Romanian Herbed Cheese Spread Food
20 TRADITIONAL ROMANIAN FOODS
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- Organize all the required ingredients.
- Prep a Romanian food in 30 minutes or less!
Nutrition Facts :
HERBED GOAT CHEESE SPREAD
Make and share this Herbed Goat Cheese Spread recipe from Food.com.
Provided by KellyMac6
Categories Spreads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Process all of the ingredients in a food processor until smooth, about 1 minute.
- Season with salt and pepper to taste and transfer to a serving bowl.
- Serve with crackers or a thinly sliced baguette.
VEGGIE CREAM CHEESE SPREAD
Steps:
- Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!
ROMANIAN HERBED CHEESE SPREAD
This is made with a variety of goat's cheese or milk cheeses depending on what you can find. Put it on French bread and serve with tomatoes.
Provided by morgainegeiser
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bow. Beat on low speed of an electric mixer until combined. Increse speed to high and beat until smooth. (The feta cheese will not be completely smooth. Ignore the tiny lumps that remain.).
- Spoon cheese into a serving bowl, cover, and chill several hours to blend flavors.
Nutrition Facts : Calories 107.2, Fat 6.8, SaturatedFat 4.8, Cholesterol 29, Sodium 489.9, Carbohydrate 3, Fiber 0.1, Sugar 1.4, Protein 8.4
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28 ROMANIAN FOODS THE WHOLE WORLD SHOULD KNOW - ONEJIVE.COM
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- Smoked bacon – “Slănina afumată” Smoked bacon is made from the fat found either in the abdominal area or on the back of a pig. In various regions of the country, bacon is flavored in various ways with garlic, paprika, pepper and other spices, but the most widely used flavoring method, which also acts as a preserver, is the smoking process.
- Cabbage rolls – “Sarmale” Cabbage rolls are made of ground meat (usually pork, but also beef, sheep, poultry, or even fish) mixed with rice and other ingredients and rolled into cabbage leaves.
- Corn meal with salty cheese and sour cream – “Mămăligă cu brânză și smântână” “Mămăligă” is the name of a food made from boiled corn meal similar to polenta.
- Smoked sausages – “Cârnați afumați” To obtain smoked sausages, ground meat is pressed into pieces of animal intestine, and then placed over smoke. Traditionally, this delicious specialty is flavored with sweet and hot paprika, salt, garlic and cumin.
- Fried dough with sweet cheese – “Plăcinte cu brânză dulce” Fried dough is an ancient traditional food in Romania. This delicious dessert is usually filled with sweet cheese and it is sprinkled with powdered sugar.
- Pork feast – “Pomana porcului” Pork feast is an ancient tradition, involving a thank-you dinner to honor those friends and relatives who helped in processing food obtained from butchering a farm-raised pig.
- Greaves with onions – “Jumări cu ceapă” We all know that this food, obtained by frying pieces of bacon, is not recommended because of its high cholesterol content.
- Bean soup with hocks – “Ciorba de fasole cu ciolan” Bean soup is one of the core foods in Romanian cuisine, even though there are noticeable differences in the way it is prepared in various regions.
- Vegetable soup from Radauti – “Ciorba rădăuțeană” This food is somewhat similar to tripe soup, except it is made of poultry meat and lots of vegetables, which makes it a lighter version of tripe soup.
- Boiled Corn on Cobs – “Porumb copt” Corn on cobs is a delicacy fondly remembered from our childhood summers spent with our grandparents in the country.
TRADITIONAL ROMANIAN RECIPE COLLECTION - THE SPRUCE EATS
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- Appetizer Spread of Salami, Sausages and Cheeses - Mezeluri. Romanians love to entertain and almost any celebration would include a spread of salami, sausages and cheeses, known as mezeluri.
- Romanian Salata de Boeuf Recipe - Potato/Meat Salad. Salata de Boeuf, literally "beef salad" from the French, can actually be made with beef, chicken, hot dogs or any other protein one desires.
- Sour Meatball Soup Recipe - Ciorbă de Perisoare. Ciorbă is a distinctive type of Romanian soup that is soured with vinegar, sauerkraut juice or another sour agent.
- Polenta - Mamaliga. Mamaliga is a staple side dish in Romania that often replaces bread or other grains and starches. Classic Romanian polenta is served with warm milk or sour cream, and often benefits from shredded telemea, feta or other cheese on top.
- Romanian Wee Ones Sausages - Mititei. The story has it a popular mid-19th-century Romanian inn, famous for its sausages, was out of a customer favorite.
- Romanian Pork Cordon Bleu Recipe - Cordon Bleu Şniţel. Schnitzel or şniţel is a popular main course in restaurants, fast food places, and homes across Romania.
- Romanian Chicken Kebabs Recipe - Frigarui. This recipe for Romanian chicken kebabs or frigarui can be made with seasoned chicken only or a combination of chicken and veggies.
- Romanian Crepes Recipe - Clătite. Thin, French-style pancakes are popular throughout Eastern Europe and are known variously as palacinke in Serbia and Croatia, palacsintas in Hungary and nalesniki in Polish, and so on.
- Romanian Savarin Recipe - Savarina. Here is another example of the French and Slavic influences on Romanian food. Romanian savarina is virtually identical to French baba au rhum and Polish rum-soaked babka without raisins.
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- Ardei Umpluţi. If you enjoy Balkan food, then this first Romanian dish will be familiar to you. Ardei umpluţi means “stuffed pepper” in Romanian and refers to the local version of dolma, a popular dish consisting of hollowed-out peppers stuffed with ground meat and rice.
- Salată de Boeuf. Salată de boeuf literally means “beef salad” and refers to the Romanian equivalent of olivye salad, more commonly known as Russian salad.
- Salată de Vinete. Salată de vinete is a popular Romanian eggplant salad or dip made with roasted and puréed aubergine mixed with sunflower oil, lemon juice, and salt.
- Ardei Copți. Ardei copți refers to a type of Romanian roasted pepper salad. It’s a simple side dish or spread made with roasted bell peppers seasoned with salt and doused in a mixture of vinegar and olive oil.
- Varză Călită. Varză călită literally means “stewed cabbage” and refers to a type of braised sauerkraut served at many Romanian restaurants. It’s a simple side dish consists of fresh cabbage slowly simmered with tomato paste, onions, sweet peppers, bay leaves, salt, pepper, and fresh dill.
- Zacuscă. If salată de vinete and ardei copți sound appealing to you, then you’ll definitely want to try this next Romanian dish. Zacuscă is a traditional Romanian vegetable spread made with roasted eggplant and red peppers as its main ingredients.
- Mămăligă. Like sarmale, mămăligă is one of the most important dishes in traditional Romanian cuisine and considered by many to be a national dish. Similar to polenta, it refers to a type of traditional Romanian porridge made from boiled cornmeal, water, salt, and butter.
- Covrig. Covrig refers to a type of Romanian pretzel. It’s made with leavened dough that’s twisted and baked before being sprinkled with large salt granules, poppy seeds, or sesame seeds.
- Plăcintă. Plăcintă is a classic Romanian pastry that’s also popular in Moldovan and Ukrainian cuisine. It consists of a thin and round piece of dough that can be filled with various ingredients.
- Brânzoaice. Brânzoaice (or poale-n brâu moldovenești) is a type of baked patry popular in Moldovan-Romanian cuisine. Like plăcintă, it can be enjoyed as a savory snack or sweet dessert depending on how it’s made.
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