hayat_yahya
Junior Member
Romanian Zacusca
Ingredients
# 8 lbs fresh eggplants
# 6 lbs red peppers
# 2 lbs onions
# 2 teaspoons salt (to taste)
# 1/2 teaspoon black pepper
# 2 cups tomato paste
# 2 cups olive oil
Directions
1. Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
2. Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
3. Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
4. Place oil and onion in a large pot.
5. Saute onions for about 4 minutes over medium-low heat.
6. Add eggplant, onion, salt and pepper.
7. Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
8. Taste and adjust salt and pepper to meet your tastes.
9. Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
10. Wipe rims clean and place clean lids and rings on jars.
11. Place into a single layer in large pot (water bath canner if you have one).
12. Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
13. Remove from heat and allow to cool in water bath.
14. When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
15. NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
Romanian Steak
Ingredients
# 1 1/2 lbs skirt steaks
# pepper , fresh ground, to taste
# 1 pinch kosher salt
# 2 garlic cloves , minced
# 1 tablespoon vegetable oil
# 1 onion , sliced
# salt and pepper
# 1-2 teaspoon paprika
Directions
1. preheat your broiler to high.
2. season with pepper and broil steak for 3-5 minutes per side.
3. this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.
4. meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.
5. saute until slightly browned on both sides.
6. serve onions over steak.
7. (optional--- smear some deli mustard on steak before broiling).
Anna's Romanian Souffle'
Ingredients
# 4 sheets filo pastry
# 3 tablespoons butter , melted,for brushing filo
# 3/4 cup shredded gruyere or swiss cheese
# 3 eggs
# 1 cup milk
# 1/2 teaspoon salt
# 1/8 teaspoon white pepper
Directions
1. Stack the Filo horizontally on your work surface, brushing each sheet lightly with melted butter as you stack.
2. Sprinkle the cheese over the bottom third of the Filo.
3. Roll up the Filo very loosely, jelly-roll style.
4. Coil the roll loosely in a greased 1-quart souffle' dish.
5. Brush the coil with butter.
6. If desired, cover and chill the dish up to 8 hours.
7. Preheat the oven to 350^F.
8. In a bowl, beat the eggs lightly.
9. Stir in the milk, salt and pepper.
10. Pour the mixture over the Filo and into the center of the dish.
11. Bake the souffle', uncovered for 30 to 35 minutes or until the top of the filo is golden, and a knife inserted in the center comes out clean.
