2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Romanian cuisine was influenced by many culinary influences, as Romania was a Roman province, and then its culture was influenced by the Turks and the French.
The basis of Romanian dishes are vegetables and corn.
One of the most used products in Romanian cuisine is mamaliga, on the basis of which various dishes are prepared with the help of additives, puddings and appetizers are made from it.
To prepare mamaliga you need 400 grams of corn flour, 900 milliliters of water, 60 grams of butter, salt to taste. The flour is sifted, one third is poured into boiling salted water, boiled and then the other two thirds are added. Boil for half an hour, stirring constantly from the middle to the walls of the vessel.
The readiness of the mamaliga is determined by melting a wire for breaking eggs in the mamaliga and its handle quickly rotates between the two palms. Then it is taken out and if there is no corn porridge on the wire, the mamaliga is ready.
Before removing the mamaliga, separate it from the walls of the vessel with a spoon dipped in water, leave a little more on the fire, then shake the vessel several times and turn the mamaliga on a board. Cut into portions, serve with butter, cheese, cream or milk.
Very popular and easy to prepare is the broth with potato balls. Ingredients: 1 liter of broth, 1 egg, 20 grams of flour, 20 grams of butter, pepper and salt to taste, 4-5 medium potatoes, breadcrumbs.
The potatoes are boiled, peeled and mashed. Heat the butter slightly, add the egg, flour and spices and mix with the potatoes to a dough.
From this dough small balls are formed, breaded in flour, boiled in salted water for about eight minutes and drained. Serve in deep plates and pour very warm broth.
Delicious and nutritious dish, easy to prepare, is the meat of Timisoara. You need 1 kg of beef or beef, 100 milliliters of oil, 4 onions, 100 grams of smoked bacon, 1 kg of potatoes, 1 liter of water or meat broth, red and black pepper, cumin and salt to taste.
The meat is cut lightly in places and pieces of bacon are stuffed into the cuts. Fry in oil on both sides, add the chopped onion and fry on very low heat for about twenty minutes.
Pour broth or warm water, add spices without cumin, stew for about half an hour. Then add the cumin and simmer for another fifteen minutes.
Peel the potatoes, cut into cubes and boil in salted water. The finished meat is cut into pieces, drizzled with stew sauce and served with boiled potatoes.
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