Moldavian cuisine 500 old and modern recipes. Moldavian cuisine! Photos of traditional dishes from Moldova! Moldavian fruit vertuta: a step by step recipe

29.11.2019

How should you cook Moldovan twirls? The recipe for this unusual dish with various fillings will be presented below.

general information

What is Moldavian vertuta? Almost every Moldovan knows the recipe for this dish.

According to experts, a roll is called a twirl, which is very common in. For the preparation of this product, the same basis is used as for placinda. However, eggs and a large amount of sunflower oil are additionally added to it.

Moldavian vertuta, the recipe of which will be discussed below, is made from dough, which is rolled out and then stretched by hand to the thickness of ordinary paper. Further, it is covered with a small layer of filling, after which it is tightly rolled into a tight roll, which is subsequently rolled up in a spiral.

Moldavian vertuta: homemade baking recipes

To prepare the dish in question, you must use the following components:

wheat flour - about 3 glasses;
drinking water - about 1 glass;
fresh chicken eggs - 2 pcs.;
butter - no more than 50 g;
vegetable oil - about 0.5 cups.

All of the listed ingredients are required for kneading the dough. As for the filling, for its preparation you should use:

rustic cottage cheese - about 500 g;
table salt - 5 g;
fresh small eggs - 2 pcs.;
fresh green onions - a small bunch;
aromatic dill - a small bunch;
sour cream is not very thick - 10 g;
egg yolks - 2 pcs. (for lubrication).

Knead the dough

How should you make Moldovan twists? The recipe for such products requires careful kneading of the dough. To do this, sift wheat flour into a bowl, and then add eggs to it and stir with a wooden spoon. Also, vegetable oil is poured into a glass of warm water separately and salt is added. The resulting mixture is added to the flour, after which the products are intensively mixed until elastic dough... Covering the base with a napkin, it is left to rest for 30 minutes.

Preparing the filling

The prepared layer is rolled up into a tight roll and carefully twisted into a bundle. Having rolled the sausage into a snail, it is laid out in the middle of the dish.

From the rest of the layers of dough, exactly the same semi-finished products are made, which are also placed in a mold. At the very end, previously prepared egg yolks mixed with 2 large tablespoons of water, after which they generously grease the Vertuta.

Baking in the oven

How are Moldovan twirls baked? The recipe requires the use of an oven preheated to 197 degrees. All products are sent to it and baked for 40 minutes (until a state of light ruddy).

We bring to the table

The dish in question should be brought to the table immediately after heat treatment... Although some housewives prefer to use twirls cold. Also to Moldovan pastries sweet hot tea must be served.

Moldavian fruit vertuta: a step by step recipe

Few people know, but the considered products of Moldovan cuisine can not only be fried in a pan. How exactly such a process should be carried out, we will describe below.

So, for cooking vertices, you need to purchase:

large egg - 1 pc .;
wheat flour - 1.5 cups;
vegetable oil - about 150 ml (20 ml in the dough, and the rest is for frying);
drinking water - 0.5 cups;
9% apple cider vinegar - a few drops;
fresh sweet and sour apples - 4 pcs.;
light sugar - 40 g;
table salt - a pinch;
fresh butter - 30 g.

Making the dough

The considered recipe for Moldovan pie vertuta requires compliance with all the requirements described. To prepare such a product, you should mix ordinary drinking water with natural vinegar, table salt and vegetable oil. Next, in a separate bowl, you need to sift the flour, break egg and pour in the previously prepared mixture.

By mixing the ingredients with your hands, you get elastic dough... It is covered with a towel and allowed to rest for 20 minutes.

Preparation of the filling

To make the filling for vertuta, sweet and sour apples are peeled and grated on a large grater. To prevent them from turning black, they are sprinkled with a small amount of lemon juice.

Formation process

As soon as the dough has rested, it is divided into 5 parts and rolled out very thinly with a regular rolling pin. Next, the surface of each layer is lubricated with a soft butter... After that, they are covered with apple filling and sprinkled with sugar.

