French students research Romanian meals
Mămăliga:
Sarmala :
Considered national food, these stuffed cabbage rolls actually have Turkish origins, but Romanians claim theirs are better and they are probably right. The initial recipe was heavily processed over time until it was considered the perfect stuffing, a balanced mixture of rice and ground meat (usually pork or pork combined with beef) and others. local vegetables and herbs, rolled in cabbage leaves (best using pickled cabbage) or young grape leaves for a delicate flavor. The tastiest cabbage rolls are those that have been slowly cooked in oven-baked clay pots, topped with little water, cabbage brine for acidity, and slices of traditional bacon for a touch of tasty smoke. Traditionally served with “mămăliga” and sour cream, Romanian “sarmale” are not only delicious but very creamy, consistent and totally satisfying.
Considered national food, these stuffed cabbage rolls actually have Turkish origins, but Romanians claim theirs are better and they are probably right. The initial recipe was heavily processed over time until it was considered the perfect stuffing, a balanced mixture of rice and ground meat (usually pork or pork combined with beef) and others. local vegetables and herbs, rolled in cabbage leaves (best using pickled cabbage) or young grape leaves for a delicate flavor. The tastiest cabbage rolls are those that have been slowly cooked in oven-baked clay pots, topped with little water, cabbage brine for acidity, and slices of traditional bacon for a touch of tasty smoke. Traditionally served with “mămăliga” and sour cream, Romanian “sarmale” are not only delicious but very creamy, consistent and totally satisfying.
Ciorbă Rădăuțeană:
“Ciorba” refers to a type of traditional soup that manifests itself in different ways depending on the ingredients used, but the one called “rădăuțeană” is among the most popular in Romania. Invented in the late 1970s in the town of Rădăuți, this dish is actually an alternative to another traditional soup - tripe soup, which was considered too heavy. So instead of tripe, “ciorba rădăuțeană” uses chicken breasts. To keep it simple, this dish has a lot of sour cream and garlic and for the specific sour taste vinegar is used. It's a delicious soup, not too fatty and not too heavy, but a whole dish in itself. Best served with homemade bread!
“Ciorba” refers to a type of traditional soup that manifests itself in different ways depending on the ingredients used, but the one called “rădăuțeană” is among the most popular in Romania. Invented in the late 1970s in the town of Rădăuți, this dish is actually an alternative to another traditional soup - tripe soup, which was considered too heavy. So instead of tripe, “ciorba rădăuțeană” uses chicken breasts. To keep it simple, this dish has a lot of sour cream and garlic and for the specific sour taste vinegar is used. It's a delicious soup, not too fatty and not too heavy, but a whole dish in itself. Best served with homemade bread!
Balmoș:
100% Romanian, “balmoş” is a traditional dish of shepherds, a true tribute to the famous “mămăliga”. It's incredibly easy to do if you have the right ingredients! Sour cream is boiled with butter and a little salt for a few minutes. Then corn flour is added until it is well boiled without lumps, and finally a lot of traditional salty fermented cheese is added. Served hot, with butter and sweet cheese, 'balmoş' is the perfect dish for cold winter nights when all you want is something truly tasty and comforting.
100% Romanian, “balmoş” is a traditional dish of shepherds, a true tribute to the famous “mămăliga”. It's incredibly easy to do if you have the right ingredients! Sour cream is boiled with butter and a little salt for a few minutes. Then corn flour is added until it is well boiled without lumps, and finally a lot of traditional salty fermented cheese is added. Served hot, with butter and sweet cheese, 'balmoş' is the perfect dish for cold winter nights when all you want is something truly tasty and comforting.
Smoked bacon and cretons:
This is a traditional Romanian appetizer made, of course, from pork. The traditional bacon called in Romania "slănina" is, in fact, smoked salted pork fat flavored with garlic, pepper, paprika and other spices, and it is a dish generally prepared by all families. Romanian for the winter. The crispy frying version is called 'jumări' and, along with the 'slănina' accompanied by raw onions, homemade bread and a shot of 'țuică' (traditional plum cognac) as a digestive, they represent the perfect starters for an authentic Romanian meal.
This is a traditional Romanian appetizer made, of course, from pork. The traditional bacon called in Romania "slănina" is, in fact, smoked salted pork fat flavored with garlic, pepper, paprika and other spices, and it is a dish generally prepared by all families. Romanian for the winter. The crispy frying version is called 'jumări' and, along with the 'slănina' accompanied by raw onions, homemade bread and a shot of 'țuică' (traditional plum cognac) as a digestive, they represent the perfect starters for an authentic Romanian meal.
Papanași in sour cream with jam:
Tochitură:
There is nothing like the famous "tochitura" and there is no exaggeration in saying that it is the ultimate Romanian dish as it combines the best foods Romania has to offer: "mămăliga", cheese traditional savory fermented, fried eggs, fried pork, traditional sausage and pickles. It is the perfect combination of tastes and textures. This is Romania on one plate!!!
There is nothing like the famous "tochitura" and there is no exaggeration in saying that it is the ultimate Romanian dish as it combines the best foods Romania has to offer: "mămăliga", cheese traditional savory fermented, fried eggs, fried pork, traditional sausage and pickles. It is the perfect combination of tastes and textures. This is Romania on one plate!!!
Cighiri:
“Cighiri” is something similar to huge meatballs, but the recipe includes, besides the ground pork and meat from some organs, especially the liver, heart and lungs which are combined with onions, eggs, bay leaves, garlic and lots of salt and pepper. They are absolutely delicious, perfect for a quick and hot snack.
“Cighiri” is something similar to huge meatballs, but the recipe includes, besides the ground pork and meat from some organs, especially the liver, heart and lungs which are combined with onions, eggs, bay leaves, garlic and lots of salt and pepper. They are absolutely delicious, perfect for a quick and hot snack.
sarmale
Sarmale is enjoyed year-round in Romania, but especially for holidays like Christmas and Easter. Stuffed cabbage is a traditional dish not only in Romania but across all of Eastern Europe. Serve sarmale with boiled potatoes, cooked pasta, or mamaliga to soak up the sauce. Ingredients . For the Cabbage and Filling
Sarmale is enjoyed year-round in Romania, but especially for holidays like Christmas and Easter. Stuffed cabbage is a traditional dish not only in Romania but across all of Eastern Europe. Serve sarmale with boiled potatoes, cooked pasta, or mamaliga to soak up the sauce. Ingredients . For the Cabbage and Filling
Le mici
Mititei or mici, both Romanian words meaning “small ones”) is a traditional Romanian dish of grilled ground meat rolls made from a mixture of beef, lamb and pork with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. Sodium bicarbonate and broth or water are also added to the mixture.
Mititei or mici, both Romanian words meaning “small ones”) is a traditional Romanian dish of grilled ground meat rolls made from a mixture of beef, lamb and pork with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. Sodium bicarbonate and broth or water are also added to the mixture.
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