Moldovan national dishes: list, names, recipes, tips and tricks

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the recipes of Moldovan national dishes, the main role is always given to vegetables. They are usually made with meat. Moreover, completely different cooking methods are used: stewing, boiling, frying and baking. No less important are various sauces, seasonings and dressings. All this helps to make the taste of each dish unique and great.

Let's analyze some popular recipes of Moldovan dishes (with a photo for example).

Mamalyga with mushrooms

This traditional dish is made from cornmeal or grits, which turns into a fairly thick porridge. As a rule, it is served with cheese, milk, cream or sour cream. For cooking you need:

• half a kilo of corn grits;
• one liter of water;
• 600 grams of fresh champignons;
• half a lemon;
• 15 garlic cloves;
• 100 ml olive oil;
• two large onions;
• one hundred grams of butter;
• a set of dry spices and s alt.

Creation process

Before preparing the Moldavian national dish of hominy, it is worth processing all the ingredients so as not to waste time during the main work. To do this:

• from all mushrooms the edge of the leg is cut off, after which they are washed under cold water, dried and cut into thin slices through the entire length. In other words - in profile;
• onions are peeled, washed and cut into small cubes;
• five garlic cloves cut into thin slices;

• now olive oil is poured into the cauldron and heated. The onion chopped into cubes is also poured there. All contents are fried until the main component becomes transparent (do not forget to stir). This will take approximately ten minutes;
• after garlic is added. Content continues to cook for another seven minutes;
• as soon as a strongly noticeable smell of garlic appears, mushrooms are added to the dishes. The contents are sprinkled with lemon juice and fried, stirring, for an additional five minutes;
• go to the next step in the preparation of this Moldavian national dish. In an additional cauldron, mix: half a liter of milk and a liter of water. Everything is s alted and brought to a boil;
• further, corn grits are poured in parts. At the same time, you can not stop stirring the contents;
• repeating stirring, cook hominy for another 25 minutes. Do this until it thickens completely;
• howonly one minute left until the end, you need to stop stirring and leave the contents to dry slightly so that it can easily separate from the bottom of the dish;
• after that, it is dumped on a large dish, covered with a clean towel and left to breathe for 20 minutes;
• at this time, butter is melted in a water bath, combined with squeezed garlic (about ten cloves) and stirred;
• ready dish with mushroom garnish and butter sauce can be served.

Another unusual recipe

The next Moldavian national dish is mititei. They are small sausages 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;
• the same amount of pepper;
• s alt;
• a glass of green peas;
• two fresh tomatoes;
• two pickles;
• bunch of greens.

Cooking

Before you start creating a dish, you need to make minced meat. To do this:

• beef skip through a meat grinder;
• add red ground pepper, s alt, soda, broth and crushed garlic to the resulting;
• mix everything and leave in the refrigerator for about seven hours;
• at the end of the specified time, you can start preparing the sauce for this national Moldavian dish. To do this, you need to connect in onecontainers: crushed cloves of one head of garlic, half a glass of broth, s alt and vinegar. Mix everything;
• now you need to form sausages 12 centimeters long from minced meat and fry them in a pan with fat;
• ready dish served with sauce and garnish of green peas, herbs, pickles and fresh tomatoes.

Sweet pastries

Moldavian dish placinda is a flat pies with various fillings. For its preparation 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 stuffing. To do this:

Wash the pumpkin, remove the skin and seeds and grate and leave to infuse for a few minutes. Then squeeze and add sugar;

• combine flour and egg. Knead until dough forms;
• 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, brush each pie with butter and cut into pieces.

Rabbit with carrots and cumin

Another interesting national dish of Moldovan cuisine. Despite the rather refined ingredients, it is prepared very simply. For this you will need:

• 8 pieces of rabbit meat;
• tablespoonghee;
• four root carrots;
• 150 ml dry white wine;
• teaspoon of cumin seeds;
• four cloves of garlic;
• one hundred grams of meat broth;
• s alt.

Cooking process

First you need to prepare all the components. To do this:

• peel and finely chop the garlic;
• wash the carrots, remove the skin and grate;
• dry the rabbit pieces, fry in a pan and put in a cauldron;
• pour 80 grams of a mixture of broth and wine there (as an alternative - water);
• s alt the contents, simmer over low heat until the meat is soft. In time, this is equal to 50 minutes;
• after the specified period, add previously prepared carrots and cumin seeds;
• mix the contents and leave to simmer for another 15 minutes;
• as soon as the time is up, chopped garlic is added to the cauldron;
• everything is mixed and kept on fire for an additional five minutes. In this case, the dishes must be covered with a lid.