12. Serve the souffle' warm.
Romanian Chicken Breasts
Ingredients
# 3 whole chicken breasts , halved
# 1/4 cup oil
# salt and pepper , to taste
# 1 cup diced beef
# 1 cup onions , chopped
# 3/4 cup celery , chopped
# 1/2 teaspoon basil
# 2 (6 ounce)cans tomato paste
# 1 (13 3/4 ounce)can chicken broth
# 1 tablespoon parsley
# 1/2 lb spaghetti
Directions
1. Brown chicken breasts in oil.
2. Season well with salt and pepper.
3. Remove from pan.
4. To oil, add beef, onion, celery and basil; simmer 5 minutes, stirring.
5. Add tomato paste and broth.
6. Return chicken, cover and simmer 1 hour or until done.
7. Turn occasionally.
8. Add parsley and serve over cooked spaghetti.
Romanian Garlic Skirt Steak
Ingredients
# 1 1/2 lbs skirt steaks
# coarse salt
# fresh ground black pepper
# hot Hungarian paprika
# 2 tablespoons olive oil
# 4-6 garlic cloves , finely chopped
# 1 tablespoon dried oregano
Directions
1. Place skirt steak in shallow baking dish.
2. Season generously on both sides with salt, pepper and paprika.
3. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
4. Sprinkle with garlic and oregano and pat these in with your fingers.
5. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
6. Heat grill to high.
7. When you're ready to cook the steak, brush the grill grate with oil.
8. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
9. Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
10. Transfer to platter and let rest for 2 minutes before serving.
11. Be sure to cut across the grain.
Broedlaewend (Romanian Beef Soup)
Ingredients
# 2 lbs beef (Cut into Thin Strips)
# 2 large onions (Chopped)
# 3 tablespoons olive oil
# 6 cups beef stock
# 6 large potatoes (Cubed)
# salt and pepper (To Taste)
# 3 medium bay leaves
# 6 tablespoons flour
# 2 tablespoons vinegar
# 2 tablespoons cream (optional)
# 1 tablespoon parsley (Chopped)
Directions
1. Saute onion in oil for 10 minutes.
2. Add meat and saute for 5 minutes.
3. Add broth and simmer for 1 hour.
4. Add potatoes, salt, pepper and bay leaves. Simmer for 20 minutes.
5. Remove Bay Leaves
6. Remove 1/2 cup broth from the soup and slowly stir in the flour, add the flour mixture to the soup.
7. Simmer for 3 minutes.
8. Add vinegar, cream and parsley.
9. Stir, remove from heat and serve.
Romanian Vegetable Stew (Ghiveci)
Ingredients
# 2 large onions , chopped
# 4-5 medium carrots , peeled and sliced
# 3-4 medium bell peppers , seeded and chopped (any color)
# 3 garlic cloves , minced
# 2 tablespoons vegetable oil (I use olive oil.)
# 1 small cabbage , sliced thinly
# 3 fresh tomatoes , peeled and chopped or
# 1 (14 ounce)can tomatoes , chopped and juices reserved
# 2 cups water
# 3-4 medium potatoes , peeled and chopped
# 1 (12 ounce)package frozen peas
# 1/2 teaspoon thyme
# 2 tablespoons fresh dill , minced
# 2 tablespoons fresh parsley , minced
# 1/2 lemon, juice of
# 1-2 teaspoon paprika
# salt
# pepper
Optional seasonal veggies
* 1 large eggplant (cubed, salted, and rinsed)
* 1 large zucchini (sliced)
* 1 small head cauliflower (broken into flowerets)
* 1 kohlrabi (peeled and cubed)
Directions
1. Heat the oil in a large stewpot or Dutch oven.
2. Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
3. Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
4. Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
5. Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
6. Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
7. Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
8. Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
9. Serve hot with rice. This is a treat!
Romanian Sour Cream Chicken
Ingredients
# 1 large roasting chicken
# 1/4 lb butter
# 2 tablespoons flour
# 1 pint sour cream
# 1/4 lb mushrooms , sliced thin
# 2 teaspoons salt
# 1/2 teaspoon pepper
# 3 tablespoons parsley , chopped
# 3 scallions , chopped
# 1/4 cup water
# 1 teaspoon paprika
Directions
1. Clean chicken and cut into pieces.
2. Brown pieces in hot butter in heavy frying pan, then remove chicken to casserole.
3. Reheat butter in pan and add flour, blending carefully. Heat and stir until mixture is light brown. Cool roux thoroughly. Will not curdle if roux is cooled before sour cream is added.
4. Add sour cream slowly, mix well and simmer for a few minutes. Pour this over chicken in casserole. Add mushrooms, seasonings, parsley and scallions (green tops and all) and water. Sprinkle paprika over mixture.
5. Cover tightly, place in a 325 degree oven and cook for 1 1/2 hours, or until chicken is tender.
6.The sauce that is made is VERY thin, so I would make a larger roux, or at the end add a thickener.
Romanian Beef Sausage Rolls (Mititei)
Ingredients
# 2 lbs ground chuck
# 1/2 teaspoon seasoning salt
# 1/2 teaspoon fresh ground pepper
# 1/2 teaspoon baking soda
# 2 garlic cloves , put through garlic press
# 1 pinch ground allspice
# 1/4 teaspoon dried dill
# 1/4 teaspoon dried summer savory
# 1 cup beef stock or bouillon
Directions
1. Combine all ingredients except stock.
2. Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
3. Cover it well and refrigerate 4 hours or overnite.
4. Shape into cylinders 1" diameter by 3" long.
5. Cover and chill again for 3 to 4 hours.
6. Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.
