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 Romanian cuisine

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Khadijah
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Number of posts : 2926
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MesajSubiect: Romanian cuisine   Dum Mai 16, 2010 8:42 am

Cause of the high demand of recipes both Romanian and oriental i started this new forum with dishes in English. I hope you all will give a hand to realize this project.



First of all Romanian food is based on chicken, fish, pork , beef and mutton, too. And we use ingredients that can be found everywhere in the world.
Then... what does it make Romanian food so special? Back to history. Romanian territories were occupied by Turks, Hungarians, Austrians, Polishes, Russians. And we are still a Latin people. Where in the world would you find such a mixture?
At countryside people still use clay vessels and cast-iron kettle for cooking. Dishes prepared in this manner have a unique taste. And we still use vegetables and verdures untouched by last discoveries of genetics. They have the taste your grandma knows and you must be lucky to remember it.
That's why I think it's a pity to arrive in Romania, go to restaurant and eat pizza or Chinese food only because you don't know the meaning of those Romanian names for food or you're afraid they use ingredients that might hurt you. So please check our tips and advice for a Romanian food . We won't talk about buying food from stores or supermarkets. They have foods prepared after Romanian recipes but that is not quite traditional food. Why? They are made in a plant in large quantities. Do they have the same taste as a homemade food?
But we can talk about eating in a Romanian house. You can eat traditional food in every house at countryside. City people don't eat traditional food everyday.More. When they have guests (especially foreigners) they tend to show what great international dishes cookers they are. Just ask them cook for you a traditional meal and they'll be glad to do it. If you arrive in Romania on Easter or Christmas, no doubts, every Romanian family will have Easter food or Christmas food on their tables.
For those who love to travel in mountains (or just pass through) I have to talk about Romanian cheese. This is a homemade cheese. Sheep cheese, cow cheese, buffalo cheese or goat cheese, doesn't matter. They all are great. And seems they are going to disappear soon.
If you choose echo-travel way and you stay to a farm (well, you'll find few farms in Romania but for most of them I think household is the more appropriate word) you don't have to worry about the Romanian food. There will be plenty of traditional food. Very healthy and tasty natural food. Because at countryside agriculture is done like one century ago. No genetics alterations, no chemical fertilizer. Only clean green grass and spring water for animals.

Please enjoy our new category and give a hand if you can !

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Khadijah
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MesajSubiect: Re: Romanian cuisine   Dum Mai 16, 2010 9:30 am

Mamaliga recipe



While there is just one true Mamaliga, made only from boiled salt water and cornmeal (always yellow, period!), there are several other Romanian dishes based it, or that include it in some way.

Historically, Romanians ate this golden bread (made from cornmeal) as a replacement to bread made from wheaten flour. It was inexpensive, easy to do every day, in every season and could be found in every household.

Over time, using their own imagination, housewives added different ingredients. The results were many and varied, some being served as main dishes, others as a side dish.

There are two basic methods used to prepare this dish:
Traditional mamaliga
-you'll find it at the countryside and in some homes in towns where people love it more than their own time
-you need about an hour to cook it and a little bit of hard work
-it's made of large ground maize, is hard and can be cut into slices

Quick mamaliga
- in fact "hurried" would be the more appropriate translation but it doesn't sound all that appetizing in English
-this recipe is similar to polenta and can be found in just about every restaurant
city folks seem to prefer this method, as it's both easier and faster (about 15 minutes) to prepare
-it's made from thin ground maize and is soft (think of mashed potatoes)

Preparing way

Traditional mamaliga
Ingredients

boiled water
yellow cornmeal
salt
Fill your favorite cooking pot about half full with cold water. Add about as much salt as you might use for the same quantity of soup.

Place the burner on high and after the water begins to boil add the cornmeal. Using your hands as a scoop, fill them with cornmeal, move them over the pot, then allow the cornmeal to flow out of your hands into the center of the pot where it will take the form of an iceberg. Repeat this process until the top of the "iceberg" reaches to about the ¾ full point.

Turn the burner to "low" for 10 - 15 minutes, depending on the size of the pot. Drain the water and put the pot back on the burner and begin mixing. Mash out any lumps with the side of a wooden spoon. Constantly stir to prevent sticking. When the mixture becomes thick and hard to stir, remove it from the burner. Dip a wooden spoon in cold water and push the cornmeal from the edge to the center of the pot.

