A Little o f the Romanian Food Culture Romanian cuisine is possibly one of the hardest in the world to define. The seasons generally influence the food offered. During summer and autumn markets overflow with fresh vegetables and fruits coming from the local farms. Radishes, spring onions, potatoes, nettles, spinach, lettuce, tomatoes and cucumbers delight the shoppers in April and May. From the end of May to late September there is a large variety of fruit: cherries, apricots, strawberries, raspberries, plums, pears, melons and watermelons, peaches, blackberries, blueberries, apples, grapes, quinces and nuts. Beekeeping has always been one of the traditional occupations in Romania, and the products (honey, wax, honeycombs) are also sold on the market.
Drob recipe Ingredients : -liver from a lamb -heart from a lamb -lungs from a lamb -a lamb peritoneum -5 green onions -3 green garlic -salt and pepper -2 tbs chopped green parsley -1 tbs chopped green dill -1 raw egg -4-5 boiled eggs -2 tbs sour cream -1 tbs oil Preparation: Boil the liver, heart and lungs in a pot. Wash the peritoneum and let it cool. Take the boiled organs out on a plate and put them in the fridge (for at least 6 hours). Put the organs together with onion, garlic, parsley, dill and 2 boiled eggs through the hewing machine. Put the mixture in a bowl; add the raw egg, salt, pepper and the sour cream. Grease a pot with oil or butter; lay the peritoneum at the bottom of the pot. The fat side of peritoneum must be inside. Put 1/2 of the mixture over the peritoneum. Align the rest of eggs in the middle ( in one piece or cut in 2 pieces). Then raise the margins of peritoneum the way an envelop is closed. Grace the whole thing and bake it in the oven for about an hour. Can be served warm (cut in slices) as main dish near any kind of garnish, but it’s more healthy to serve it cold, like an appetizer.
<ul><li>Ingredients: </li></ul><ul><li>-2 potatoes </li></ul><ul><li>-4 carrots </li></ul><ul><li>-1 parsley root </li></ul><ul><li>-one can of green peas, </li></ul><ul><li>-2 pickles </li></ul><ul><li>-(250 g) poultry breast </li></ul><ul><li>300g home made mayonnaise </li></ul><ul><li>-1 tablespoon mustard </li></ul><ul><li>salt and pepper. </li></ul><ul><li>Preparation: </li></ul><ul><li>You get the best salad by boiling carrots, parsley root and parsnip with the meat, then take the boiled vegetables and the meat, cut them in cube shape. Separately boil the whole potatoes with skin, then peel and cub them. Cube the pickles as well. Place everything in a bowl, add the peas, mustard and condiments. In a separate bowl, make mayonese. Add ¾ of the mayo mixture to the meat and vegetables and mix. Arrange on a serving platter. Smooth with a knife and then cover with the rest of the mayo mixture. Garnish with a few olives, hard boiled egg white, or egg slices, pickled red peppers, parsley, etc. Try to shape flowers, other designs and enjoy! </li></ul>Boeuf Salad
<ul><li>Eggplant Salad </li></ul><ul><li>Ingredients: </li></ul><ul><li>-5 medium eggplants </li></ul><ul><li>- oil (favorite kind and flavor) </li></ul><ul><li>-1 medium onion, chopped </li></ul><ul><li>-salt, pepper </li></ul><ul><li>other spices as desired. </li></ul><ul><li>Preparation: Cook the eggplants over an open flame (on the stove-top, for instance), or broil or grill them. Let them cool down, then peel them carefully (the peel should be crinkly and should come right off). Drain the eggplant mass, and chop well (with a spatula or any such utensil). Then mix the eggplant with oil, mixing energetically until no more oil gets incorporated. Add salt, pepper, etc (can use garlic) according to taste. </li></ul><ul><li>Finally, mix in the onion. Serve on bread slices, or as a filling or garnishing in other dishes. For instance, you can make tomatoes stuffed with eggplant salad. </li></ul>
Ingredients: -1 kg beef belly -1 large carrot -1 medium onion -1 celery -lovage -1 loaf garlic -2 eggs -400 grams of cream -vinegar 1 ladle The belly must be washed very carefully and then let it boil until remains only a quarter of the water in the pot. Cut the onion, the carrots, the celery and put the to boil together with the belly. Take the belly out and slice it in thin pieces and then put it back to boil. When it is boiling, smash the garlic and mix it with egg yolks and cream and add 1 - 2 ladles of soup not very warm. After it had finished boiling add a little vinegar and in the end add the lovage. Belly soup
Ingredients: 500-600 grams of beef a bunch of assorted root vegetables for soup: -2 Carrots -1 Parsley root -1 Small celery -2 onions -200-300 grams of cauliflower cut into small pieces -200-300 grams of green bean pods -2 green peppers diced -2 diced potatoes -1-2 boiled tomatoes, peeled, cut into cubes -fresh or dried lovage -salt, pepper Boil the meat in cold water with salt. Meanwhile, prepare root vegetables. Clean, wash, finely chop onion, celery, parsley and carrots into cubes - When the water starts to boil, carefully remove the foam, several times. When there is no longer so abundant foam, add the root vegetables. Let it boil on low heat. Beef soup
