Other traditional food
Salata de vinete
Ingredients: 1,500kg corn flower, 200ml oil, 800g green pepper, 150g onion, 500g tomato, 50ml vinegar, 20g salt. The corn flower and the peppers are baked on a grill, pealed and left to trickle. Next the corn flower is cut into small pieces and is oiled and added vinegar and salt until a compact paste is obtained. The onion is also cut into small pieces. The corn flower is set on a plate next to the whole peppers, slices of tomato and the onion.
Tochitura moldoveneasca
Ingredients: 400g rib of beef, 400g pork fillet, 200g pork liver, 200-100g kidney, 3g pepper, 2-3 pieces of garlic, 50g lard, salt. The meat is cut into pieces, salted and set to fry in a frying pan with lard. When it’s nice and brown the wine is added, pepper and crushed garlic. It’s left a few more minutes over the fire then it can be served. The dish is served with salad.
Mititei (mici)
Ingredients: 1kg minced meat with 20% fat, 200ml cow soup. A spoon of 5ml is used for measuring: 5/4 bean tressel powder, ¾ pepper, 5/4 ienibahar, ¾ coriander, 1 caraway, 1 spoon of lemon juice or vinegar, 7/4 bicarbonate, 1 oil, 1 garlic. All the condiments must be crushed well. The meat is mixed with all the condiments. The pepper is sprinkled and mixed with the soup. The bicarbonate is put out with the lemon juice. The meat is mixed with the put out bicarbonate and the garlic. There can be made about 20-24 pieces. They are left one night in the freezer. They are prepared on a hot grill and served with mustard and bread.
Papanasi
250g of cow cheese are mixed with 3-4 spoons of semolina, 2 eggs, 2 spoons of sugar, the crust of a lemon and salt. The composition is separated into chunks the size of a large nut. They are floured, flattened and in the middle a small whole is made. They are set to boil with salt. When they rise they are taken out. They are served immediately with sour cream, gem and sugar on top.
Kept from ancient times the popular customs retain out people’s tradition being passed down from generation to generation. All these customs and traditions can be seen in every region with small differences marking the contribution each person from those places had.