ROMANIAN FOOD RECIPES

LET’S KNOW OUR CULTURES!

eTwinning Project
SCHOOL YEAR 2023-2024
 MĂMĂLIGĂ (POLENTA) ─ STUDENT: ZAMFIR DAVID

"Mămăligă" is a traditional Romanian dish.

Ingredients:
_________________________

>1 cup sour cream (200 grams) Considered the food of peasants, it is often used as a substitute for bread or
>4 cups water (1,050 ml) as a staple during the summer when the hard work in the fields no longer
>1 teaspoon salt allows for the preparation of homemade bread, especially in poor rural areas

Cooking method:
Traditionally, mămăligă is cooked by boiling water, salt and cornmeal in a
special-shaped cast iron pot called ceaun or tuci.

When cooked peasant-style and used as a bread substitute, mămăligă is

supposed to be much thicker than the regular Italian polenta to the point that
it can be cut in slices, like bread.
_________________________

Preparation time:
15 min

Cooking time:
15 min

Difficulty:
easy
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 PORK JELLY (PIFTIE) ─ STUDENT: GARAI ERNEST
Ingredients:
______________________
1. pork (pork stew or pork
leg);
2. 500 g pork feet;
3. 1 kg pig's head,
necessarily ears, to which
you can add the tail and
tongue;
4. 2 large carrots;
5. a parsnip root;
6. an onion, 2 bay leaves;
7. salt and peppercorns;
8. 2 heads of crushed garlic
9. paprika, for decoration.
_________________________
Preparation time:
1-2 hour
Cooking time:
Aprox. 5 hours
Difficulty:
Medium
_________________________
Piftia, or Pork Jelly, is a traditional Romanian culinary dish that is very
tasty, simple and easy to prepare. Pork Jelly is a kind of food served cold as
a snack or aperitif. In Romanian cuisine, there are several types of jellies,
depending on the meat chosen for preparation: pork, beef, fish, rooster,
turkey, smoked bones. There are no winter holidays in our country without
preparing Pork Jelly. We usually prepare Pork Jelly for the New Year's
meal.
The Pork Jelly is prepared by boiling pieces of pork with bones and
cartilage with various vegetables and spices. All are boiled for a longer
time to coagulate the juice when it cools.
Cooking method:
- Clean the meat well and grate it, if necessary, then wash it and cut it
into smaller pieces.
- Leave the pieces of meat in cold water for 1-2 hours to drain the
blood.
- We rinse them well with cold water and boil them in water until
they are covered with a hand on top. We put the pot with the meat
to boil, on high heat until it starts to boil and the foam forms.
- Remove the foam well, reduce the intensity of the fire to a
minimum and let the meat boil until it falls off the bones by itself.
- When the meat is almost boiled, add salt, a few peppercorns and the
cleaned and quartered vegetables.
- After the meat is well cooked, drain the juice through a thick
strainer and let it temper for 10 minutes. We clean the garlic, crush
it with a little salt for the garlic sauce and add it to the pork jelly
juice.
- Portion the meat into bowls.
- Let the liquid taste like garlic for 10-15 minutes, then strain it well
and put it over the meat in the bowls.
- Put the dishes in the cold from one day to the next, so that the liquid
gels.
 INTERESTING FACTS ABOUT PORK JELLY
The fat and carbohydrate content of pork jelly is much lower than one would think, if the soup is well
strained and the fat removed when it cools. Proteins and amino acids help repair skin, nails, hair and muscles.
On the other hand, the pork jelly contains a lot of collagen and lysine, which help the body's resistance,
increase muscle mass and restore tissues.
Among the basic amino acids it contains, proline is often used in the cosmetic industry in skin regeneration
products. So ladies, don't skip the pork jelly, even if it has a lot of garlic. And if you want a finer jelly, prepare
fish or turkey jelly.
 CABBAGE ROLLS (SARMALE) ─ STUDENT: TIBA SARAH

Ingredients:
_________________________
• 500 gr minced pork Sarmale is the national dish of Romania. It never misses from the table of a
• 300 gr minced beef special celebrations such as a wedding, christening, or funeral, nor from the
• 200 gr smoked pork holiday meals of Christmas or Easter. No matter how modern a wedding is,
ribs / smoked pork meat there will always be sarmale as one of the main dishes.
• 2 kg pickled cabbage
• 200 gr rice
• 1 big onion
• 1 big red bell pepper
• 100 ml tomato sauce
• 30 ml sunflower oil
• 1 tsp caraway seeds
• 2-3 bay leaves
• 1 tsp turmeric
• 1 tsp dried thyme
• 15 peppercorns
Cooking method:
1. Wash the rice and put it in a bowl with one tablespoon of coarse salt.
Mix well, then change the water and wash the rice two more times,
without the salt. Leave it in cold water until it’s used in the recipe.
2. Prepare the pickled cabbage by separating the leaves, one by one.
This is what you will wrap the filling with to make the Romanian
cabbage rolls.
3. Combine the two types of meat and then mix it with the onion,
turmeric, caraway seeds and thyme. Don’t add salt. Add 100 ml of
water over the mixture then add the rice. Make sure you mix the
ingredients well.
4. Take a cabbage leaf and put one tablespoon of the mixture in the
middle. Wrap it to form a roll and then seal the edges. Do the same
until you finish the meat. Make sure to put aside 2-3 cabbage leaves.
Chop the rest of the remaining leaves into julienne. Chop the red
pepper the same way.
5. Now get yourself a big pot that has a lid and put the oil at the bottom.
Add half of the chopped cabbage and the red pepper to the pot. Add
half of the tomato juice over them. Arrange the rolls in the pot very
close to each other, one by one.
6. Between them, put the smoked pork meat, chopped in rough chunks.
Once you finish putting all the rolls in the pot, add the peppercorns
and the bay leaves on top, and cover with the rest of the chopped
cabbage and red pepper.
7. Pour the rest of the tomato sauce over it. Cover the pot with the 2-3
cabbage leaves you saved earlier.
8. Add boiling water to cover the rolls if needed, and then place a large
oven-resistant plate on top of the pot. This is important to avoid the
rolls lifting to the surface whilst boiling. Cover with a lid.
 9. Put it over medium heat, until they start to boil. Reduce the heat to a
minimum and let them simmer for two to three hours.

