Sarmale

1. UNIVERSITY OF AGRONOMIC SCIENCES AND
VETERINARY MEDICINE OF BUCHAREST
ROMANIA,MARASTI BLVD. 59
TRADITIONAL FODD
-SARMALE
Romanian cuisine is a diverse blend of
different dishes from several traditions with which it has
come into contact,but it also maintains its own
character.It has been significantly influenced by the
Ottoman Empire,yet it also included culinary elements
stemmin from the cuisines,specially Serbian and Bulgarian
as well as Ukrainian.
There is no Romanian traditional meal without
Sarmale.Usually prepared during winter time and
Christmas holidays,Sarmale is a dish made of rolled
minced meat(pork usually) mixed with rice and herbs and
covered in a cabbage leaves.It is usually accompanied by
Mamaliga-polenta made of red corn flour,as well as by hot
peppers with sour cream.There are also other specialties
of sarmale,in some Romanian regions,mostly prepared
during warm seasons,replacing the cabbage with vine
leaves.
Secret: The cabbage used is in fact sauerkraut(pickled
cabbage),which gives a particular taste to the dish.The
meat has to be a quite fatty;sometimes pork greaves are
added to increase the taste.
Coordinating teacher:Mihai Frumușelu Rușanu Ștefan
Grupa 8104