Moldova is a country of fields, sun and vineyards. But few people know what traditions are hidden behind delicious and aromatic Moldavian wines. Learn more about another country, its customs and traditions, not only from textbooks. So, an integral part of the history of any people is traditional national cuisine. Undoubtedly, it is not difficult to taste the dishes of Moldavian cuisine in Moscow. There are restaurants serving traditional cuisine. But the Moldavian dishes that will be prepared with their own hands will have a completely different taste. The best and brightest recipes are presented below.
Zama with chicken
List of required products:
- Chicken - one and a half kilograms.
- Red bell pepper - one large.
- Onions - two middle heads.
- Carrots are two small pieces.
- Parsley (root) - one piece.
- Leek - three pieces.
- Parsley - half a bunch.
- Dill - half a bunch.
- Kvass - two hundred and fifty milliliters.
- Salt is a tablespoon.
- Eggs - three pieces.
- Flour - two and a half glasses.
Recipe
Zama is one of the common dishes of Moldavian national cuisine. Zama is prepared only from fresh poultry and noodles cooked at home. Potatoes are excluded from the ingredients of zam, as its presence irreparably spoils the taste. You need to start cooking this dish of Moldavian cuisine with chicken. After the carcass has been plucked, gutted and washed well, the chicken must be put in a pan with enough boiling water.
Reduce the heat and cook for about one and a half to two hours, all the while removing the foam from the surface. It is necessary to add peeled parsley root, as well as chopped leek. Cooking time should be used to make homemade noodles. Why break the eggs into a bowl, salt them and beat a little with a whisk. Then gradually add wheat flour and knead the dough, which should turn out quite tight.
Next, from the prepared test, you need to roll out a layer with a thickness of no more than two to three millimeters. Leave it for a while to dry, and then cut noodles from it. Continuing the process of preparing one of the dishes of Moldavian cuisine, after about two hours, vegetables should be reported to the pan with boiled chicken meat.
Peeled and washed red bell peppers, onion heads and carrots must be cut into strips and put in a pan. After the vegetables have boiled for ten to fifteen minutes, you need to place dried home-made noodles in a boiling broth. Stir and cook until vegetables and noodles are cooked.
About five to seven minutes before turning off, pour kvass into the barn, the amount of which depends on your taste. But such a dish of Moldavian cuisine as Zama, nevertheless, should be slightly sour. Instead of kvass, you can add juice of freshly squeezed lemon to the deputy. After the broth boils, remove the pan from the heat, pour salt, chopped parsley and dill, mix and cover with a lid. Twenty minutes later, a very rich and fragrant deputy, which is served even in restaurants of Moldavian cuisine, can be poured on plates.
Mititei in Moldavian
The following ingredients will be required:
- Beef - 200 grams.
- Pork - 400 grams.
- Bouillon - one and a half glasses.
- Starch - one tablespoon.
- Milk - one hundred milliliters.
- Garlic - five cloves.
- Soda - half a teaspoon.
- Ground pepper - three pinches.
- Onion - one head.
- Bay leaf - two small leaves.
- Salt is half a teaspoon.
- Black pepper peas - three pieces.
Cooking
Mititei is one of the often prepared meat dishes of Moldavian cuisine. For its preparation, the meat of beef and pork must be washed, dried and minced. First through large holes, and then through small ones. In the obtained pork and ground beef, you need to add in turn peeled and chopped garlic cloves, baking soda, ground pepper, salt and milk.
Knead the minced meat until it becomes a homogeneous mass. But there are some nuances in preparing mitits for this recipe of Moldavian cuisine. Stuffing will need to be beaten off by throwing it on the table for at least eight minutes. Thanks to this procedure, it will be enriched with oxygen. Put the minced meat in a container, close the lid and put it in the refrigerator for five to six hours.
Next, in a very hot frying pan in vegetable oil, fry small-sized sausages formed on all sides. After roasting, put the mitites in a deep saucepan, preferably with a thick bottom. Then spread onions evenly cut into rings on top. Also place bay leaves and peas of allspice in a stewpan. Pour lightly salted broth and close the lid.
Put the stewpan over high heat and after boiling the broth immediately reduce it, open the lid a little and continue to simmer for about one hour until cooked. After cooking, put tender and juicy mitites on a plate. Boiled potatoes and canned green peas are perfect for them as a side dish.
Moldavian cabbage rolls
What is required:
- Meat - 500 grams.
- Rice is half a kilogram.
- Carrots are one thing.
- Parsley - half a bunch.
- Onions are two small heads.
- Tomato juice - 250 milliliters.
- Leaves of grapes - fifty pieces.
- Ground pepper - two pinches.
- Dill - half a bunch.
- Salt is a dessert spoon.
Cooking Moldavian cabbage rolls
Moldavian cuisine is famous for a variety of dishes that are very popular and often cooked. One of these dishes, which is present on every holiday table, is cabbage rolls with grape leaves. A distinctive feature of Moldavian cabbage rolls is their very small size. First you need to do the preparation of leaves for cabbage rolls. The grape leaves should be washed well, and then lowered for five to six minutes in boiling water.
Rice for stuffed cabbage is better to use round, as it boils well. It must be washed and pour boiling water for thirty minutes. Twist the meat in a meat grinder. Peel and grate the carrots. Cut the husk from the onion and chop. Now you need to take a pan to pour oil and heat over a fire. First put onion in it and lightly fry.
Next, put minced meat in a pan and simmer for ten to fifteen minutes under a closed lid. Next, in a bowl, combine steamed onions, chopped carrots, stewed onions with meat, put finely chopped dill and parsley, pour half the norm of tomato juice, sprinkle with salt and pepper. Mix well all the ingredients for the stuffing. Stuffed meat must be carefully placed on the inside of the leaves and wrapped in an envelope.
Take a cast iron and pour a little oil into it. Fill it with stuffed cabbage and pour boiling water. To this also add the diluted residue of tomato juice. Put the cast iron on the fire and bring to a boil. Then move the cabbage rolls into the oven and simmer under a closed lid for an hour and a half, at an oven temperature of one hundred and ninety degrees. Moldavian cabbage rolls in grape leaves are served hot with sour cream.
Vertuta with pumpkin and apple
Dough:
- Flour - four glasses.
- Oil - four tablespoons.
- Water - three hundred milliliters.
- Salt is a dessert spoon.
Filling:
- Apples - four pieces.
- Sugar - two tablespoons.
- Pumpkin - five hundred grams.
Lubrication test:
- Oil - half a cup.
- Eggs are two.
Cooking sprats
Vertuta with pumpkin and apples is a fragrant and tasty baking of Moldavian cuisine, a photo of which can be found in the article. Pumpkin and apples must be separated from the peel, peeled and grated. Put in a bowl, sprinkle with sugar, add a couple of tablespoons of water, mix and put in a pan. Simmer until pumpkin and apples are soft, and cool.
Next, we prepare the dough from flour, water, vegetable oil and salt. Cut the dough into eight equal parts. Then each roll out a little, anoint with oil and stretch your hands from the middle to the edges. The layer is very thin. Put the filling on it and roll it into a roll, and then twist it in the form of a snail. Hide the tips underneath. Lubricate the twirls with plenty of eggs, whipped with butter. Lay the parchment on a baking sheet and spread the twirls on it. Bake for forty-five minutes at an oven temperature of one hundred and seventy degrees.