_________________________

Preparation time:
30-60 min

Cooking time:
2-3 hours

Difficulty:
medium
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 BEEF SALAD (SALATĂ DE BOEUF) ─ STUDENT: SAVU ADRIANA

Ingredients:
_________________________
2-3 potatoes
1 parsley root and 2 carrots,
boiled in chicken broth
100g boiled chicken meat in
broth
3 pickled cucumbers
50g peas
1 egg yolk
50-60ml oil
2 teaspoons mustard
juice from half a lemon
a few olives and slices of
pickled bell peppers for
decoration
salt and pepper
The original salad, known as "salade de gibier," was first crafted in
1860 by the Belgian chef Lucien Olivier at Moscow's renowned Ermitage
restaurant. The secret recipe, featuring game meat, crayfish, and peas, was lost
in 1905 when the restaurant closed. Chefs across Eastern Europe then adapted
the salad, using more affordable ingredients like chicken or beef, leading to its
widespread popularity in countries such as Russia, Ukraine, Poland, and
Romania.
In Romania, the salad known as "beef salad" has become a staple and
holds a special place in the country's culinary culture. While it shares its roots
with the original "salade de gibier," the Romanian version has evolved over
time and acquired its own distinct characteristics. Beef salad has become more
than just a salad; it is a symbol of festive occasions and a dish that brings
people together in Romania, combining tradition with local flavors and
preferences.
Cooking method:

1. You boil the vegetables and meat in chicken broth, then remove them
and allow them to cool. After that, chop them.
2. After you drain the juice, chop the pickled cucumbers, and add them
to the bowl.
3. Bring the peas to a boil twice and then add them to the salad.
4. Prepare the mayonnaise by combining the egg yolk, mustard, lemon
juice, salt, pepper, and oil. Then, pour it over the salad.
5. You can garnish the beef salad with olives, pickled bell peppers,
cucumber slices, and parsley leaves.

_________________________

Preparation time:
40 min

Cooking time:
20 min

Difficulty:
medium
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 LAMB DROB (DROB DE MIEL) ─ STUDENT: CONSTANTIN ANA

Ingredients:

✓ lamb offal (heart, kidneys,

liver, lungs, spleen and the
entrails) Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter
✓ 5 bunches green onions Drob), is a traditional Romanian dish.
✓ 2 bunches green garlic
✓ 2 bunches parsley Lamb drob is one of the most popular traditional dishes, so there are a
✓ 2 bunches dill number of variations of the recipe. One of these is the use of a sheet of
✓ 1 bunch wild garlic dough instead of the caul. Usually, boiled eggs are placed in the middle
✓ 1 bunch red orache of the loaf.
✓ 8 eggs
✓ salt & pepper In the world there are a few dishes similar to lamb drob, such as haggis,
✓ 1 tablespoon vegetable oil(or or faggots. However, while haggis uses mutton or lamb it is boiled in
olive oil) the stomach of the sheep, while faggots, which do use the caul, are
✓ 1 tablespoon flour made from pork offal.
✓ 1 sheet bay leaf
✓ peppercorns
✓ 1 sprig thyme
✓ 1 carrot
✓ 1 parsnips

Cooking method:
1.Wash the lamb offal well and boil them in a saucepan with water and
a teaspoon of salt, peppercorns, bay leaf, orache and the vegetables, cut
into large slices.
2. Stir from time to time and simmer until cooked through.
3. Meanwhile, peel the onion and garlic and cut them into large pieces.
4. After boiling, remove the offal from the water and allow to cool.
5. Cut the offal into cubes and place in a large bowl. Be careful, for a
mild taste the offal should not be processed in a meat mincer.
6. Add onion and garlic, greens and the beaten eggs. Mix well, season
and continue mixing.
7. Pour the resulting mixture into the desired loaf pan lined with olive
oil and flour. You can arrange slices of boiled carrot and parsley leaves
on the top to make it look pretty.
8. Put the haggis in the oven preheated to 170 ° C/ 338 ℉ and cook
until it browns.
_________________________

Preparation time:
5minutes

Cooking time:
1hour 10minutes

Difficulty:
medium
_________________________
 CRACKLINGS (JUMĂRI) ─ STUDENT: MIHĂILESCU ANDREI

Ingredients: Cracklings (American English), crackling (British English), also known

_________________________ as scratchings,, are the solid material which remains after rendering animal
fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting
meat. It is often eaten as a snack food or made into animal feed. It is also
*Raw pork meat (or any used in cooking.
other type of meat)
Cracklings are most commonly made from pork, goose, and chicken, but are
*Water also made from other poultry and from beef, lamb and mutton.

Cooking method:

1.First, the bacon is cut into strips, as even as possible. Then, with the help
of a sharp knife, the mouse is detached. For this, insert the blade of the knife
between the bacon and the mouse. Grasp the bacon by the nearest end, lifting
it slightly

2.Cut the strips of bacon cleaned of mice into pieces as equal as possible.
And when I say equal parts, I mean weight rather than looks. It is important
that these pieces are equal, because this means they will cook at the same
time. Otherwise, it is possible that the smaller ones will be ready before the
others and will burn until the big ones also melt.

4. Put the obtained bacon cubes in a pot with a slightly thicker bottom. Add
250 ml. of cold water. The water is important because it will begin to boil
before the bacon fat renders. The resulting steam will prevent the bacon from
sticking to the bottom and burning. By the end of the preparation, the water
will evaporate completely, there will be no water in the lard obtained. So put
the pot on medium heat and let it heat up gradually.

5. It should take about 1:30 – 2 hours to cook the halflings on a low to

medium heat. Of course, for much larger (or much smaller) amounts, the
time will change significantly. It will take much longer to heat a cauldron
with 10-20 kilos of bacon to the boiling point than a pot with 2 kilos!
Anyway, the moment the water starts to boil at the bottom of the pot, grab
the pot and give it a good shake. It can also be mixed 2-3 times, with a wide
wooden spatula, lifting the pieces from the bottom of the pot to the surface.
It will be mixed during cooking, also every 10 minutes, until the pieces float
in the fat
_________________________

Preparation time:
aprox. 2h 30min.

Cooking time: 1:30-2:00h

Difficulty: medium

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 ROMANIAN PORK STEW (POMANA PORCULUI) ─ STUDENT: LAMBĂ LARISA

Ingredients:
-1 kg of fresh pork Romanian Pork Stew is one the most famous Romanian traditions around the
-300 g pork sausage winter holidays. Traditionally, Ignatius or the cutting of the pig takes place 4
-1 bunch of parsley days befor Christmas. The name Ignat comes from the feast of the Holy
-3-4 cloves of garlic Martyr Ignatius Theophorus, which takes place on December 20.
-2 bay leaves
-1 teaspoon of thyme
-2 tablespoons of oil
-1 glass of water
-3-4 cloves of garlic
-salt and pepper to taste

Cooking method:
Wash the fresh pork with cold water, then cut it into small pieces and put it in
the pot. More precisely, cut the meat into cubes and the sausage into rounds,
then heat the oil in the pan in which you will place the meat. Add water over
the cut meat and let it boil for 30 minutes. When the water has started to
decrease, add the oil and let the pieces of meat brown well.
The garlic is cleaned, crushed, mixed with a little water and added over the
meat. The meat is left on the fire for a few more minutes. Throughout cooking,
stir the meat with a wooden spoon so that it does not stick to the bottom of the
cauldron.Add the garlic, bay leaves, pepper and salt to taste, and leave on the
fire for another 10 minutes. Then the fire is turned off and the pig’s alms are
placed on the plates. It is served warm with polenta and a boiled brandy or
mulled wine .
_________________________

