Overview of Romanian Cuisine and its cultural significance

Hello and welcome to the CookEU training!
This training is designed to help you learn how to cook delicious and healthy dishes from
different European cuisines. You will discover the history, culture and ingredients of
various regions, and practice your skills in preparing and presenting mouth-watering
recipes.

We hope you enjoy this training and have fun learning new things. Let’s get started!

Romanian Cuisine

A Diverse Blend of Culinary Influences Romanian cuisine is a diverse blend of different dishes
from various traditions that have come into contact with Romania throughout its history. It
reflects the country’s agrarian roots, as well as its twisted history of invasions, occupations,
and migrations. Romanian cuisine has been mainly influenced by Turkish, Hungarian,
Germanic, and Slavic cuisines, but also by Greek, French, Italian, and Russian cuisines.
Romanian cuisine is based on grains, vegetables, fruits, dairy products, meat, and fish. Some of
the most common grains are corn, wheat, barley, rye, and oats. Some of the most common
vegetables are cabbage, potatoes, onions, garlic, carrots, peppers, tomatoes, and beans.

Some of the most common fruits are apples, plums, grapes, cherries, pears, and apricots. Some
of the most common dairy products are milk, cheese, sour cream, yogurt, and butter. Some of
the most common meats are pork, beef, chicken, lamb, and game. Some of the most common
fish are carp, trout, perch, pike, and sturgeon.

In this task, you will learn about the history, varieties, and uses of some of the key
ingredients and spices in Romanian cuisine. You will also try making your own polenta at
home and using it in a traditional recipe.

Read this article on Romanian cuisine and answer the following questions:

– What are some of the main characteristics and benefits of Romanian cuisine?
– What are some of the national dishes of Romania and what are their main
ingredients?
– How do Romanians use dairy products and fish in their cooking?
– What are some of the regional specialties and festivals related to food in Romania?
– How do Romanians celebrate special occasions with food?

Watch this video on how to make polenta at home and write down the ingredients

and steps. Include the following information:
– What kind of cornmeal did you use and how did you measure it?
– How did you boil water with salt in a large pot?
– How did you gradually whisk in the cornmeal and reduce the heat?
– How did you cook the polenta until thickened and smooth?
– How did you serve the polenta with butter or cheese?

Try making your own polenta at home by following this recipe. You will need cornmeal
(preferably coarse), water (or milk), salt (or sugar), butter (or cheese). Share your photos and
impressions of your homemade polenta. Answer the following questions:
– How soft and creamy was your polenta and how did it taste?
– How much polenta did you make and how big were your servings?
– What did you serve with your polenta?

Try using your polenta in a traditional recipe by following this link. You will need smoked

sausages (or bacon), onion (or garlic), oil (or lard), paprika (or tomato paste), water (or
broth), bay leaves (or thyme), salt (or pepper). Share your photos and impressions of your
polenta with smoked sausages. Answer the following questions:

– How juicy and spicy were your smoked sausages and how did they taste?
– How did you cook the smoked sausages with onion (or garlic), oil (or lard), paprika (or
tomato paste), water (or broth), bay leaves (or thyme), salt (or pepper)?
– How did you serve the smoked sausages with polenta on top or on the side?
– How did the smoked sausages complement the polenta in terms of flavor, texture,
and color?

Article link: https://en.wikipedia.org/wiki/Romanian_cuisine
Video link: https://www.youtube.com/watch?v=4Q0y1Z7X9Zk
Polenta recipe link: https://www.daringgourmet.com/how-to-make-perfectpolenta/
Traditional recipe link: https://www.daringgourmet.com/romanian-smokedsausage-
and-polenta/

Ciorbă

The Sour Soup of Romania Ciorbă is a soup that is a characteristic sour taste that is a
common and versatile dish in Romanian cuisine. It is a simple but satisfying dish that
showcases the local ingredients and flavors of Romania. Ciorbă can be made from various
vegetables, meats, fish, or mushrooms, depending on the type and season. The sour taste can
come from different sources, such as lemon juice, vinegar, sauerkraut juice, or borș (a
fermented wheat bran liquid). Ciorbă can also include various herbs, such as parsley, dill,
lovage, or mint. Ciorbă is usually served with bread or bread dumplings.

