CIORB DE BURT ( TRIPE SOUP)

Preparation time: 30 minutes

Cooking time: 3 hours

3-4 kg of veal tripe (or chicken or beef)

1 cow bone ( 600-800 gr, just the bone, with no meat)
1 spoon unground pepper
4 bay leaves
2 carrots
2 oil spoons
1 garlic head
8 egg yolks
500 gr sour cream
salt, pepper, vinegar

Preparation: Try to find raw veal tripe, that hasnt been pre-boiled, the soup will have
much more flavour if you do; in Romania you can find sometimes tripe straight from the
shepherd, and although there is much more work (you have to clean it yourself and
thats a process that takes time), it is, of course much better. Cut the tripe in pieces as
big as a palm, and boil it with the cow bone, the bay leaves, the ungrounded pepper and
a spoon of salt.

You have to make sure there is enough water in the pot, the tripe is difficult to boil, and
even with a pressure pot it will take around 2 hours. After it is boiled, strain the water,
remove the pepper and the bay leaves as well as the cow bone and let it cool. Cut it into
stripes 8-10 cm long and 0.5 cm thick.

Put the water back on the fire and add the tripe stripes. Clean the carrots, grate them
and fry them until theyre soft, together with the 2 oil spoons.

Add the carrots to the soup and boil for a couple of more minutes and then set the pot
aside.

Prepare the garlic sauce: cut it in very thin slices and then smash it together with a few
spoons of very cold water.

Add it to the soup. Add salt and pepper to your liking. Mix the egg yolks and the sour
cream together, dilute it with a ladle of soup and the add it to the soup pot.

Serve with vinegar and hot peppers ( fresh or pickled)

* If you use chicken or beef, time varies

CIORB DE PERIOARE PORK MEATBALL
SOUP
Preparation time: 20 minutes
Cooking time: 2 hours

2liters water
450 g ground pork

250 ml vegetable stock

1-2onions 2carrots

2stalks celery 2zucchini

200-250 ml lemon juice

75 g(or more) flour

freshly chopped parsley

freshly chopped dill

2teaspoons salt

2teaspoons pepper

1teaspoon chili powder

Place ground pork in a bowl and add one chopped onion.

Add flour, dill, 1 tsp salt, 1 tsp pepper, 1 tsp chili powder and mix into meat.

After mixing well, shape meat into small balls.

Bring water to a boil in a large pot.

Add meatballs and vegetable stock and turn heat down to medium. Boil for about 1 and
1/2 hours or until meatballs are no longer pink inside.

Add chopped celery, carrots, lemon juice, one chopped onion, and zucchini and cook an
additional 30 minutes.

Turn off heat and add chopped parsley. Serve with a spoon of sour cream.

*You can put rice in the meatballs.

*You can put tomato in soup.

CIORB DE FASOLE BEAN SOUP
Preparation time: 20 minutes
Cooking time: 1 hours

400-500g Of Dried Beans/ canned beans (You can add more depending on how much you
make,but this is even better in larger quantities)
1 Carrot
1 Parsnip
1 Celery Root
1 Onion
1 Bell Pepper
2-3 Bay leaves
1 Cube of Soup base
1 Bunch of Dill
1-2 Sprigs of Thyme
Salt
Pepper
A few leaves of mint(I usually use 1or 2 no more)
Tomato Paste
Red Bell Pepper Paste

A night before making this soup, thoroughly wash the dried beans then set them to soak
in cold water over night. The next day throw away the water the beans sat in rinse them
again in cold water(if you use dried beans). Prepare a large pot and put the beans in it
and add a few liters of water, set it on the flame and boil for a few minutes. After this
step throw away the water the beans boiled in and cover them again with a few liters of
hot water and continue cooking. Add the salt, pepper, sprigs of thyme and the bay leaves
and let it boil for 30 minutes. In the meanwhile chop up the carrot, parsnip, celery root,
onion and the bell pepper and add them to the pot along with the cube of soup base.
Continue boiling for another 30 minutes then add the tomato paste and the red bell
pepper paste to the pot .Cook for another 20-30 minutes and it is done. Chop the dill and
the mint leaves and add them to the pot and let it sit for 10 minutes before serving. Serve
in a ceramic or wooden bowl(decorate with dill or parsley) accompanied by a good
bread. Enjoy your meal.

*This is a light version version of the soup, in the winter months Romanians usually add
smoked meat to it to enrich its nutrient value for the harsh winters. Also before adding
the chopped vegetables to the soup they can be stir fried to enhance the earthy flavor. If
you have guests and want to impress them this soup can be served in bread bowls
,simply buy whole wheat round bread cut the top off with a sharp knife and spoon the
interior out leaving only 2 inches of bread inside.