Preparation time:
30 min

Cooking time:
1 hour

Difficulty:
Medium
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 SMOKED PORK KNUCKLE WITH BEANS (CIOLAN AFUMAT CU FASOLE)
Ingredients:
1 smoked pork knuckle
(about 1.5 kg or 3.3 lbs)
500g (about 2.5 cups) dried
beans (white beans, kidney
beans, or black-eyed peas)
2 onions, finely chopped
3 cloves of garlic, minced
2 carrots, diced
2 stalks of celery, diced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon sweet paprika
Salt and black pepper to
taste
Water for soaking and
cooking beans
Chopped fresh parsley or
dill for garnish
Crusty bread, pickles, and
raw sliced red onion for
serving (optional)
Preparation time:
30 min
Cooking time:
3 hours
Difficulty:
intermediate
STUDENT: MERCEANU ȘTEFAN
Romanian cuisine is a tapestry woven with flavors that reflect its rich cultural
heritage and diverse influences. Among its culinary treasures, smoked pork
knuckle with beans stands out as a quintessential dish that encapsulates the essence
of Romanian gastronomy.
Smoked pork knuckle with beans, known as "Ciolan afumat cu fasole" in
Romanian, has deep roots in the country's culinary history. Historically, pork has
been a staple meat in Romanian cuisine, owing to the country's abundant pig
farming tradition and the influence of neighboring cultures. The method of
smoking meats, including pork knuckle, was developed as a means of preservation
in rural communities, but it also imparted a distinctive smoky flavor that became
synonymous with Romanian cooking.
This dish holds a special place in Romanian culture, often enjoyed during
festive occasions, family gatherings, and traditional celebrations or holidays such
as Romanian National Day or Labor Day. Its hearty and comforting nature not only
satisfies the appetite but also fosters a sense of communal bonding and nostalgia
for simpler times.
Preparation:
1. Soak the Beans: Rinse the dried beans under cold water and place them in a large
bowl. Cover the beans with water and let them soak overnight, or for at least 8
hours. This helps to soften the beans and reduce cooking time.
2. Prepare the Smoked Pork Knuckle: Rinse the smoked pork knuckle under cold
water to remove any excess salt or impurities. Pat it dry with paper towels. If the
knuckle is too large, you can cut it into smaller pieces for easier handling.
3. Cook the Smoked Pork Knuckle: In a large pot, place the smoked pork knuckle
along with the chopped onions, minced garlic, diced carrots, diced celery, bay
leaves, dried thyme, and sweet paprika. Add enough water to cover the knuckle.
Bring the water to a boil over medium-high heat, then reduce the heat to low and
let it simmer, partially covered, for about 2-3 hours or until the pork knuckle is
tender and falling off the bone. Skim off any foam or impurities that rise to the
surface during cooking.
4. Cook the Beans: Drain the soaked beans and rinse them under cold water. Place
them in a separate pot and cover them with fresh water. Bring the water to a boil,
then reduce the heat to low and let the beans simmer, partially covered, for about
1-2 hours or until they are tender. The cooking time may vary depending on the
type and freshness of the beans.
5. Combine the Pork and Beans: Once the smoked pork knuckle and beans are
cooked, carefully remove the pork knuckle from the pot and set it aside to cool
slightly. Discard the bay leaves. Using a slotted spoon, transfer the cooked beans
to the pot with the pork knuckle and vegetables, along with some of the cooking
liquid to moisten everything.
6. Serve: Slice or shred the smoked pork knuckle into bite-sized pieces and add it
back to the pot with the beans. Gently stir to combine all the ingredients. Taste
and adjust the seasoning with salt and black pepper if needed. Serve hot,
garnished with chopped fresh parsley or dill. Accompany with crusty bread,
pickles, and raw sliced red onion and salt on the side if desired.
 GIBLET SOUP ( CIORBĂ DE POTROACE ) ─ STUDENT: COROMA VLAD

Ingredients: Giblet soup is an old traditional dish which is usually served in the morning
_________________________ after weddings and after other parties where people drink alcohol. It’s made
1 kg chicken backs and wings with chicken backs and organs, vegetables and it’s soured with cabbage juice.
chicken organs (liver, hearts, Sometimes it’s eaten with sour cream.
gizzard)
2 large onion
2 carrots
1 red pepper Cooking method:
1 small celery root
1 small parsnip Wash the chicken pieses and boil them in 5 l of slightly salted water.
120 g rice (remember you will ll add sour cabbage juice which is already salted).
300 ml tomato sauce
salt, pepper Remove the foam that is made above the boiling water.
sour cabbage juice
1 bunch of lovage Wash the vegetables, peel them and chop them in small pieces.

When the the chicken meat is half boiled, add the vegetables and continue
with boiling.

When the vegetables are boiled too, add the tomato juice, rice and the sour
cabbage juice and boil for another 15 minutes.

After the soup is ready, you can add a bunch of chopped lovage.

Good appetite!

_________________________

Preparation time:
20 min

Cooking time:
2 hr

Difficulty:
easy
_________________________
 ROMANIAN SOUR CHICKEN SOUP (CIORBA RADAUTEANA) ─ STUDENT: NACA ANDREI

Since in the Danube Delta this dish is served in a special manner,

Ingredients: we would like to tell you that the fish is served on its belly on a
1 kg fish separate tray and if the cook is good, the wonderful, fragrant broth
1 large onion will be accompanied by a few large cloves of garlic.
1 carrot
1 small parsnip
1 small celery root Moreover, the variety of fishes that boil in the cast iron cauldron
2-3 ripe tomatoes is also very important, since it gives the incredible smell of the best
or tomato sauc fish borsch.
e 1 small cup of rice
2 spoonful of oil salt
borsch
lemon juice
parsley
Cooking method:
1. Remove the scales, the intestines and the gills of the fish, then
wash it and cut it into medium-sized pieces.
2. Peel the vegetables, wash them and either chop them or grate
them.
3. Fry the vegetables a little bit in the two spoonsful of oil and a
few spoonsful of water.
4. After the vegetables have softened, add 3 litters of water and let
them boil for 10-15 minutes. Then add the chopped tomatoes and
the borsch (depending on how sour you like it).
5. Let it all boil and then add the clean rice, the pieces of fish and let
it simmer for another 10- 15 minutes. The fish borsch is ready.
You can improve the taste by adding a bundle of chopped parsley.
_________________________

Preparation time:
15 minutes

Cooking time:
1 hour

Difficulty:
Easy
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 MEATBALL SOUP (CIORBA DE PERIȘOARE) -─ STUDENT: MĂRGULESCU GABRIEL