Return to low heat for 1-2 minutes, without stirring, to release steam and loosen mixture from the bottom of the pan. Overturn the pot on a wooden platter. Let it cool for 5-10 minutes then cut it in slices with dental floss.

Quick mamaliga
Ingredients

2 cups yellow cornmeal
1 tsp. salt, or to taste
7 cups water
Tip: Use 8 cups of water for a softer mamaliga or 6 cups for a harder one.

Bring the water and salt to a boil.



Pour a slow stream of cornmeal into the hot water while stirring vigorously to prevent lumps.



After adding all the cornmeal stir for several minutes, then cover the pot. After about 10 minutes stir again, scraping the sides and bottom of the pan. Remove from heat and serve.



Mamaliga can be served hot, warm or cold as you like and can also be served as base for other dishes.



Enjoy!



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MesajSubiect: Re: Romanian cuisine   Sam Iul 31, 2010 2:35 pm

Romanian traditional Cozonac
http://1.bp.blogspot.com/_X_YNvtG8xOo/SzM3pwH8EvI/AAAAAAAAAsI/RHsUqqgrRl4/s640/cozonac.jpg

INGREDIENTS:
8-9 cups all purpose flour (2.2 lb)
1 1/2 cups milk
1 full cup of sugar
6 egg yolks
2 eggs
7 oz. butter (a bit short of a full cup) - melted
1/2 tsp salt
4 tsp. active dry yeast
2 tsp. orange flavoring or orange zest
2 tsp. rum flavoring

Filling 1:
Turkish delight cut in tiny pieces and coated with powdered sugar to prevent sticking

Filling 2:
3 egg whites
3 Tblsp. sugar
2 cups minced walnuts or pecans
1/2 cups white raisins soaked in rum
1/2 tsp. vanilla extract

Coating:
egg wash and granulated sugar


DIRECTIONS:
1. Warm up the milk to 110 degrees Fahrenheit and place it in the mixing bowl. Add the sugar and the yeast, mix it a bit and let it sit until it foams.

2. Beat lightly the eggs and egg yolks with the salt.

3. Pour the melted and slightly cooled butter to the yeast mixture; mix until well blended. (The butter should not be hotter then the milk)

4. Add the eggs; mix until well blended.

5. Add the flavorings.

6. Start adding the flour cup by cup (you can use the whisk or your stand mixer). Add all 8 cups, kneading the dough well. The dough needs to be springy and slightly sticky. Sprinkle more flour if needed, but avoid adding too much, or the dough will become very dense. As long as the dough sticks but does not get on your fingers, it is good to work with.
7. Oil a big bowl and place the dough in it face down, then turn it upwards again, making sure the dough is well coated all around.
8. Cover the bowl and let the dough rise for an hour or so, until it doubles in size.

9. While the dough is rising, place the raisins into a cup and pour enough rum over them to cover them. Let them soak. (Note: if you don't have rum, simply place them in a small saucer with super hot milk. Let them sit a minute or two, then remove from the heat. Let them soak.)

10. When the dough is almost done, beat the egg whites with the sugar. When it forms peaks, add the cocoa powder. Mix well. Add the flavoring, the minced walnuts or pecans. Drain the raisins and add them to the egg whites mixture. Set aside.
9. Once the dough is done, divide it into three equal parts - this will give you the three cakes. Now you can add the filling and you can do this in more then one way: You can divide each part of the dough in 2 or 3 parts or leave it in just one big dough ball. I made it all three ways and I can't decide which way I like it best. When you divide the dough in 3, you can braid it and the outside looks beautiful!... When you divide it in 2, you can twist a rope... When you leave it in one big dough ball, you can put both fillings together and twist the one strand to achieve the rope look. The difference is only in the slice... where the filling will be when you cut the cake...

10. I will show you pics of how I made the two strand rope, since I didn't have time to take pics of all three types. The process is the same, regardless on how you decide to put it together. You take the dough and roll it out trying to achieve a rectangular shape, a bit longer then you loaf pans (mine are about 12 inches long). Place the filling on each of the rectangular pieces of dough . I put Turkish delight on one, and the nuts and raisins filling on the second one, but you can place both (Turkish delight on top of the nuts) on each dough part.
1. Roll the dough into strands, sealing the seams by pressing and pinching. Then put the strands together, seam side down, press two ends together and start twisting.

