Traditional Romanian Food

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Traditional Romanian Food
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(No Transcript)
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Grilled minced meat rollsMititei

• 2 lbs/1 kg ground beef, 1/2 lb/250 g suet, 1/4
  teaspoon baking soda, 2-3 garlic cloves, some
  ground pepper, juniper berries and caraway, 2-3
  tablespoons meat broth, salt
• Grind the meat together with the suet. Add salt,
  spices, chopped garlic, meat broth and baking
  soda and mix everything with your hands for 15
  minutes, adding two tablespoons of water a little
  at a time. Keep the bowl with this mixture on ice
  for 5-6 hours. Just before grilling, take
  tablespoons of the mixture and with wet hands,
  shape the rolls (they are approx. 2-3 inches long
  and 1 inch thick). Before placing on the grill,
  grease them with oil and during grilling baste
  them with a mixture of meat broth and oil.

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Lamb haggisDrob de miel

• Innards (heart, kidneys, liver, tongue, spleen)
  from a lamb, 2 big onions, 2 eggs, 1 tablespoon
  mixed chopped parsley and dill, 1 tablespoon
  chopped green onions (green parts), salt, pepper,
  1 tablespoon lard, 1 bread slice
• Grind the innards with the finely chopped raw or
  slightly fried onion, lard and crustless slice of
  bread (previously soaked and squeezed dry). Add
  salt, pepper, chopped parsley and dill, chopped
  green onions, beaten eggs and mix everything
  well. In a well greased pan, set the washed lamb
  stomach so as to cover the bottom and sides of
  the pan with room to spare. Arrange the ground
  meat mixture, cover with the sides of the stomach
  and bake. When ready, turn onto a plate and serve
  with green lettuce.

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Lamb haggis
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Regular cabbage rollsSarmale cu varza dulce

• 1 large cabbage, 1 3/4 lb/750 g ground meat
  (mixture of pork and beef is recommended), 4
  large onions, 2 tablespoons rice, 1 bread slice,
  3 tablespoons lard, 5-6 tomatoes or 1 tablespoon
  tomato sauce, salt, pepper, chopped dill, 1 qt/1
  l borsh, sour cream
• Grind the meat with the crustless bread slice
  (previously soaked and squeezed dry) and a raw
  onion. Place in a bowl and mix with rice, dill,
  pepper, salt and finely chopped onion slightly
  fried in two tablespoons of lard. Mix everything
  well. Core the cabbage with a sharp thin knife
  and then blanch it with borsh. Then carefully
  remove the cabbage leaves, one by one, so that
  they do not tear. Cut larger leaves in 2 or 3 and
  then place a little meat in each cabbage piece
  and roll in. The smaller the rolls are, the
  tastier they are. Place a layer of rolls in the
  pan (take a deep one), then cover with a layer of
  chopped (julienned) cabbage, then a layer of
  thinly sliced tomatoes. Do this layering until
  all the rolls are made. The last layer must be
  tomato slices or add tomato sauce. Add a heaping
  tablespoon of lard, pour the borsh and let simmer
  on top of the range for 30 minutes. Then place in
  the oven so that the liquid is reduced. Serve
  with sour cream.

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Regular cabbage rolls
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Lamb roastFriptura de miel la tava

• 3 lbs/1,5 kg lamb meat (from legs), 1-2
  tablespoons lard, salt, a few garlic cloves
• Wash and dry the meat, salt and let sit for a
  half hour. Grease a roasting pan with lard,
  arrange the meat in, pour 2-3 tablespoons of
  water and place in the oven, first at low
  temperature, then increase the heat. When it is
  roasted, place on a platter. Pour a few
  tablespoons of water in the roasting pan, add a
  few chopped garlic cloves and set it on top of
  the range where it should be allowed to come to a
  boil. Strain the liquid and pour it over the
  roast. Serve with French fries and salad to taste.

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Easter cake with cottage cheesePasca cu brinza
de vaca

• Sweet bread dough (regular or Russian). Filling
  (more or less in quantity according to taste) 1
  lb/500 g cottage cheese, 4 oz/100 g raisins, 3-4
  eggs, 1 tablespoon butter, sugar to taste, a
  little grated lemon peel, salt
• Mix the ingredients for filling to obtain a
  homogenuous paste. Roll a pencil thick sheet out
  of the sweet bread dough. Place in a baking pan.
  From another piece of dough form a long, finger
  thick roll and arrange it around the sheet,
  sticking to the walls of the pan. Place the
  filling within, without covering the roll on the
  edges. Make two more such dough rolls and place
  them over the filling in an X shape. After the
  cake has risen a bit in a warm place, use a
  little egg wash over the dough rolls. Set in the
  oven to bake. Remove from the pan when it is cold.

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Easter cake with cottage cheese
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Regular sweet breadCozonaci obisnuiti

• 2 lbs/1 kg flour, 10 oz/300 g sugar, 1 1/2 cups
  milk, 6 eggs, 2 oz/50 g yeast, 7 oz/200 g butter,
  2 tablespoons oil, vanilla stick, salt, egg for
  washing the dough, grease for the pans
• Make a starter from yeast and a teaspoon of
  sugar. Mix until the consistency of sour cream,
  add 2-3 tablespoons tepid milk, a little flour
  and mix well sprinkle some flour on top, cover
  and let sit in a warm place to rise. Boil the
  milk with the vanilla stick (cut in very small
  pieces) and leave it on the side of the range,
  covered, to keep warm. Mix the yolks with the
  sugar and salt, then slowly pour the tepid milk,
  stirring continuously. Place the risen starter in
  a large bowl and pour, stirring continuously, the
  yolk-milk mixture and some flour, a little at a
  time. Then add 3 whipped egg whites. When you
  finish this step, start kneading. Knead, adding
  melted butter combined with oil, a little at a
  time, until the dough starts to easily come off
  your palms. Cover with a cloth and then something
  thicker (like a blanket). Leave in a warm place
  to triple in bulk. If during kneading the dough
  seems too hard, you may add a little milk. If, on
  the contrary, the dough seems too soft, you may
  add a little flour. When the dough has risen
  well, take a piece of it, place on the floured
  work surface, give it the desired shape (round,
  oval, braided, etc.) and place in the baking pan
  previously greased with butter. Let rise some
  more in the pan in a warm place. Wash with egg
  and bake at medium heat. Take out of the pan as
  soon as it is done, place on a cloth and let
  cool.

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Regular sweet bread
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Traditional Easter Eggs