The best recipes of Moldavian cuisine with photos

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

Moldova is a country of fields, sun and vineyards. But few people know what traditions are hidden behind delicious and fragrant Moldovan wines. You can learn more about another country, its customs and traditions not only from textbooks. So, an integral part of the history of any nation is the traditional national cuisine. Undoubtedly, it will not be difficult to taste the dishes of Moldovan cuisine in Moscow. There are traditional restaurants. But those Moldavian dishes that will be prepared with your own hands will have a completely different taste. The best and brightest recipes are presented below.

Chicken Zama

Required products list:

• Chicken - one and a half kilograms.
• Red bell pepper - one large.
• Onion - two medium heads.
• Carrots - two small pieces.
• Parsley (root) - one piece.
• Leek - three pieces.
• Parsley - half a bunch.
• Dill - half a bunch.
• Kvass - two hundred and fifty milliliters.
• S alt - tablespoon.
• Eggs - threepieces.
• Flour - two and a half cups.

Zama recipe

Zama is one of the common dishes of the Moldovan national cuisine. Zama is prepared only from fresh poultry and home-cooked noodles. Potato is excluded from the ingredients of zama, as its presence will irreparably spoil the taste. You need to start cooking this dish of Moldovan cuisine with chicken. After the carcass has been plucked, gutted and washed well, the chicken must be placed in a pot with enough boiling water.

Reduce the heat and cook for about one and a half to two hours, all the while removing the resulting foam from the surface. It is necessary to add the peeled parsley root, as well as chopped leek. The cooking time of the meat should be used for making homemade noodles. Why break the eggs into a bowl, s alt them and beat a little with a whisk. Then gradually add wheat flour and knead the dough, which should turn out to be quite tight.

Further, from the prepared dough, you need to roll out a layer, no more than two to three millimeters thick. Leave it for a while to dry, and then cut noodles out of it. Continuing the process of preparing one of the dishes of Moldovan cuisine, after about two hours, vegetables should be added to the pot with the boiled chicken meat.

Peeled and washed red bell peppers, onion heads and carrots must be cut into strips and transferred to a saucepan. After the vegetables boil for ten to fifteen minutes, into the boiling brothyou need to place dried homemade noodles. Stir and cook until vegetables and noodles are tender.

About five to seven minutes before turning off, pour kvass into the deputy, the amount of which depends on your taste. But such a dish of Moldovan cuisine as zama, nevertheless, should be slightly sour. Instead of kvass, you can add freshly squeezed lemon juice to zamu. After the broth boils, remove the pan from the heat, add s alt, chopped parsley and dill, mix and close the lid. Twenty minutes later, a very rich and fragrant zama, which is served even in restaurants of Moldovan cuisine, can be poured into plates.

Mititei in Moldavian

You will need the following ingredients:

• Beef - 200 grams.
• Pork - 400 grams.
• Bouillon - one and a half cups.
• 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.
• S alt - half a teaspoon.
• Black peppercorns - three pieces.

Cooking

Mititei is one of the frequently prepared meat dishes of Moldavian cuisine. To prepare it, beef and pork meat must be washed, dried and passed through a meat grinder. First through large holes, and then through small ones. In the resulting pork and beef mince, you need to add peeled and chopped garlic cloves, baking soda, ground pepper, s alt andmilk.

Knead the minced meat until it becomes a homogeneous mass. But in the preparation of mitites according to this recipe of Moldavian cuisine, there are some nuances. Minced meat will need to be strongly beaten off by throwing it on the table for at least eight minutes. Thanks to this procedure, it will be enriched with oxygen. Transfer the beaten minced meat to a container, close the lid and place in the refrigerator for five to six hours.

Next, in a very hot frying pan in vegetable oil, fry the formed small sausages on all sides. After frying, put the mititei in a deep saucepan, preferably with a thick bottom. Then top with evenly sliced onions. Also place bay leaves and allspice peas in a saucepan. Pour in lightly s alted broth and close the lid.

Put the saucepan 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. As a side dish, boiled potatoes and canned green peas are perfect for them.

Moldavian cabbage rolls

What you need:

• Meat - 500 grams.
• Rice - half a kilo.
• Carrots - one piece.
• Parsley - half bunch.
• Onion - two small heads.
• Tomato juice - 250 ml.
• Vine leaves - fifty pieces.
• Ground pepper - two pinches.
• Dill - half a bunch.
• S alt - dessert spoon.

Cooking Moldavian cabbage rolls

Moldovan cuisine is famous for its variety of dishes that are very popular and often prepared. One of these dishes, which is present on every festive table, is cabbage rolls with grape leaves. A distinctive feature of Moldovan cabbage rolls is their very small size. First you need to start preparing the leaves for the cabbage rolls. Vine leaves should be washed well, and then dipped in boiling water for five to six minutes.

Rice for cabbage rolls is better to use round, as it boils well. It must be washed and poured with boiling water for thirty minutes. Twist the meat in a meat grinder. Peel the carrots and rub on a grater. Cut the skin off the onion and chop. Now you need to take a frying pan, pour oil and heat it on fire. Put the onion in it first and fry lightly.

Next, place the minced meat in the pan and simmer under a closed lid for ten to fifteen minutes. Next, in a bowl, you need to combine steamed onions, chopped carrots, stewed onions with meat, put finely chopped dill and parsley, pour half the norm of tomato juice, sprinkle with s alt and pepper. Mix well all the ingredients for minced meat. Cooked minced meat must be carefully placed on the inside of the leaves and wrapped in an envelope.

Take a pot and pour some oil into it. Fill it with stuffed cabbage and pour boiling water. Add the diluted tomato juice to this as well. Put the pot on the fire and bring toboiling. Then move the cabbage rolls to the oven and simmer under a closed lid for an hour and a half, at an oven temperature of one hundred and ninety degrees. Moldovan cabbage rolls in grape leaves are served hot with sour cream.

Pumpkin and apple twirl

Dough:

• Flour - four cups.
• Oil - four tablespoons.
• Water - three hundred milliliters.
• S alt - dessert spoon.

Filling:

• Apples - four pieces.
• Sugar - two tablespoons.
• Pumpkin - five hundred grams.

Brushing the dough:

• Butter - half a cup.
• Eggs - two pieces.

Cooking vertuta

Vertuta with pumpkin and apples is a fragrant and tasty pastry of Moldovan cuisine, a photo of which can be found in the article. Pumpkin and apples need to 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 tender and set aside.

Next, prepare the dough from flour, water, vegetable oil and s alt. Cut the dough into eight equal pieces. Then roll each a little, anoint with oil and stretch with your hands from the middle to the edges. The layer is very thin. Spread the filling on it and roll it into a roll, and then twist it in the form of a snail. Hide the ends underneath. Brush the skewers generously with beaten eggs. Lay parchment on a baking sheet andspread the vertuits on it. Bake for forty-five minutes at an oven temperature of one hundred and seventy degrees.