Vegetarian, Crock Pot Romanian Bean Soup
Ingredients
# 2 cups dried lima beans
# 8 cups cold water
# 1 large onion , roughly chopped
# 1 carrot , peeled and quartered
# 2 garlic cloves , crushed
# 1 vegetable bouillon cube
# 1 tablespoon butter
# 1 medium onion , finely diced
# 2 teaspoons kosher salt (optional)
# fresh ground black pepper
Directions
1. Soak lima beans in cold water overnight.
2. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
3. Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube.
4. Cover tightly and cook 18 to 24 hours, until beans are very tender.
5. Remove from heat and let cool a little.
6. In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
7. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed.
8. Return to pot and stir in browned onions.
9. Taste for seasoning and add salt and pepper to taste.
Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete)
Ingredients
# 1 large eggplant
# 1 medium onion , grated
# 1 teaspoon lemon juice
# 1/4 cup corn oil
# salt
# pepper
Directions
1. Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
2. Scrape the purple skin off, and discard skin.
3. Mash eggplant well with a wooden spoon,.
4. Add salt and pepper, to taste.
5. Mix grated onions with one tsp of mazola oil.
6. Add to mashed eggplant.
7. Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
8. Add lemon juice.
9. Mix well, and serve as an appetizer on crackers or other bread rounds.
Romanian Garlic Sauce (Mujdei De Usturoi)
Ingredients
# 1 head garlic (peeled and separated into cloves)
# 1 teaspoon salt
# 2 tablespoons vegetable oil
# 1/2 cup sour cream (reduced fat is fine!)
# black pepper
Directions
1. Put the cloves of garlic in a mortar with the salt and crush into they are a paste. (You can also crush them in a press or mince very finely and then add the salt later).
2. Put the garlic in a small bowl and add the oil. Beat with a fork until it is very well mixed and somewhat fluffy. This should take about 3 minutes.
3. Add the sour cream and plenty of black pepper. Mix well.
4. Serve with grilled meat or fish, french fries or baked potatoes, pizza -- .
Romanian Traditional Cake (Cozonac)
Ingredients
# 4 cups flour
# 1 cup milk , heated
# 3 eggs , beated lightly
# 1 fresh yeast cake
# 1/2 cup butter , melted
# 3 tablespoons sugar , plus
# 2 teaspoons sugar
# 1 teaspoon salt
# 3-4 drops yellow food coloring (optional)
Cheese Filling
* 1/2 pint sour cream
* 1 teaspoon cornstarch
* 4 tablespoons sugar
* 1 cup cream cheese
* 3 egg yolks
* 2 teaspoons vanilla or lemon flavoring
Directions
1. Preheat oven to 350°F.
2. For the Dough: Heat the milk to lukewarm.
3. In a separate bowl, crumble yeast.
4. Add 2 tsp sugar, 2 tbsp milk; set aside.
5. In a large mixing bowl, place the 4 cups flour.
6. To the lukewarm milk, add 3 Tbsp sugar, 1 tsp salt, the melted butter, lightly beaten eggs, (and optional food colouring).
