Eastern Europe has many culinary traditions and the Balkan region’s climate and soil conditions produce the finest fresh fruit and vegetables. Romanian food recipes are very tasty and filling. There is a successful export industry for the local wine too, including Merlot, Chardonnay, Sauvignon Blanc and Cabernet Sauvignon. Ex-patriots, homesick for their traditional dishes will welcome the books on the subject, as will cooks who want to try out something new.
The Art of Romanian Cooking by Galia Sperber uses Romanian food recipes with Greek, Turkish, Hungarian, Slavic and French influences. These family recipes include lots of soups and six different versions of Borscht in more than 200 recipes. Taste of Romania: Its Cookery and Glimpses of its History, Folklore, Art, Literature and Poetry is, as its title suggests, so much more than a cookery book. Compiled by Nicolae Klepper, there are over 140 mouthwatering recipes. Substitute alternatives are suggested for any Romanian ingredients that may be more difficult to find. This entertaining book gives an insight into the culture of the country and is full of humor and proverbs.
Romanian, Bulgarian and Balkan: 70 Traditional Dishes from the Heart of Eastern Europe is by Lesley Chamberlain and Trish Davis and includes over 70 dishes. There is a history of the regional choices, accompanied by maps, photographs and illustrations. Recipes include soups, appetizers, meat, fish, pasta, vegetable, desserts and baked goods.
One of the most popular traditions to be found amongst Romanian food recipes is Ciorba, a distinctly flavored soup, sometimes referred to as sour soup. Often containing lemon or sauerkraut juice, the soup is based on meat and vegetables and varieties include Meatball Soup, Beef Soup and Tripe Soup. A popular side dish is called Slanina and this is pork fat that has been cut into cubes and fried or baked. Rasol is a dish of meat, potatoes and other vegetables, boiled together in the same cooking pot. The favorite meat is duck, turkey, goose or chicken and the vegetables are often onions, carrots and tomatoes. Other meat dishes include Meatballs, Burgers, Cow Tongue with Olives and Eggplant and Meat Pie.
Fish dishes are popular too and there are Romanian food recipes for stews and fish cakes. Vegetables are used in different ways. Mamaliga is Romania’s answer to Italy’s polenta. It was a staple of home cooking but has become fashionable, finding its way on to restaurant menus. Zacusca is a spread for bread, made from cooked beans or roasted eggplant, roasted red peppers and onions. Salads tend to contain strong flavors and Beet Salad, Parsnip Salad, Eggplant Salad and Potato Salad are all popular.
Meals often finish with a Romanian food recipe for dessert, such as pancakes, rice pudding, or cr?me caramel. Romanians like their cake too and favor pound cake, gingerbread, coffee cake and doughnuts.