Ingredients: This is definitely the “pièce de résistance” of Romanian cuisine

Meatballs and is also one of the most loved soups.
1 lb. (500g) of ground meat
1 small onion
1 egg
¼ cup of rice
¼ cup of parsley
1 tsp sweet paprika salt and
pepper to
Taste
Soup
1 medium onion
2 carrots
2 stalks of celery
1 small can tomato paste 6
oz. (170g)
½ l borsch
2 tbsp. of olive oil salt and
pepper to
taste lovage leaves
•
Cooking method:
1. Chop all your veggies then start with the meatballs mix
(onions, paprika, parsley, rice, salt and pepper). Form small
meatballs about 1 inch in diameter, or even smaller, depends on
how much patience you have.
2. In a big soup pot, heat the oil and then add the remaining
vegetables and fry until the onion is translucent.
3. Add about 12 to 16 cups of water (about 4l). Wait for the soup
to start boiling, then add the meatballs one at a time.
4. Keep cooking, when the meatballs are done, they will rise to
the top but don't let that fool you, you need to taste them to
check if the rice is cooked. Add tomato paste, borsch, salt and
pepper and let the soup simmer on medium for another 10-20
minutes.
5. When the soup is done, add the lovage.
The soup is delicious served with a bit of sour cream, and a hot
pepper on the side
_________________________

Preparation time:
30 minutes

Cooking time:
1 hour

Difficulty:
average
_________________________
 CHICKEN SOUP WITH DUMPLINGS (SUPĂ DE PUI CU GĂLUȘTE) ─ STOICULESCU DANIEL

This easy recipe for chicken and dumplings screams comfort food. A
Ingredients: hearty recipe using roasted chicken and fluffy buttermilk and chives
Dumplings dumplings that's simple to make and the whole family will love.
1 cup all-purpose
flour
1 egg
2 tsp baking
powder
½ tsp salt
2 tbsp. chives
½ cup buttermilk
Chicken soup
1 tbsp. olive oil
1 onion
1 large carrot
1 large celery stalk
½ tsp dry thyme
4 cups chicken
broth
1⁄3 cup all-purpose flour
salt and pepper
½ cup frozen peas
2 cups roasted
chicken shredded
Cooking method:
1.Add the olive oil, the chopped onion, carrot and celery to the pot and cook for
about 5 to
7 minutes until the onion sweats and becomes translucent.
2.Add thyme to the pot and the 4 cups of chicken broth. In a small bowl whisk
the flour with a ladle of the
broth from the pot then pour back into the pot and whisk making sure there are
no lumps. Stir in the frozen peas and the shredded chicken. Season with salt
and pepper and cook for 5 minutes.
3.While the broth is cooking, prepare the dumplings. In a bowl whisk together
all the dumpling ingredients, making sure not to overmix, if you overmix the
dumplings will
turn out too dense.
4.Drop dumpling batter using a spoon into the thick broth. Make sure you don't
take too much batter at once because the
dumplings will double in size while they cook, so make them as big as you wish.
5.Cover the pot and simmer for about 15 to 20 minutes or until the dumplings
are cooked. Use a toothpick to test if the dumplings are cooked through
_________________________

Preparation time:
15 minutes

Cooking time:
30 minutes

Difficulty:
average
_________________________
 TRIPE SOUP (CIORBĂ DE BURTĂ) ─ DOBREA ANDREI

Ingredients: This is definitely the “pièce de résistance” of Romanian cuisine and

is also one of the most loved soups
2-3 lbs. beef tripe 10
cups water
1 piece beef bone 2
carrots
8 cloves garlic
1 celery root
1 large onion
2 cups sour cream 100 ml
vinegar
3 eggs
1 parsnip
salt and pepper to taste
parsley
1 tbsp. olive oil
•
Cooking method:
1. First thing you have to do is wash the tripe really well, when it's
clean it should be white. The purpose of the beef bone and all the
vegetables, excluding the garlic, is to flavor the soup, so we
will take them all out later.
2. In a big pot add the tripe, bone, carrots, celery root, onion,
parsnip and boil for 2 to 3 hours. One thing worth mentioning
is do not chop the vegetables, leave them whole, so we can
easily strain them.
3. Take out the tripe and the bone and strain the rest of the
vegetables, leaving the broth nice and clear. Cut the tripe into
really small pieces, about 1 cm wide by 2 cm long. Add it back
to the broth.
4. Shred the boiled carrots and in a small pan add a tbsp. olive
and sauté the carrots for 2 to 3 minutes.
5. In a small bowl mix the sour cream and the eggs together really
well and add to the soup. Add sautéed carrots, the minced garlic
and the vinegar to the soup as well. Add salt and pepper to taste
and let it come to a boil again. Make sure you taste it and if you
require more vinegar feel free to add more.
Garnish with parsley and serve hot. Serve with additional sour
cream or vinegar if preferred.
_________________________

Preparation time:
15 minutes

Cooking time:
1 hour

Difficulty:
Easy
_________________________
 ROMANIAN BEAN SOUP (CIORBĂ DE FASOLE) ─ STUDENT: NICA MIHAI

Ingredients: This is definitely the “pièce de résistance” of Romanian cuisine and

is also one of the most loved soups
2-3 lbs. beef tripe 10
cups water
1 piece beef bone 2
carrots
8 cloves garlic
1 celery root
4 large onion
5 cups sour cream 100 ml
vinegar
6 eggs
1 parsnip
salt and pepper to taste
parsley
1 tbsp. olive oil
•
Cooking method:
6. First thing you have to do is wash the tripe really well, when it's
clean it should be white. The purpose of the beef bone and all the
vegetables, excluding the garlic, is to flavor the soup, so we
will take them all out later.
7. In a big pot add the tripe, bone, carrots, celery root, onion,
parsnip and boil for 2 to 3 hours. One thing worth mentioning
is do not chop the vegetables, leave them whole, so we can
easily strain them.
8. Take out the tripe and the bone and strain the rest of the
vegetables, leaving the broth nice and clear. Cut the tripe into
really small pieces, about 1 cm wide by 2 cm long. Add it back
to the broth.
9. Shred the boiled carrots and in a small pan add a tbsp. olive
and sauté the carrots for 2 to 3 minutes.
10. In a small bowl mix the sour cream and the eggs together really
well and add to the soup. Add sautéed carrots, the minced garlic
and the vinegar to the soup as well. Add salt and pepper to taste
and let it come to a boil again. Make sure you taste it and if you
require more vinegar feel free to add more.
Garnish with parsley and serve hot. Serve with additional sour
cream or vinegar if preferred.
_________________________

Preparation time:
15 minutes

Cooking time:
1 hour

Difficulty:
Easy
_________________________
 FISH BORSCH (BORS DE PEȘTE) ─ STUDENT: MORNA ERIC

