Dishes from Brasov
Moeciu Bulz, a mixture of polenta, cheese and eggs.
România Internațional, 20.05.2018, 13:47
A walk through the trade center of Brasov, a city in central Romania, is always a great shopping opportunity and even more than that. Visitors here can admire the beautifully adorned shop windows while food fragrances from various street vendors or out-door restaurants are filling the fresh mountain air. Bavarian-styled pretzels take pride of place here in Brasov mainly thanks to their recipe, which is still kept secret by the locals. The region is famous for several dishes, which can be easily found on menus in various restaurants across the city. Here one can taste the famous Moeciu Bulz, a mixture of polenta, cheese and eggs or the traditional local salad, which can also include salami, yellow cheese, carrots, peas, pickled bell peppers, mayonnaise and mustard.
In today’s programme we’d like to present to you a local recipe, a cream soup made of beans. Soak the beans in water overnight. Boil the beans the next day changing the water a couple of times. Place two carrots and two parsnips in the oven and let them bake a little bit, and mix them with the beans. Add ground pepper and salt to taste as well as a little tarragon. Boil the mixture in oil and add the broth resulting after boiling the beans. Before serving it, sprinkle tarragon and finely chopped dill.
Another recipe we’d like to present to you today is the Brasov stew for which we need one kilo of baby beef, one kilo of pork offal (heart, kidney and spleen), three big onions, a bulb of garlic, tomato sauce and a little bit of wine. Clean the kidneys and keep them in a mixture of water and vinegar. Chop the baby beef and sauté it in lard together with the garlic and finely chopped onions. Pour some broth or water into the pan and boil it for about half an hour stirring constantly. Towards the end add a glass of red wine, basil, thyme and pepper, a spoonful of tomato sauce and keep boiling it for another 10 minutes. You can serve it right away with a helping of polenta and a glass of medium dry red wine.
The region of Brasov is also famous for its crêpes with sweet cheese and raisins as well as for its triangle cakes with apple or vanilla filling.