Zama on the rooster

This national Moldavian dish is a kind of soup. For its preparation you will need:

• half a kilogram of a carcass of a rooster;
• two parsley roots;
• two root carrots;
• one head of onion;
• two and a half liters of water;
• 200 milliliters of bran kvass;
• three egg yolks;
• 250 grams wheat flour;
• tablespoon olive oil;
• one chili;
• bay leaf;
• bunch of parsley;
• black peppercorns.

Cooking process

Before the main stage of creating a dish, you need to prepare the ingredients. To do this:

• rooster meat is cut into portions consisting of small pieces;
• then it is folded into a saucepan and filled with water. After it must be cooked for two hours (the time depends on the age of the bird). It should be cooked on low heat, not letting the broth boil too much. All this time, do not forget to remove the emerging foam;

• In a deep bowl, mix olive oil, flour and egg yolks. Mix until you get a stiff dough;
• next, gather it into a ball, wrap it in cling film and put it in the fridge 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 Moldovan dish will be cooking vegetables;
• as soon as about 20 minutes remain until the end of the broth cooking, add one onion to the pan, without peeling it;
• Now chop the carrots, parsley root and the remaining onion. Put everything in the broth, s alt and cook until tender;
• pre-prepared noodles must be cooked separately. This process will take approximately two or three minutes. As soon as it is ready, put it on a sieve, rinse, add to the rest of the ingredients inbroth and leave to simmer until boiling;
• next, greens are added to the pan and kvass is poured. Bring everything back to a boil;
• ready soup served with parsley.

Moldavian bone

It is a dish made from pork on the costal bone. For its preparation you will need:

• three bones;
• glass of mineral sparkling water;
• two glasses of tomato juice;
• two tablespoons of 9% vinegar;
• ground black pepper;
• pepper mix;
• sea s alt;
• paprika;
• garlic flakes;
• greens;
• garlic head;
• two tablespoons of vegetable oil;
• dill and parsley;
• a third of a glass of water;
• an extra tablespoon and a half of vinegar.

Cooking

The sauce must be made before working with meat. However, it itself is prepared for almost a day, so it is better to start preparing the supplement after processing the main component. To do this:

• grind garlic with s alt and black pepper in a mortar. You should get a homogeneous gruel;
• here add vegetable oil with vinegar, as well as water or broth. Mix everything;
• grind and add parsley and dill. Mix and put in the refrigerator. After processing the meat, another ingredient will be added here;
• now let's get down to the main part of cooking this national Moldovan dish. Lightly beat off the bone, then rub it with s alt, black pepper and paprika;
• in one bowlmix mineral water, tomato juice and vinegar;
• put the meat there and leave overnight;
• after being in the marinade, the pork should be lightly blotted and sprinkled with a mixture of peppers and garlic flakes;
• then it is laid out in a pan and fried until cooked;
• the resulting juice from frying is added to the sauce;
• ready meat is laid out on a plate, decorated with herbs, poured with sauce (you need to leave it for a few minutes to soak) and served.

Platinda with cheese

Another version of the Moldovan folk pie. It is a flat cake. For cooking you will need:

• half a kilo of wheat flour;
• glass of water;
• a pinch of s alt;
• four tablespoons of vegetable oil;
• 400 grams of sheep cheese.

Cooking a dish

First of all, you need to prepare the dough. To do this:

mix flour, water, vegetable oil and s alt in a bowl. Knead everything until you get a not too thick dough. You can add a little more water if needed;

• then wash it well with your hands, beat 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 (close to an egg in size), rolled out with a rolling pin on the surface and sprinkled with flour;
• next, each individual piece is carefully stretched totranslucent and left on the table for ten minutes;
• then you need to grate the cheese on a coarse grater and put it in the middle of the first layer. Then spread them on top of each other, adding filling to each. Roll ends;
• Heat a frying pan with plenty of oil. Carefully lower the workpiece there, seam side down. Hold for four minutes;
• flip over and hold for another two minutes. Put the finished dish on a paper towel (to remove the oil).