Lutenita, a Very Tasty Plains Recipe

Mediterranean and Balkan cuisines trends have long found their way into Southern Romania, mostly along the Danube, where cross-culture has given way to mouth-watering recipes. The lutenita is one such example. This dish sits on the tables of Bulgarian and Serbial ethnics in Romania, on villages north of the Danube, while also being a staple in the Southern cuisine.



To cook the lutenita, you need 12 tomatoes, 3 onions, oil, fresh parsley, hot chilli peppers. Pick ripe, fleshy tomatoes, so that the dish is sweet enough. Wash the onion and put it in a tray, without cutting it.



Housewives once used a copper tray for that. Put the tray in the oven, on low heat. After the tomatoes get brown and dry, you remove the tray, peel the tomatoes and then mash them with a wooden spoon.



Add oil, the finely-chopped onion, fresh parsley, also finely chopped, and the hot chilli pepper cut into slices. Allow the mix to cool. The perfect recipient to cook such a dish is a clay bowl, so that we can have the real taste of an old-times recipe.



You can serve after half an hour, with hot bread that has been freshly taken out from the oven. This southern recipe is perfect if we use a lidded earthen jar instead of the oven.

România Internațional, 10.10.2013, 18:30

Mediterranean and Balkan cuisines trends have long found their way into Southern Romania, mostly along the Danube, where cross-culture has given way to mouth-watering recipes. The lutenita is one such example. This dish sits on the tables of Bulgarian and Serbial ethnics in Romania, on villages north of the Danube, while also being a staple in the Southern cuisine.



To cook the lutenita, you need 12 tomatoes, 3 onions, oil, fresh parsley, hot chilli peppers. Pick ripe, fleshy tomatoes, so that the dish is sweet enough. Wash the onion and put it in a tray, without cutting it.



Housewives once used a copper tray for that. Put the tray in the oven, on low heat. After the tomatoes get brown and dry, you remove the tray, peel the tomatoes and then mash them with a wooden spoon.



Add oil, the finely-chopped onion, fresh parsley, also finely chopped, and the hot chilli pepper cut into slices. Allow the mix to cool. The perfect recipient to cook such a dish is a clay bowl, so that we can have the real taste of an old-times recipe.



You can serve after half an hour, with hot bread that has been freshly taken out from the oven. This southern recipe is perfect if we use a lidded earthen jar instead of the oven.

Enjoy!