Since in the Danube Delta this dish is served in a

special manner, we would like to tell you that the fish
Ingredients: is served on its belly on a separate tray and if the
cook is good, the wonderful, fragrant broth will be
1 kg fish accompanied by a few large cloves of garlic.
1 large onion
1 carrot Moreover, the variety of fishes that boil in the cast
1 small parsnip iron cauldron is also very important, since it gives
1 small celery root 2-3 ripe tomatoes the incredible smell of the best fish borsch.
or tomato sauce 1 small cup of rice 2
spoonful of oil salt
borsch lemon juice parsley

Cooking method:
1. Remove the scales, the intestines and the gills of
the fish, then wash it and cut it into medium-sized
pieces.
2. Peel the vegetables, wash them and either chop
them or grate them.
3. Fry the vegetables a little bit in the two spoonsful of
oil and a few spoonsful of water.
4. After the vegetables have softened, add 3 litters of
water and let them boil for 10-15 minutes. Then add
the chopped tomatoes and the borsch (depending on
how sour you like it).
5. Let it all boil and then add the clean rice, the pieces
of fish and let it simmer for another 10- 15 minutes.
The fish borsch is ready.
You can improve the taste by adding a bundle
of chopped parsley.
_________________________

Preparation time:
15 minutes

Cooking time:
1 hour

Difficulty:
Easy
_________________________
 ROMANIAN EASTER CHEESECAKE / BREAD ─ STUDENT: DRAGOMIR IULIAN

At the Last Supper, Jesus and the apostles ate lamb according to the
Jewish ritual, and unleavened bread represents the Passover. For Christians,
Ingredients: the lamb, the passover and the wine are symbols with new meanings: the
For the dough: Lamb is Jesus Christ, who accepts his sacrifice. The broken paschal and the
➢ 2 egg yolks poured wine signify the Christic sacrifice.
➢ 300 g white flour 000 Passover is prepared on the eve of Resurrection. The real Easter is the one
➢ 40 g powdered sugar that is cut into small pieces, put in packages and taken to the church to be
➢ 180 ml warm milk consecrated. Passover pieces are taken home and kept to make the faithful
➢ 60g to 82% soft partakers of God's blessing, believed to have the power to ward off sickness
➢ 12 g fresh yeast or 4 g and trouble.
dry yeast
➢ a good pinch of salt
➢ a packet of vanilla
sugar or ½ teaspoon of
vanilla extract
➢ grated rind from ½
lemon
For the filling:
➢ 300 g cottage cheese
➢ 50 g heavy cream with
min. 20% fat
➢ 3 eggs
➢ 100-120 g of sugar
➢ a good pinch of salt
➢ a packet of vanilla
sugar or vanilla extract
➢ grated lemon peel
➢ 100 g raisins
➢ 30 g semolina
For decoration:
➢ 1 beaten egg
Cooking method:
➢ Put the flour in a bowl, make a hole in the middle and add the eggs,
mayo prepared from yeast, milk and a little sugar and knead adding
all the ingredients. A cake dough is obtained and left to rise near a
heat source.
➢ Separately, in another bowl, put: cottage cheese, cream, sugar,
lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs.
➢ All this is mixed with the mixer and finally the raisins are added.
➢ The sheet of dough, after it has risen, is placed in the pan greased
with butter.
➢ It is formed by hand, on the board, into a twisted roll the thickness
of a finger and cut in two.
➢ The two pieces are stretched with the rolling pin.
➢ Place the first sheet in the buttered pan, pour the cheese mixture and
then cover with the other sheet, pressing lightly so that the cheese
does not come out.
➢ Put it in the oven at the right temperature, the same from start to
finish.
 ➢ After it is baked, let it cool at room temperature for a few hours.

_________________________

Preparation time:
60 minutes

Cooking time:
30 minutes

Difficulty:
easy

_________________________
 ROMANIAN APPLE PIE (PLACINTĂ CU MERE) – STUDENT
RĂDOI ALEXANDRA
Ingredients:
_________________________
For the cake:
112 g butter 1. In a bowl, combine wet ingredients: butter, greek yogurt, sugar ,
200 g plain Greek yogurt vanilla extract, zest and juice of one orange.
100 g sugar 2. In another bowl, combine dry ingredients: baking powder and salt
8 g vanilla extract with flour.
orange zest from 1 orange 3. Slowly add dry ingredient mixture to the wet ingredient
orange juice from 1 orange texture, kneading until dough is combined and elastic when stretched
437.5 g all purpose flour out.Divide dough into two equal parts and form into a ball and move to
2 tsp baking powder the refrigerator, chilling for at least 30 minutes.
a pinch salt 4. Wash and then grate apples using the side with the large holes.
Using a paper towel, squeeze as much liquid as you can from the grated
For the filling: apples and then combine the apples with the cinnamon and sugar.
4 apples 5. Heat the butter in a saucepan and add the mixture to the pan, and
100 g sugar cook until tender.
15 g cinnamon 6. Butter a 9×9″ cooking dish, strech out one ball of dough and using
50 g butter a fork, prick it all over. Cook for 40-50 minutes. With the other ball of
dough,repeat the same step.
7. Spread cooled apple mixture evenly over the bottom piece of cake
while the top piece is cooking.The top piece of cake is cooked, allow it to
cool and then place on top of the apple mixture that’s already spread over
the bottom piece.
_________________________ 8. Allow it to cool and dust it with icing sugar.

Preparation time:
15 min

Cooking time:
50 min

Difficulty:
easy
_________________________
 MOLDAVIAN MARTYRS( MUCENICI MOLDOVENESTI ) ─ STUDENT: TUDORACHE SARAH

Mucenici is a Christian feast of the 40 Martyrs of Sebaste, a traditional holiday

in Romania and Moldova. It coincides with the start of the agricultural year.On
Ingredients: the day of the martyrs (mucenici), in the popular belief, the tombs and the
_________________________ gates of Heaven are opened, and the housewives make, in honor of the Holy
Martyrs, 40 coils called sfinti, mucenici or bradosi.In Moldova, they have the
shape of the number 8, a stylization of the human form, and are baked from
Cozonac dough, then glazed with honey and splinkled with walnuts.

For the dough: Cooking method:

1 kg of flour 1. Make the dough by softening the yeast with a little milk, then adding a
450 ml of milk teaspoon of sugar and 2 tablespoons of flour. Mix everything well and then
50g fresh yeast leave it aside for a quarter of an hour.
3 eggs 2. After it has risen, add flour, eggs and sugar to the dough. Add the milk while
125 g of sugar kneading, little by little, until we get a homogeneous dough.
75 g of butter 3. Add the butter at room temperature and continue kneading the dough. When
peel from a lemon it's ready, let it rise in the heat for about an hour or until it has doubled in size.
1 vanilla essence 4. Until the dough rises, make the syrup: boil the water with the sugar and let
it boil for a few minutes, then turn off the heat and add the lemon or orange
To garnish: peel and the rum essence.
250 ml of water 5. When the dough has risen, knead it a little and then form balls which are
half a cup of sugar stretched into sticks from which you will form 8s.
lemon or orange peel 6. Put the martyrs in a tray lined with baking paper and let them rise for another
a teaspoon of rum essence 20 minutes. Brush with egg and bake in the oven at medium heat. They are
ready when they get a golden color!
For the syrup: 7. After they have cooled, pour the syrup evenly over the martyrs, leave for 15
200g of honey minutes to absorb all the syrup and then brush with honey and sprinkle with
200g of ground walnut ground walnuts.
Good appetite!

