Six Top Romanian Recipes

 

Sarmale (Cabbage Rolls)

Alright, hai să gătim! (Let's cook!) Today, we're diving into the heart of Romanian cuisine, crafting 6 of our most beloved dishes, all without a speck of soy or artificial sugar. We're keeping it real, using the sweetness of honey or maple syrup to bring out the natural flavors (my preference, but feel free to use whatever you would like to substitute). And don't worry, I'll provide you with the nutritional information, roughly estimated, for each serving. Bună treabă! (Good job!) Let's get started!

Important Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. I'll provide it per serving where applicable.

Recipe 1: Sarmale (Cabbage Rolls)

* Description: The queen of Romanian tables! Cabbage leaves stuffed with a savory mix of ground meat, rice, and spices.

* Ingredients:

* 1 large head of sauerkraut (murături)

* 1 kg (2.2 lbs) ground pork and beef mix (equal parts)

* 1 cup rice, uncooked

* 1 large onion, finely chopped

* 2 tablespoons olive oil

* 1 teaspoon smoked paprika

* ½ teaspoon dried thyme

* Salt and pepper to taste

* 200g (7 oz) smoked bacon, diced (optional)

* 2 cups tomato juice

* 1 cup water

* 1 bay leaf

* 1-2 tablespoons of honey or maple syrup (optional, for a touch of sweetness)

* Instructions:

1. Prepare the Cabbage: Separate the sauerkraut leaves carefully. If they are very sour, rinse them lightly. Cut out the thickest part of the stem.

2. Make the Filling: In a large bowl, combine the ground meat, rice, chopped onion, olive oil, smoked paprika, thyme, salt, and pepper. Mix well with your hands.

3. Assemble the Sarmale: Place a small amount of the meat mixture (about 2 tablespoons) onto a cabbage leaf. Fold the sides in and roll tightly from the stem end.

4. Layer the Pot: In a large pot or Dutch oven, layer the bottom with some chopped sauerkraut, diced bacon (if using), and a few cabbage leaves.

5. Arrange the Sarmale: Pack the sarmale tightly in layers, seam-side down.

6. Add Liquid: Pour the tomato juice and water over the sarmale. Add the bay leaf. The liquid should almost cover the rolls. If needed, add more water.

7. Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the cabbage is very tender and the rice is cooked through. Check occasionally and add more water if needed.

8. Sweeten (Optional): In the last hour of cooking, stir in the honey or maple syrup for a subtle sweetness.

* Cooking Time: 3-4 hours

* Serving Suggestions: Serve hot with a dollop of sour cream (smântână) and mămăligă (polenta).

* Estimated Nutritional Information (per serving, about 3 sarmale): Calories: 450-550, Protein: 30-40g, Carbs: 25-35g, Fat: 25-35g

Recipe 1 (Honey/Maple Syrup Version):

* Follow the exact same recipe as above, but add 1-2 tablespoons of honey or maple syrup to the meat filling as well as the cooking liquid (optional). Adjust to your sweetness preference.

Recipe 2: Mămăligă (Polenta)

* Description: A simple yet essential Romanian staple – a cornmeal porridge.

* Ingredients:

* 4 cups water

* 1 teaspoon salt

* 1 cup yellow cornmeal

* Instructions:

1. Boil Water: Bring the water and salt to a boil in a heavy-bottomed pot.

2. Gradually Add Cornmeal: Slowly pour the cornmeal into the boiling water, whisking constantly to prevent lumps.

3. Cook and Stir: Reduce the heat to low and continue to cook, stirring frequently, for about 20-30 minutes, or until the mămăligă is thick and pulls away from the sides of the pot.

4. Serve: Serve hot.

* Cooking Time: 20-30 minutes

* Serving Suggestions: Serve as a side dish with sarmale, stews, or topped with cheese and sour cream.

* Estimated Nutritional Information (per serving, about 1 cup): Calories: 150-200, Protein: 3-4g, Carbs: 30-40g, Fat: 1-2g

Recipe 2 (Honey/Maple Syrup Version):

* Mămăligă is traditionally savory, but for a sweet twist, you can stir in 1-2 tablespoons of honey or maple syrup after cooking. This is more of a modern variation.

Recipe 3: Ciorbă de Burtă (Tripe Soup)

* Description: A hearty and tangy soup made with tripe, vegetables, and soured with vinegar or lemon juice.

