How to pronounce Moravian sparrow

Moravian sparrow is written moravský vrabec where it comes from. In the International Phonetic Alphabet it is /ˈmoravskiː ˈvrabɛt͡s/. In plain English letters that is MOH-rahv-skee VRAH-bets, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Moravian sparrow?

Moravian sparrow is a main dish of Czechia. Where it comes from: Moravia. People usually eat it at lunch or dinner. Its main ingredients are pork and vegetables. It tastes savory and rich.

Where Moravian sparrow comes from

Moravian sparrow is one of 19 signature dishes of Czechia on this map.

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  The frgál is the large sweet cake of Moravian Wallachia, a mountainous region of eastern Moravia.

• Svíčková svíčková na smetaně · Main dish · Bohemia

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• Vepřo knedlo zelo · Main dish · Bohemia

  Vepřo knedlo zelo is short for roast pork, dumplings and cabbage, and it is so common that the abbreviated name is used on menus.

• Smažený sýr · Street food · Czech pubs

  Smažený sýr is a thick slice of cheese, usually Edam or the local Hermelín, breaded and deep-fried until crisp outside and melting inside.

• Prague ham pražská šunka · Main dish · Prague

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• Pilsner Urquell Plzeňský Prazdroj · Drink · Plzeň (Plzeň Region)

  Pilsner Urquell, in Czech Plzeňský Prazdroj, is a lager brewed in the city of Plzeň in western Bohemia, and it was the world's first pale lager.

Food of Czechia

Dishes like Moravian sparrow in other countries

Same type of dish and similar main ingredients as Moravian sparrow:

• Cassoeula cassœula · Main dish · Milan and Lombardy, Italy

  Cassoeula is Milan's great winter stew of pork and Savoy cabbage.

• Kohl und Pinkel · Main dish · Oldenburg (Lower Saxony), Germany

  Kohl und Pinkel is the winter dish of north-west Germany: long-cooked kale served with Pinkel, a smoked, coarse grain sausage, and potatoes.

• Papet vaudois · Main dish · Vaud, Switzerland

  Papet vaudois is the dish of the canton of Vaud: leeks and potatoes cooked slowly in white wine, usually Chasselas, finished with cream and served with Vaud sausages cooked on top of the vegetables, such as saucisson vaudois or saucisse aux choux, the cabbage sausage.

• Kavarma кавърма · Main dish · Thrace, Bulgaria

  Kavarma is a Bulgarian dish baked in the oven in small clay pots called gyuvech.