Moldovan cuisine

The Moldovan cuisine is a country kitchen, which keeps up next to the Romanian national cuisine culinary culture of Moldovans. Located on the western shore of the Black Sea, worked here since ancient times various influences from the neighboring regions through trade and war. Initially influences of the Hellenes and Varangians were later the Greeks and Turks in the Ottoman Empire Byzantinier that changed the cuisine from the south. From the north was due in particular the influence of Russia and Ukraine.

Whether and to what extent the country's cuisine in today's Moldova differs from that in the Romanian part of the former Principality of Moldavia, is controversial. On one hand, the art of cooking is based in two regions on the same historical foundations. On the other hand, could especially take on the evolution of the kitchen Russian, Ukrainian and Gagauz influences after the Second World War in the Moldavian ASSR stronger influence.

Typical products and ingredients

Since the Moldavian cuisine is very uniform and independent, some components dominate most national dishes. For the preparation is often used feta cheese and corn. As a Brynza cheese being prepared in brine, aged just seven to ten days. Although the corn was distributed only in the 17th century in the region, he is regarded since the 18th century as the national dish. He is processable into mush, soups and desserts. However, typically no wheat flour and corn flour used for the preparation of bread.

Given the fertile soils of vegetable cultivation was stronger than in neighboring regions. Today, almost all vegetables are grown, but only some of them used for the country's cuisine. In addition to vegetable marrows, eggplants, peppers and tomatoes that are especially legumes such as lentils, kidney beans and green beans. The legumes are often processed into purees and Muse, which are eaten as a side dish. As a special feature compared to other country kitchens is that vegetables and legumes often account for more than half a court.

Characteristic of the Moldovan cuisine is meat dishes at the combination of red wine and tomato juice. The meat of pigs, cattle, sheep and poultry is thereby mainly processed into stews or roasted on the grill.

In addition to the strong influences of Turkish cuisine at the desserts in the Moldovan cuisine is the preparation of grape must as a specialty. Before further processing, boiling the fruit in ungekeltertem grape juice.

Drinks

Popular drinks in Moldova are due to old farming tradition, the Moldovan white wine and the Moldovan red wine, and the Moldovan booze Nistriju and Doina.

See also: Wine growing in Moldova

Typical dishes

Starters

Typical entrees are slightly sour soups like Tschorba, a meat soup with kvass, Sama, a chicken soup with egg or ciorba de Potroace ( soup made of giblets ). On the basis of sheep whey a meatless soup is cooked, which are called Syrbuschka.

Main dishes

Well-known dishes of meat, for example Drob (stuffed with mutton offal pastry or wrap of peritoneum ), grilled sausages as Mititej from beef or pork Kyrnizej and moussaka. As a specialty applies Mushka, a salted and smoked ham or leg of beef. Minced meat dishes like Parjoale ( dumplings made ​​of veal) or Kifteluze ( beef ) complete the offer.

Mostly the same sauces are used, while the other ingredients vary by region and season for the vegetable dishes. The classic Moldovan sauces are:

• Salamur - a brine of salt and coriander, allspice, clove and bay
• Mushdej - a garlic sauce with meat broth
• Skordolja - a garlic sauce with vinegar and oil, which was tied with walnuts and white bread

In addition, marinades with tomato juice and sour cream are commonly used.

As typical egg dish Skrob is prepared. It is an omelette without flour, but often with feta cheese and other ingredients, which is baked in the oven. A typical corn dish Moldova is Mamalyga, a maize porridge which is very similar to using polenta.

Influenced by the Russian cuisine, various pies and cakes are common as pierogi. Typical variations are Pletschina of baked pasta and Wertuta that are made smaller. In addition Wersere is distributed, where Piroggenteig prepared with a herb stuffing.

Desserts

Moldavian desserts and sweets are often prepared from a thickish, unexplained and unfiltered grape juice. Also Pelti, a jam from berries and fruit juice, is a popular base for Moldovan desserts. There is also a wide selection of pastries and sweets from Nougat. As halva or Alwiza the Turkish Halwa in Moldova is very common.