Categories
Moldavian cuisine

Desserts, Drinks

83. Alvitsa Cooking alvitsa consists of four independent operations, each of which has its own rules: preparation of caramel, soap root decoction, combining and boiling them into alvich mass and, finally, combining alvic mass with nuts and vanilla. Cooking caramel. Boil water in a saucepan (a third of the weight of sugar), add sugar, bring to a boil, remove the foam, add molasses, again [...]

Categories
Moldavian cuisine

Flour dishes, pies.

71. Patchinta with feta cheese Not very tough dough is kneaded from wheat flour, eggs, vegetable oil, water and salt. The dough is kneaded until it becomes elastic and does not stick to your hands. Then roll up the ball, cover with a warm towel and let stand for 30 minutes. The dough is cut into balls the size of an egg, rolled out with a rolling pin, and then [...]

Categories
Moldavian cuisine

Salads, vegetable snacks

1. Salad "Moldova" Boiled mushrooms cut into strips, boiled potatoes - into slices. Chopped mushrooms and potatoes are combined with canned corn grains, chopped onions and eggs. When serving, sprinkle with dressing and sprinkle with dill. Canned corn 80, dried mushrooms 20, potatoes 30, onions 20, dill greens 5, egg 1/3 pcs., Salad dressing 30. 2. Radish with feta cheese and [...]

Categories
Moldavian cuisine

Soup, soup, chorba.

12. Resol (rooster jelly) The rooster is singed, the neck, legs and wings are cut off, the giblets are taken out, the carcass is chopped into 4 parts. At the bottom of the pan are placed the legs, beaten off with a wooden hammer, neck, wings and other offal, on top - pieces of rooster, add chopped carrots, parsley and onions, pour water to cover the meat, and cook over low heat for 2–2,5 hours. Then [...]

Categories
Moldavian cuisine

Moldovan meat snacks

28. Grilled bones (chops) Pork is cut across the fibers into pieces 1,5 cm thick, slightly beaten, sprinkled with dry white wine, salted, pepper and left for 15 minutes. Chops are fried on a grater (a thick iron grate located over hot coals) or on a grate in the oven (4-7 minutes on each side). The finished bone is placed on a dish, sprinkled with salt and pepper, [...]

Categories
Moldavian cuisine

Feta cheese, polenta, etc.

55. Cheese, fried with egg Cheese is cut into rectangles 1 cm thick, poured with boiling water to make it less salty. Lard is cut into slices, fried in a pan, then the cheese is dipped into beaten eggs and fried in a pan with lard. Sprinkle the finished dish with pepper and herbs. Cheese 60, egg 1/2 pc., Lard-bacon 25, red pepper, herbs, salt. 56. Boiled corn Young cobs of corn [...]

Categories
Moldavian cuisine

About Moldavian cuisine

Moldavian cuisine The national Moldavian cuisine was greatly influenced by those peoples with whom Moldovans closely communicated throughout their history. These are mainly Ukrainians and the peoples of the countries of the Balkan Peninsula. Present in it and Turkish cuisine, which is understandable. After all, Moldova was enslaved by Turkey for three hundred years. A characteristic feature of Moldavian dishes is their sharp taste, high [...]