Romania is a beautiful small country in Eastern Europe in the Balkans. As we live and work in the years I've eaten and enjoyed many delicious meals. The food in Romania is a very special moment. Family and friends can meet and linger long after the meal, deep in conversation.
The food is varied from Romania. Eating habits and cooking styles are influenced by the Russian tradition of the Balkans as well as German, Hungarian, turkishand those of the Middle East, Israel, Palestine, Jordan, Syria, Lebanon and Iraq understands.
Some of the traditional Romanian stuffed cabbage leaves in Romanian Sarmale known. Other vegetables, prepared and served stuffed peppers (Ardea umpluti), beans (green Fasol), carrots sote (sote de morcovi), roasted peppers (Ardea Copts), eggplant salad (Salata de vinete) and tomato salad (Salata de Rosiie). Potatoes are very popular in Romania and is servedvery often. They are cheap to buy and are sold everywhere in the fall, both in markets and along roads and highways in front of private homes. There are all kinds of vegetables and fruits, and many of them grew up in the country.
Pork and lamb are preferred over beef Romania and bacon is used for cooking. At Christmas, a pig is traditionally culled from every family and a variety of recipes used to prepare the meat. One of the most popular dishesLiver and intestine of pigs is a long sausage called Carnatic. Piftie is another recipe that is made from the head, feet and ears, and suspended in gelatin. I have most of the country and seen on my trips to feed a lot more sheep and pigs are seen as fields of cattle. Romanians love spicy meatball of a mixture of pork and beef produced. Ghiveci is a Romanian dish, meat and vegetables together and baked. Other dishes are meat on a spit (frigarui), cowTongue with olives (Limba cu masline), sandwiches, grilled minced meat (Mititei) and chicken cutlets (snitel). At Easter, lamb is served and also a mixture of boiled innards, meat and fresh vegetables called Drobo Romanian. Fish of the Danube and Black Sea, the horse mackerel is very important for Romania. The pollution has affected many of the fisheries sector in Eastern Europe and eating fish is not as popular as it once was.
Soups, especially bean soup, served warm in winterin Romania and cold soup with cucumber, yogurt and nuts and is known as Tarator, is made in the summer. , A herb that has an unusual taste, celery kitchen Lovage is used in Romanian, in particular in the soup of lamb. Soups are generally acidic vinegar or lemon juice with a shot.
different types of bread are very popular in the Romanian culture and there are many interesting varieties. cooked corn flour (mamaliga) is traditional in all of Eastern Europe and is considered flat and the poor is aRomanian specialties. E 'is used with meat or cheese and polenta called in Italy. The cooking takes so long to be thickened and, at the end can be cut into slices like bread.
Cheeses of all kinds are very popular with the Romanian people. The generic name for cheese in Romania Branza. Most of the cheese from cows or sheep.
The sweet crepes are usually filled with fruit or cherry streudel. baclava other sweets in Romania, sweet pastry is layered, spongeaka pandispan, rice pudding or gingerbread, or cu orez Lapte and dulce Turta.
More and more wine is currently produced in Romania. In the past, religious influences and fifty years of political isolation from the market taking hits for being so. Romanian liquor made from plums grown it is considered a national spirit and is called tulca. The meal ends with coffee, turkish style coffee thick with Dulce soft candy apples, plums are served,or raisins and figs, which have swelled stewed, and rolled into balls, coated with nuts and soaked in rum or other alcohol.
visit homes across Romania where the people are warm and friendly and always there is an invitation to share food.