7. Add yeast mixture to remaining milk.
8. Beat all with with rotary beater until thoroughly blended.
9. Pour mixture over flour and work in, with a wooden spoon, until all flour has mixed well with milk mixture.
10. Now, knead with hands for about 5 minutes or until dough will not stick too your hands.
11. Cover with clean tea towel and place in warm spot. Allow dough to rise until double in size.
12. Punch down and knead again for 2 minutes.
13. Let rise again.
14. Roll out dough and fill with your favourite filling.
15. Cheese Filling: Cream cheese well, with fork.
16. Add cornstarch and egg yolks and mix well.
17. Add sour cream, 1 or 2 tbsp at a time.
18. Work quickly and mix thoroughly.
19. Add 4 tbsp sugar and flavouring.
20. Spread over the dough, and bake in a moderate oven (350°F) until done.
21. After 45 minutes, check for doneness.
Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vanata)
Ingredients
# 2 medium eggplants
# 2 medium onions (chopped)
# 2 tablespoons extra-virgin olive oil
# 2 teaspoons salt
# 1 teaspoon ground black pepper
# 10 slices white bread or pita bread
Directions
1. Preheat oven to 325 degrees.
2. Wrap the eggplants in aluminum foil and place onto baking sheet.
3. Bake until soft and the skin is charred, about 1 hour.
4. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
5. Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
6. Mix well with a fork.
7. Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
Romanian Mashed Beans (Fasole Frecata)
Ingredients
# 1 lb dried great northern beans , soaked overnight
# 1 onion , scored
# 2 carrots , peeled and chopped
# 1 parsnip , peeled and chopped
# salt and pepper
For More
* 1/4 lb meat
* 2 onions , finely chopped
* 2-3 teaspoons paprika
Directions
1. Drain the beans and put them in a large pot. Cover with water and bring to a boil.
2. Lower heat to a simmer, cover beans, and cook for about 45 minutes.
3. Add carrots, onion, and parsnip. Cover again and cook for another 45 minutes.
4. Drain beans and vegetables and mash all together. This can also be done in a meat grinder or a food processor.
5. Add salt and plenty of black pepper.
6. Cook the meat.
7. Add the onions and saute together over medium heat for 10 minutes, or until the onions begin to brown.
8. Add paprika and cook for about 1 more minute.
Serve this over each serving of beans.
Ingredients
# 8 lbs fresh eggplants
# 6 lbs red peppers
# 2 lbs onions
# 2 teaspoons salt (to taste)
# 1/2 teaspoon black pepper
# 2 cups tomato paste
# 2 cups olive oil
Directions
1. Over an open flame (gas stove or grill) completely blacken the skins of the eggplants and peppers.
2. Peel skins off immediately. Easiest way to get the last bits off is to do it under a slow running faucet.
3. Puree each of the three vegetables separately in a food processor. And place each in a separate bowl when you are finished.
4. Place oil and onion in a large pot.
5. Saute onions for about 4 minutes over medium-low heat.
6. Add eggplant, onion, salt and pepper.
7. Cook until a thin layer of oil remains on top and when a spoonful of zacusca is removed, only the oil should run off the spoon, not the zacusca.
8. Taste and adjust salt and pepper to meet your tastes.
9. Spoon mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
10. Wipe rims clean and place clean lids and rings on jars.
11. Place into a single layer in large pot (water bath canner if you have one).
12. Fill pot with water up to the necks of the jars. Bring to a boil and boil for 20 minutes.
13. Remove from heat and allow to cool in water bath.
14. When cool remove from water and you are ready to go. If oil separates just mix it back in when ready to serve.
15. NOTE: My original Romanian recipe calls for a full Liter of oil but results in a much heavier and oilier zacusca. I cut mine back substantially from the original.
Romanian Steak
Ingredients
# 1 1/2 lbs skirt steaks
# pepper , fresh ground, to taste
# 1 pinch kosher salt
# 2 garlic cloves , minced
# 1 tablespoon vegetable oil
# 1 onion , sliced
# salt and pepper
# 1-2 teaspoon paprika
Directions
1. preheat your broiler to high.
2. season with pepper and broil steak for 3-5 minutes per side.
3. this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.
4. meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.
5. saute until slightly browned on both sides.
6. serve onions over steak.
7. (optional--- smear some deli mustard on steak before broiling).
Anna's Romanian Souffle'
Ingredients
# 4 sheets filo pastry
# 3 tablespoons butter , melted,for brushing filo
# 3/4 cup shredded gruyere or swiss cheese
# 3 eggs
# 1 cup milk
# 1/2 teaspoon salt
# 1/8 teaspoon white pepper
Directions
1. Stack the Filo horizontally on your work surface, brushing each sheet lightly with melted butter as you stack.
2. Sprinkle the cheese over the bottom third of the Filo.
3. Roll up the Filo very loosely, jelly-roll style.
4. Coil the roll loosely in a greased 1-quart souffle' dish.
5. Brush the coil with butter.
6. If desired, cover and chill the dish up to 8 hours.
7. Preheat the oven to 350^F.
8. In a bowl, beat the eggs lightly.
9. Stir in the milk, salt and pepper.
10. Pour the mixture over the Filo and into the center of the dish.
11. Bake the souffle', uncovered for 30 to 35 minutes or until the top of the filo is golden, and a knife inserted in the center comes out clean.
