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.

Ground veal
Ground pork
Instant rice
Tomato juice
Tomato sauce
Garlic salt

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.



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. Yes, SEND IN THE SAND, the kind of Sand Kseniya Simonova use. Borned on April, 22 1985 , in  Yevpatoria, a town on the Crimean peninsula, in Ukraine,  which was then a part of the Soviet Union. Her mother, Irina Simonova, is an artist, a theatrical designer and teacher of fine arts. Her father, Alexander … Continue reading







   Prof. E Guxman F.D.& A.F. ( Food Doctor & Aristotelian Freshman )



Sawarma it’s the most commonly lamb or chicken meat served with tomatoes, garlic sauce and pickle, wrapped in Pita-like bread. ( It is the Middle Eastern version of the American-open-Burrito ).


Even, though it has the similarity of an american fast food item, it’s far tastier and better than the ersatzes,(imitations ),

But I just hope you don’t have the same experience that I had in my last trip to Palm Islands in DUBAI………
I stayed in this beautiful Hotel, one late morning, before I went for a stroll I stopped by the elegant dining
room and after looking at the Menu I order to the server……Yes..please…..give me …the……..the……………
“SHa-warm-ah “….Then, I added……..” TO GO, please “…..The waiter took my order and quietly disappear.

Then,I wait, 5, 10, 15 minutes, suddenly, a heavy set man neatly dress that reminded me the film
” Lawrence of Arabia ” a white outfit and wearing around his round belly a belt with a sword-like curvy
dagger, with a deep voice and perfect English asked me – DID YOU ORDER SHAWARMA TO GO, Sir ? –
….Before I even nodded affirmatively, He added, ( this time rising the tone of his voice )………………………

I learned my lesson well, then I also realized that eating my ” SHAWARMA ” ( In a 95 degrees Farenheit
outdoors ) Was not a very good idea .That night I couldn’t reconcile my sleep……I kept thinking about
that ” Big sword-like-curvy-dagger ” wondering how they utilize it to slice the meat !!

However my Sawarma it was superbly delicious, gracefully wrapped in foil paper and ( Believe it or not )
An ubiquitous side of ” French Fries “. Later on, I was told that I could have instead, a side of ” FALAFEL “, which are, rounds of mashed chickpeas blended with herbs and spices deep fried.
But, probably they didn’t gave me a choice because of my looks.

This is arguably the most popular food in Dubai, also very popular is Indian Food, but on my plane back
home the pretty and excessively attentive Stewardess told me that McDonnalds were everywhere !!
In this trip I also learned that in Dubai, CHIP , is an unknown word, they rather use “Below standards “.




Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating back to 1154 It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

Most dried pasta is commercially produced via an extrusion process. Traditionally fresh pasta was produced by hand, sometimes with the aid of simple machines,  but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented.  In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.

So, now you know……NEVER SAY BASTA ( enough ) TO PASTA  !!