The most “shameful” Romanian dishes. Some can make them blush on the powders, others turn their stomachs on the back

Our country can boast of wealth and a special variety of culinary preparations, an infusion of influences and flavors, well wrapped Romanian. In the multitude of goodies are some dishes, which by their name can return the stomach on the back or cause some embarrassment.

Romanian wells, a delicate photo archive

The Romanian cuisine is famous for diversity, the delicious taste of the preparations, but also for some unique or scandalous dishes (at least as a name). With various influences, Turkish, Russian, Austrian, Hungarian, Serbian, Bulgarian, Tătărăști, Ukrainian, Polish and Russian, Romanian gastronomy has an answer for any culinary preference or preference.

There are also a number of traditional, almost forgotten preparations that come to confirm the picturesque local cuisine. These include those who turn the stomach back to the sensitive, when I hear the name or make the powders blush, a perfect sample of the Hâtră and Burless Spirit of the Romanian peasant. Once tasted, however, all the embarrassment is lost that by charm and true gastronomic scarers become delicacies without the right of appeal. “Adevărul” presents you three of the most “scandalous” traditional Romanian dishes.

Mați-Tripti, from poverty to a Romanian culinary challenge

When we hear the expression “mace-tips” automatically we think about the explanation offered by the explanatory dictionary of the Romanian language or the tradition of popular expressions. I mean, a poor person who has nothing to eat. Hence the idea of ​​”mace-prips”. Few know, however, that roast maces represent the name of a culinary preparation. At first glance if we are to take our names and ingredients, many would turn their stomach back. Imagine the idea of ​​consuming intestines.

If we manage to overcome our psychological blockages and self -suggestion that can be installed subtly with all the inappropriate thoughts that haunt our mind, then we will discover a true delicacy. The preparation is originally from the Banat region and has certainly strong, Serbian, Greek Balkan influences. However, it was made according to the taste and soul of the Romanian. As the name indicates, fried straps is made of intestines of domestic animal. The lambs are preferred, but the beef or pork are not excluded. Not necessarily a sign of poverty but the economic spirit of the Banat peasant who did not want to lose anything from the sacrificed animal.

There are several variants of roasted strands. One of these, presented on the culinary site gastroart.ro is about the following: lamb intestines are prepared with sweet milk. A nightmare at first sight, especially for the sensitive. The intestines are cleaned and boiled in salted water with salt. Strain the water and put the intestines again to a boil, but this time in milk. In the meantime, the red onion is cleaned, according to taste and in the pan with butter and spices. The pepper is the most handy. For a more modern variant you can also add ginger or saffron. The fried onion is poured over the chopped intestines and mixed. They can also be served with cream. Despite the name they are absolutely delicious.

Another variant involves, this time, the calf intestine that is prepared as a kind of soup. A consecrated variant of this preparation is presented on the travel blog of Sebastian Secan and Laura Vasiliu. They tasted the recipe for roasted maces of a local from Sasca Montană area, part of Banat Montan. The preparation was made of sheepskin, well washed, boiled with bay leaves, pepper and garlic. Then they are brushed with loyal cut onion. The green garlic and parsley are added again and the parsley for added aroma. In the end, the roasted straps were served directly on pieces of fried bread. “Initially, we hesitated (Sebi, most), but we liked it.”stated blogging on their Instagram page.

The desert that makes the powders blush

Another unique preparation that could arouse prejudices are poppy wells. You read well. This is called this dessert once spread throughout Romania. Obviously, so many borders so much and as many names given to this preparation. For example, in Bihor they were called “Puțurgăi”, and to Arad “Puțulai”. In the south of Banat the name remains the same, “well”. The Moldovans and the mountaineers, on the other side, wanted to sweeten the situation and diminished them, that is, they told them “can”.

Anyway, you would tell them, the wells remain what they are, that is, a delicious Romanian dessert. They are made of potatoes, flour, gray, egg, butter and other additions, such as salt, sugar or poppy. The wells are prepared as follows:

– The potatoes are boiled in the shell. After peeling, about 700 grams of boiled potatoes must remain. Crush in a spacious bowl and add gray, flour, egg and salt. A dough is formed, which must be soft and sticky. On a wooden top or directly on the table, a layer sprinkled with flour and move on to the shaft. The name is more than obvious about the shape of the dough pieces. Puts must be up to 10 centimeters.

Put a pot of water on fire, in which salt is placed. No more than two teaspoons. After the water is boiled, add the well modeled wells. They are left to boil until they come to the surface. In the meantime, butter melts in a fairly spacious vessel. Remove the wells and mix in the butter in the pan, easily without crushing them. Above is the poppy. As an addition of modernity, powdered sugar is placed. I am actually a dream dessert that some locals serve with cream and sweetness.

Milk but not cow

Another preparation that was definitely born, at least by the name, from the rural -hidden humor and which may seem unkempt for the cheek of the symphicians is ox milk. Or as Buhai as Moldovans call it. As in the case of wells, this preparation was spread throughout the area inhabited by Romanians, from Moldova to Oltenia and from East to West. The simplest recipe involves the use of only three ingredients: pumpkin, milk and salt seeds. The first and first time put the pumpkin seeds, necessarily raw, in the oven until browned. After that they are removed and crushed. Now we will use the blender, not as in the old days. Then put the milk on the fire. He gets up to one step to boil. Immediately, well -ground pumpkin seeds are sprinkled in the rain.

Stir always until a thick paste is obtained. It is left to cool, when the paste becomes even thicker. This is Buhai's milk. Obviously, there are also variants that are more interesting. In Maramureș the pumpkin seeds are cooked. It is crushed until a variety of flour reaches and mixed with the milk reached the boiling point. After it fits salt, the housewives also put a whirlwind. There is even a kind of leaf and green onion sauce. After the muffin is over and the low sauce, the preparation is mounted. Over the ox milk are placed pieces of muffins, even in the form of balls, and everything is wrapped with the delicious leaf and green onion.