12. Serve the souffle' warm.
Romanian Chicken Breasts
Ingredients
# 3 whole chicken breasts , halved
# 1/4 cup oil
# salt and pepper , to taste
# 1 cup diced beef
# 1 cup onions , chopped
# 3/4 cup celery , chopped
# 1/2 teaspoon basil
# 2 (6 ounce)cans tomato paste
# 1 (13 3/4 ounce)can chicken broth
# 1 tablespoon parsley
# 1/2 lb spaghetti
Directions
1. Brown chicken breasts in oil.
2. Season well with salt and pepper.
3. Remove from pan.
4. To oil, add beef, onion, celery and basil; simmer 5 minutes, stirring.
5. Add tomato paste and broth.
6. Return chicken, cover and simmer 1 hour or until done.
7. Turn occasionally.
8. Add parsley and serve over cooked spaghetti.
Romanian Garlic Skirt Steak
Ingredients
# 1 1/2 lbs skirt steaks
# coarse salt
# fresh ground black pepper
# hot Hungarian paprika
# 2 tablespoons olive oil
# 4-6 garlic cloves , finely chopped
# 1 tablespoon dried oregano
Directions
1. Place skirt steak in shallow baking dish.
2. Season generously on both sides with salt, pepper and paprika.
3. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
4. Sprinkle with garlic and oregano and pat these in with your fingers.
5. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
6. Heat grill to high.
7. When you're ready to cook the steak, brush the grill grate with oil.
8. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
9. Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
10. Transfer to platter and let rest for 2 minutes before serving.
11. Be sure to cut across the grain.
Broedlaewend (Romanian Beef Soup)
Ingredients
# 2 lbs beef (Cut into Thin Strips)
# 2 large onions (Chopped)
# 3 tablespoons olive oil
# 6 cups beef stock
# 6 large potatoes (Cubed)
# salt and pepper (To Taste)
# 3 medium bay leaves
# 6 tablespoons flour
# 2 tablespoons vinegar
# 2 tablespoons cream (optional)
# 1 tablespoon parsley (Chopped)
Directions
1. Saute onion in oil for 10 minutes.
2. Add meat and saute for 5 minutes.
3. Add broth and simmer for 1 hour.
4. Add potatoes, salt, pepper and bay leaves. Simmer for 20 minutes.
5. Remove Bay Leaves
6. Remove 1/2 cup broth from the soup and slowly stir in the flour, add the flour mixture to the soup.
7. Simmer for 3 minutes.
8. Add vinegar, cream and parsley.
9. Stir, remove from heat and serve.
Romanian Vegetable Stew (Ghiveci)
Ingredients
# 2 large onions , chopped
# 4-5 medium carrots , peeled and sliced
# 3-4 medium bell peppers , seeded and chopped (any color)
# 3 garlic cloves , minced
# 2 tablespoons vegetable oil (I use olive oil.)
# 1 small cabbage , sliced thinly
# 3 fresh tomatoes , peeled and chopped or
# 1 (14 ounce)can tomatoes , chopped and juices reserved
# 2 cups water
# 3-4 medium potatoes , peeled and chopped
# 1 (12 ounce)package frozen peas
# 1/2 teaspoon thyme
# 2 tablespoons fresh dill , minced
# 2 tablespoons fresh parsley , minced
# 1/2 lemon, juice of
# 1-2 teaspoon paprika
# salt
# pepper
Optional seasonal veggies
* 1 large eggplant (cubed, salted, and rinsed)
* 1 large zucchini (sliced)
* 1 small head cauliflower (broken into flowerets)
* 1 kohlrabi (peeled and cubed)
