About Banat - presentation, information, photos and recommendations
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The region was a unitary part of the Kingdom of Hungary, then, from the 16th century, of the Ottoman Empire, after which it was incorporated towards the end of the 18th century in the Austrian Archduchy, which later became the Austrian Empire. After 1867, it was part of the Hungarian part of the Austro-Hungarian Empire, and following World War I, Banat was divided along ethnic lines between the three national states whose area lived, Yugoslavia, Romania and Hungary. The proclamation of the Banat Republic in 1918 was an attempt to preserve the unity of the multiethnic and multi-denominational Banat, but failed due to the promises made by Antanta, before the war, to Romania and to the territorial claims issued by Serbia.
The natural borders of Banat are the Mureș and Tisa rivers, the Danube and the Poiana-Ruscă and Retezat massifs.
The relief of Banat is very diverse: starting from the west, towards the east, the relief forms follow one another in steps: the low plains, the high plains, the hills and, finally, the mountains.
Gastronomy:
The local cuisine of Banat, displaying Austrian, German and Hungarian influences, is based mainly on pork and on richly spiced vegetables. Sour cream, thyme, tarragon, cumin and hot paprika are favored to spice up the dishes. A local specialty is homemade noodles, called Iofca – prepared with cabbage or cheese, nuts, milk and poppy seeds. Another traditional dish in the Banat region is paprikash with dumplings made out of flour and egg dough boiled in salt water. Other local dishes include stew with dumplings, peas and fried eggs, chicken and pork goulash, giblet soup, and tarragon chicken stew.
Banat | Banat is a historical province divided today between Romania, Serbia (Serbian Banat) and a very small part of Hungary. In the Middle Ages, on the territory of Banat there was a political formation with the center in Morisena (today Cenad)
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