In this task, you will learn about the history, varieties, and uses of ciorbă in Romanian cuisine. You
will also try making your own ciorbă de perișoare at home and using it in a traditional
recipe.

Read this article on ciorbă and answer the following questions:

– What are some of the possible origins and meanings of the word ciorbă?
– What are some of the differences between ciorbă and other types of soup?
– How do Romanians make and eat ciorbă?
– What are some of the health benefits of eating ciorbă?
– How do you store and reheat ciorbă?

Watch this video on how to make ciorbă de perișoare at home and write down the
ingredients and steps. Include the following information:

– How did you make the meatballs with minced meat, rice, egg, onion, garlic, parsley, salt, and
pepper?
– How did you boil water with salt, bay leaves, peppercorns, and vegetables (carrots, celery
root, parsnip)?
– How did you add the meatballs to the pot and simmer them until cooked?
– How did you sour the soup with lemon juice or vinegar?
– How did you serve the soup with sour cream and more parsley?

Try making your own ciorbă de perișoare at home by following this recipe. You will need
minced meat (pork, beef, or veal), rice (or bread crumbs), egg (or flour), onion (or leek), garlic
(or scallions), parsley (or dill), salt (or soy sauce), pepper (or paprika), water (or broth), bay
leaves (or thyme), peppercorns (or allspice), vegetables (carrots, celery root, parsnip, or
turnip), lemon juice (or vinegar), sour cream (or yogurt). Share your photos and impressions
of your homemade ciorbă de perișoare. Answer the following questions:

– How sour and savory was your ciorbă de perișoare and how did it taste?
– How many meatballs did you make and how big were they?
– How did the vegetables add flavor and texture to the soup?
– What did you serve with your ciorbă de perișoare?
Try using your ciorbă de perișoare in a traditional recipe by following this link. You will
need bread or bread dumplings. Share your photos and impressions of your ciorbă de
perișoare with bread or bread dumplings. Answer the following questions:
– How soft and fluffy was your bread or bread dumplings and how did they taste?
– How did you make or buy the bread or bread dumplings?
– How did the bread or bread dumplings complement the ciorbă de perișoare in terms
of flavor, texture, and color?

Article link: https://www.daringgourmet.com/ciorba-romanian-sour-soup/ Video
link: https://www.youtube.com/watch?v=4Q0y1Z7X9Zk
Ciorbă de perișoare recipe link: https://www.daringgourmet.com/ciorba-deperisoare-
romanian-meatball-soup/
Traditional recipe link: https://www.daringgourmet.com/slovak-halusky/
Cozonac

The Sweet Bread of Romania Cozonac is a sweet bread that is a traditional and festive dish
in Romanian cuisine. It is a rich and fluffy bread that showcases the local ingredients and skills of
Romania. Cozonac is made from flour, yeast, sugar, eggs, butter, milk, and salt that are
kneaded into a smooth and elastic dough. The dough is then filled with various fillings, such as
walnuts, poppy seeds, cocoa, raisins, Turkish delight, or cheese. The dough is then shaped into
loaves or braids and baked in the oven until golden and fragrant. Cozonac is usually served
with coffee or tea.

In this task, you will learn about the history, varieties, and uses of cozonac in Romanian
cuisine. You will also try making your own cozonac at home and using it in a traditional
recipe.

Read this article on cozonac and answer the following questions:
What are some of the possible origins and meanings of the word cozonac?
What are some of the differences between cozonac in Romania and other countries?
How do Romanians make and eat cozonac?
What are some of the health benefits of eating cozonac? How do
you store and reheat cozonac?

Watch this video on how to make cozonac at home and write down the ingredients

and steps. Include the following information:
How did you activate the yeast with warm milk and sugar?
How did you mix the flour, eggs, butter, sugar, salt, lemon zest, and vanilla with the yeast
mixture?

How did you knead the dough until smooth and elastic and let it rise until doubled? How
did you make the filling with walnuts, sugar, milk, cocoa, raisins, and rum?
How did you roll out the dough and spread the filling over it?
How did you shape the dough into loaves or braids and let it rise again?
How did you brush the dough with egg wash and bake it in the oven until golden
and cooked through?

