Brinza Food
BRINZA
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 8 appetizer portions
Number Of Ingredients 7
Steps:
- Cut the feta into 1-inch squares. In a blender, mix the mustard, sumakh, and vinegar. Slowly drizzle in the oil. Gently toss the cheese in the dressing. Sprinkle oregano leaves on top. Serve with accompaniments.
MAMALIGA CU BRANZA (CORNMEAL MUSH WITH CHEESE)
Mamaliga is a traditional Romanian Recipe. When one thinks of mush, it is usually unappealing. If you are familiar with and like Polenta, here is the Romanian version. We call it Mamaliga. When I was a child, my mother would serve Mamaliga, on its own, with fish, or other meats, instead of bread. It is equally good the next day, because it can be cut into pieces, and dipped into a tocana (stew) or ciorba de fasole (bean soup). The next day, Mamaliga may be served for breakfast, fried with bacon, or sausages.
Provided by TOOLBELT DIVA
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
- Bring 4 cups water to a hard boil.
- Add the cornmeal mixture to the boiling water, stirring constantly.
- When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
- Divide the butter into 3 equal parts.
- Divide the grated cheese into two equal parts.
- Divide the cooked cornmeal into two equal parts.
- To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
- Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
- Add second 1/2 of the cooked cornmeal, butter and cheese.
- Top with the sour cream.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 538.2, Fat 43.1, SaturatedFat 26.8, Cholesterol 117.1, Sodium 1172.9, Carbohydrate 21.9, Fiber 1.9, Sugar 0.5, Protein 17.6
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10 TRADITIONAL FOOD IN MOLDOVA | TRIP101
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- Mamaliga. During the old times Mamaliga, one of the traditional food in Moldova, was only eaten by the poor. But, as time evolved, this cornbread version became so popular that it started being offered even in fine dining and high-end restaurants.
- Racituri. Another exquisite traditional food in Moldova is the Racituri, a clear jelly made of frozen meat of pork, specifically from ears, feet, and pork heads.
- Ciorba. Ciorba, which is a popular dish in Romania, is one of the traditional foods in Moldova. The name Ciorba comes from the Turkish corba, a general Romanian word, which is used to describe a sour soup with vegetables and meat.
- Brinza. There are numerous variations of cheese, which includes cheddar, mozzarella, feta, brie, parmesan, and more, but in Moldova it is Brinza. It is a salty, homemade cheese that is considered one of the traditional foods in the country.
- Chiftele. Chiftele is Moldova’s version of meatballs. It is small, flat, and made of all kinds of meat, including pork and beef, which the most popular combination, and chicken, for a healthier option.
- Sarmale. Popular around East Europe and has lots of varieties, Sarmale is one of the traditional food in Moldova that has been in the country for centuries.
- Zeama. Editor's Note: There's no photo available at the time of writing. One of the traditional dishes you’ll love in Moldova is Zeama. It is a chicken broth based soup with noodles and numerous kinds of vegetables like potatoes, onions, carrots, and more.
- Pasca. Pasca is a traditional Moldova dish that is part of the Orthodox Christian tradition and which is often served during Easter. Making this pastry in Moldova has rules.
- Cozonac. If you’re into bread and pastries, you shouldn’t miss having a taste of Cozonac. This traditional Moldovan food is a dessert that is often served during significant holidays in the country, including Christmas, Easter, New Year’s day, and more.
- Placinta. This traditional Moldovan food is an on-the-go dish and is widely available throughout the country. Placinta is fried bread with different kinds of filling that depends on the season.
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