Romanian Cuisine 101
Romanian cuisine consists of a mixture of ancient dishes Some of these originated in the Roman-Dacian historical period. These and other periods of history have produced many excellent dishes that when used along with more modern dishes from the past 200 years make Romanian cuisine one of the most varied in Europe. An excellent example of this is the placinta, a pie that is evolved directly from an old Roman cooky called a placenta. At various periods in history times Romania has been overrun & inhabited by Turks, Goths Greeks, Russians, Hungarians, Germans & others.
Turkish conquers brought meatballs, stuffed vine leaves, halva, baklava. Greek conquers came from their homeland with musaka & tzatziki. Oftentimes it is the very simplicity of a dish that contributes to the confusion of its cuisine of origin. When 2 simple ingredients are mixed such as meat & onions or eggs & cheese it becomes an impossibility to define the origin of the recipe.
Romanians love to eat. This is a basic truth of their culture. Romanians eat a lot, they enjoy eating & they eat well. No consideration is given to cholesterol levels, calories or low-fat diets except perhaps in the event of illness to the point of death. Romanian recipes are cooked with pork, beef & chicken. Lard is used when pork is not part.
When Romanians adopted an alien recipe, it was converted to a more traditional cuisinal style,ie., they addition of pork washed it down with Romanian Plum Brandy. An excellent example of this the way the ex-Turkish mici or mititei ended up is a completely new & original Romanian recipe.
If you seek a healthy, low calory cuisine, you are advised to look elsewhere. If you seek a cuisine that is diverse, tasty, rich & flavorful then you have found one that fits that description exactly. Romanian cuisine is one of flavor and palate pleasing satisfaction. below I have included several Romanian recipes given to me by friends in Romania. Do not be put-off by the names of certain dishes. Try them before you decide to avoid them. You will be surprised!
ROMANIAN RECIPES
omidorniy Y Markovniy Sup - Tomato & Carrot Soup
Categories: Vegetable, Ethnic, Soup, Ukrainian, Romanian
Yield: 4 Servings
3 lb Tomatos
-OR-
2 c Stewed tomatos
3 tb Butter
6 ea Carrots
2 ea Onions chopped
2 ea Shallots chopped
2 ea Potatos peeled & cubed 1/2"
4 c Chcken stock
Salt to taste
3 tb Dill fresh & chopped fine
Sour cream to suit
Boil water in a sauce pan.
When boiling well blanch tomatos for 1 min. then remove & peel.
Chop tomatos & set aside.
Melt butter over med. heat in a soup pot.
Add onions, carrots, & shallots then saute for 5 mins.
Add salt, potatos & chicken stock, reduce heat to simmer, cover & simmer for 10 mins.
Be sure to stir several times.
Add tomatos, continue to simmer while stirring for 5 mins more.
Remove from heat, puree in blender & return to pot to simmer for 5 mins.
Remove from heat, allow to cool to room temp then refrigerate for 4-6 hrs.
Serve cold with generous dollops of sour cream & a nice sprinkling of fresh chopped dill.
ORIGIN:
Dr. Galina Belashovskaya, Ivana Frankovsk-Ukraine, circa 1994
Carpathianian Peppered Cheese Bread
Categories: Bread, Ethnic, Ukrainian, Romanian, Euro
Yield: 2 Loaves
1/2 c Warm water
1 1/2 c Milk scalded cooled
3 pt Dry yeast
4 tb Sugar
3 c Flour
4 tb Shortening
2 ts Salt
1 1/2 c Warm water
3 ea Eggs well beaten
2 ts Fresh ground pepper
6 c Flour
2 c Grated cheddar cheese
1 ea Egg yolk
2 tb Butter
Dissolve yeast in warm water.
Beat in cooled milk, additional 1 1/2 cups warm water, sugar & flour.
Add shortening, salt, eggs, pepper & 5 cups more cups flour.
Stir until dough cleans the bowl.
Spread remaining flour on pastry board.
Turn out dough then knead 5 mins.
Add more flour if needed.
Flatten dough with hands & add 1/2 of cheese.
Knead to distribute well.
Add remaining cheese then knead again.
Return to a greased bowl and let rise double in bulk.
Punch down then knead again to a finer texture.
Return to bowl again and let rise doubled.
Punch down and knead again. divide into 6 parts.
Roll each into long strips.
Braid 3 strips together then place on a baking sheet.
Repeat with other parts.
