cIORBA DE PERISOARE

soup with meatballs

2. Mix 600g of minced meat with one onion ,70g of rice,one egg,a teaspoon of salt and a pinch of pepper. Form the meatballs with wet hands.

 3. When the vegetables are tender, add boiling water and 2 temper spoons of Delikat and let it simmer for about 2 minutes.

4. Add the meatballs one by one, on the surface of the pot, without crowding them, and leave for 15 minutes or until cooked. 

5. Add 300ml of tomato juice, bors ( souer water), and let it simmer for a few minutes.

6. At the end, add some chooped parsley leafes and serve.

  PAPANASI 

dOUGHNUTS

1.  Mix 250g cottage cheese, 1 egg, 3-4tbsp sugar, 1 tsp vanilla, zest of 1 lemon, 1tsp baking powder + anout 150 g flour until a soft dough forms.

2. Shape 6-8 discs and 6-8 small balls from the dough.

3. Heat about 500 ml oil in a pan over medium heat.

4. Fry discs and balls until golden, then drain on paper towels.

5. Serve with 2-3 tbsp sour cream and 2-3 tbsp jam on each.

1. Mix the base: Combine cornmeal withwheat flour, a pinch of salt, and a large amount of fresh cottage cheese or curd.

2. Add dairy: Stir in thick sor cream, melted butter, and 3-4 eggs until you get a thick, pouable natter.

3. Flavor: Fold in some choope fresh dill or vanilla if u prefer the sweet version.

4. Bake: Pour thr mixture into a greased tray and bake at 180 degres until the top is golden brown and firm.

5. Serve: Cut into squares and serve while warm with an extra dollop of cold sour cream on top.

     ALIVENCI

cornmeal cake

Cooking steps:

1. Brown the chicken: Fry chicken thighs or drumsticks in a pan witha bit of oil until they have a golden crust.

2. Make the sauce base: Remove the chicken and in the same oil, saute a little tomato paste and a tablespoon of flour for 1 min. 

3. Simmer: Add water or chicken stock and put the meat back in; let it simmer until the chicken is tender and the sauce thickens.

4. Finish: Season with salt, peeper, and a handful of fresh parsley before serving with polenta.

OSTROPEL DE PUI

   CHICKEN STEW

Cooking steps: 

1. Roast: Grill eggplants and red peppers over an open flame until the skins are charred; peel them and let them drain.

2. Chop: Finely chop the roasted vegetables and saute finely diced onions in a generous amount of sunflower oil until translucent.

3. Combine: Add the chopped vegetables and tomato juice to the onions, mixing everything in a large pot.

4.  Slow Cook: Simmer the mixture on very low heat for several hours, stirring constantly until the oil starts to rise to the surface.

5. Season & Preserve: Season with salt, peppercorns, and bay leaves, then pour into sterilized  jars for the winter.

          Zacusca

vegetable spread

Cooking steps:

1. Prepare the cabbage: Finely shred the cabbage and sauté it lightly with oil and a little salt until softened. If using fresh cabbage, this step removes bitterness and excess moisture.

2. Cook the meat filling: Sauté chopped onions until translucent, add the minced meat, season with salt, pepper, and paprika, then cook until lightly browned.

3. Add rice and tomato: Stir washed rice into the meat mixture, add tomato paste or juice, and cook briefly so the flavors combine without fully cooking the rice.

4. Layer the dish: In a baking dish, alternate layers of cabbage and meat mixture, starting and ending with cabbage. Press gently to compact the layers.

5. Bake slowly: Cover and bake at medium heat until the rice is fully cooked and the flavors meld together. Serve hot with sour cream on top.

             VARZA A LA CLUJ

CLUJ-STYLE CABBAGE CASSEROLE

         POALE-N BRAU

cheese-filled pastries

Cooking steps:

1.Prepare the yeast dough:Mix warm milk, yeast, sugar, eggs, oil or butter, and flour. Knead until soft and elastic, then cover and let it rise until doubled in size.

2. Make the cheese filling:Combine cheese with eggs, sugar, lemon zest (or vanilla), and raisins if desired. Mix until creamy but not runny.

3. Shape the pastries:Divide the dough into small balls and roll each into a circle. Place filling in the center, then fold the edges toward the middle, slightly overlapping, leaving the center visible.

4. Final rise and glazing:Place the pastries on a baking tray, let them rise again briefly, then brush with beaten egg for a golden crust.

5. Bake until golden:Bake at medium heat until puffed and lightly browned. Cool slightly before serving.

Cooking steps:

1. Prepare the vegetables: Peel and grate or julienne the beetroot. Finely chop the onion, carrot, and celery. Dice the potatoes if using.

2. Lightly sauté the base: Heat oil in a pot and sauté the onion until translucent. Add carrot, celery, and beetroot, and cook gently for 2–3 minutes to release flavor and color.

3. Simmer the soup: Pour in hot water or vegetable stock and add potatoes if included. Simmer until all vegetables are tender.

4. Sour the soup: Boil the borș separately, then add it to the pot. Let the soup simmer for another 5–10 minutes and adjust salt to taste.

5. Finish and rest: Remove from heat and add chopped lovage or celery leaves. Cover and let rest for a few minutes before serving.

BORS DE SFECLA

 BEET BORSCHT

SARMA

Cooking Steps:

Prepared by Desen Sultan Ürün’s Team

DÖNER

Cooking Steps:

Prepared by Desen Sultan Ürün’s Team

ADANA KEBAP

Cooking Steps:

Prepared by Rabia Müjde Dinçer’s Team