Moldova

Country - Moldova

Cuisine Description - By Geographic Area and Style: This north eastern region of Romania has had Russia as a neighbor and occupier throughout its history, and Russian influences are often noticed. The traditional borsh is a creamy soup made out of beets, and although it is not solely prepared in Moldova, it is most popular here. Other dishes like “parjoale” - dumplings containing Veal meat, onions and garlic are also very popular in this region. Other interesting dishes, such as “poale-n brau” are relatively unknown in the other Romanian regions and are mostly appreciated in Moldova. Moldovan cuisine is also famous for its precise and clear taste. The use of cream, or light sources prepared with a little bit of flour is characteristic for most of the dishes in Moldova.
People from Moldova prepare many dishes using corn. The traditional Moldovan dish called mamaliga is made of water, salt and corn flour. The corn is also used in soups and garnishes, it is boiled and baked. The vegetables play an important role in Moldovan cuisine. Garnishes and independent dishes are prepared from them. Vegetables are often boiled, baked, stuffed, stewed and salted, and rarely fried. The most appreciated vegetables in Moldovan cuisine are green beans, Lentil, tomatoes, sweet pepper, eggplants, vegetable marrows, potatoes, onions and garlic. People from Moldova also consume a lot of milk products like yoghurt, milk cream, cheese in various forms and animal products such as eggs. In the eastern side of Moldova, cabbage pies is the most common dish, cabbage pies are prepared after a Slavic method of salting and souring. Copyright Recipes Wiki