CHIFTELUE DE CIUPERCI MUSHROOM

MEATBALL
Preparation time: 20 minutes
Cooking time: 20minutes

250g mushrooms

1 egg

1 onion

2 cloves garlic

2 tablespoons sour cream

4 tablespoons breadcrumbs

Salt and pepper

Cook mushrooms cook about 10 minutes, then slip and pressure them to release water
and chop them with onion and garlic.

Add egg, cream and breadcrumbs gradually stirring constantly. We put the mixture to
cool for 30 minutes and then we form small balls that you go through breadcrumbs and
fry them in hot oil.
TOCNI DE GHEBE MUSHROOM STEW
Cooking time: 30minutes

1 kg of Armillaria mellea cleaned and washed

1 large white onion

200ml sour cream

100 g butter

2-3 cloves of garlic

Parsley

Slightly browned onion in butter, add chopped Armillaria mellea

and cook about 20 minutes.

Add salt, pepper and garlic in the end, sour cream.

MMLIG
Cooking time: 10minutes

1cup cornmeal
2cups water

1teaspoon salt

Heat the water and add the salt.

When the water starts to boil, pour the cornmeal all at once and start stirring with a
wooden spoon.
The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on
stirring to prevent the formation of lumps.

Wet the tail end of a wooden spoon with water and insert it into the mmlig. If it is
done, this will come out clean.

It is eaten as a dish with sour cream and sheep cheese, cold instead of bread, gasket or as
bulz.

BULZ
Preparation time: 20 minutes
Cooking time: 15minutes

mmlig

butter

sheep cheese

ham/ sausages
 sausages

eggs

Take a piece of mmlig, the size of a fist, and give it a round shape (approximately the
size of a medium apple). Then you fill the mmlig balls with butter, chunks of sheep
cheese (branza de burduf) or you can add small bits of ham, ensuring that the filling is
completely enclosed. Place the balls in the oven or on a grill until it becomes crispy on
the surface.

Serve with any remaining butter and topped with the sausages or next to a fried egg!
SARMALE CABBAGE ROLLS
Preparation time: 60 minutes
Cooking time: 3 hours

1400g heads of cabbage

700g ground pork

4 tablespoon vegetable oil

4medium onions, finely chopped

350g celery, finely chopped

230g bacon, finely diced

1tablespoonsalt

tablespoon black pepper

tablespoon sweet paprika

2tablespoons fresh parsley,

250g rice

250ml tomato sauce

250ml tomato juice

950g sauerkraut

1bay leaf

1 sprig fresh dill (optional)

1smoked ham hock

Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage.
Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling
water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently
remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat
like rest of cabbage leaf.In a large frying pan over medium heat, add oil, onions, celery,
bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove
from heat and let cool for 1/2 hour.Add ground pork, rice and sauteed onions together
along with 1/2 cup water, and mix well. This is the meat filling.Place 1 to 2 tablespoons of
the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then
roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf
into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2
of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place
pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat
layers. Place them loosely touching each other and layer on top of one another. Sprinkle
with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread
tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig)
on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making
sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling
and reduce heat to simmer and cook for about 2 hours.

Serve with sour cream and mamaliga for a real romanian dish.

PIFTIE SMOKED PORK LEG ASPIC

Cooking time: 3 hours

1 Small Smoked Pork Leg

1 Whole Onion

1 Whole Carrot

1 Whole Parsley Root

1 Whole Parsnip

1 Garlic Head

1/2 Teaspoon Of Pepper

1 Bay Leaf

Clean the pork leg thoroughly under a stream of hot water.Prepare a large put and fill it
with 3 liters of water and set in it the pork leg to boil.Cook for about 1 and 1/2 hours
then add the onion,carrot,parsley root,parsnip the pepper and the bay leaf.Cook for
another 30-40 minutes or until the meat is coming of the bone nicely(make sure to
remove any foam that forms on the surface).Add the finely chopped garlic and boil for
another 10-20 minutes.After that remove the pot from the flame and strain the contents
keeping the carrot and meat aside.Pull the meat of the bone and place it inside small
bowls together with carrot slices.Cover with the strained liquid and set in a cold
place,the freezer preferably till it has set.Clean the fat that accumulates on the top then
turn the bowl upside down on a plate.Serve cold with hot mamaliguta
ROMANIAN MITITEI
Preparation time: 20 minutes
Cooking time: 10 minutes

450g ground beef

450g ground pork

200g ground lamb

1teaspoon thyme

4garlic cloves, minced

1teaspoon paprika

1teaspoon ground black

pepper
1tablespoon salt

150 ml soda water, plain

1/2teaspoon baking soda

Mix all ingredients except soda water and baking soda until well blended.Blend in
baking soda.Slowly add soda water a little at a time until well combined. Mixture should
be moist but not so much that it cannot hold a shape.Form meat into cylindrical shapes
about 5-7 inches long and 2,5 to 3 cm in diameter.Grill (or fry but they won't be as tasty)
turning every few minutes until cooked through, about 10 minutes depending on your
grill).