Directions
1. Heat the oil in a large stewpot or Dutch oven.
2. Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
3. Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
4. Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
5. Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
6. Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
7. Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
8. Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
9. Serve hot with rice. This is a treat!
Romanian Sour Cream Chicken
Ingredients
# 1 large roasting chicken
# 1/4 lb butter
# 2 tablespoons flour
# 1 pint sour cream
# 1/4 lb mushrooms , sliced thin
# 2 teaspoons salt
# 1/2 teaspoon pepper
# 3 tablespoons parsley , chopped
# 3 scallions , chopped
# 1/4 cup water
# 1 teaspoon paprika
Directions
1. Clean chicken and cut into pieces.
2. Brown pieces in hot butter in heavy frying pan, then remove chicken to casserole.
3. Reheat butter in pan and add flour, blending carefully. Heat and stir until mixture is light brown. Cool roux thoroughly. Will not curdle if roux is cooled before sour cream is added.
4. Add sour cream slowly, mix well and simmer for a few minutes. Pour this over chicken in casserole. Add mushrooms, seasonings, parsley and scallions (green tops and all) and water. Sprinkle paprika over mixture.
5. Cover tightly, place in a 325 degree oven and cook for 1 1/2 hours, or until chicken is tender.
6.The sauce that is made is VERY thin, so I would make a larger roux, or at the end add a thickener.
Romanian Beef Sausage Rolls (Mititei)
Ingredients
# 2 lbs ground chuck
# 1/2 teaspoon seasoning salt
# 1/2 teaspoon fresh ground pepper
# 1/2 teaspoon baking soda
# 2 garlic cloves , put through garlic press
# 1 pinch ground allspice
# 1/4 teaspoon dried dill
# 1/4 teaspoon dried summer savory
# 1 cup beef stock or bouillon
Directions
1. Combine all ingredients except stock.
2. Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
3. Cover it well and refrigerate 4 hours or overnite.
4. Shape into cylinders 1" diameter by 3" long.
5. Cover and chill again for 3 to 4 hours.
6. Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.
Vegetarian, Crock Pot Romanian Bean Soup
Ingredients
# 2 cups dried lima beans
# 8 cups cold water
# 1 large onion , roughly chopped
# 1 carrot , peeled and quartered
# 2 garlic cloves , crushed
# 1 vegetable bouillon cube
# 1 tablespoon butter
# 1 medium onion , finely diced
# 2 teaspoons kosher salt (optional)
# fresh ground black pepper
Directions
1. Soak lima beans in cold water overnight.
2. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
3. Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube.
4. Cover tightly and cook 18 to 24 hours, until beans are very tender.
5. Remove from heat and let cool a little.
6. In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
7. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed.
8. Return to pot and stir in browned onions.
9. Taste for seasoning and add salt and pepper to taste.
Eggplant (Aubergine) Appetizer - Romanian Style - (Vinete)
Ingredients
# 1 large eggplant
# 1 medium onion , grated
# 1 teaspoon lemon juice
# 1/4 cup corn oil
# salt
# pepper
Directions
1. Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
2. Scrape the purple skin off, and discard skin.
3. Mash eggplant well with a wooden spoon,.
4. Add salt and pepper, to taste.
5. Mix grated onions with one tsp of mazola oil.
6. Add to mashed eggplant.
7. Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
8. Add lemon juice.
9. Mix well, and serve as an appetizer on crackers or other bread rounds.
Romanian Garlic Sauce (Mujdei De Usturoi)
Ingredients
# 1 head garlic (peeled and separated into cloves)
# 1 teaspoon salt
# 2 tablespoons vegetable oil
# 1/2 cup sour cream (reduced fat is fine!)
# black pepper
Directions
1. Put the cloves of garlic in a mortar with the salt and crush into they are a paste. (You can also crush them in a press or mince very finely and then add the salt later).
2. Put the garlic in a small bowl and add the oil. Beat with a fork until it is very well mixed and somewhat fluffy. This should take about 3 minutes.
