Brânza de burduf, the most valuable among Romanian cheeses, has an even more valuable variety: aged in pine bark, the cheese gets a special, unique flavor and taste.
Romanian Zacuscă Recipe
October 4, 2010 By
It’s Fall, and in many Romanian homes this is equivalent with preparing for the winter. Since fresh produce are hard to find in the winter, are usually more expensive and generally tasteless, Romanians conserve the tastes of the Autumn and its finest flavors. The following is the recipe of a traditional Romanian bread spread, called [...]
A Romanian Favorite: Tripe Sour Soup (Ciorbă de burtă)
January 7, 2010 By
Aside “sarmale” and “mititei”, the dish known as “Ciorbă de burtă” (tripe sour soup or “gut soup” as others may call it) is the closest thing to a “national dish” you can get in Romania.
Romanian Coliva Recipe
March 24, 2009 By
Yesterday, in my post about Lazarus’ Saturday (April 11, 2009) I mentioned a special dish, used to celebrate the dead: coliva. Coliva is the Romanian translation of the Greek κόλλυβα (kólliva) and it describes a sweet pudding made of boiled wheat. This “desert” is used liturgically in both Eastern Orthodox and Greek-Catholic churches. Romania and [...]
Christmas Cuisine – Sarmale Recipe
December 22, 2008 By
A feast of lights and joyfulness – this is how I remember my Christmases in Romania. The Christmas tree was a “must have” in my family – I’ve never spent one single Christmas without it. Romanian carols, although sober and quite religious, were magic. I miss Christmas. It’s not that I don’t enjoy Christmas in [...]
