The Moldovan delights that make you lose your minds: summer soup and unforgettable lunch in northern Romania

The traditional Moldovan cuisine, although archaic and rural, is a true source of extremely refined and delicious delicacies and delicacies. Some of these recipes have been lost over time and are still preserved in villages, being cooked by the elderly.

Moldovan chiselita photo archive

The traditional Romanian cuisine is a true mix of influences and imports adapted and reinvented with an unusual ingenuity, transformed into original goodies that leave your mouth water. Considered rural, robust, healthy, Moldovan gastronomy can amaze through refinement and boldness. From ancestral estates, on both banks of the Prut and slightly below the Bahlui lands, some special recipes were born that are becoming less and less rare. Their glorious memory if they are still preserved in some households, waiting to be rediscovered and restored to life.

A Festival of flavors in a delicacy on both sides of the Prut

Who else knows what a peasant “jiandr” is? Most of us have not even heard of such a name. The peasant Jiandra is a culinary preparation that resembles a peasant omelette, but more delicious and more complex. It is prepared in particular in the Republic of Moldova, in its northern areas, but it can be found in different variants and names and on the other side of the banks of the Prut, through the Romanian counties at the end of the country. Jiandra is a healthy food for lunch. It is easy and fast, if you have the right ingredients. First of all, it uses almost half a kilogram of pork, fat pulp, but also some smoked chops, if it falls in our hands.

The meat is placed in a poultry fat in the hot tea (we can also use the pan with sunflower oil). Over the Romanian meat is quickly thrown a small onion and three dogs of crushed garlic. Mix well and continue the wave until the onion becomes translucent (not burnt). At the same time, we make a soft muffin, the famous Moldovan “Cir”. After we boil the “circuit” we take two glasses of soft muffins and pour over the meat and onion. We mix well to homogenize. We move quickly, beat four eggs and overturn them over the previous composition. We mix well with sheep cheese, leave it to cook for five minutes covered with a lid, then reversed it on the plates, add the greenery on top and it is ready to consume. In the counties in the northern Romania, similar to Jiandrei is a kind of “scrob”, that is, beaten eggs in which pork breasts are placed with onion, but also plenty of sheep cheese.

A Moldovan flavor that can be dessert or soup

Another unique Moldovan preparation is a corcoduce chisel, which can be considered soup or dessert. It is served especially at lunch, on hot summer days. Chisăliță is a word of Slavic origin and means sour. In the east of Romania it is prepared with ripe crocodiles.

It is used about half a kilogram of crocodiles. The fruits are washed, the pips are removed and boiled for about a quarter of an hour, until softened. Then add four tablespoons of sugar and continue to boil for another 10 minutes until the composition is thickened. It is given from the fire and left to cool. It is served with a cold, slightly filthy muffin. There are variants of plums, to which are added a little corn. Other variants are more liquid or as in the Republic of Moldova, with many green corcodes.

The story of story from Moldovan lands

The delicacies served after the meal or in the evening with a glass of warm milk are the pies turned with sugar. Make a dough made of flour, salt, yeast, oil and sugar. The dough must be thick and knead for a quarter of an hour until it becomes elastic.

Beet and PHOTO PHOTO PLACINT Grandma.md

After that, it is left for three quarters of an hour, during which the composition increases. While the dough is dospepe we start filling. We wash and clean the beet, give it through the grater and put it in a little oil. After caramelize, add the walnut. They are still on for about 10 minutes together. Sugar is added if needed. The filling is allowed to cool. After the dough has grown, take pieces of it and make balls. Leave to rest for ten minutes under a towel, and then stretch with the successor. Each sheet (must be thin sheets) is greased with oil and then spreads in the shape of a rectangle. Put the filling over about two thirds of the sheet surface and run. Then the rollers are given in the hot oven for three quarters of an hour. After removing, they are sprinkled with poppy and left to cool under a towel.