2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Romanian cuisine is diverse and rich and is characterized by specific national types of dishes, but also by dishes borrowed or adopted from foreign cultures and traditions with which Romanians have come into contact.
Romanians mostly use pork, but beef, veal, chicken, lamb and skewers are also consumed. Some of the recipes are related to a specific season or a specific holiday. For example, for Christmas, according to folk custom, each family in the village of coli pig, from which many and varied meat dishes are prepared such as: krnaci, kaltaboshi, lebar, pihtia (or pacha), sarmi, various types of grill, meatballs, tokitura (type kavarma) and others.
For Easter, grilled or stewed lamb, liver sarma, pacha, soup and, of course, red eggs are prepared, and for dessert, Easter cake (a type of pie with cheese and raisins) and kozunak are served.
One of the most famous typically Romanian dishes, is mamaliga (porridge), which is made according to a special recipe from corn flour and is consumed mainly with sarma, cream and eggs. This dish, long considered as food for rural and poor people, today is a real delicacy that is in great demand and offered in restaurants.
Mici or mititei, literally small things, is also a typical specialty that in our northern neighbor is eaten most often in combination with mustard and beer. These are grilled meatballs or kebabs made from a mixture of lamb, beef and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory and sometimes a pinch of paprika.
Romanians also adore beans with pork, which is a very common dish consumed in their lands, but the most popular tradition remains to cook on their national holiday.
Mucenici is a cake that is prepared only once a year, on March 9, when Romania celebrates the feast of St. forty martyrs of Sebastopol. This makes the dessert so special, and the kids really adore mucenici. This is a slightly strange dish, but easy to prepare. It is characteristic that it should be made in the form of the number eight because of the symbolism of the holiday.
More of the classics of Romanian cuisine: Romanian moussaka with lamb, Romanian biscuits - gogosh, Kitonoage, Kifteluce - Romanian meatballs, Romanian goulash, Malay, Shkembe in Romanian, Mitei - Romanian kebabs, Sarmale.
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