_________________________

Preparation time:
1 hour

Cooking time:
20 minutes

Difficulty:
easy
_________________________
 POALE-N BRÂU – STUDENT: CHIRIȚĂ ROXANA
Poale-n brâu is a kind of pie filled with cheese made from leavened dough,
Ingredients: being a traditional Romanian dish.

_______________________
For the dough They are usually filled with fresh cow's cheese (but there are other types of
500 g flour fillings) and baked in the oven. There are two main types of “Poale-n-brau":
25 g fresh yeast (or 7 g dry) salty (served as an appetizer) and sweet (as a dessert). Traditionally, it is
150 ml of milk anointed with cream or honey. They can be eaten hot or cold.
80 g of butter
2 eggs
60 g of sugar
a pinch of salt
a teaspoon of grated lemon
peel
Cooking method:
1 packet of vanilla sugar
For the filling To prepare the dough, sift the flour into a large bowl, make a well in the middle
450 g of sweet cow's cheese and add the yeast mixed with a teaspoon of sugar and 3-4 tablespoons of milk.
(or curd, well drained) Sprinkle a little flour on top and let it rise for 10 minutes. Meanwhile, beat
120 g of sugar eggs with sugar, salt, warm milk and melted butter. Pour over the flour and
2 eggs knead well until you get a softer dough that no longer sticks to your hands.
a pinch of salt Cover with a towel and let it rise until it doubles in volume.
vanilla (1 tablespoon vanilla For the filling, put the drained cottage cheese in a sieve, otherwise the filling
will come out soft. After it has drained well, we mix it with eggs, sugar, salt
essence or sugar)
and flavors. If it is still soft, add a tablespoon or two of semolina or
1 teaspoon grated lemon peel
breadcrumbs. When the dough has risen, put it on the work surface and roll
an egg for greasing
out a large square, about 40x40, and cut it into smaller squares. Put a spoonful
powdered vanilla sugar for of the filling on top and join the opposite corners, pressing well, so that we get
decoration a packet. Heat the oven to 200 degrees C and place the cheese in a tray. Leave
them to rise for another 20 minutes and, before putting them in the oven, brush
them with beaten egg. Bake the cheese for the first 10 minutes at 200 degrees
C, then reduce the temperature to 180 degrees C and continue baking until
they are nicely browned on top. Sprinkle vanilla powder sugar on top. Enjoy!
_________________________
Preparation time:
20 min

Cooking time:
20 min

Difficulty:
easy
________________________
 MUCENICI MUNTENEȘTI – STUDENT: MIREA FLORENTINA

This type of dessert is prepared in the southern part of the country,

Ingredients:
_________________________
300 g flour
150-160 ml very hot water
1 pinch of salt
4-5 l water
2 large oranges (peel only)
1 large lemon (peel only)
sugar (about 10-12
tablespoons)
5-6 full spoons of ground
walnut
cinnamon
rum essence
Cooking method:
_________________________
especially in the historical area of Muntenia. They are made on March 9,
when the 40 Martyrs are celebrated.
They are different from the Moldovan martyrs because they are boiled
and made with aromatic and delicious juice. In addition, the recipe is for
fasting and is extremely loved and appreciated in Bucharest and the
Muntenia area.
1. Put the flour in a bowl, add a pinch of salt, and add hot water in the center.
Knead until the dough becomes elastic and cools completely. If more flour
is needed, add a maximum of 1-2 tablespoons.
2. Move the dough onto a work surface lightly dusted with flour, divide it
into small portions and from each portion form long and thin cords (a little
thinner than a shoelace). Form small circles, and then twist them, to obtain
the classic figure of 8 of the martyr.
3. Put the mountain martyrs on a piece of baking paper, one next to the
other, careful not to stick to each other, and let them dry until the next day,
at room temperature.
4. Boil water in a large pot; add sugar, grated lemon and orange peel and a
pinch of salt.
5. When the water starts to boil, add the mountain martyrs and boil them on
low heat. After they rise to the surface, we leave them on the fire for another
1-2 minutes and turn off the fire.
6. Add rum essence, cinnamon and ground walnut and mix well.

Preparation time:
2h

Cooking time:
15 min

Difficulty:
easy

_________________________
 SWEET BREAD – STUDENT: IORGA ROXANA

Cozonac is a sweet yeast dough that can be used to make different

Ingredients: traditional holiday breads and cakes.
Often mixed with raisins, it can be baked as a loaf or rolled out with
fillings like poppy seed or walnuts. Rich in eggs, milk and butter, it is usually
• 1 cup milk prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and
• ⅓ cup white sugar Moldova it is also traditional for Good Friday.
• 1 tablespoon active dry
yeast
• 4 cups all-purpose flour
• ½ teaspoon salt
• ⅓ cup unsalted butter,
softened
• 2 large eggs
• 2 tablespoons vegetable
oil, divided, or as needed

Cooking method:

Combine milk and sugar in a small saucepan over medium heat. Heat until
slightly warm to the touch then remove from heat and stir in yeast. Let stand
until foamy, about 10 minutes. Stir together flour and salt in the bowl of a
stand mixer fitted with the dough hook. Add softened butter, eggs, and the
yeast mixture and mix until dough pulls away from the sides of the bowl.
Turn dough out onto a floured surface and continue to knead until the dough
is smooth and elastic, about 10 minutes. Grease a cookie sheet or 9x13-inch
pan with remaining oil. For plain rolls, punch down dough and divide into
12 equal pieces. Roll the pieces into balls and place them into the greased
pan side by side. Cover and let dough rise again until almost doubled in size,
20 to 25 minutes. Meanwhile, preheat the oven to 375 degrees F (190
degrees C).Bake in the preheated oven until rolls are golden brown, 20 to
25 minutes.

Preparation time: 30

min

Cooking time:1 h

Difficulty: medium
 CLATITE BRAȘOVENE / PANCAKES FROM BRASOV – STUDENT PRODAN ANDREEA

Ingredients: When people hear about pancakes, they think about a sweet dessert
_________________________ with syrup or honey snowflakes etc. Brasov pancakes are a bit
• 3 eggs, different because they are more like a normal breakfast than a sweet
• 500 ml milk, one. It’s a traditional food, it’s served not with sweet syrups but with
• salt, meat, eggs and they’re fried in the pan with onions chees, and it’s
• 300 g flour (for 14-15 pancakes) served with tomato sauce. I’m not saying that sweet pancakes are
Shell not breakfast, is just that Brasov pancakes are a bit different than
• 3 eggs, the normal pancakes one could think of. The meat is also seasoned
• 200 g breadcrumbs with salt and pepper. These pancakes are filled with meat cooked
according to your preference and after that they are once again fried
in the pan. Finally, they are ready to eat.