Ingredients: -1 medium onion, cut in thin strips -2 medium carrots, chopped finely -1 handful of rice (about 1/2 cup) -2 Tablespoon oil, for sautéing -1-2 Liters water -tomato juice 2 cups or to taste, Romanian lemon juice to taste -1/2 Kg ground meat -1 handful rice -1 egg -1 slice of bread (without the crust), soaked in water and well-drained -chopped onion and parsley -salt, pepper to taste. Preparation: To make the meatballs, mix together all the ingredients. Then take a little of this mixture at a time in slightly damp hands and make walnut-sized little balls. For the broth, sautee the onion slightly, then add the carrots and the rice, and leave for 5 minutes. Add the water and leave to boil for 15 minutes, then add the meatballs. Boil several times and towards the end add the tomato juice or sauce and the "bors" (the "bors" is not supposed to boil more than a couple of times). Make sure that the meatballs are cooked through, top with more fresh chopped parsley and serve with good bread. Meatballs
Preparation: Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream. * When soured cabbage is not available, use cabbage leaves scalded in water. Cabbage rolls Ingredients: -1 large soured cabbage -750 g ground meat (mixture of pork and beef is recommended) -2 large onions -2 tablespoons of rice -500 mL tomato sauce - salt, pepper, sweet paprika
Meat Patties/ Parjoale moldovenesti Preparation: Grind the meat with a raw onion, soaked and squeezed bread and two finely chopped and lightly fried (in a tablespoon of lard) onions. Place the mixture in a bowl, add an egg, salt, pepper and chopped parsley and dill. Mix everything well. Take tablespoons of the mixture and with wet hands shape into round or oval patties. Then bread them and fry in hot lard on both sides. For the meat you can use beef, pork, mutton, chicken breast or mixed beef and pork. You may replace the chopped parsley and dill with chopped garlic. Serve hot, with mashed potatoes, vegetable sautes, lettuce or pickles. Ingredients: -500 g ground meat -3 onions -1 egg -2 slices white bread -1 tablespoon of lard -chopped parsley -salt, pepper -lard for frying -bread crumbs
Romanian Style Polenta (mamaliga) Ingredients: -1 litre Water -1-2 cups corn meal -2 tablespoons of salt Boil water and salt in a pot. When water is boiling, gradually add corn meal while stirring the mixture with a whisk. Stop adding corn meal when the mixture is considerably thick, though still liquid. Continue to simmer for about 10-15 minutes, with caution since the mixture bubbles up and splatters hot polenta around. Remove from the heat and serve hot with your favorite dish.
Romanian doughnuts Ingredients : 4 cups flour 2 1/2 tsp instant yeast 1 cup warm milk 1/3 cup sugar 2 eggs, beaten 2 Tablespoons of butter, melted 1 Tablespoon of vanilla 1 Tablespoon of lemon peel,grated 2 Tablespoons of orange peel, grated Instructions In a bowl, combine eggs, sugar, milk and butter. Place the flour, yeast, and salt in a mixer bowl. Add the egg/milk mixture. Using a mixer and bread dough hook, knead the dough for 5-6 minutes. Cover and let rise in a warm place for 1 hr, or until at least double in size. Take dough out and plop it on an oiled countertop. Roll out to about 1/2 inch thick (or thereabouts). Cut round/square shapes using a biscuit cutter (or even a round/square glass). I like to place them on a cookie sheet and let them rise again in a warm and cozy place (such as the oven). Let rise for 30 minutes or so until almost doubled in size. If your kitchen is not warm enough, the dough won't rise as much...so, place them in a warm oven(that you have preheated for a minute or so... remember to turn oven off). It should feel nice and cozy, not hot. Bring oil to 375 deg. Fry a few doughnuts at a time for a minute on each side or until golden brown. They should puff up nicely. Make sure the heat is not too high, as they will get dark and not cook inside. Drain on paper towls and toss with powdered sugar while warm. You can also skip the powdered sugar and fill them with your favorite jam.
Peanuts cake Ingredients - Cake: 12 white eggs 350 g Sugar 360 g Walnuts Ingredients - Filling: 150 ml Coffee (brewed) 200 g Sugar 8 Egg yolks 15 g Baking cocoa Instructions: To prepare cake layers: 1. Separate 4 eggs – reserve both whites and yolks. Set yolks aside. 2. In a bowl, beat 4 egg whites until stiff, but not too dry. 3. Carefully fold in ½ c of sugar and 1 c walnuts. 4. Grease and flour a 9 inch round cake pan (or the equivalent). Line with parchment paper, then grease and flour the parchment paper as well. 5. Pour the egg white mixture into the pan, and bake in a low temperature oven for about 45 min. 6. Repeat this process 2 more times to end up with 3 nut layers. To prepare filling: 1. In a small saucepan, mix the brewed coffee, sugar and egg yolks. Mix well. 2. Heat the mixture over a very low flame, stirring constantly to prevent the eggs from getting stringy (or use a double boiler). Heat mixture for about 5-7 minutes and stir rapidly until it has the consistency of sour cream. 3. Remove the pan from the flame and stir in the cocoa. 4. Allow the mixture to cool completely. 5. In a separate bowl, cream the butter (300g butter) until smooth. 6. Add the coffee mixture by the spoonful and mix well between each addition. 7. Place the filling in the refrigerator for 15 minutes to chill. 8. Once the cake layers have cooled spread the filling over the first layer. Add second cake layer, spread frosting on it (saving enough for the top and sides). 9. Add the third layer and frost the top and sides.