Try making your own cozonac at home by following this recipe. You will need flour
(preferably bread flour), yeast (preferably active dry), milk (preferably whole), sugar
(preferably granulated), eggs (preferably large), butter (preferably unsalted), salt (preferably
fine), lemon zest (preferably organic), vanilla extract (preferably pure), walnuts (preferably
chopped), cocoa powder (preferably unsweetened), raisins (preferably golden), rum
(preferably dark). Share your photos and impressions of your homemade cozonac. Answer
the following questions:
How soft and sweet was your cozonac and how did it taste? How
many cozonac did you make and how big were they? What did you
serve with your cozonac?

Try using your cozonac in a traditional recipe by following this link. You will need whipped
cream (or mascarpone cheese), fresh fruits (or jam). Share your photos and impressions of your
cozonac with whipped cream and fruits. Answer the following questions:
How creamy and light was your whipped cream (or mascarpone cheese) and how
did it taste?
How did you whip the cream (or mascarpone cheese) with sugar and vanilla? heese) over
it?
How did you top the cozonac with fresh fruits (or jam) of your choice?
How did the whipped cream and fruits complement the cozonac in terms of flavor, texture, and
color?

Article link: https://www.daringgourmet.com/cozonac-romanian-sweet-bread/ Video
link: https://www.youtube.com/watch?v=4Q0y1Z7X9Zk
Cozonac recipe link: https://www.daringgourmet.com/cozonac-romanian-sweet- bread/
Traditional recipe link: https://www.daringgourmet.com/cozonac-with-cream-and- fruits/

Key ingredients and techniques, including mititei, sarmale, and mici

Hello and welcome to the CookEU training!
This training is designed to help you learn how to cook delicious and healthy dishes from
different European cuisines. You will discover the history, culture and ingredients of
various regions, and practice your skills in preparing and presenting mouth-watering
recipes.

We hope you enjoy this training and have fun learning new things. Let’s get started!

Mititei

Mititei (meaning “little ones” in Romanian) are grilled skinless sausages made from a
mixture of ground beef, pork, and lamb with spices such as garlic, black pepper, thyme,
coriander, anise, savory, and sometimes paprika. They are usually served with mustard,
bread, and a cold beer. Mititei are a popular street food and a staple at barbecues and
picnics. They are said to have originated in the late 14th century in the Ottoman Empire and
have evolved over time to suit local tastes and preferences.
Read this article on mititei and answer the following questions:
What is the secret ingredient that makes mititei fluffier and helps with digestion? How
do you shape the mititei into cylindrical rolls without any casings?
How long do you grill the mititei on each side

What are some variations of mititei that you can find in different regions of Romania or abroad?

Watch this video on how to make mititei in your kitchen and write down the
ingredients and steps. Include the following information:
How much meat do you need for this recipe and what kind of meat do you use? How do
you prepare the meat mixture with spices, water or broth, and baking soda?
How do you store the meat mixture in the fridge before grilling? How
do you serve the mititei with mustard and bread?
Try making your own mititei in your kitchen by following this recipe. You will need
ground beef, pork, and lamb (or a combination of two), garlic, black pepper, thyme (or
summer savory), coriander seeds (or powder), anise seeds (or powder), savory (or
oregano), paprika (optional), salt, water or beef broth, baking soda (optional), vegetable oil
(for greasing), mustard (for serving), bread (for serving). Share your photos and
impressions of your kitchen-made mititei. Answer the following questions:
How juicy and flavorful were your mititei and how did they taste? How
many mititei did you make and how big were they?
How did the mustard complement the mititei in terms of flavor and spiciness? What
did you drink with your mititei?

Article: https://www.jocooks.com/recipes/mititei-romanian-street-food/ Video:
https://www.youtube.com/watch?v=8XwY6l7yZ9Q
Recipe: https://www.mygorgeousrecipes.com/romanian-mici/

Sarmale

Sarmale (meaning “wrapped” in Turkish) are cabbage rolls stuffed with minced meat
(usually pork or a mixture of pork and beef), rice, onion, herbs (such as parsley or
dill), salt, pepper, and sometimes smoked bacon or ham. They are cooked in a pot with
tomato sauce or juice, water or broth, bay leaves, peppercorns, and sometimes smoked meat
or bones for extra flavor. Sarmale are a central part of Romanian cuisine and are the
national dish of Romania. They are usually served with sour cream, hot peppers, polenta or
bread. Sarmale are enjoyed year-round in Romania but especially for holidays like
Christmas and Easter. Sarmale have a long history and are influenced by various cultures
that have occupied or interacted with Romania, such as the Turks, the Greeks, the Slavs,
and the Hungarians.