Filling:
• 500 g chicken meat,
• 500 g mushrooms,
• 1 onion,
• 2 eggs,
• 1 tablespoon flour,
• 1 glass of milk,
• 2 tablespoons of oil (lard),
• salt,
• pepper,
• paprika,
• dried thyme - to taste
_________________________
Cooking method:
Onions, mushrooms and meat are passed through the mincing
machine (to be as simple as possible). Heat the oil or lard and put
everything on the stove. The flour is dissolved in cold milk and
beaten with eggs. When the onions, meat and mushrooms have
softened and browned slightly, add the sauce with milk and egg,
thyme, pepper, paprika, salt. Mix well and let it boil for a few more
minutes until the mixture thickens. Mix all the ingredients for the
dough and fry the pancakes, which must be a little thicker and
bigger, to fit the filling and be able to be closed at the ends. Fill the
warm pancakes with the prepared mixture and roll them up, sealing
the ends. Dip them in egg, then in breadcrumbs and fry until the
breadcrumbs are colored and the crust is formed - "the originality
of Brasovene". Take out on absorbent paper. Place on a plate and
then "the sauce will flow in waves". which sauce can be tomato or
cream - as you prefer.

Preparation time:
45 minutes

Cooking time:
5 minutes

Difficulty:
medium
_________________________
 POTATO PLUM DUMPLINGS – STUDENT: VASILE ADELINA

Potato Dough Today’s recipe is a childhood memory for Eastern-European children. The kind
• (500g) starchy of memory similar to when mom was off work and spent time with you.
potatoes Potato plum dumplings gained popularity as a comforting and hearty dish,
especially during times when ingredients were scarce or expensive.
• 1 egg
• (15g) butter, melted
• (1g) salt
• (125g) all-purpose
flour

Filling Cooking method:

• 15-17 fresh plums Boil the potatoes until they're soft, with the skin still on. Let them cool a bit,
then peel them.
While the potatoes cool, make the breadcrumbs mix. Melt butter in a pan, add
breadcrumbs, and cook until they're golden. Keep stirring so they don't burn.
Breadcrumb Coating
Take it off the heat and let it cool. Once cool, add sugar and cinnamon.
• (150g) fine Now, make the potato dough. Put the peeled potatoes in a big bowl and mash
breadcrumbs them. Add salt, egg, melted butter, and flour. Mix it all up until you have a
• (30g) butter smooth, sticky dough.
• (135g) sugar Get the plums ready by splitting them slightly to take out the pits.
• (1g) cinnamon Boil a big pot of water, then turn the heat down low. On a surface with flour,
take a spoonful of the potato dough, flatten it a bit, put a plum in the middle,
and wrap the dough around it to make a ball.
Drop 4 or 5 dumplings into the hot water. Let them cook until they float to the
top, then give them another 5 minutes.
Take them out with a spoon with holes and roll them in the breadcrumbs mix.
You can eat them warm or cold. Enjoy!
_________________________

Preparation time:
40 min.

Cooking time:

20 min.

Difficulty:
Easy

_________________________
 FLUFFY CAKE WITH COCOA ─ STUDENT: VISAN ANCA

Fluffy cake is one of the classic Romanian desserts. The fluffy cake is a
Ingredients: childhood dessert, generally made by grandparents. It is made quite quickly
_________________________ and everyone likes it, everyone can add what they want to it. It can be served
• 200 g flour anytime and by anyone.
• 200 g of sugar
• 5 eggs separated Cooking method:
• 16 g vanilla sugar 1. Separate the whites from the yolks and beat the whites with a pinch of
• 4 tablespoons of oil salt, using the mixer. When the egg whites have become foamy, add
• 2 spoons of cocoa the bourbon vanilla sugar and the cast sugar until we get a hard and
• 1 teaspoon of baking glossy foam.
powder 2. Mix the egg yolks with the oil as for mayonnaise, pour a little at a time,
• a little salt and put the foam over the beaten egg whites, mixing from bottom to
top with a spatula.
3. Mix the flour with the baking powder and put it over the mixture of
egg whites and yolks, spoon-by-spoon, mixing also with the spatula
with wide movements from bottom to top so as not to remove the air
from the egg whites. We divide the composition into two and in one of
them we put the cocoa the we mixed well with 2-3 tablespoons of hot
water.
4. In a large cake pan lined with baking paper (I used bought paper
forms), we start to form the cake. Put a spoonful of the white mixture
and more of the cocoa mixture into the pan, proceed in the same way
until you finish both ingredients. The cake is well baked. It can be
served with coffee, sweet or whipped milk. Good appetite!

_________________________

Preparation time:
20 min

Cooking time:
40 min

Difficulty:
easy
_________________________
 SOCATA – STUDENT: BARBU THEODORA

Socata (also called elderberry juice) is a traditional Romanian soft drink.

Ingredients:
Depending on the flowering date of the elderberry,
• 10 large elderflowers socata is made and consumed between May and June.
• 300 g of sugar
• 4 small lemons (or 4
limes)
• 3 liters of water

Cooking method: In a clean glass jar, put the sugar and the juice of 2
lemons from the 4 mentioned in the list of ingredients.
Pour about 1 liter of water and mix with a long-handled spoon until
the sugar is dissolved. We put the elderflowers in the jar and the other
2 thinly sliced lemons.
We fill the jar with water to the top and cover it with a saucer of the
right size to cover the mouth of the jar against insects, but not to seal
perfectly. The fermentation gases that form in the jar must be able to
escape. We move the jar outside in the sun. In a balcony it's perfect.
At least once a day, go over to the jar and stir with a spoon to aerate
the flowers and lemon slices and release all their aroma.
Depending on how hot it is outside, the socata will be ready in 2, 3 or
4 days. During this time it will become cloudy and the elderflowers will
fall to the bottom of the jar. This is normal to happen.
Taste the socata after 2 days and decide if you like it or if it should be
left. Some like it more acidic (more fermented), others prefer it milder.
Strain the contents of the jar and put the socata into bottles that you
keep in the refrigerator. Socata is served cold and lasts in the
refrigerator for 3-4 days, without problems.