Having rolled the rolls as described in the previous recipe, the edges of the product are tightly pinned. After that, each roll is rolled up with a snail and lightly passed over it with a rolling pin. In this case, the size of the frying pan is taken into account, in which the twirls will be fried in the future.

Frying Moldovan products on the stove

Frying twirls in a pan is quite simple. For this, the dishes are strongly heated over a fire and vegetable oil is added. Having laid out the formed product, it is fried for two to one minute (over high heat).

After the vertuta turns ruddy, cover the pan with a lid. In this case, the fire is reduced to a minimum. In this form, the products are cooked for about 5 minutes more on each side.

Correct presentation to the dining table

You can use Moldovan twirls both as an appetizer and as a dessert. In both cases, such products should be served hot. This should be done with tea or other drinks.

In this article, we have presented you two of the easiest and most affordable ways to quickly and easily make Moldovan vertices. However, it should be noted that there are other cooking options for this dish. For example, some housewives make it using cheese, including feta cheese, fried onions and even meat (minced meat). By the way, with such a filling, vertuties turn out to be no less tasty and satisfying than with cottage cheese and apples.

Each of us, coming to some country, wants to try local, national cuisine and learn its specialties. In Ukraine, this is borsch with bacon and dumplings, in Holland - fresh lightly salted herring, in France - different soups or frog legs with sauce….

And what is delicious in Moldova, how can they surprise us? Moldovan dishes?

I have been accompanying for several years in a rowtours to Moldova from Kiev ... Therefore, I decided to make the top 10, as for my taste, the most delicious dishes of this country.

Perhaps it will come in handy for a curious traveler who is interested in tours from Kiev to Moldova ...

So, let's taste it!

1. Placinths

Moldavian pies are delicious cakes that Moldovans prepare from extract, yeast or puff pastry... The cake itself is round, flat in shape, with a filling inside. As a filling, it happens - cheese, feta cheese, cottage cheese with herbs, cabbage, potatoes, meat, or for sweet filling fruits are used - cherries, apples. As a rule, placintas are served hot, and this is just the same delicious delicacy!

2.

Moldavian twirls are also fried flatbreads, like placinths, but they are usually made of puff pastry and have a different shape. Vertuta - looks like a tube of dough stuffed with potatoes, cottage cheese, fried onions, apple or even raisins with poppy seeds. Vertuta, like placinda, will always be appropriate - in a bite with another dish, as a dessert or as a snack on the road.

When we go on a tour to Moldova and Transnistria, the whole group is happy to stock up on them for a snack on the road! On a full stomach tend to get even more interesting) ....

3. Hominy

Mamalyga is one of the most famous Moldovan dishes. This is a kind of analogue of the Transcarpathian banosh.

It is made from finely ground corn grits, and unlike banosh, hominy is cooked in water. It turns out that it is so thick that you can easily cut it into pieces. It is usually served with sour cream, tokana (see below), feta cheese or Muzdey sauce ( garlic Sause in broth with seasonings).

Moldavian sour vegetable soup with the addition of bran kvass. Chorba is prepared with an abundance of different spices and vegetables. Depending on the recipe options, beans can be added to the chorba, Bell pepper, cabbage or rice (instead of potatoes). A popular recipe for chorba with offal, in another case, add beef.

Sour cream and hot pepper must be served with the chorba.

Interestingly, the origin of the name "Chorba" comes from the Turkish word "shurpa", as soups were called in the Ottoman Empire. Apparently, the influence of Moldova's long stay in the status of a vassal of the Ottoman Empire affected.

Zama. Zama is one of the most popular Moldovan soups. Brewed from homemade chicken with homemade noodles, carrots, parsley, add bran kvass, sometimes thyme and even tomatoes. They are usually served with herbs and sour cream.

These are small juicy meat sausages, without a shell, traditionally fried on a "grater", a sort of analogue of a grill. Prepared, as a rule, from beef meat with the addition of lamb and the addition of spices. Served hot, can be served with herbs and Muzdey sauce.

