Let’s face it. The country we are taking you to is not a land of milk and honey flowing at all. Poverty sometimes chases poverty and it is hard for residents to make ends meet. Sometimes they have to make hard, uncompromising choices. Also in the kitchen sphere. Moldovan cuisine is a bold combination of flavors of various ingredients.
Moldavian cuisine: a conglomerate of flavors
Traditional Moldavian cuisine is known for its diversity, which is why it is considered one of the most interesting cuisines in the world. Her character was influenced by various cultures – from Greek, through Roman, Turkish, Ukrainian, Western European and Russian. A real mix of styles that can knock you down with your sensations.
Vegetables play a huge role in Moldovan cuisine. They can be found on Moldovan tables in virtually any form: fresh, cooked, fried, baked, stuffed, stewed or pickled. The most commonly used are: green beans, chickpeas, eggplants, squashes, peppers, peppers, leeks, tomatoes, cucumbers, cauliflower and pumpkin. It would be difficult to imagine Moldovan cuisine without meat and soups. Broth and ciorbă are popular, i.e. sour soups, e.g. beef, cauliflower or stomach soup. Roast and grilled chicken, meatballs and stewed lamb are common.
As you could see, the local dishes are based on traditional European products such as beef , pork , potatoes and cabbage . Most popular, however, are all derivatives of bryndza and all types of grain, in particular corn , which was brought to Moldova “just” 300 years ago. Initially, it was food for the poor, but over time the recipes were improved and corn products became part of everyday meals.
Moldavian cuisine: mamałga and a whole range of dishes
Each hostess has up his sleeve prepared variation on the most famous dish of Moldova, i.e. mamamyga.
This dish, which has become a symbol, has grown into local culture and tradition. Once associated with poverty, it became a reason for describing Moldovans as mamalia. If you associate Italian polenta, then at least you know what to expect. According to the basic recipe, it is supposed to be a kind of thick paste, which is created by boiling flour or small corn groats with the addition of familiar butter. It is often served with sheep’s cheese, greaves and cream. It also tastes great with mużdiej , which is an extremely spicy garlic sauce, which is also served with venison, fish and oysters. Mamałyga also brilliantly blends with goulash, it can be consumed with sauces served with spaghetti and other Italian pasta – as you can see it has many uses and possibilities of serving. To paraphrase the title of Robert Emmerich’s movie with Jean-Claude Van Damme in the lead role, mamałga is such a universal dish. Interestingly, in recent times, desserts based on moths have become increasingly popular, which in this case takes the form of a purée. It tastes best with fruit jam, syrups, whipped cream, nut mass or hot chocolate.
The names harder in various parts of Moldova are often used interchangeably with lettuces . Both delicacies have a common starting point: GARLIC . It is poured over with a spicy broth of pickled cucumbers, added some salt, ground hot pepper, sunflower oil vitrified with finely chopped onion and a pinch of ground coriander. It can be additionally seasoned, strengthened (however) with paste containing all sharpness of the world, i.e. adjika . The whole tastes great – although it is a dish, dish, an additive for people with strong nerves and palates (preferably completely burned out).
Moldovan cuisine can also boast of other native recipes, which certainly include the cvolnik . It is prepared on the basis of beets, garlic and mayonnaise. Cooked beets are cut into slices, mixed with the rest of the ingredients, added a little wine vinegar and salt, and then put everything in the fridge for “only” 12 hours . After this time, it is worth checking the taste and texture – or seasoning it – when everything is as it should be enjoyed this wonderful taste. This dish is recommended as a component of virtually every meal – from breakfast to dinner (through lunch, of course).
Other interesting dishes include mollusc (corn flour cake), placinta (French dumpling stuffed with apricot jam), zama (a type of chicken broth seasoned with kvass) or giwecz (hot snack of egg-stewed eggplants, peppers, onions and garlic & lt; again & gt; :)).
Of course, Moldavian cuisine can’t go without wine – but you’ll learn about it in the next post. Relax – this one won’t last long. For now: #KeepCalmAndEnjoyTheTrip!
& Nbsp;
P.S. Of course, it would be best to try everything on the spot in Moldova, but if you are not planning a trip there yet, it’s worth taking advantage of one of the Warsaw restaurants 🙂 Or maybe you will try your hand in the kitchen? Either way – TASTY!
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