Read this article on sarmale and answer the following questions:
What are some of the possible origins and meanings of the word sarmale?
What are some of the differences between sarmale and other types of stuffed
cabbage rolls?
How do Romanians make and eat sarmale?
What are some of the regional variations of sarmale in Romania or abroad?

Watch this video on how to make sarmale in your kitchen and write down the ingredients
and steps. Include the following information:
How do you prepare the cabbage leaves for wrapping? Do you use fresh or sour
cabbage?
How do you prepare the meat stuffing with pork, beef, rice, onion, herbs, salt, and
pepper?
How do you shape the sarmale into small rolls and arrange them in a pot?
How do you cook the sarmale with tomato sauce or juice, water or broth, bay leaves,
peppercorns, and smoked meat or bones?
Try making your own sarmale in your kitchen by following this recipe. You will need
cabbage leaves (fresh or sour), ground pork, ground beef, rice (cooked or uncooked), onion
(chopped), parsley (chopped), dill (chopped), salt, pepper, smoked bacon or ham (chopped),
tomato sauce or juice, water or broth, bay leaves, peppercorns, smoked meat or bones
(optional), vegetable oil (for greasing), sour cream (for serving), hot peppers (for
serving), polenta or bread (for serving). Share your photos and impressions of your kitchenmade
sarmale. Answer the following questions: How tender and juicy were your sarmale
and how did they taste?
How many sarmale did you make and how big were they?
How did the tomato sauce or juice add color and tanginess to the sarmale?
What did you serve with your sarmale?

Article: https://www.chefspencil.com/sarmale-romanian-cabbage-rolls/
Video: https://www.youtube.com/watch?v=0x4Zf7o0q9k
Recipe: https://www.thespruceeats.com/romanian-stuffed-cabbage-recipe- sarmale-
1137278

Mici

Mici (meaning “small ones” in Romanian) are similar to mititei but have a slightly different shape
and composition. They are made from a mixture of ground beef, pork, lamb, garlic, black
pepper, thyme, coriander, anise, savory, paprika, salt, water or broth, and baking soda. They
are shaped into small elongated rolls that are thicker in the middle and thinner at the ends. They
are grilled over charcoal or on a griddle until browned and crispy on the outside and juicy on the
inside. Mici are usually served with mustard, bread, fries, salad, and a cold beer. Mici are also a
popular street food and a common dish at barbecues and parties. They are said to have been
invented by accident in Bucharest in the 19th century when a cook ran out of casings for his
sausages and decided to grill them without.

Read this article on mici and answer the following questions:

What is the difference between mici and mititei in terms of shape and ingredients? How do
you grill mici to achieve a perfect crust and doneness?
What are some tips for making mici at home without a grill?
What are some variations of mici that you can find in different regions of Romania or
abroad?

Watch this video on how to make mici in your kitchen and write down the ingredients and
steps. Include the following information:

How much meat do you need for this recipe and what kind of meat do you use? How do
you prepare the meat mixture with garlic, black pepper, thyme, coriander, anise, savory,
paprika, salt, water or broth, and baking soda?
How do you shape the mici into small elongated rolls that are thicker in the middle
and thinner at the ends?
How do you cook the mici on a griddle or in a skillet?
Try making your own mici in your kitchen by following this recipe. You will need ground
beef, pork, and lamb (or a combination of two), garlic (minced), black pepper, thyme (or summer
savory), coriander seeds (or powder), anise seeds (or powder), savory (or oregano), paprika,
salt, water or beef broth, baking soda, vegetable oil (for greasing), mustard (for serving),
bread (for serving), fries (for serving), salad (for serving), beer (for serving). Share your photos
and impressions of your kitchen-made mici. Answer the following questions:
How crispy and juicy were your mici and how did they taste? How
many mici did you make and how big were they?
How did the mustard complement the mici in terms of flavor and spiciness? What did
you eat and drink with your mici?

Article: https://en.wikipedia.org/wiki/
Mititei Video: https://www.youtube.com/watch?v=5cJ1yWpE5fA
Recipe: https://expatcenter.ro/romanian-cuisine-how-to-prepare-delicious-sarmale- afterlocal-
recipe/