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