Roma cuisine has no single national canon; instead it draws on the foods of every region Roma have lived in, favouring hearty, shareable dishes. Stews and one-pot meals, grilled and roasted meats, and simple breads recur across communities.
Dishes such as stuffed cabbage, bean-and-meat stews and griddle breads appear in many regional forms, adapted to what is local and plentiful.
Sources & further reading: Wikipedia (Romani cuisine).
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