12. Oil your loaf pans, line them with baking paper and oil that as well. Place your cozonac in the pans and let it sit in a warm place, out of the draft, for another 45 minutes or until it doubles in size.
13. Prepare the egg wash by mixing one egg yolk with one tablespoon water. Brush it over the cake before placing in the oven. Sprinkle granulated sugar all over the top.

14. Bake for 45-50 minutes at 350 degrees F or until brownish-golden on the top. (After 40 minutes start watching it closely)

15. Let it cool before taking it out of the pan and slicing it. Serve it cool. Makes a great breakfast snack along a cup of milk or hot chocolate Smile

Source http://micutacasa.blogspot.com/2009/12/cozonac-romanesc-romanian-cozonac.html
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MesajSubiect: Re: Romanian cuisine   Sam Iul 31, 2010 2:51 pm

Moldavian pie

http://www.produsin.ro/wp-content/uploads/2009/09/poalenbrau1-150x112.jpg

One of the recipes that make Romania’s name join the list of countries with the best dishes is a specific type of pie called in Romanian: poale’n brau. This pie is specific for the area of Moldova. They are usually consumed in any circumstances, not related to holidays or other seasonal practices as in the case of other typical Romanian dishes. Therefore their composition may vary from sweet or salty cheese to fruits or jams. The ingredients for this recipe are: 500 grams of flour, 100 grams of lard (or butter or oil) 4 egg yolks, 100 grams of cream , 60 g of yeast, half teaspoon of salt, 300 ml of milk and 100 grams of sugar. In addition to these in preparing the filling you will also need: 500 grams of cheese (or jam / fruits). If using cheese, add: 2 eggs, a glass of milk, 60 grams of cream and 50 grams of sugar. It’s pretty easy to prepare this pie but it requires a longer period of time as you need the dough to rise.

Firstly dissolve the yeast in warm milk, add a few tablespoons of flour then mix and allow the dough to rise in a warm place (preferably near the stove). Meanwhile prepare egg yolks with sugar and salt and after a while add this composition in the one previously made and mix. Knead this dough while adding warm lard, and then leave it to rise again. While waiting prepare the filling: mix the cheese with eggs, salt, sugar and other ingredients such as currants and vanilla sugar, depending on what you like. After the dough has raised make little squares out of it. Then put the filling in the midst and pull the corners of the squares in the middle of the pie. The put the pies in tray a covered with baking paper and leave it in the oven about 45 minutes. After it is ready serve it as you like it, because it is good both warm and cold, with sugar or plain.

Source http://www.produsin.ro/lingua/moldavian-pie/
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MesajSubiect: Re: Romanian cuisine   Vin Apr 01, 2011 10:32 pm

Khadijah ,in sfarsit am alat cum se prepara mici (nu te am uitat)
mama prepara micii pt noi din carne de vita se poate pune si carne de miel impreuna
carnea se macina bine se da prin masina de 3-4 ori pana obtii consistenta unei paste

se adauga sare ,bicarbonat ,piper si usturoi
se amesteca binesi se adauga supa grasa de vita.carnea trebuie sa fie un pic mai grasa ca sa iasa buni.
atat nu sant multe de spus despre mici.pofta buna
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MesajSubiect: Re: Romanian cuisine   Vin Apr 01, 2011 10:37 pm

Deci imi trebuie masina de tocat ca sa iasa aceea pasta !!!! Oare in robot de bucatarie o iesi pasta ?! Nu am incercat !

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MesajSubiect: Re: Romanian cuisine   Vin Apr 01, 2011 11:11 pm

Khadijah a scris:
Deci imi trebuie masina de tocat ca sa iasa aceea pasta !!!! Oare in robot de bucatarie o iesi pasta ?! Nu am incercat !

eu am macinat carne cu robotul de buc dar nu mi a placut cum a iesit se tine deolalta nu e asa cum mi ar fi placut sa fie,cred ca masina de tocat e cea mai buna.
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