3. Add the sour cream and plenty of black pepper. Mix well.
4. Serve with grilled meat or fish, french fries or baked potatoes, pizza -- .
Romanian Traditional Cake (Cozonac)
Ingredients
# 4 cups flour
# 1 cup milk , heated
# 3 eggs , beated lightly
# 1 fresh yeast cake
# 1/2 cup butter , melted
# 3 tablespoons sugar , plus
# 2 teaspoons sugar
# 1 teaspoon salt
# 3-4 drops yellow food coloring (optional)
Cheese Filling
* 1/2 pint sour cream
* 1 teaspoon cornstarch
* 4 tablespoons sugar
* 1 cup cream cheese
* 3 egg yolks
* 2 teaspoons vanilla or lemon flavoring
Directions
1. Preheat oven to 350°F.
2. For the Dough: Heat the milk to lukewarm.
3. In a separate bowl, crumble yeast.
4. Add 2 tsp sugar, 2 tbsp milk; set aside.
5. In a large mixing bowl, place the 4 cups flour.
6. To the lukewarm milk, add 3 Tbsp sugar, 1 tsp salt, the melted butter, lightly beaten eggs, (and optional food colouring).
7. Add yeast mixture to remaining milk.
8. Beat all with with rotary beater until thoroughly blended.
9. Pour mixture over flour and work in, with a wooden spoon, until all flour has mixed well with milk mixture.
10. Now, knead with hands for about 5 minutes or until dough will not stick too your hands.
11. Cover with clean tea towel and place in warm spot. Allow dough to rise until double in size.
12. Punch down and knead again for 2 minutes.
13. Let rise again.
14. Roll out dough and fill with your favourite filling.
15. Cheese Filling: Cream cheese well, with fork.
16. Add cornstarch and egg yolks and mix well.
17. Add sour cream, 1 or 2 tbsp at a time.
18. Work quickly and mix thoroughly.
19. Add 4 tbsp sugar and flavouring.
20. Spread over the dough, and bake in a moderate oven (350°F) until done.
21. After 45 minutes, check for doneness.
Eggplant Spread - Romanian Appetizer (Puttlajel or Patlagea Vanata)
Ingredients
# 2 medium eggplants
# 2 medium onions (chopped)
# 2 tablespoons extra-virgin olive oil
# 2 teaspoons salt
# 1 teaspoon ground black pepper
# 10 slices white bread or pita bread
Directions
1. Preheat oven to 325 degrees.
2. Wrap the eggplants in aluminum foil and place onto baking sheet.
3. Bake until soft and the skin is charred, about 1 hour.
4. Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
5. Chop the eggplants with a fork and add the chopped onions, oil, salt and pepper.
6. Mix well with a fork.
7. Spread this rough mixture onto the slices of white bread or pita bread and serve as an appetizer.
Romanian Mashed Beans (Fasole Frecata)
Ingredients
# 1 lb dried great northern beans , soaked overnight
# 1 onion , scored
# 2 carrots , peeled and chopped
# 1 parsnip , peeled and chopped
# salt and pepper
For More
* 1/4 lb meat
* 2 onions , finely chopped
* 2-3 teaspoons paprika
Directions
1. Drain the beans and put them in a large pot. Cover with water and bring to a boil.
2. Lower heat to a simmer, cover beans, and cook for about 45 minutes.
3. Add carrots, onion, and parsnip. Cover again and cook for another 45 minutes.
4. Drain beans and vegetables and mash all together. This can also be done in a meat grinder or a food processor.
5. Add salt and plenty of black pepper.
6. Cook the meat.
7. Add the onions and saute together over medium heat for 10 minutes, or until the onions begin to brown.
8. Add paprika and cook for about 1 more minute.
Serve this over each serving of beans.
oh,,, cozonac u cut in slices n put on a plate,,,it vary around 15 slices,,, so u could eat like around 2-3 slices,,, u can use instant yeast,,, dunno how much, maybe the equivalent of the quantity specified 4 the other yeast i think like 25-50g ?? i do not remember exactly how much as in my family there r made more than 1 cozonac once so,,, 
