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The Romanian cuisine is a blend of different dishes from several
traditions it has come into contact with.
• tripe soup soured with sour cream
• meatball sour soup
• peasant’s soup
• Romanian – style Kebabs
• stuffed cabbage rolls
• grilled minced meat rolls
• corn mush
• sponge cake
• sweets
• fish soup (prepared in
Danube Delta style)
Ingredients:
• 2 carrots
• 1 parsley root
• 1 celery
• 1 onion
• 2 potatoes
• 5 dg butter
• carp remains (head, fishbone, soft roe)
• a pinch of ginger
• salt, pepper
• soup seasoning
• croutons
Preparation:
Peel and chop the vegetables. Slice the onion. Boil them into a pot
with some salt and the fish remains or some small fish.
Remove carefully the fishbone and divide it into small pieces.
Wash the potatoes and cut them into cubes. Put them into the soup.
Add the seasoning, salt, pepper and ginger. Cook until the potatoes are
soft. Mix some flour with water and add to the soup.
At the end add the fish pieces. Serve with croutons.
Ingredients:
• 2 spoons of semolina
• Salt
• 400g cream cheese
• 2 spoons of flour
• grease for frying
• 2 eggs
Preparation
• Separate the yolks from the whites.
• Whisk the whites into foam.
• Rub the cream cheese with the yolks, flour, semolina and salt.
• Add the whites.
Heat the grease.
• Make the dumplings of “papanasi”. Put them into a pan to fry.
• Eat with sugar, cream and sweetness.
The preparation of “papanasi” should not take more than 30 minutes,
mixing and baking included. It is an easy to cook desert and undoubtely
pretty tasty.
Our typical traditional menu
Vladuca Andreea Gabriela - ‘’Balasa Doamna ‘’ Arts High School Târgovişte, Romania; e-mail: [email protected]
Calin Maria - ‘’Balasa Doamna ‘’ Arts High School Târgovişte, Romania; e-mail: [email protected]
Strange and blessed plant, acacia is a true synthesis of paradoxes! It
grows almost instantaneously, wherever there is not enough water for
something else to develop, having a hard, veined wood. Its thorns are very
much like spears, while the fowers are as sweet as honey. Thousands of years
ago, acacia was worshiped for its force and generosity.
Recipe:
The filling:
• 1 kg of acacia flowers
• 100 ml water
• 1 cup of nutmeg
• 1 egg white
Carefully break the stems and the leaves and wash the flowers.
Boil the water, add the flowers then stir till they get soft and form a paste.
Let them cool off.
Strongly mix with nuts and egg white, then let it breathe.
The dough:
• ½ kilo of flour
• salt
• 1 yolk
• 1 glassful of oil
• 1 cup of warm water
Knead well, stretch it into a 2-3 mm thick sheet.
Slowly fill with the flower paste and roll it.
Brush the dough with oil and yolk to prevent it from sticking.
Put it in the oven at a medium temperature for about 3 quarters of an
hour.
Everyone in Transylvania makes this “cake”, but there
are as many ways of preparing it as huts around the place.
Recipe:
Slices of cold, hardened polenta
1 tablespoon of pepper ( optional )
Lard for frying
Now, the easy part: heat some lard, mix it with pepper and fry the slices of
polenta on both sides.
Then the hard part starts:
Make some thicker garlic sauce, mix it with tomato paste and pour over
the polenta (Halmeu)
Make a dish of peas or beans and add to the polenta (Cluj)
Wallow the fryed polenta (without pepper) through marmalade and sugar
and then eat. (Viseu)
Put cheese over the polenta while still in the pan. (Sibiu, Fagaras)
Chop slices of onion and put over the polenta. (Nasaud)
Whisk some eggs with cheese and put over the polenta. (Sighisoara)
Chop some dried plums with dried meat and put then in a layer over the
polenta. (Hateg)
Fry together with sausages, dried meat and slices of bacon. (Apuseni)
Visit Romania and take the chance to taste its wonderful traditional dishes!
Romanian cuisine stories
List of Romanian cuisine
First come, first served – “Carp soup”
Here, there and everywhere in Bucovina! “Papanasi”
t
Black locust flowers pie” – a Dobrogean recipie
A proud Transylvanian tradition– “Hominy Cake”