7. Tokana

Another Moldavian meat dish popular in Moldova. As a rule, this is pork roast, which is fried with spices, sometimes with the addition of wine and sauce, with onions. At the end of cooking, the minced garlic is added, this gives the dish mouth-watering aroma... Served with hominy, feta cheese and herbs.

There is also “Vegetable Tokana”. It's actually fried - stewed in sour cream sauce vegetables. What vegetables? Yes, everything that grows in the Moldovan garden!

Sarmale is a dish similar to stuffed cabbage and dolma. Prepare from different meat, sometimes of several types. V chopped meat add rice and various spices and herbs. Instead of ordinary cabbage, pickled cabbage or grape leaves... Traditionally, it is stewed in a cauldron.A popular dish at Moldovan weddings. And again - let's remember the Ottoman Empire, as the name comes from the Turkish word "Sarmak". And this in translation - to wrap.

9. Givech

Moldavian Givech is most often a vegetarian dish, in other countries, its counterparts are mainly with meat, although how many housewives - so many recipes ...

All the vegetables that Moldovans love - bell pepper, eggplant, tomatoes, carrots, onions, tomatoes. This is all stewed with seasonings and aromatic herbs. So vegetarians in Moldova will not go hungry!

10. Hat Gugutse

In Moldova, in addition to delicious vegetables and meat dishes, in Moldova there is also delicious desserts... In addition to placinas and twirls, with sweet fillings, more often with fruits, this delicious cake- Hat Gugutse.

Its name comes from the name of a children's story about the adventures of a restless little boy who had a huge funny hat ...

It consists of straws baked according to a certain technology with cherries inside. The composition may also include nuts, and necessarily, the cake is soaked delicious cream, so those with a sweet tooth should definitely try it!

I hope this article was interesting and useful to you.

And if you want to taste all this yummy in Moldova -

see our tours to Moldova andjoin the “Drive Club” journey to this wonderful little country!

When I just thought about my trip to Moldova and told my family about it, they immediately started talking with admiration about Moldovan cuisine. For some reason I thought that it was similar to Ukrainian or Russian, but it turned out that Moldovan cuisine is distinguished by its uniqueness. As it turned out, National cuisine Moldova was formed under the influence of Turkish, Greek and Western European cuisines. Of course, the influence of Ukrainian and Russian cuisines also did not pass by.

I always learn more about the country through its cuisine, as in the famous saying "The way to a man's heart is through his stomach." Moldavian cuisine was no exception. Looking ahead, I will say that in the national cuisine of Moldova, my top-3 dishes are hominy, pancakes with cherries and placinda with feta cheese. Nevertheless, we tried most of the Moldovan dishes and I can confidently say that I liked everything! You know, Moldova has become one of those countries for me, where I would return for a gastronomic tour.

In this article, I will tell you about the dishes that we tried in 3 days in Moldova, as well as share delicious cafes and restaurants. At the hotel we have breakfast included, so we only thought about food twice a day) By the way, on trips I prefer hotels with breakfasts, no need to think in the morning where to go and where there will be exactly what I like for breakfast. Moreover, I'm not a fan of overeating for breakfast.

Perhaps I'll start with a placinda. In general, all the names of Moldovan dishes sound very unusual and sometimes funny. Placinda — delicious cakes various shapes with feta cheese, cottage cheese, cabbage, potatoes, meat or fruits (cherries or apples). At our hotel for breakfast, placinths were with almost all tastes, but for me the most delicious were with feta cheese.

An analogue of placinda, but only from puff pastry - twirls... They are similar in shape to tubes, and the fillings are almost the same as those of Moldovan flatbreads. Truth from the unusual can be found with sauerkraut or fried onions.

In Vietnam I like Pho soup with beef, in Thailand - Tom Kha na coconut milk with seafood, and in Moldova - Zama... Light chicken soup with homemade noodles and herbs. At home, I sometimes cook a similar one with the addition of frozen vegetables, now removing them from the soup, we get the Moldavian soup zama. The second most popular soup is Chorba... I didn't have time to try it, but its composition is more unusual. It is prepared on the basis of giblet broth with the addition of kvass or brine, which gives the dish a sour taste. Peppers, beans, cabbage or rice are added from vegetables (instead of potatoes), and offal can be replaced with beef.

