Holidays Recipes

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The Easter Egg

A great tradition that finds its roots at the ancient Romans and Persians. The Romanian Easter Eggs have various colours, not only red. Although initially they were painted in red only, during time the cooks developed greater, various colours. In some areas the women paint the eggs using natural bee wax and a pork hair blade as a "brush". The result is amazing. During the...

Stuffed cabbage rolls

A delicious traditional Romanian dish, served around Christmas but not only. Ingredients: * 2 pickled cabbages * 1 kg minced pork meat (you can use lamb, veal, but traditionally is made out of pork) * 1 coffee cup of rice (150 gr) * 2 onions * 1 chillipepper (optional) * 3 carrots (optional) * 1 glass wine * tomatoe paste * 3 bunches of...

Pasca

A delicious Easter cookie. Dough: 500 g cozonac dough (check out the cozonac recipe), 50 g butter to lubricate the griddle Filling: 500 g sweet cottage cheese (double creme), 1 glass sugar, 2 spoons flour, salt, 2 spoons raisins, 4 eggs (one for ointment), 2 spoons butter, 1 glass milk, cinamon (nutmeg), sugared-vanilla, lemon peeling. Spread the dough in the griddle, round...

Lamb in dough

A recipe that is usually cooked during Easter, but can be eaten of course, all the time Ingredients: * 1 kg entrails (liver, heart, lungs, spleen, kidneys etc) * 2 onions * 150 gr butter * 3 bunches green garlic(spring garlic) * 3 bunches green onion(spring onion) * 6 eggs * 1 mug sour-cream (250 ml) * salt, pepper * green, fresh parsli,...

Giblets soup

Romanians eat this soup during Christmas time Ingredients: * 2 l water * 1 l sauerkraut juice (or Borsh) * giblets and wings from one hen/turkey/goose or mixed * 1 carrot * 1 parsley root * 1 big onion * 1/2 celery root * chopped parsley and dill * salt, pepper Preparation: Boil the giblets and wings with the finely chopped vegetables....

Cozonac:

Sweet bread with sultanas, walnuts, turkish delight and other yumy fillings Ingredients: * 1 kg flour * 1 mug sugar (250-300 g) * 2 spoons oil * 7 yolks * 4 egg whites * 300 g butter * 1 spoon rum * 50 g yeast * 1 spoon sugared-vanilla * 1 teaspoon salt * 1/5 l milk (more if necessary) * raisins, sultanas, walnuts, turkish...

Branzoaice

This is usually eaten during Pies' Saturday, the last Saturday before the Easter Lent Dough: 250 g flour, 2 eggs, 10 g yeast, 100 g iced-sugar, 75 g sugar, 125 ml milk, salt, 70 g butter, 1 spoon rum. Filling: 150 g sweet cottage cheese, 2 eggs, 150 g salty cottage cheese, 50 g sugar, sugared-vanilla, orange and lemon peeling. The dough(preparation): Mix the yeast with a...

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