Moldovan cuisine

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sarmale (stuffed cabbage rolls), accompanied by sauerkraut and mămăligă
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Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.

Background

Moldova's fertile soil (

grains, meat, and milk
products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits the growth of a wide range of foods in Moldova.

Dishes

Perhaps the best-known Moldovan dish is also a well-known Romanian dish,

brined cheese) and friptură (a lamb or goat stew). Local wines accompany most meals.[1]

Traditional Moldovan dishes combine diverse vegetables, such as tomatoes, bell peppers, aubergine, cabbage, beans, onions, garlic, and leeks. Vegetables are used in salads and sauces, and also baked, steamed, pickled (called murături), salted, or marinated.

The various kinds of borș (

ciorbă) include a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, or fish soups, all of which are soured by borș (traditionally made from bran), or lemon juice. Chicken soup
with meat, known as zeamă, is very popular.

fish
are often marinated and then grilled.

Traditional holiday dishes include

colaci, plăcinte, and cornulețe
.

In certain areas, the cuisine of various ethnic minorities is predominant. In eastern Moldova, Ukrainians eat

shorpa, a highly seasoned mutton soup; in the Russian communities, pelmeni (meat-filled dumplings) are popular. Various dishes served at the New Year's Eve table include mostly Russian-influenced dishes such as shuba and salată de boeuf
.

Other very popular dishes include a variant of pierogi called

cherries
.

Beverages

See also: Moldovan wine

Non-alcoholic beverages include stewed-fruit

fruit juice. Popular alcoholic beverages are divin (Moldovan brandy), beer, and local wine
.

European

Rara neagră, and Busuioacă albă
.

Feteasca Albă, also used in sparkling wines, has been cultivated in Moldova since the times of ancient Dacia
.

Postage stamps

  • Corn mush, ewe’s cheese, and scraps
    Corn mush, ewe’s cheese, and scraps
  • Invârtită filled with cheese
    Invârtită filled with cheese

See also

References

  1. ^ Moldovan Cuisine Archived 2009-03-07 at the Wayback Machine on allmoldova.com
Wikimedia Commons has media related to Cuisine of Moldova.
Wikimedia Commons has media related to Wines of Moldova.
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