Interestingly, the name “Chorba” comes from the Turkish “Shurpa”, as soups were called in the Ottoman Empire.

The Hutsuls Banush or Banosh, and Moldovans - Hominy... it corn grits finely ground. Most of all, I like in what form it was served in a cafe, like medallions.

Earlier, mamalyga replaced bread for Moldovans, but this is caused more by necessity than by tradition, and now this dish is popular even in elite restaurants. The basic dish is served with cracklings, feta cheese, egg, sour cream and sauce Muzhey(garlic sauce based on broth with the addition of vegetable oil and dill).

If you replace the cracklings with pork in hominy, then we get a dish Tokana... The pork is fried in chunks with onions and sometimes wine and sauce are added. Fortified garlic is added to almost every dish, which adds a rich aroma. Garlic occupies a special place in Moldovan cuisine; not only the taste preferences of Moldovans are associated with it, but also beliefs (for example, vampires).

TO funny names national dishes of Moldova include Mititei- grilled beef sausages with lamb and spices.

What do you like more dolma or cabbage rolls? I’m dolma, and the Moldovans have their own name for these dishes - Sarmale... Pickled cabbage or grape leaves are often used instead of regular cabbage. Traditionally, it is stewed in a cauldron. Of the baked dishes, the pancake with meat conquered me. Seeing the photo on the menu, I did not expect that in reality the dish would be large and satisfying.

Separately, I would like to highlight the Moldovan pickles... I haven't eaten them for a long time, they really were so different from ours. For 3 days in Moldova, we ate completely all the pickles that we brought to the dishes, and on the last evening we went to the Moldovanesc restaurant of Moldovan cuisine and ordered a separate plate of pickles there.

Cake became the king of desserts for me Hat Gugutse... It combines my favorite pancakes and cherries. The cake is soaked in sweet cream and sprinkled with chocolate on top. It's just something with something! Usually I don't eat sweets for breakfast, but in Moldova I made an exception. I’m already drooling from one glance at the photo.

Let me remind you that from the sweet there are also placinths and twirlies with fruits.

Cafes and restaurants of Chisinau

It's good that I didn't dedicate this article to cafes in Chisinau. To be honest, we were regular visitors to the network La Placinte cafe... It was just a few minutes from our Bristol Central Park Hotel. The cuisine here is amazing, and the prices are very affordable, even cheaper than Kiev ones.

Several menu pages with prices at La Placinte.

We also went to the Indian cafe Himalayan Kitchen and Bar for dinner, he has good rating on TripAdvisor, but I was not overwhelmed by the cuisine.

The second place we visited to get to know Moldovan cuisine better is new restaurant Moldovanesc... It was just opened in mall Sun City in the city center. It is assumed that every evening there will be Moldovan dances and performances. When we arrived, there were very few people, or rather, we were the only ones that evening, so we did not see the dancing.

National Moldovan cuisine is called a treasury of unique recipes. And this is not surprising. After all, Moldova itself is fabulously rich in all kinds of products and methods of their preparation. This has happened since antiquity, since she was at the right time in the right place. Simply put, the country was on the busy route "from the Varangians to the Greeks", which Byzantine and Greek merchants used to transport overseas goods. Needless to say, they subsequently "shared" with the Moldovans not only them, but also small culinary tricks that local housewives immediately used in everyday life.

History

As mentioned earlier, the true Moldovan cuisine has its origins in ancient times. True, it was influenced not only by territorial features, but also by individual stages in the development of other peoples.

Judge for yourself: in the X - XIII centuries. Moldavia was part of the ancient Russian state, from 1359 to 1538. - remained independent, then for almost 300 years was under the rule of Turkey, and in the XVIII century. became part of the Russian Empire and remained it for almost a hundred years until the union with Wallachia and the formation of "Romania".

