Ankruste (An-krus-teh)

Spiced Cornmeal Cakes

Ankruste are delightful little cakes made from cornmeal, enhanced with aromatic spices like coriander and cumin. These golden bites are baked or fried to perfection, making them an ideal snack for on-the-go travelers or as a side dish at communal meals. Their warm, spiced flavor profile hints at the Indian roots of Romani culture, where these ingredients were commonly used. With their crisp exterior and tender center, ankruste are as satisfying as they are flavorful.

Recipe Directions

Mix cornmeal, flour, spices, and salt in a bowl. Gradually add water to form a thick batter.

Heat oil in a pan over medium heat. Drop spoonfuls of batter into the pan and flatten slightly.

Fry until golden brown on both sides.

Serve warm as a snack or side dish.

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History

The use of spices like coriander and cumin reflects the Indian origins of the Romani people, who carried culinary traditions with them as they migrated westward. Cornmeal, a European staple, was a later addition to their cuisine. Ankruste embodies the fusion of these influences, showcasing the Romani’s ability to blend their heritage with the resources available in new regions.

Servings

4

Prep Time (hours)

.5

Items Needed

Mixing bowl, frying pan, spoon, spatula

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Ingredients

1 cup cornmeal
½ cup flour
1 tsp coriander
1 tsp cumin
¾ cup water
Salt to taste
Oil for frying

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Item type

Consumable, Food / Drink

Related ethnicities

• Romani