Diced carrots

12 sm White onions

12 sm Mushroom caps

18 sm Potatoes

2 tbl Beurre manie

1 tbl Minced parsley

Method :

    * Put rabbit, bouquet garni, minced onion, chicken fat, peppercorns, and salt in large kettle. Cover with water and wine. Bring to boil, lower heat, and simmer gently 2 1/2 hours without stirring. Add carrots, onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, about 25 to 30 minutes. Remove bouquet garni and thicken with beurre manie; add parsley and simmer 5 minutes more.

    * This recipe yields 6 servings.


Gypsy Potatoes

At a Gypsy funeral, a table is kept stocked with food and replenished during the wake, which lasts all day and night, usually for three days, with the open casket not far away.

Once the funeral party arrives at the cemetery, mourners set food and drink on the casket as it is lowered in the ground and spill wine in the grave as it is filled in.

Some tribes spread a tablecloth on the ground next to the newly covered grave and picnic on cold meats and cheeses; others wait until they return to the home of the deceased.

    * 1/2 cup olive oil

    * 2 pounds Red Bliss or other red-skinned potatoes, peeled and sliced

    * 2 tablespoons caraway seeds

    * 4 tablespoons butter, at room temperature (1/2 stick)

    * Salt and pepper

Preheat oven to 400 degrees. Pour oil into a roasting pan and heat in the oven for 10 minutes. Remove pan from oven. Spread potatoes over the bottom of the pan. Return to oven and roast, uncovered, for1 hour, until the potatoes are crisp on the outside and tender inside. A few times during the baking, shake the pan to toss the potatoes so they brown evenly.

Add caraway seeds and butter and mix well to melt the butter and coat the potatoes with the seeds. Season with salt and pepper to taste. -- From "Death Warmed Over" by Lisa Rogak

Gypsy Sauce

Zigeuner Sauce (Gypsy Sauce)

For 6 people

3 medium sliced onions

4 green pepper bells sliced

2 red pepper bells or 1 16oz can of diced red pepper

1 16oz can of diced tomatoes

1 small can of tomato paste

º  cup vegetable oil

º  Tea spoon garlic powder or 4 pressed garlic toes

º Teaspoon white pepper

  Teaspoon ground paprika

º Teaspoon salt

º cup beef base

º cup of brown sugar (maybe more?)

Tip of a knife cayenne pepper

4-5 cups cold water

About 3 tablespoons of cornstarch mixed with cold water

Heat oil and saute the onions

Add sliced pepper, tomatoes and tomato paste

Stir very well; add 4-5 cups of cold water and spices

Bring to boil for one minute

Then add dissolved cornstarch and stir

Make the sauce as thick as you like

It taste good to breaded and grilled pork tenderloin, Steak, or even hot dog and meatloaf. We serve it at the Rheinland Restaurant as Zigeunerschnitzel (Gipsy schnitzel) with spaetzle (homemade egg noodle) or home fries.

Gypsy Soup

Gypsy Soup 

If you want something great to start with, this soup is it. Guarantee they'll ask for the recipe. 

3-4 tbs. Olive oil 

2 cups chopped onion 

2 cloves crushed garlic 

2 cups chopped, peeled sweet potatoes or winter squash 

1/2 cup chopped celery 

1 cup chopped, fresh or canned tomatoes 

3/4 cup chopped sweet peppers 

1 1/2cups cooked chickpeas 

3 cups stock or water 

2 tsp. paprika 

1 tsp. tumeric 

1 tsp. basil 

1 tsp. salt 

dash of cinnamon 

dash of cayenne 

1 bay leaf 

1 tbsp. tamari 

Cook the chickpeas (after checking) for a few hours before you use them in the soup.  In a soup kettle filled with water/stock, throw in onions, garlic, celery, sweet potatoes and seasonings.  Simmer, covered, fifteen minutes.  Add remaining vegetables and chickpeas, simmer another 30 minutes or so - until all the vegetables are as tender as you like them. 

Székely gulyás

Székely gulyás

The name, székely gulyás, pronounced seh-key goo-yahsh (sort of) means “gypsy goulash” in Hungarian. Only it probably isn't a gypsy recipe and it's not a goulash. It's technically a pork pörkölt with sauerkraut and sour cream. Even people who don't like either pork or kraut will like this. own like he'd never seen food before.

Székely gulyás

Serves 4

1 lb. pork cutlets, cut into bite-sized pieces

1 medium onion, peeled and chopped

2 Tbsp. cooking oil

3 Tbsp. Hungarian paprika

½ tsp. salt

Black pepper

¼ tsp. ground marjoram

1 lb. fresh sauerkraut

½ cup sour cream

  1. Saute the onion in the oil in a 4 quart saucepan over medium heat until the onions just start to brown.

  2. Add the pork and saute until just browned.

  3. Add the paprika, black pepper, marjoram, and salt and saute for about 30 seconds.

  4. Add just enough water to cover the meat.

  5. Reduce the heat, cover the pan, and simmer for a half hour (add water if it gets low—it shouldn't get either dry or soupy).

  6. Rinse and drain the sauerkraut thoroughly.

  7. Add the sauerkraut to the pan, stir in thoroughly, bring up to heat, and simmer for another 20 minutes.

  8. Add the sour cream to the pan, mix thoroughly, reduce the heat to low and simmer until it's warmed completely—about 10 minutes.

Serve this with plain boiled potatoes and some good rye bread. If you want a salad, peeled sliced cucumbers with sour cream and dill would be good. A little strudel for dessert and you'll be all set.