Glossary B
Bocconcini di daino refers to a cured meat from Umbria, Italy made of buck meat. It is a mildly, gamy, tiny sausages made from the meat of Daino (fallow deer).
Bocconcini di Daino
Bocconcini di Daino
Bocconotto refers to kind of Italian puff pastry stuffed or filled with chicken liver, sweetbreads and truffles.
Bodag refers to Hungarian Gypsy Bread. Gypsy Bread is also known in Hungary as Cigánykenyér which is a simple bread popular among the Hungarians of Roma/Gypsy origin.
Bodag or Cigánykenyér is made only of flour, baking powder/soda, salt and water. To make this bread:
Knead the flour, baking powder or baking soda, salt and water into a medium hard dough. Flatten it so it is two to three centimeters thick. Bake in a hot oven for 40 to 45 minutes.
Bodag or Cigánykenyér can be served and eaten with various Hungarian dishes, such as Zsír, Lecsó or Pörkölt.
Boerewors refers to South African beef and Coriander sausage. It is Afrikaans in origin but consumed widely by South Africans of all ethnic origins.
One popular dish from South Africa is called Boerewors Roll that is made of charcoal grilled Boerewors, placed into a bun and covered with mustard and tomato sauce. They are sold in roadside stands,
Boerewors Roll is South African's answer to America's Hot Dog and Germany's Wurst. It is also similar to Sweden's Hot Dog Bun except that Sweden's is topped with crispy onions.