* Ingredients:

* 1 kg (2.2 lbs) beef tripe, cleaned and pre-boiled

* 2 carrots, chopped

* 1 parsnip, chopped

* 1 onion, chopped

* 2 celery stalks, chopped

* 2 tablespoons olive oil

* 2 cloves garlic, minced

* 1 liter (4 cups) beef broth

* 200 ml (¾ cup) sour cream (smântână)

* 2-3 tablespoons white vinegar or lemon juice, to taste

* Salt and pepper to taste

* 1-2 tablespoons of honey or maple syrup (optional, for a touch of sweetness, especially if the tripe is bitter)

* Hot pepper flakes (optional)

* Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the carrots, parsnip, onion, and celery and sauté until softened, about 5-7 minutes.

2. Add Garlic and Tripe: Add the minced garlic and cook for another minute until fragrant. Add the pre-boiled and sliced tripe.

3. Add Broth and Simmer: Pour in the beef broth, bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the tripe is tender.

4. Temper Sour Cream: In a separate bowl, whisk together the sour cream and a few tablespoons of hot broth to temper it.

5. Stir in Sour Cream and Vinegar: Slowly stir the tempered sour cream into the soup. Add the vinegar or lemon juice to taste.

6. Season and Sweeten (Optional): Season with salt and pepper. If the tripe is slightly bitter, add the honey or maple syrup.

7. Serve: Serve hot, garnished with hot pepper flakes (optional).

* Cooking Time: 1 hour

* Serving Suggestions: Serve hot with crusty bread and a dollop of extra sour cream.

* Estimated Nutritional Information (per serving, about 1.5 cups): Calories: 300-400, Protein: 25-35g, Carbs: 10-15g, Fat: 15-25g

Recipe 3 (Honey/Maple Syrup Version):

* Follow the recipe above, adding 1-2 tablespoons of honey or maple syrup towards the end of cooking, tasting and adjusting to your preference.

Recipe 4: Tochitură (Pork Stew)

* Description: A rich and flavorful pork stew, often served with mămăligă and a fried egg.

* Ingredients:

* 1 kg (2.2 lbs) pork shoulder, cut into 1-inch cubes

* 2 onions, chopped

* 2 tablespoons olive oil

* 2 cloves garlic, minced

* 1 cup dry red wine

* 1 cup tomato paste

* 1 cup water

* 1 teaspoon smoked paprika

* ½ teaspoon dried thyme

* Salt and pepper to taste

* 1-2 tablespoons of honey or maple syrup (optional, to balance the acidity of the tomato paste)

* 4 eggs (for serving)

* Instructions:

1. Brown the Pork: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork cubes in batches, ensuring not to overcrowd the pot. Set aside.

2. Sauté Onions: Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. Add Garlic and Spices: Add the minced garlic, smoked paprika, and thyme and cook for another minute until fragrant.

4. Deglaze with Wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot.

5. Add Tomato Paste and Water: Stir in the tomato paste and water. Bring to a boil, then reduce heat and simmer for about 1.5-2 hours, or until the pork is very tender.

6. Season and Sweeten (Optional): Season with salt and pepper. Add the honey or maple syrup if needed to balance the acidity.

7. Fry Eggs: While the stew is simmering, fry the eggs to your liking.

8. Serve: Serve the tochitură hot with mămăligă and a fried egg on top.

* Cooking Time: 2-2.5 hours

* Serving Suggestions: Serve hot with mămăligă and a fried egg.

* Estimated Nutritional Information (per serving, about 1.5 cups stew + 1 egg): Calories: 500-600, Protein: 40-50g, Carbs: 20-30g, Fat: 30-40g

Recipe 4 (Honey/Maple Syrup Version):

* Follow the recipe above, adding 1-2 tablespoons of honey or maple syrup to the stew during the last 30 minutes of cooking.

Recipe 5: Papanași (Fried Doughnuts)

* Description: A classic Romanian dessert – fried doughnuts topped with sour cream and jam.

* Ingredients:

* 250g (9 oz) cottage cheese (brânză de vaci), drained

* 1 egg

* 2 tablespoons honey or maple syrup

* ½ teaspoon vanilla extract

* ½ teaspoon lemon zest

* 150g (5.3 oz) all-purpose flour, plus more for dusting

* ½ teaspoon baking soda

* Vegetable oil, for frying

* Sour cream (smântână), for serving

* Jam (e.g., cherry, blueberry), for serving

* Instructions:

1. Combine Ingredients: In a large bowl, combine the cottage cheese, egg, honey or maple syrup, vanilla extract, and lemon zest. Mix well.

2. Add Flour and Baking Soda: Gradually add the flour and baking soda, mixing until just combined. Do not overmix.

3. Shape the Doughnuts: On a lightly floured surface, roll the dough into a log and cut into 10-12 pieces. Roll each piece into a ball. Use your finger to make a hole in the center of each ball, creating a doughnut shape. You can also make smaller balls (galuste) from the dough scraps.

