Romanian Christmas traditional menu by Sebastian Iordache, 5 A


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Romanian Christmas traditional menu by Sebastian Iordache, 5 A

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Romanian Christmas traditional menu by Sebastian Iordache, 5 A

  1. 1. TRIPE SOUR SOUP Ingredients • • • • • • • • • • 2 pounds/1 kg tripe (fresh, not processed), Veal, 1 leg Veal or other pieces of Veal, 4 qts salted water, water, carrot, 1 carrot, parsnip, 1 parsnip, 1 whole Onion (peeled), leaves, 2 bay leaves, Berries, a few pepper Berries, yolks, 2-3 egg yolks, 2 tablespoons vinegar or half a lemon half Directions 1. Wash and clean the tripe and Veal. Veal. water, 2. Set to boil in the salted water, together with the carrots, carrots, Onion, parsnip and Onion, bay leaves pepper. and pepper. Boil at medium heat until tender. 3. Take the meat out, let it cool and then cut it in strips, like noodles. 4. Move the meat to another pot, and strain the boiling liquid. 5. Let it boil a few more minutes. 26. Aside, beat 2-3 yolks with the juice. vinegar or lemon juice. incorporate 7. Then slowly incorporate into the liquid in the pot. 8. Taste to see if it is salty and sour enough and serve immediately. immediately
  2. 2. CABBAGE ROLLS Ingredients • • • • • • • • • • • Directions 1. Grind the meat with the crustless bread cabbage, 1 large cabbage, 1 3/4 lb/750 g ground slice (previously soaked and squeezed dry) and meat (mixture of Pork and Beef is Onion. a raw Onion. recommended), rice, 1. 2. Place in a bowl and mix with rice, 4 large onions, onions, dill, pepper, dill, pepper, salt and finely chopped Onion rice, 2 tablespoons rice, lard. slightly fried in two tablespoons of lard. 1 bread slice, 2. 3. Mix everything well. Core the lard, 3 tablespoons lard, cabbage with a sharp thin knife and then 5-6 tomatoes or 1 tablespoon tomato blanch it with borsh. Then carefully remove sauce, the cabbage leaves, one by one, so that they salt, salt, do not tear. pepper, pepper, 3. 4. Cut larger leaves in 2 or 3 and then dill, chopped dill, place a little meat in each cabbage piece and 1 qt/1 l Borsh roll in. The smaller the rolls are, the tastier sour cream they are. 4. 5. Place a layer of rolls in the pan (take a deep one), then cover with a layer of cabbage, chopped (julienned) cabbage, then a layer of tomatoes. thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a lard, heaping tablespoon of lard, pour the borsh and simmer let simmer on top of the range for 30 minutes. 5. 6. Then place in the oven so that the liquid is reduced 6. Serve with sour cream.
  3. 3. PORK, JELLIED Ingredients • 3 lbs/1,5 kg pork feet and/or head, • 1 Onion, • 2 carrots, • 1 parsnip, • 1 parsley root, • 1 celery root, • 2 bay leaves, • 3-4 juniper berries, • 3-4 garlic cloves, • Salt Directions 1. Wash and clean the feet and/or head. If hairy, singe. Split the feet in two lengthwise and break the head with the mallet. 2. Place in a large pot and cover with 3water so that there are 3-4 inches of water above the Pork pieces. Boil over slow to medium heat. Remove the foam as it forms. Then salt, add salt, vegetables, bay leaves and berries. juniper berries. 3. Cover the pot almost completely. Boil until the meat falls off the bones. bones. Remove the bones and place the meat on the bottom of one or several deep plates. garlic, 4. Chop the garlic, add some salt and mix with the meat broth. Strain and then pour on top of the meat in that plates. Refrigerate so that it gels. 5. To obtain a nice, clear jelly you have to boil slowly, with the pot almost covered. The tastiest Pork jelly is made out of Pork feet and ears. You can use Beef feet or a mixture of Pork and Beef feet.
  4. 4. WALNUT SWEET BREAD Ingredients • Regular sweet bread dough. Filling: • 10 oz/300 g ground walnuts, walnuts, • 1 cup milk, cup • ¾ cup sugar, • ¼ cup rum, • Vanilla. Directions 1. Melt the Sugar in the warm milk with vanilla in a pot on the range. 2. When the Sugar is melted, add the walnuts and keep stirring. 3. After a few minutes of boiling, and after the filling has thickened, rum. remove from heat and add rum. When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top and roll like a jelly roll. 4. Grease a bread pan, place the roll inside, let rise for a while and then set in the oven to bake at medium heat.
  5. 5. Romanian Christmas Traditions In every area there is a special way of celebrating Christmas. For example, on Christmas Eve some people are going around the village and collecting all the things they have borrowed during the whole year to their neighbours. In other areas, the parents put money in their children’s pockets in order to have a wealthy year. Also, on Christmas Eve some Romanians use to put the bread under the table too bring luck in the house. In some parts of the country there is a tradition called “ Walking with the icon”, which symbolize the Birth of Jesus Christ. In the North of Moldavia the Christmas Eve Dinner is prepared with special food and kept covered until the priest comes to the house. Nobody else is allowed to see the Christmas Eve table before the priest. The priest is blessing the table, is the first trying the food and only after this, everybody else is invited to the table. A special Romanian tradition is “ Cutting the Pig on Ignat” coming all the way from the end of The Middle Ages. Every single part of the pig is used, including the blood. The farmers are making many kinds of sausages, special Christmas plates and reserves for the whole winter. Christmas songs and wishes are heard all around, candles and lights are lightning the dark, happy children are running on the little streets waiting for Santa to come to their houses! Merry Christmas!