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.
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 greens: parsli, dill, thyme
* bay leaves, pepper, salt
* 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. Remove foam and add salt. When the meat is tender, add the sauerkraut juice that was boiled separately, the chopped parsley and dill and let boil for a few more minutes.
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.
