Publié : 22 décembre 2010
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Recettes pour le Romanian Day


Preparation time : 1,20 h


  • 400 g mince meat (pork and beef)
  • 100 g rice
  • 2 eggs
  • 3 yolks
  • 200 g carrots
  • 750 ml yoghurt
  • 150 ml sour cream
  • 3 tbsp all-purpose flour
  • 100 ml sunflower oil
  • 3-4 laurel leaves
  • 1 head of garlic
  • 50 g chopped parsley
  • ½ tbsp salt
  • ¼ tsp pepper
  • 1 tsp taste enhacing powder


  1. Mix meat, 2 eggs, parsley, rice previously rinsed in cold water, pepper, salt, taste enhancing powder. Make balls 2 cm wide.
  2. Place them to boil in a 3 l pot with hot water.
  3. Sauté grated carrots, grated garlic and laurel leaves in oil. Add them to the half-boiled meatballs.
  4. In the meantime prepare a lezon mixing the flour, the yoghurt, the sour cream, and the yolks. Place them into the soup and stir.
  5. Season with salt and pepper.
  6. Boil for 5-10 more minutes.

Serve with hot pepper

Makes 4 servings



Preparation time : 1,30 h

Main Ingredients

  • 800 g pork cut into julienne strips
  • 200 g smoked home-made sausages
  • 350 g lard bacon cut into julienne strips
  • 300 g finely chopped onion
  • 300 g tomato sauce
  • 120 ml sunflower oil
  • 2 sweet red peppers
  • 2-3 garlic cloves, minced
  • 20 g fresh parsley
  • 10 g dried oregano
  • ½ tbsp salt

Ingredients for mămăliguţă

  • 800 ml cold water
  • 200 g maize flour
  • ½ tsp salt
  • 30 ml sunflower oil


  1. Place the chopped onion and the salt in oil heated over medium heat and stir gently. Sauté till tender.
  2. Add the sliced pork and brown it for 20 minutes or until juices run clear.
  3. Add the sliced sausages, the julienned strips of kaizer and roast for more 15 minutes.
  4. Add the tomato paste, the dried oregano and the garlic
  5. Simmer for 5 more minutes or until the tomato paste boils down.
  6. Remove from heat and cover with a lid to keep it warm.
  7. Meanwhile, place the cold water in a pot over medium heat and sprinkle the maize flour in it. Stir while bringing in to a boil ; reduce heat. Stir permanently and simmer it until thickened and the flour grains are thoroughly boiled.

Transfer the meat mixture (tochitură) to a serving plate, garnish it with the chopped parsley. Serve with mămăliguţă and a vegetables salad

Makes 4 servings



Preparation time : 1 h

  • 1 kg of boiled and mashed potatoes
  • 400 g boned plums, mixed with 150 g sugar and 10 g cinnamon
  • 300-400 g wheat flour
  • 100 g sunflower oil
  • 250 g bread crumbs
  • 100 powder sugar
  • 2 tbsp powder vanilla sugar
  • 1 tbsp salt


Mix the mashed potatoes (the potatoes have been previously boiled in salted water) and the flour until a ball forms. Roll out the pastry and spread it into a quarter of an inch (approx. 0.5mm) high square. Divide it into 55 cm squares, place a boned plum in the middle of each square, fold the squares and shape them into balls.
Put the balls into boiling water and leave them to boil for 5-10 minutes.
Place the sumflower oil in a frying pan and, when hot, add the bread crumbs and fry them until they turns yellowish brown.
Roll the boiled balls into the crunchy bread crumbs, sprinkle them with powder sugar flavoured with vanilla.

Makes 4 servings