2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Romanian cuisine is very original. It is based on all kinds of vegetables, among which the main place is occupied by corn.
Romanian cuisine is famous for cabbage and vine leaves, known as sarmale, stuffed with minced meat, cheese and rice.
Romanians like to eat vegetable dishes such as stuffed onions, green onion ragout, bacon beans, bean puree and fresh spices. The national Romanian soups are the thick soup - broth with meat and various spices, as well as the soup known as barsh.
This is a soup with meatballs and vegetables. In Romania, tomato soup with garlic is often cooked. Meat is widely used in Romanian cuisine. The mutton with garlic, the smoked goat meat, the grilled sausages, the chicken stewed in a clay pot are extremely tasty.
Chulama is a beef ragout prepared in a special way. The liver skewer, known as fryer, is popular. Grilled meatballs with mustard are called mititei. Romanians often cook the superb stew de vintel - beef with red peppers and pasta bites.
Corn and its dishes are a kind of calling card of Romanian cuisine. In all parts of the country these dishes are constantly present on the table.
The most famous is mamaliga. In rural areas it is customary to cut it with thread. To prepare it you need 400 grams of corn flour, 900 milliliters of water, 60 grams of butter, salt to taste.
The flour is sifted and part of it is poured into boiling, salted water. Once it boils, pour the rest, stirring well.
Boil for half an hour, stirring from the middle of the dish to the edges. When the dish is ready, you can tell by dropping a spoon and a handle in the middle and turning it between your palms.
If there is nothing left on the spoon, then the dish is ready. With a wet spoon, peel off the walls of the dish and leave on the stove for a little longer.
Then shake the pot several times and turn it over on a board or flat plate. Drizzle with melted butter and garnish with cheese, cream or milk.
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