All this involuntarily affected culinary traditions Moldovans, although they themselves did not lose touch with the Hellenic, Byzantine culture and Greek customs. The best confirmation of this is the Greek dishes that have taken root in the Moldovan cuisine, for example, placinta and vertuta. And, of course, culinary customs and techniques that are typical for southern European and Mediterranean cuisines.

First of all, it is a special affection for butter, puff and stretch dough. It is also the frequent use of vegetable oils, olive and sunflower, the use of dry grape wine in the process of cooking meat and vegetable dishes or creating spicy-savory sauces for them.

Turkish influence is evidenced by the combined food processing, the frequent use of lamb and, of course, dishes common for both peoples (givech, chorba). By the way, the Slavs also left their mark in Moldovan cuisine, sharing recipes for pickling and pickling vegetables, as well as cooking cabbage pies and Easter cakes.

They say that thanks to all this, Moldovan cuisine subsequently became whole, unique and even international. The kind that she is known and loved all over the world today.

Specific traits

The features of Moldovan cuisine are:

widespread use of vegetables. Here they are stewed, pickled, salted, fermented and simply eaten raw. For many years, sweet peppers, tomatoes, eggplants, zucchini, different types beans;
richness of meat dishes - it happened historically that Moldovans equally love pork, lamb, beef, poultry meat. Moreover, most often they are cooked on an open fire using gratara - an iron grate laid over hot coals, or in portioned pots. They are served respectively with hot or cold sauces based on dry wine or tomato juice with vegetables;
active use of spices and herbs - most often these are garlic, tarragon, pepper, thyme and cloves;
originality of soups - they all have a characteristic sour taste and a huge amount of vegetables and herbs. The most popular soups are chorba and zama;
a variety of salads - they are prepared here from vegetables and fruits, fish and meat, and, of course, greens and served cold immediately after dressing. Moldovans know a lot of recipes for such dishes, as they make them in a new way every time, simply by modifying the set of ingredients;
an abundance of fish - people in Moldova are very fond of fish dishes... They are baked here, boiled, fried, including deep-fried, and served with a lot of vegetables;
sincere love for corn - porridges, soups and main dishes are made from it, including the famous hominy. It is also called the local bread, as it is a dish of thickly brewed corn flour which is then cut into portions. Many people mistakenly believe that it has been here since antiquity. In fact, corn was brought to this region in the 17th century. At first it was considered exclusively the food of the poor, and only later it was "made" of it. the National dish;
the abundance of dairy products, however, most of all Moldovans love feta cheese.

But the most interesting thing is not so much the dishes themselves as their presentation. In this country they know a lot about design and skillfully use it.

Basic cooking methods:

In Moldova, you can and should try absolutely everything! But due attention must be paid to her pride - national dishes. And there are plenty of them here!

The same hominy. Italian polenta is said to be its ancestor.

Vertuta and placinta - pies from stretch dough with different fillings(cottage cheese, vegetables, fruits, eggs and even nuts). Their main difference is their shape. Vertuta is a roll, while placinta is a flat cake.

Chorba is a favorite first course, which is a soup with vegetables and herbs on bread kvass.

Mititei - grilled sausages.

Malay is a corn pie.

Syrbushka - vegetable soup with curd whey with corn flour.

Zama is another version of bread kvass soup. It differs from chorba in a large number of vegetables.

Macareths are dried peppers.

Moldova is a land of grapes, fruits and various vegetable crops, as well as poultry and sheep breeding. Therefore, she uses all her wealth, offering guests aromatic, unique and satisfying dishes for every taste. Today, Moldovan national cuisine is increasingly attracting the attention of many chefs, as it is rich in interesting dishes. Recipes for vegetable dishes and snacks are quite varied. So, mititei (elongated cutlets), hominy served with meat and cracklings, are considered to be a traditional dish. Of the soups, the deputy and chorba gained great popularity, and flour products became famous due to the vertices. And what are Moldavian placinas worth? Of course, any treat becomes even tastier when served with a glass of the famous Moldovan wine.

A bit of history

Today we will consider some of the world's popular dishes from Moldova. Before doing this, let's take a short excursion into history.

