In the recipes of Moldavian national dishes, the main role is always given to vegetables. They are usually made with meat. Moreover, completely different cooking methods are used: stewing, cooking, frying and baking. Various sauces, seasonings and dressings are equally important. All this helps to make the taste of each dish unique and magnificent.
Let's analyze some popular recipes of Moldavian dishes (with a photo for an example).
Hominy with mushrooms
This traditional dish is prepared from cornmeal or cereal, which is converted into a fairly thick porridge. As a rule, it is served with feta cheese, milk, cream or sour cream. For cooking you need:
- half a kilogram of corn grits;
- one liter of water;
- 600 grams of fresh champignons;
- half a lemon;
- 15 cloves of garlic;
- 100 milliliters of olive oil;
- two large heads of onions;
- one hundred grams of butter;
- set of dry spices and salt.
Process of creation
Before preparing the Moldavian national dish of mamalyga, it is worth processing all the ingredients so as not to waste time with the main job. For this:
- the edge of the leg is cut off from all the mushrooms, after which they are washed under cold water, dried and cut into thin slices over the entire length. In other words, in profile;
- onions are peeled, washed and cut into small cubes;
- five cloves of garlic are cut into thin plates;
- Now olive oil is poured into the cauldron and heated. The onion chopped into cubes is also filled there. All contents are fried until the main component becomes transparent (do not forget to stir). It takes about ten minutes;
- after garlic is added. Content continues to cook for another seven minutes;
- as soon as a strong smell of garlic appears, mushrooms are added to the dishes. The contents are sprayed with lemon juice and fry, stirring, an additional five minutes;
- move on to the next step in the preparation of this Moldavian national dish. In an additional cauldron mixed: half a liter of milk and a liter of water. Everything is salted and brought to a boil;
- then corn grits are poured in parts. In this case, you can not stop interfering with the contents;
- Repeating mixing, cook mamalyga for another 25 minutes. Do this until it is completely thickened;
- as soon as one minute is left to the end, it is necessary to stop stirring and leave the contents to dry slightly so that it can easily separate from the bottom of the dishes;
- then it is dumped on a large dish, covered with a clean towel and left to breathe for 20 minutes;
- at this time, the butter is melted in a water bath, combined with squeezed garlic (about ten cloves) and mixed;
- the finished dish along with mushroom side dish and oil sauce can be served to the table.
Another unusual recipe
The next Moldavian national dish is mititei. They are small sausages that are served with a side dish. To prepare them, you will need the following products:
- 600 grams of beef;
- four cloves of garlic;
- two tablespoons of broth;
- a teaspoon of soda;
- as much pepper;
- salt;
- a glass of green peas;
- two fresh tomatoes;
- two pickles;
- a bunch of greenery.
Cooking
Before you start creating a dish, you need to make stuffing. For this:
- mince beef through a meat grinder;
- add red ground pepper, salt, soda, broth and crushed garlic to the resulting;
- mix everything and leave in the refrigerator for about seven hours;
- at the end of this time, you can start cooking sauce for this national Moldavian dish. To do this, you need to combine in one container: crushed cloves of one head of garlic, half a glass of broth, salt and vinegar. To mix everything;
- now it is necessary to form sausages 12 centimeters long from minced meat and fry them in a pan with fat;
- Serve the finished dish with sauce and a side dish of green peas, greens, pickles and fresh tomatoes.
Sweet pastries
Moldavian placinda dish consists of flat pies with various fillings. To prepare it you will need:
- 350 grams of wheat flour;
- one chicken egg;
- one hundred grams of sugar;
- one hundred grams of butter;
- 400 grams of pumpkin.
Cooking
First you need to process the filling. For this:
- Wash the pumpkin, peel off the skin and seeds and grate and leave to infuse for several minutes. Then squeeze and add sugar;
- combine flour and egg. Knead until the dough turns out;
- roll out a large round cake from it;
- put grated pumpkin in the center;
- connect the edges of the pancake;
- bake the dish in the oven for 20 minutes at 200 degrees;
- at the end of baking, grease each pie with butter and cut into pieces.
Rabbit with carrots and caraway seeds
Another interesting national dish of Moldavian cuisine. Despite the rather sophisticated components, it is prepared very simply. To do this, you will need:
- 8 pieces of rabbit meat;
- a tablespoon of ghee;
- four root vegetables of carrots;
- 150 milliliters of dry white wine;
- a teaspoon of caraway seeds;
- four cloves of garlic;
- one hundred grams of meat broth;
- salt.