4. Fry the Doughnuts: Heat the vegetable oil in a deep fryer or large pot to 175°C (350°F). Fry the doughnuts in batches until golden brown and cooked through, about 3-4 minutes per side.

5. Drain and Serve: Remove the doughnuts from the oil and drain on paper towels. Serve hot with sour cream and jam.

* Cooking Time: 30 minutes

* Serving Suggestions: Serve hot with sour cream and jam.

* Estimated Nutritional Information (per serving, about 2 papanași): Calories: 350-450, Protein: 15-20g, Carbs: 40-50g, Fat: 15-25g

Recipe 5 (Honey/Maple Syrup Version):

* This recipe already uses honey or maple syrup as the sweetener! No changes needed.

Recipe 6: Ardei Umpluți (Stuffed Peppers)

* Description: Bell peppers stuffed with a mixture of ground meat, rice, and vegetables, simmered in tomato sauce.

* Ingredients:

* 6 bell peppers (various colors)

* 500g (1.1 lbs) ground pork and beef mix

* 1 cup rice, uncooked

* 1 onion, finely chopped

* 1 carrot, grated

* 2 tablespoons olive oil

* 1 teaspoon smoked paprika

* ½ teaspoon dried thyme

* Salt and pepper to taste

* 2 cups tomato juice

* 1 cup water

* 1 bay leaf

* 1-2 tablespoons of honey or maple syrup (optional, to balance the acidity of the tomato juice)

* Instructions:

1. Prepare the Peppers: Cut off the tops of the bell peppers and remove the seeds and membranes.

2. Make the Filling: In a large bowl, combine the ground meat, rice, chopped onion, grated carrot, olive oil, smoked paprika, thyme, salt, and pepper. Mix well.

3. Stuff the Peppers: Fill each bell pepper with the meat mixture, packing it loosely to allow the rice to expand.

4. Arrange in Pot: Place the stuffed peppers upright in a large pot.

5. Add Liquid: Pour the tomato juice and water over the peppers. Add the bay leaf. The liquid should come about halfway up the peppers.

6. Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for about 1-1.5 hours, or until the peppers are tender and the rice is cooked through.

7. Sweeten (Optional): In the last 30 minutes of cooking, stir in the honey or maple syrup for a subtle sweetness.

* Cooking Time: 1.5-2 hours

* Serving Suggestions: Serve hot with sour cream (smântână) and mămăligă (polenta).

* Estimated Nutritional Information (per serving, about 2 stuffed peppers): Calories: 400-500, Protein: 30-40g, Carbs: 30-40g, Fat: 20-30g

Recipe 6 (Honey/Maple Syrup Version):

* Follow the recipe above, adding 1-2 tablespoons of honey or maple syrup to the tomato juice mixture and adjusting to your taste.

Recipe 7: Salată de Vinete (Eggplant Salad)

* Description: A smoky and creamy eggplant spread, perfect for dipping or spreading on bread.

* Ingredients:

* 2 large eggplants

* 1 small onion, finely chopped

* 2 tablespoons olive oil

* 1 tablespoon lemon juice

* Salt and pepper to taste

* 1-2 teaspoons of honey or maple syrup (optional, to balance the bitterness of the eggplant)

* Instructions:

1. Roast the Eggplants: Roast the eggplants over an open flame (gas stovetop or grill) or bake them in the oven at 200°C (400°F) until the skin is blackened and the flesh is very soft. This will take about 30-45 minutes.

2. Cool and Peel: Let the eggplants cool slightly, then peel off the skin.

3. Drain and Chop: Place the eggplant flesh in a colander to drain excess liquid. Then, chop it finely with a wooden knife (to prevent oxidation).

4. Combine Ingredients: In a bowl, combine the chopped eggplant, finely chopped onion, olive oil, and lemon juice.

5. Season and Sweeten (Optional): Season with salt and pepper. Add the honey or maple syrup if needed to balance the bitterness of the eggplant.

6. Chill: Chill for at least 30 minutes before serving.

* Cooking Time: 1 hour (including roasting)

* Serving Suggestions: Serve with crusty bread, crackers, or as a dip with vegetables.

* Estimated Nutritional Information (per serving, about ¼ of the salad): Calories: 150-200, Protein: 2-3g, Carbs: 10-15g, Fat: 10-15g

Recipe 7 (Honey/Maple Syrup Version):

* Follow the recipe above, adding 1-2 teaspoons of honey or maple syrup to the salad and tasting for sweetness.