Dishes from Moldova
Ștefan Baciu, 03.05.2015, 14:23
Each of Romania’s historical provinces boasts a large array of specific products, some of them named after their place origin, such as wine. Moldavia, in northeastern Romania, has some of the largest vineyards in Romania. Famous wine brands are “Galbena de Odobesti” and “Sarba” whites, produced in the Vrancea region, the “Busuioaca de Bohotin” aromatic, produced in the town of Husi, or the “Grasa”, “Feteasca” and “Francusa” wines associated with the Cotnari vine estates near Iasi.
And since we’re talking about Moldova, let us introduce you to some specific dishes in this region. A traditional breakfast here includes eggs and pork scraps, served with a variety of salty goat or sheep cheese, stored in special jars. At lunch locals usually have bean or potato ragout, stewed cabbage or bean sour soup. A local favourite is also the giblet soup, made from chicken entrails, and a stock of carrot, rice, onion and parsley, soured with homemade borsch. This is a dish people usually eat after a night of drinking and partying. Another popular dish is the so-called “poale-n brau”, a local variety of sweet cheese and raisin pastries, considered a local delicacy, and a staple of dessert, made from sourdough. To make them, roll the dough into sheets, which you then cut into squares, about 15 cm on the side. Spread out the filling of cheese mixed with dill and raisins on these squares, then bring the corners towards the centre. Leave them to bake until they turn a nice, golden colour.
Today we bring you a recipe for another popular Moldavian dish — fried meat patties. This is usually made from ground pork or beef or a mixture of the two, about a kilo’s worth. You will also need three slices of bread, two medium-sized onions, 4 eggs, freshly copped dill, salt and pepper. Mix the mincemeat with the slices of bread, which you previously soaked in water and squeezed them. Add the finely chopped onion, the dill and salt and pepper to taste. Add two eggs and stir until you obtain a homogenous mixture. Form the mixture into palm-size patties. Dredge each patty in flour, eggs and breadcrumbs. Fry patties on both sides in a large skillet on both sides. Serve with a side dish of mashed potatoes or bean ragout. And enjoy!
