Romanian Stuffed Cabbage Leaves | Sarmale
In Romania, they call stuffed cabbage “sarmale”. Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones – the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they’d please Dracula himself.
Romanian Creamed Chicken (Ciulama de pui) Recipe on Food52
I wish I could tell you what is so special about this recipe. It's essentially a chicken fricassee, common in many cultures. And yet when my grandmother pulled her big roaster brimming with this creamed chicken from the oven, people scurried to table and undid the top button of their pants as a preventative measure against the inevitable belly-stuffing that lay ahead. That's the power, I suppose, of simple comfort food shared with those we love. Some prep notes: Toss the chicken neck and…
Ciorba Radauteana (de pui) | Retete culinare Laura Adamache
Reteta de ciorba radauteana (traditionala romaneasca), una dintre ciorbele mele preferate. Seamana cu ciorba de burta dar e mai simplu de facut.
Ardei umpluți – Filled paprika
Ingredients: 6-8 red, orange, green and yellow paprika 400 g beef mince 200 g rice 2 carrots 1 large onion 1 tablespoon chopped parsley salt and pepper ½ cup of olive oil 1 potato 1 teaspoon sweet …
Romanian Garlic Sauce (Mujdei De Usturoi)
Ingredients # 1 head garlic (peeled and separated into cloves) # 1 teaspoon salt # 2 tablespoons vegetable oil # 1/2 cup sour cream (reduced fat is fine!) # black pepper 1. Put the cloves of garlic in a mortar with the salt and crush into they are a paste. (You can also crush them in a press or mince very finely and then add the salt later). 2. Put the garlic in a small bowl and add the oil. Beat with a fork until it is very well mixed and somewhat fluffy. This should take about 3 minutes…