Ciorba De Burta (Tripe Sour Soup)

Sarmale Cu Varza Dulce (Cabbage Rolls)

Mititei (Grilled Mince Meat Rolls)

Cozonac (Walnut Sweet Bread)

+ More To Come!

Ciorba De Burta ( Tripe Sour Soup)

Ingredients

• 2 pounds/1 kg tripe (fresh, not processed),
• 1 leg veal or other pieces of veal,
• 4 qts salted water,
• 1 carrot,
• 1 parsnip,
• 1 whole onion (peeled),
• 2 bay leaves,
• a few pepper berries,
• 2-3 egg yolks,
• 2 tablespoons vinegar or half a lemon.

Directions

1. Wash and clean the tripe and veal.
2. Set to boil in the salted water, together with the carrots, parsnip and onion, bay leaves and pepper. Boil at medium heat until tender.
3. Take the meat out, let it cool and then cut it in strips, like noodles.
4. Move the meat to another pot, and strain the boiling liquid.
5. Let it boil a few more minutes.
6. Aside, beat 2-3 yolks with the vinegar or lemon juice.
7. Then slowly incorporate into the liquid in the pot.
8. Taste to see if it is salty and sour enough and serve immediately.

Sarmale Cu Varza Dulce (Cabbage Rolls)

Ingredients

• 1 large cabbage,
• 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended),
• 4 large onions,
• 2 tablespoons rice,
• 1 bread slice,
• 3 tablespoons lard,
• 5-6 tomatoes or 1 tablespoon tomato sauce,
• salt,
• pepper,
• chopped dill,
• 1 qt/1 l borsh,
• sour cream.

Directions

1. Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard.
2. Mix everything well. Core the cabbage with a sharp thin knife and then blanch it with borsh. Then carefully remove the cabbage leaves, one by one, so that they do not tear.
3. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are.
4. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made.
5. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes.
6. Then place in the oven so that the liquid is reduced.
7. Serve with sour cream.

Mititei (Grilled Minced Meat Rolls)

Ingredients

• 2 lbs/1 kg ground beef,
• 1/2 lb/250 g suet,
• 1/4 teaspoon baking soda,
• 2-3 garlic cloves,
• some ground pepper,
• juniper berries and caraway,
• 2-3 tablespoons meat broth,
• salt.

Directions

1. Grind the meat together with the suet.
2. Add salt, spices, chopped garlic, meat broth and baking soda and mix everything with your hands for 15 minutes, adding two tablespoons of water a little at a time.
3. Keep the bowl with this mixture on ice for 5-6 hours.
4. Just before grilling, take tablespoons of the mixture and with wet hands, shape the rolls (they are approx. 2-3 inches long and 1 inch thick).
5. Before placing on the grill, grease them with oil and during grilling baste them with a mixture of meat broth and oil.

Cozonac (Walnut Sweet Bread)

Ingredients

• Regular sweet bread dough.

Filling:

• 10 oz/300 g ground walnuts,
• 1 cup milk,
• 3/4 cup sugar,
• 1/4 cup rum,
• vanilla.

Directions

1. Melt the sugar in the warm milk with vanilla in a pot on the range.
2. When the sugar is melted, add the walnuts and keep stirring.
3. After a few minutes of boiling, and after the filling has thickened, remove from heat and add rum. When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top and roll like a jelly roll.
4. Grease a bread pan, place the roll inside, let rise for a while and then set in the oven to bake at medium heat.

Tags: romanian food, romanian recipes

This entry was posted on Monday, October 5th, 2009 at 7:09 pm and is filed under Culture & History, Recreation. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.