Serve with a light mustard.

COLIV
Preparation time: 30 minutes
Cooking time: 2 hour

1.5 l water
500 g of wheat

350 g sugar

350 g walnuts ground

walnuts, cocoa, candy (to decorate)

6 bags vanilla sugar

5 teaspoons lemon zest

100g raisins

1 package powdered sugar for garnish

Wash the wheat (for 9 time) and put it in cold water to a boil. Boil slowly at low heat,
for about an hour until the wheat grain splits. Add sugar and a pinch of salt and stir
constantly, as it does not stick to the bottom . Set aside and allow to cool, with a
 clean towel moistened, to not catching very thick shell. Leave overnight. Next
morning mix with nuts, vanil la sugar, lemon zest, raisins, etc.

AMANDINE CHOCOLATE CAKE

Preparation time: 80 minutes
Cooking time: 30 minutes

For sponge cake:

260 g sugar
8 eggs

40 ml water

50 ml oil

30 g cocoa

150 g all-purpose flour

For filling:
4 eggs
 200 g sugar

330 g unsalted butter, room tem.

2.5 Tbsp cocoa

For syrup to moisten cake:

400 ml water
200 g sugar

2 Tbsp cappuccino

For chocolate glaze:

250 g chocolate
150 ml whipping cream

Sponge cake:

Beat egg whites and water with an electric mixer until stiff peaks form. Add sugar
and beat until dissolved. In a separate bowl, mix egg yolks and oil. Fold in the egg
yolks. Combine the flour and cocoa. Slow down the mixer and carefully blend in the
flour and cocoa mix until its combined. Preheat oven to 180C and bake for about
25-30 minutes, or until brown (you can insert a toothpick in the centre and if it
comes out clean then its ready).

Filling:

Beat the eggs and the sugar in a bowl over a pot of boiling water until thick and
creamy. Then add half of the cocoa and mix until well combined. Remove from the
heat and set aside to cool. Cream the butter and add remaining cocoa. Combine with
the chilled egg mixture.

Syrup:

For the syrup, combine water and sugar and stir over medium heat until sugar is
dissolved. Add cappuccino and bring to a boil. Remove from the heat and let it cool.

Assembling:

Place the cake (bottom side up) onto your work surface. Let it cool and then cut the
cake horizontally in half. Moist each part with the cappuccino syrup. Using a
spatula, evenly cover the top of the first layer with the cocoa filling. Place the second
layer on top. Cut into squares.

Glazing the cake:

To make the chocolate glaze, place the chocolate and whipping cream in small
saucepan over low-medium heat. Stir continuously until smooth. Set aside for a few
minutes until it becomes warm and has a pouring consistency.
 Pour the glaze onto the center of each square and carefully spread it to the edges of
the cake. You can decorate with chocolate or some whipped cream.

POALE-N BRU CHEESE PIES

1 glass of water

1 glass of oil

4 eggs

700 g flour

300 ml milk

200 g sugar
 500 g Sweet cheese

1 cube of yeast

vanilla

100 g raisins

lemon zest from 1 lemon

First work on the dough. Put the flour in a bowl and make a small hole in the middle for
the crumbled yeast and the glass of warmish water. Stir gently to dissolve the yeast.
Then add the glass of oil, 100 g of sugar, half of the lemon zest and two eggs. Slowly
incorporate the flour into this mix until obtaining an elastic, non-sticky dough. Knead
energetically for a couple of minutes, than let it rest in a warm place until it doubles in
volume.After that, put some flour on the table or the work area and from the dough
create a finger-thick layer using the rolling pin. Cut this layer into many squares with
sides of around 15 cm.

Meanwhile prepare the stuffing. Mix the cheese with the raisins, one egg, 100 g of sugar,
the rest of the lemon zest. Put a spoon of this stuffing in the middle of each of the dough
squares and then fold every corner in an envelope style. Make sure to press each corner
so that they stay together. Then, fold the corners of this new shape again to the middle.

Oil the baking tray or sheet and then place a thin layer of flour on it or use special
baking paper and put the pies on top, leaving a few centimeters between them, as they
will rise in the oven. Paint the pies with egg the composition used for scrambled eggs,
as it will give them a nice color. Then leave them for ten more minutes. After this, put
them in the oven for half an hour. When theyre done, dust with icing sugar and serve.