So, the Moldovan cuisine was formed gradually. It is quite natural that it was influenced by neighboring countries with different cultures, because Moldova is located on one of the most ancient and bustling trade routes.

In the period from the tenth to the twelfth century, a large number of Greek dishes... In addition, Moldovans mastered the technologies of cooking butter, puff pastry and puff pastry, which at that time were practiced by southern European and Mediterranean chefs. There was also an experience of using olive oil, dry wine and spices for cooking vegetable and meat dishes, sauces.

From Turkey, Moldova took a penchant for the use of lamb meat in cooking, from the Slavic peoples - a love for pickles and pickles.

Thus, Moldovan cuisine has formed into a holistic structure with pronounced characteristics, organically combining different, sometimes contradictory influences, managed to find the most successful combinations of products in order to create a vivid colorful picture of natural ingredients, which is so loved all over the world.

Let's take a closer look at what Moldovan cuisine is. The recipes with the photos suggested below will help us with this.

Chorba with pork

Ingredients: five hundred grams of pork and veal ribs, one stalk of leeks, one carrot, one small head of cabbage, large parsley root, one spoonful of tomato paste, one onion, two bell peppers, one glass of green beans, two spoons lard or lard, five potatoes, as well as two stalks of green onions, two glasses of Moldavian kvass, two tablespoons of parsley, dill to taste, salt, pepper, bay leaf.

Preparation

Moldovan dishes like this turn out to be very satisfying and tasty, since they contain nutritional components that contain a large amount of vitamins and minerals.

So, the breast is washed, dried and cut into two pieces with a rib for one serving. Then they are fried on lard until golden brown adding pre-chopped leeks at the end. All this is put in a saucepan, poured hot water and bring to a boil. Then remove the foam, salt, add herbs, pepper and continue to cook until the meat is cooked. Then the brisket is removed, and the broth is filtered.

Onions, carrots, parsley root, one sweet pepper, chopped into strips, sautéed on lard or lard, added at the end tomato paste and fry for about a minute. Put two whole sweet peppers in the broth, bring it to a boil, add beans, diced potatoes, prepared vegetables and cook until tender.

Meanwhile on vegetable oil fry the chopped cabbage until golden brown. It is sent to the soup two minutes before it is ready. Moldavian kvass is heated separately, filtered, added to the broth along with salt, bay leaf, parsley and dill and boiled for two minutes.

Such Moldovan dishes as chorba are served in portioned plates, where two pieces of meat are placed in advance, sprinkled with herbs and fresh green onions on top. The food is obtained with some sourness.

Moldavian placinths

Ingredients: five hundred grams of milk, forty grams of fresh yeast (one pack of dry), one spoonful of salt, one spoonful of sugar, five eggs, fifty grams of margarine (two tablespoons of vegetable oil), one kilogram of flour, half a cabbage, four onions, and ground pepper, vegetable oil, five potatoes.

Preparation

Highly interesting dishes offers Moldovan cuisine. Placinths are a direct confirmation of this. Local chefs recommend making these pastries as follows. First, prepare the dough. To do this, crumble yeast in a container, sprinkle it with sugar, add two spoons warm water and leave until they are completely dissolved. Meanwhile, beat eggs with salt, add warm milk, and then prepared yeast, mix everything well and begin to pour flour. In the process of kneading the dough, add soft margarine and a few tablespoons of vegetable oil. At the same time, the dough should turn out to be soft, cover it with a towel and leave it to come up.

Preparation of the filling

How to make further Moldavian placinas? You need to prepare the filling. To do this, chop the cabbage, cut the onion into cubes, mix everything, salt and put in a preheated pan to stew in vegetable oil. Eggs must be boiled, added to ready-made cabbage, pre-cut into strips, mix and leave for ten minutes. Peel the potatoes, grate them with onions, add salt and spices, add cracklings.

Formation of "envelopes"

The dough is divided into small pieces, each rolled out with a rolling pin to make a circle. The filling (cabbage or potatoes) is laid out in the center of each, spreading it all over the cake. Then one edge is carefully pulled out and applied to the filling towards the center. Then they take the edge on the other side and do the same. Similar manipulations are done with the rest of the edges. The result should be an envelope.

