***Info and recipe below***
ANYONE MAKING RACIAL COMMENTS WILL BE DELETED, BLOCKED AND REPORTED!!! WE INCLUDE SOME FAQ INFORMATION ABOUT SINTI FOR THOSE WHO ASK. ANY GYPSIES WHO COME ON HERE ATTACKING US CLAIMING WE ARE NOT GYPSY BECAUSE THIS IS NOT “YOUR WAY”, OR WE HAVE TATTOOS OR ARE SPEAKING ENGLISH, PLEASE BE RESPECTFUL AND TAKE THE TIME TO READ THE INFORMATION. IT IS SO SHAME WHEN GYPSIES ATTACK EACH OTHER. THIS IS WHY WE GET A BAD REPUTATION AND WHY WE STRUGGLE. STOP. WE ARE A DIVERSE PEOPLE. THERE IS NO ONE WAY ANYMORE. RESPECT WE ARE TRYING TO PERPETUATE A POSITIVE SOURCE OF EDUCATION AND UNITY THROUGH FOOD.
This is our version of Goulash with our own flair. If you are a first time cook or someone whose cooking style is defined by measurements, familiar ingredients and precise ingredient lists, this is not for you. Gypsy cooking is about using what is available, and most importantly it is about using your senses to create a dish that is uniquely your own. It is about turning the kitchen into the heart of your household, the safe place for all friends and family to congregate as equals. A neutral place…a place traditions are built.
We are Sinti Gypsy. Sinti refers to members living in Western and Central Europe and Roma to those of eastern and southeast European origin. All Gypsies are classified as “Romani” (Not Romanian) and originated in India as proved by a recent DNA study conducted by Indian and Estonian research facilities shows that the Roman/Romani/Gypsy and Sinti people originate from the Untouchable Dalit community from India.
Our family lives in Germany. They run the Documentation Center for Sinti and Roma in Heidelberg with the Holocaust exhibit where several of our family members who did not survived are featured. We are descendants of survivors of Auschwitz and Dachau.
This channel and our working cook book is to honor the women of our family who have survived generations of discrimination and adversities and those who didn’t. We are a guarded culture. Allusive, protective. This act has deprived the world of our rich culture and history, and made us the unfair target of discrimination and misconception.
My mother came to the US when she was a teen and I was born and raised in America so we do not follow with a lot of the old ways. Yes we have tattoos, we only wear skirts when we are home visiting family in Europe. While we respect our culture, we feel that many of the traditions, especially with women, or outdated.
We hope that by welcoming you into our kitchen you will better understand our culture and hopefully begin to see that most of what you have known about our people has been a total lie.
|| WHY WE USE THE WORD GYPSY ||
Romani view the term Gypsy as discriminatory. My family survived generations of discrimination and adversities, my grandparents survived the holocaust. This act has deprived the world of our rich culture and history, and made us the unfair target of discrimination and misconception.
Because of the internet, there are a lot of people out there feeding and profiting off the term GYPSY. Most of these people who have books out, shows, fashion lines, they are all gadje (outsiders).
When we discussed what to name this channel my mom was very against using the term Gypsy. Here is why I chose to. It came down to modern technology. Search engines. In order for us to educate people we have to put out correct information right alongside the incorrect information. If I say Sinti, most people don’t know what that is. If they are looking for information on our culture they will search for “Gypsy”. And what will they find? Reality shows, and gadje selling skirts.
Right now we are telling people Gypsy is racist then go after gadje for using the word in their business or to describe something. It is confusing people. It is important we first make our presence, establish ourselves in this new world, get people to listen, only then can we start getting them to understand who we are.
|| RECIPE ||
This is a recipe from Kayle an Italian Roma. It is similar to Italian Ossobuco but more affordable, using beef shanks. (Recipe coming) –4 shanks 1 1/2 tsp salt and pepper! I use only sea salt so you need less salt. 1 tsp of paprika
1 med red onion chopped
1-2 stalks of celery
2 med carrots chopped
3- cloves of garlic
1 cup dry red wine
2 cups or so of water to cover meat
1 tbsp of beef paste –With polenta, 4 to one ratio! 4 cups of liquid and I use 3/4 cups of polenta. 1 tsp of sea salt
2 cups of cream
2 cups of 2 percent milk
You can use whole milk
Last when done
1/2 cup of Parmesan cheese
3 tbsp of good butter
Needs to be stirred every 15 minutes with wooden spoon
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women’s weekly beef cheeks recipe