Preparation time: 15

minutes

Fermentation – up to 4

days

Difficulty: medium

Ingredients:
500 g cottage cheese
2 eggs
a few drops rum aroma
75 g granulated sugar
230-250 g all-purpose flour
1 teaspoon baking soda
cooking oil for frying the
doughnuts
250 g sour cream
whole fruit runny blueberry jam
to serve or sour cherry,
blackberry, black currants jam
PAPANAȘI ─ STUDENT: BĂLĂBAN CRISTINA
These cheese doughnuts topped with jam are one of the best known
Romanian desserts, something you will probably find on the menu of
every Romanian restaurant out there.
They are quick and easy to make and utterly delicious, something that
both children and grown-ups will love.
Cooking method:
Place the cottage cheese into a bowl. Add the eggs and the sugar. Blend
the ingredients until you get a rough paste. The cottage cheese should
not be turned into a smooth paste, just blended a little bit to make the
cheese balls a little more delicate.
Mix about 230 g/ 8.1 oz of the flour and the baking soda and add them
to the cheese mixture. Mix with a spoon. Flour the working surface
and your hands generously. Turn the dough onto the floured surface
and knead it lightly to form a ball. Add the remaining flour only if
absolutely necessary, only if the dough sticks so much that you will
not be able to work it at all.
Form donuts: Divide the dough into 9 balls. Roll 8 of the balls into thick
sausages and unite the sausage ends to get a circle with a hole in the
middle.
Use the last ball to make 8 little balls, which will be used to top the
papanasi. Heat oil: In the meantime, heat the oil in a pot. Use enough oil
to have about 10 cm/ 4 inches of it in the pot. To check if the oil has
reached the right temperature, insert a toothpick in the oil; if there are
blisters forming around the toothpick, you can start frying the
papanasi.
Fry two or three papanasi at a time, depending on the size of your pan,
do not overcrowd the pan; the papanasi should be able to move around
freely.
Turn the heat down to medium-low. Turn the doughnuts with a slotted
spoon a few times in between and fry until the papanasi are golden
brown. It takes about 5 to 7 minutes for one batch, but keep a close look
and take them out as soon as they have a nice golden color. Or leave
them longer if necessary.
The little balls will need less time, about 3-4 minutes or so.
Place them on plates lined with kitchen paper and dry them to absorb
some excess fat. Serve warm topped with smetana and blueberry jam.
Place the little balls on top and top them with a bit of cream and jam as
well
Preparation time: 25 min
Cooking time: 5-7 min

Difficulty: Medium
 Ingredients:
_____________________
500 g cottage cheese
2 eggs
a few drops rum aroma
75 g granulated sugar
230-250 g all-purpose flour
1 teaspoon baking soda
cooking oil for frying the
doughnuts
250 g sour cream
whole fruit runny blueberry jam
to serve or sour cherry,
blackberry, black currants jam
_________________________
Preparation time: 25 min
Cooking time: 5-7 min
Difficulty: Medium
_________________________
These cheese doughnuts topped with jam are one of the best known
Romanian desserts, something you will probably find on the menu of every
Romanian restaurant out there.
They are quick and easy to make and utterly delicious, something that both
children and grown-ups will love.
Cooking method:
Place the cottage cheese into a bowl. Add the eggs and the sugar. Blend the
ingredients until you get a rough paste. The cottage cheese should not be
turned into a smooth paste, just blended a little bit to make the cheese balls a
little more delicate.
Mix about 230 g/ 8.1 oz of the flour and the baking soda and add them to the
cheese mixture. Mix with a spoon. Flour the working surface and your hands
generously. Turn the dough onto the floured surface and knead it lightly to
form a ball. Add the remaining flour only if absolutely necessary, only if the
dough sticks so much that you will not be able to work it at all.
Form donuts: Divide the dough into 9 balls. Roll 8 of the balls into thick sausages
and unite the sausage ends to get a circle with a hole in the middle. Use the last
ball to make 8 little balls, which will be used to top the papanasi. Heat oil: In
the meantime, heat the oil in a pot. Use enough oil to have about 10 cm/ 4
inches of it in the pot. To check if the oil has reached the right temperature,
insert a toothpick in the oil; if there are blisters forming around the toothpick,
you can start frying the papanasi. Fry two or three papanasi at a time,
depending on the size of your pan, do not overcrowd the pan; the papanasi
should be able to move around freely. Turn the heat down to medium-low.
Turn the doughnuts with a slotted spoon a few times in between and fry until
the papanasi are golden brown. It takes about 5 to 7 minutes for one batch, but
keep a close look and take them out as soon as they have a nice golden color.
Or leave them longer if necessary. The little balls will need less time, about 3-4
minutes or so. Place them on plates lined with kitchen paper and dry them to
absorb some excess fat. Serve warm topped with smetana and blueberry jam.
Place the little balls on top and top them with a bit of cream and jam as well.
 ROMANIAN FOOD RECIPES

MĂMĂLIGĂ (POLENTA) ─ STUDENT: ZAMFIR DAVID

PORK JELLY (PIFTIE) ─ STUDENT: GARAI ERNEST
CABBAGE ROLLS (SARMALE) ─ STUDENT: TIBA SARAH
BEEF SALAD (SALATĂ DE BOEUF) ─ STUDENT: SAVU ADRIANA
LAMB DROB (DROB DE MIEL) ─ STUDENT: CONSTANTIN ANA
CRACKLINGS (JUMĂRI) ─ STUDENT: MIHĂILESCU ANDREI
ROMANIAN PORK STEW (POMANA PORCULUI) ─ STUDENT: LAMBĂ LARISA
SMOKED PORK KNUCKLE WITH BEANS (CIOLAN AFUMAT CU FASOLE) - STUDENT:
MERCEANU ȘTEFAN

GIBLET SOUP ( CIORBĂ DE POTROACE ) ─ STUDENT: COROMA VLAD

ROMANIAN SOUR CHICKEN SOUP (CIORBA RADAUTEANA) ─ STUDENT: NACA ANDREI
MEATBALL SOUP (CIORBA DE PERIȘOARE) -─ STUDENT: MĂRGULESCU GABRIEL
CHICKEN SOUP WITH DUMPLINGS (SUPĂ DE PUI CU GĂLUȘTE) ─ STOICULESCU DANIEL
TRIPE SOUP (CIORBĂ DE BURTĂ) ─ DOBREA ANDREI
ROMANIAN BEAN SOUP (CIORBĂ DE FASOLE) ─ STUDENT: NICA MIHAI
FISH BORSCH (BORS DE PEȘTE) ─ STUDENT: MORNA ERIC

ROMANIAN EASTER CHEESECAKE / BREAD ─ STUDENT: DRAGOMIR IULIAN

ROMANIAN APPLE PIE (PLACINTĂ CU MERE) – STUDENT RĂDOI ALEXANDRA
MOLDAVIAN MARTYRS( MUCENICI MOLDOVENEȘTI ) ─ STUDENT: TUDORACHE SARAH
POALE-N BRÂU – STUDENT: CHIRIȚĂ ROXANA
MUCENICI MUNTENEȘTI – STUDENT: MIREA FLORENTINA
SWEET BREAD – STUDENT: IORGA ROXANA
CLĂTITE BRAȘOVENE / PANCAKES FROM BRAȘOV – STUDENT PRODAN ANDREEA
PAPANAȘI ─ STUDENT: BĂLĂBAN CRISTINA

SOCATĂ – STUDENT: BARBU THEODORA