Cooking process
First you need to prepare all the components. For this:
- peel and finely chop the garlic;
- Rinse the carrots, peel and grate;
- Dry the rabbit pieces, fry them in a pan and put them in a casserole;
- pour there 80 grams of the mixture of broth with wine (as an alternative - water);
- salt the contents, simmer over low heat until the meat is tender. In time, this is equal to 50 minutes;
- after the specified time, add previously prepared carrots and caraway seeds;
- mix the contents and leave to simmer for another 15 minutes;
- as soon as time is over, chopped garlic is added to the pot;
- everything is mixed and kept on fire for an additional five minutes. In this case, the dishes should be covered with a lid.
Zama on the cock
This national Moldavian dish is a kind of soup. To prepare it you will need:
- half a kilogram of a carcass of a rooster;
- two parsley roots;
- two root vegetables of carrots;
- one onion head;
- two and a half liters of water;
- 200 milliliters of bran kvass;
- three egg yolks;
- 250 grams of wheat flour;
- a tablespoon of olive oil;
- one chili pepper;
- Bay leaf;
- a bunch of parsley;
- black pepper peas.
Cooking process
Before the main step in creating a dish, you need to prepare the ingredients. For this:
- rooster meat is cut into portions consisting of small pieces;
- then it is folded into a pan and filled with water. After it must be cooked for two hours (time depends on the age of the bird). Cook should be on low heat, not allowing the broth to boil strongly. All this time do not forget to remove the emerging foam;
- in a deep bowl, mix olive oil, flour and yolks. Stir until you get a cool dough;
- then collect it in a ball, wrap it with foil and put in the refrigerator for half an hour;
- after the specified time, roll it into a thin sheet and leave to dry;
- the next step in the preparation of this national Moldavian dish will be the preparation of vegetables;
- as soon as about 20 minutes are left until the broth is cooked, add one onion to the pan, while not peeling it;
- Now chop the carrots, parsley root and remaining onion. Put everything in the broth, salt and cook until tender;
- pre-cooked noodles must be cooked separately. This process will take approximately two or three minutes. Once it is ready, throw it on a sieve, rinse, add to the remaining ingredients in the broth and leave to boil until boiling;
- Then greens are added to the pan and kvass is poured. Bring everything to a boil again;
- serve soup with parsley.
Moldavian bone
It is a dish made from pork on the costal bone. To prepare it you will need:
- three bones;
- a glass of mineral sparkling water;
- two glasses of tomato juice;
- two tablespoons of 9% vinegar;
- ground black pepper;
- a mixture of peppers;
- sea salt;
- paprika;
- garlic flakes;
- greens;
- head of garlic;
- two tablespoons of vegetable oil;
- dill and parsley;
- a third of a glass of water;
- an additional one and a half tablespoons of vinegar.
Cooking
The sauce must be done before working with meat. However, it itself is prepared almost a day, so it is better to start preparing the additive after processing the main component. For this:
- grind garlic with salt and black pepper in a mortar. A homogeneous gruel should be obtained;
- add vegetable oil with vinegar, as well as water or broth. To mix everything;
- chop and add parsley and dill. Stir and refrigerate. After processing the meat, another ingredient will be added here;
- Now we will begin the main part of the preparation of this national Moldavian dish. Lightly beat off the bone, then rub it with salt, black pepper and paprika;
- mix mineral water, tomato juice and vinegar in one bowl;
- put the meat there and leave it overnight;
- after being in the marinade, the pork should be slightly wet and sprinkled with a mixture of peppers and flakes of garlic;
- then it is laid out in a pan and fried until cooked;
- juice resulting from frying is added to the sauce;
- the prepared meat is laid out on a plate, decorated with greens, poured with sauce (it is necessary to leave it for a few minutes to soak) and served on the table.
Feta cheese
Another variant of Moldavian folk pie. It is a flat cake. For cooking you will need:
- half a kilogram of wheat flour;
- glass of water;
- a pinch of salt;
- four tablespoons of vegetable oil;
- 400 grams of sheep cheese.
Cooking
First of all, you need to cook the dough. For this:
- mix flour, water, vegetable oil and salt in a bowl. Knead until a dough is too thick. If necessary, you can add a little more water;
- Then wash it well with your hands, knock it on the table and put it in a warm place under a towel for 10 minutes;
- after that, the dough is divided into several medium pieces (similar in size to an egg), rolled out with a rolling pin on the surface and sprinkled with flour;
- further, each individual piece is carefully stretched to translucency and left on the table for ten minutes;
- then it is necessary to grate the cheese and put it in the middle of the first layer. Then lay them on top of each other, adding to each filling. The ends collapse;
- Heat a pan with plenty of oil. Carefully lower the workpiece there, with the seam side down. Keep it like this for four minutes;
- then turn over and hold for another two minutes. Put the finished dish on a paper towel (to remove oil).