Gastronomy

The Moldavian cuisine is very diversified from the point of view of the preparations. There is food specific to this region for appetizers, soups, main vegetables dishes, main meat dishes, deserts, conserves,  pickles and others.

The ones preferring easy food shall find in the Moldavian cuisine many preparations based on vegetables, such as cabbage, vines, eggplants, beans, potatoes, green pepper, onion, leek, mushrooms, garlic. The meat addicts benefit of quite a feast with regard to the Moldavia gastronomy. The Moldavian tochitura is  just an example.

Some meals, like “poale-n brau” pie are prepared during the whole year, regardless the occasion. But other preparations are specific to religious holidays and certain moments in an year. For Mucenici, for example, the housewives prepare “little princes” or  Moldavian Mucenici, made of dough and walnuts.

The modalities of preparation of the Moldavian food are many, from baking to pickling, salting, smoking, roasting or suppressing. The meals prepared in such a manner are very tasty, but not necessary dietetic.

Moldavian traditional preparations

The traditional dish represents one of the favourite appetizers of the Moldavian food lovers. The dish is prepared with smoked pork, smoked sausages, sausage prepared from swine’s entrails, bacon, cottage cheese, red onion, green and red pepper. Such an appetizer is generally served in different occasions and festive meals.

Moldavian Papara is made of scrambled eggs and porridge. This meal is prepared of eggs, corn, cream and sheep cheese.

Moldavian meatballs have an elongate form and they are ones of the most famous Romanian traditional meals. Besides their long form, in stead of round, the meatballs have a rich content of verdures, vegetables and aromatic plants. You can put carrots, parsley, dill, green onion, savory, garlic and of course, minced meat.

Moldavian soup is a type of soup specific to the Moldavian region. The preparation is made of vegetables , to which whey is added, than is served with green onion and fresh, chopped parsley.

Moldavian Borsch is a peculiar preparation, with a very special cooking technique. For the Moldavian borsch are used savory, cherry and celery  and also wheat bran and corn. The borsch is used for the preparation of the soups known as meat borsch (usually chicken or hen), vegetables borsch etc.

“Dresala” is a soup specific to the Neamt region. The preparation is done with vegetables, cream, butter milk or whey, eggs, verdures and oil. The soup is usually served cold or almost cold, with green onion.

Moldavian “Sarbusca” is a soup made of milk whey, vegetables, corn and verdures. The preparation is also known as “nacreala” and it is served with porridge.

Moldavian Tochitura is a main course, prepared of  pork meat, with porridge and egg, livers, sheep cheese and sausages.

Moldavian “Chisca” belongs to the traditional pork meat preparations, such as sausages. Bascially, the “chisca” is prepared of pork meat, onion and rise, which once prepared, are put into a pork bowel. After preparation, the new sausage has to be fried and served as main course. Other variants may contain also different ingredients, such as bacon, tomato sauce, chop etc.

Moldavian “Sfaraiala” is a preparation served as main course, based on beef. The meat is served with porridge, butter and cream.

Moldavian “Sarmale”( cabbage leaves stuffed with minced meat) represent one of the most known dishes of the Moldavian cuisine. These can be made of cabbage or vine leaves, stuffed with pork meat or mixed pork and beef, or even a mix of pork, beef and sheep. Also, the borsch is often used  at the Moldavian “sarmale”.

“Poale-n brau” (pie) are the most popular pies, in Moldavia and also in the territory. The pies are usually stuffed with cheese, but there are also other stuffing options. After the dough is prepared and stuffed, the pies are put in the oven. Finally, the powder sugar is added. There are two well known variants of pies: the salt ones, served as appetizers and the sweet ones, served as desert. The preparation can be served either hot or cold.

Moldavian “Alivenci” is a desert specific to the Moldavian region. The preparation is made of cottage, corn, milk, wheat, eggs, butter and cream. The composition is put in the oven as a pie garnished with cream.

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