Moldovan cuisine

Moldavian cuisine, like any other, has its own characteristics and traditions that have developed over the years. Of course, the neighboring countries are making adjustments to the usual dishes, but the national recipes remain unchanged. Thanks to the fact that Moldova is strange with a large territory of fertile land, in the diet of this people a lot of vegetables and fruits. Meat Moldovan people use much less than people in neighboring countries. A special place is given to products made from sheep and goat's milk.

As traditional dishes, the first Moldovans cook marja and chorbu. To prepare a deputy, take a chicken, divide it into portions and cook broth. Carrots and onions cut into pieces (straw or cubes). Before adding the vegetables, put the bulb in the shell and small parsley root, boil for 20 minutes, take out. And only then put the vegetables. Preparing a traditional zama with homemade noodles. To make it you need to mix a glass of flour, a spoonful of water and two eggs, knead a dough, very thinly roll it and cut the noodles. They throw her into the dung when a little vegetables are cooked. When the soup is ready, half a cup of homemade kvass is poured into it (it can be replaced with lemon juice), finely chopped parsley and a few celery shooters. Bring to a boil, then remove from heat, cover and allow to brew for 10-15 minutes.

The peculiarity of the first dishes is that most of them are prepared with the addition of sour kvass. This kvass hostess in Moldova is preparing themselves from bran and call it "borsh". For vegetable soups, cabbage brine is widely used. The richness of the taste of the first dishes is also achieved by adding a large number of spices and spices, such as thyme, dill, tarragon, celery, parsley, lovage, mint.

The first dishes of Moldavian cuisine must be served with pampushkas, windmills or hominy. As for the latter, it occupies a special place and is rightfully considered a national dish of the Moldovan people. It is also called Moldavian bread. To prepare hominy, take 400 grams of fine corn flour, dry it and, adding 1,25 liters of water, cook in a cast-iron bowler for half an hour, constantly stirring with a wooden spoon. Then for another 20 minutes, they are pressed on a very small fire (during this time it thickens). Dipped in a spoonful of water, the mamaliga is separated from the walls of the cauliflower and turns over to the cutting board. Cut with a thread. When serving, it is sprinkled with onions and grated sheep cheese on fried butter.

Moldavian cuisine recipes for second courses, cooked from meat, necessarily complement with vegetables and a large number of spices. As for the methods of preparation, the most acceptable for this people is an open fire, on which, with the help of a grate (a thick, iron-made grate), meat, fish, vegetables, poultry, or an oven is used to extinguish food. Much less often Moldovans cook on the stove.

Among the main dishes, the Moldavian cuisine distinguishes cutlets, schnitzels, zrazy, roast meat, meatballs, mititians, stuffed vegetables, various kinds of pilaf, sarmale (cabbage rolls). The peculiarity of the Moldovan cabbage rolls is their very small size (1-2 cm) and the fact that the filling is wrapped in the leaves of the grapes. Vine leaves are poured over boiling water for a few minutes and, as soon as they darken, they get out. A kilogram of round-grained rice is also poured with boiling water and left for 15 minutes. In a frying pan, several finely chopped bulbs are fried and ground meat minced. This mass is added to the rejected rice, there is a tinder raw carrots, pour a glass of tomato juice. Then season with spices, salt, throw chopped herbs (parsley, dill) and cut half a leek of leeks. The resulting stuffing is well mixed and wrapped in grape leaves. Sarmelutsi are prepared in a cauldron, at the bottom of which vegetable oil is poured. Kazan is poured a third with tomato juice and after a boil, it is rearranged for 2 hours in the oven. There, at a low temperature, Moldovan cabbage rolls are prepared.

Moldavian cuisine is distinguished by its original desserts, the main component of which is different fruit and grape raw materials. The most popular desserts for Moldavians are Moldovan halva, walnut nougat, whorl with different fillings, fruit marshmallows, stuffed apples and quince, sherbet.