Heat the oil in a frying pan, put the placinde upside down and fry, then turn it over and continue to fry until golden brown.

Hominy

Ingredients: two glasses of cornmeal, three glasses of water, salt to taste.

The finished dish is served with feta cheese, cracklings, sour cream or ghee... It all depends on personal and taste preferences. When serving, hominy is spread on a dish with a spoon, which is moistened cold water, poured with butter or sour cream, sprinkled with goat cheese or cracklings.

How is hominy prepared? Moldavian cuisine knows two recipes. Let's consider each separately.

The first way

The cornmeal is dried in the oven for a few minutes so that it becomes dry and free-flowing, but not roasted. They cook hominy in a cauldron. Put salt and some of the flour in boiling water and mix thoroughly so that no lumps form, cook for five minutes. Then they add the rest of the flour with a slide, circle it around the walls of the cauldron with a wooden spoon so that it does not touch them. From above it is divided into four parts and cooked like this for twenty minutes under closed lid... After the specified time has elapsed, the lid is removed, the contents of the cauldron are quickly kneaded, leveled and soared over low heat for three minutes. After that, the hominy is removed and left to infuse for fifteen minutes.

Moldovan cuisine invites everyone to try its national dish. But before that, it must be laid out on a wooden board and covered with a linen towel for five minutes. Then the lump needs to be cut into pieces with a harsh thread.

Mamalyga is often served with chorba instead of bread. They use it by dipping it in butter with cracklings or sour cream with feta cheese.

Second way

Add salt and four tablespoons of flour to a cauldron with boiling water, stir well, bring to a boil, add the rest of the flour, stir thoroughly and cook over low heat. Then the finished dish is collected with a spoon from the walls of the container in the middle, the surface is leveled, poured with oil and left to cook for another fifteen minutes. In this case, the dish turns out to be somewhat thinner.

Mititei

Moldovan cuisine, the recipes of which we are considering today, is rich vegetable dishes, but meat dishes are not uncommon in it. Mititei are cooked from beef on a grill (wire rack).

Ingredients: eight hundred grams of beef, thirty grams of bacon, one hundred grams of fatty pork, five cloves of garlic, half a spoonful of soda, five tablespoons of water, salt, herbs, red and black pepper to taste.

Preparation

Moldovan cuisine is very original, and you can see for yourself by preparing this delicious treat... So how to cook mititei? For this dish, you need to take two-thirds of the first grade beef and one third with connective tissue, then it will turn out more magnificent. If the meat is lean, it is recommended to add lard.

So, the beef is washed, freed from tendons and films, cut into small pieces, salted, mixed and put in a bowl for three hours to marinate. After that, it should be removed for one day in the refrigerator, having previously covered the container with a lid.

Fry on a wire rack

Over time, the beef is passed through a meat grinder along with the pork, a mixture of peppers, soda, water is added, kneaded and beaten on the table. After all that has been done, the minced meat is left for four hours in the refrigerator. Then sausages are formed from the resulting mass (using a meat grinder or manually). Put mititei on a greased baking sheet, grease them, put a second layer on top, and put everything in the refrigerator. Meanwhile, grease the hot grate with lard, put blanks on top and fry on both sides until golden brown. TO ready meal fits good green pea, fresh tomatoes, onion or green onions, various pickles. The sauce is served separately.

It should be noted that if there is no grater, then the sausages can be fried in a pan or baked in the oven. On the wire rack, the dish turns out to be a little dry, on the frying pan - juicy.

Finally

The dishes of Moldovan cuisine (the recipes presented in the article are just a small fraction of the entire culinary variety of this sunny country) are distinguished by their excellent taste. In the past, they were considered simple, and therefore not worthy of attention. And completely in vain. Simple does not mean dull and trite. Today, Moldovan cuisine is popular, its dishes are appreciated not so much because of the wide variety of recipes (this can hardly surprise anyone), but because of successful combinations various products and flavors.