Cover braids with damp towel & allow them to rise slightly for 15 mins.
Brush tops with beaten yolks and water.
Bake in a 350 deg-F oven for 20 mins.
Reduce heat to 325 deg-F & bake 25 minutes more.
Brush again with yolk 5 mins. before end of baking time.
ORIGIN: Vlad & Larissa Morov, Ivana Frankovsk-Ukriane, circa 2001
Icre De Fasole - Romanian Bean & Onion Dip
Categories: Romanian, Ethnic, Dip, Appetizer
Yield: 4 Servings
28 1/4 oz Can of kidney beans drained & mashed to puree
1 ea Onion chopped & fried in sunflower oil
Hot Chilli Pepper Oil
Balsamic vinegar
Salt & pepper to taste
Thyme to taste
Mix mashed beans with fried onions in a large bowl, add thyme, salt & pepper
This mixture will be very thick.
Slowly add equal amounts of oil & vinegar approx. 2-3 Tb.
Place into small bowls & refrigerate for 2-4 hrs. before using.
This usually served with vegetables, crackers, toast points or chips.
ORIGIN: Elena Wasina, Bucharest-Romania, circa 2000
Chicken Fricassee W/Olives - Pui Cu Masline
Categories: Poultry, Ethnic, Romanian, Maindish, Euro
Yield: 6 Servings
16 ea Chicken pieces
4 tb Olive oil
1 tb Flour
2 ea Garlic cloves peeled
1 c White wine dry
1 ts Paprika sweet
1 tb Fennel chopped
1 tb Parsley chopped
1 tb Chives chopped
1/2 c Black olives chopped*
*NOTE:
Greek Calamata olives will be best.
Rub chicken pcs. with salt.
Rub bottom of a large skillet with the garlic cloves.
Add 3 tb of olive oil to skillet.
Heat to cooking temp at med-high.
When ready add chicke pieces & cook until browned on all sides, then remove & set aside.
In same skillet slowly blend the flour into the drippings, while stirring & cook for 2 mins.
Add herbs, mix well, & cook 3-4 mins. until sauce is brown.
Reduce heat to med-low & cook for 5 more mins.
Add olives, chicken & garlic, paprika, salt & pepper & remaining 1 tb of olive oil.
Stir well & cook over low heat for 20 mins.
Baste chicken every 5 mins.
Serve with rice or potatoes.
ORIGIN:
Dr. Anna Komala, Bucharest-Romania, circa 1998
Romanian Pumpkin - Bundewa
Categories: Vegetable, Romanian, Ethnic, Sidedish, Euro
Yield: 6 Servings
1 1/2 c Pumpkin peeled
1/2 ts Salt
1 tb Dill chopped fine
1 tb Flour
2 ts Lemon juice
1 1/2 c Water hot
1 ea Onion chopped
1/2 c Cream
2 tb Butter
Lightly brown 1 onion, finely chopped, in 2 Tb melted butter in a saucepan.
Add 1 Tb flour, blend well & stir in 1 c hot water.
Add mixture is smooth and slightly thick.
Add 1-1/2 lb pumpkin, peeled & cut in thin julienne strips 2" long.
Cover pan & cook pumpkin over low heat for 1 hr. or until tender.
Add 2 ts lemon juice & 1/2 c cream & heat well
ORIGIN:
Dr. Marya Lumanara, Bucharest-Romania, circa 1996
Pasta de Peste - Fish Cream
Categories: Ethnic, Romanian, Seafood, Dip, Appetizer
Yield: 1 Batch
2 1/2 lb Carp or pike or perch boned*
1 ea Big onion
1 ea Carrot sliced thin
2 ea Potatoes peeld & chopped
1 ea Green pepper seeded & chopped
3 tb Corn oil
2 tb Butter
1/2 ts Ground pepper
1/2 ts Nutmeg
1/2 ts Juniper berries
Salt to taste
Boil fish with vegetables.
Pick carefully mince fish with 1/2 of onion.
Saute other 1/2 of onion lightly with the juniper berries, pepper, salt & nutmeg.
Mince sauteed onion.
Melt lightly butter & blend it into fish mixture.
Add sauteed minced onion.
Place on a plate & serve as an appetizer.
Garnish with lemon slices. UServe with toast points, crackers or crudites.
ORIGIN:
Layla Lorumescu, Brasov-Romania, crica 1998
Copyright © 2008 Donald R Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author's consent.
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