A COOKING BOOK FROM BUCHAREST.
You could write a Cooking Book from BUCHAREST if you visit
Romania, a country located at the intersection of Central and South Eastern Europe, on the Lower Danube, within and outside the Carpathian arch, bordering on the Black Sea.
Romania shares a border with Hungary and Serbia to the west, Ukraine and Moldova to the northeast and east, and Bulgaria to the south.
Romania has been greatly influenced by Ottoman cuisine but also includes influences from the cuisines of other neighbours, such as the Greeks (musaca), Bulgarians (zacuscă), Turks (pilaf), and Hungarians (langoși). Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borș (fermented wheat bran). Popular main courses include mititei, frigărui and the șnițel. One of the most common dishes is mămăliga (similar to the Italian polenta), and is served on its own or as a side dish. Pork and chicken are the preferred meats, but beef, lamb and fish are also popular.
Sarmale are prepared from minced meat (pork, beef, mutton, poultry or fish meat, especially in the Danube Delta), mixed with rice and other aliments (pap, couscous etc.) and wrapped in cabbage (fresh or sour) or vine leaves in the form of rolls. Usually, they are served with polenta and smetana, but can be served with a spoonful of fresh butter.
This time we are going to dedicate our attention to SARMALE, because we decided, after meticulous research
among many Romanians friends of mine , whom, by the way
told me that ” Transylvania is just a small
County in central Romania famous after the
nightmare of horror novel DRACULA,written by Bram Stoker.
The reality is that Dracula was an impostor who wanted
to be a COUNT , but according to his schoolmates, never
learned how ” To count ” with his own fingers.(He had 9 )
He did volunteered at the Red Cross, but he flunked the
examinations to draw blood ( witnesses said, because
such of thing, made him Sick in his stomach )
He bragged He could ” Fly like a Vampire “, but public
records shows that, He died in an accident trying to Ski-diving in Acapulco.
So now let’s forget about Dracula, because it is time for Reality, let’s cook :
Romanian stuffed cabagge.
Ingredients :Note : Use quantities at your own discretion.
Parboil whole cabbage. Tear off leaves and cut out core. Combine ground veal and pork (may substitute ground beef for veal and pork, but it’s not Romanian that way) and enough instant rice to hold it together. Sprinkle with garlic salt and pepper and mix well (this is sort of like making a meat loaf). Lay cabbage leaf out flat and top with a small handful of meat mixture. Roll cabbage around mixture to make what looks like a small pillow .( But don’t go to sleep )
Place roll in rectangular casserole dish with tucked side down (it won’t open up upon baking this way). Continue with cabbage rolls until casserole has one layer.
Cover cabbage rolls with sauerkraut leaving a little juice. Pour a combination of tomato juice and sauce over the sauerkraut. Bake in a 350 degree oven for about an hour or until meat is cooked. This dish is FANTASTIC with mashed potatoes using the tomato mixture as gravy.
HOW ABOUT THAT !
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