This document provides information about traditional Romanian food and recipes, including sarmale (stuffed cabbage rolls) and cozonac (sponge cake). It summarizes the ingredients and instructions for making sarmale and cozonac. It also lists other traditional Romanian dishes like mashed beans, red beetroot salad, polenta, and various soups and stews. The document was presented in Kavadarci, Macedonia in May 2015 to promote Romanian culture and cuisine.

1. PRESENTATION IN KAVADARCI, MACEDONIA – MAY 2015
MINISTERUL EDUCAŢIEI ŞI CERCETĂRII ŞTIINŢIFICE
Ş C O A L A G I M N A Z I A L Ă “IOAN
BĂNCESCU”
LOC. ADÂNCATA, JUD. SUCEAVA, 727005
TEL/FAX 0230-528840 E-MAIL :
sc_adancata_sv@yahoo.com
ROMANIAN TRADITIONAL FOOD
Erasmus+ KA2 Strategic Partnerships for the school education project :
“Puppets mission: childhood without
borders“
2014-1-LT01-KA201-000540_9
This project is funded by the European Union
Proiect finantat de Comisia Europeană

2. SARMALE
- You can cook them on any holiday and not only

3. INGREDIENTS
 3 ¼ cups long grain rice,
rinsed
 1 kilo of pork loin roast, finely
minced
 ½ kilo of grated carrots
 ½ kilo of chopped onions
 1 pinch of salt to taste
 3 tablespoons of tomato
paste
 ½ of teaspoon dried dill weed
 ¼ of cup of sunflower seed
oil
 100 g of chopped parsley
roots
 1 medium head cabbage

4. HOW TO MAKE IT:
Place rice in a medium bowl, and pour boiling water
over it. Let it soak for about 15 minutes, then drain.
Heat 2 tablespoons of oil in a large skillet over medium-
high heat. Add the carrots, parsley roots, onions and tomato
paste.
Cook and stir until the vegetables are tender. Transfer the
vegetables into the bowl with rice.
Heat 2 more tablespoons of oil in the same skillet over
medium-high heat. Add the pork, and cook it for about 2
minutes, just until browned on the outside. Transfer this to
the bowl with rice and vegetables; season with dill and black
pepper. Stir until everything is well mixed. Set the mixture aside
to cool.
Carefully remove the leaves from the head of a cabbage,
and place them in a large pot with about 5 cm of water. Bring to a
boil, and cook for 5 to 10 minutes, until tender and flexible.

5. Remove the cabbage leaves from the pot, but leave
enough at the bottom to cover. On each of the remaining
leaves, place about 2 tablespoons of pork and rice mixture in the center, and
wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
When the pot is full, place a few boiled cabbage leaves over the top.
Pour boiling water into the pot to cover the cabbage rolls, and place over
medium-low heat. Cover, and simmer for about 30 minutes, until the rice is
tender.
In Adâncata we can also use burnt clay pots for cooking sarmale in
wood ovens. They are much more delicious!

6. COZONAC (sponge cake)
It is a traditional Romanian cake, which people
make mostly at Christmas and Easter.

7. INGREDIENTS
FOR THE DOUGH:
 2 kilos of wheat
flour
 4 eggs
 0.5 l milk
 400 grams of sugar
 25 g of yeast
 2 teaspoonfuls of
salt
 200 ml of oil
 100 grams of butter
 lemon zest
 nuts
 cacao
 rahat lakoum

8. A dough is made of flour, yeast, milk and a little sugar. Then, this dough is
kneaded with more milk and sugar, lemon zest, 1 teaspoonful of salt. Next,
more ingredients are added: melted butter with oil, lemon juice, the eggs mixed
with the rest of the salt. The dough shouldn`t be as thick as doughnut dough.
Raisins can be added into the dough.
You should let aside the dough for about 1.5 h. These ingredients are
enough to make four cakes, which have the size of a loaf of bread.
The dough is put on a board and stretched. Then, it is filled with a sweet
mixture and rolled, put in a tray and then in the oven.
When it is brown, it is ready. The sweet mixture can be made of: crumbled
nuts, cocoa powder, hot milk, sugar, the white of eggs, lemon, vanilla.
The nuts can be replaced with poppy seeds or rahat lakoum

9. In Adâncata, there is a an annual Festival with food for
fasting, at its 3rd
edition, organised by the local church, where
the local people cook different dishes.
TRADITIONAL FOOD FOR FASTING

10. SARMALE (for fasting) SPONGE CAKE
MASHED BEANS RED BEETROOT SALAD

11. OTHER ROMANIAN TRADITIONAL DISHES
- Răcituri-pig’s trotters, pârjoale-meatballs
-Mămăligă-polenta, tochitură
-Ciorba from Rădăuţi
-Rasol-boiled meat with horseradish and
sour cream
-Zamă de găină-chicken soup
-Ciulama-white sauce stew with mushrooms
and sour cream
-Fasole cu ciolan afumat de porc-beans with
smoked pork leg

12. THANK YOU FOR YOUR
ATTENTION!
This material reflects only the point of view of the author. The National Agency
and the Commission are not responsible for any use of the contained
information.
We are
waiting for
you in
Adâncata to
taste our
traditional
food!