At present, Moldavian cuisine has the status of Cinderella. For it is characterized by simplicity, modesty, it lacks gloss and exotic. Some people think that there is no such kitchen at all. And, together with the cuisine of Moldova is simply excellent: it’s interesting, It has an incredible taste and aroma.
If we talk about the usefulness of this kitchen, then the mass of its dishes are the true standard of healthy food. And this is not an assumption, but a fact proven over the centuries. Almost all dishes This cuisine is prepared with natural healthy products. Besides, in the process of cooking, processes are performed that allow save in each ingredient its main features.
Own country – own kitchen
It is believed that if a country is the bulk of its existence was not free then allocate self Moldavian cuisine is not allowed. And the dishes that are common today on the country’s territory is a symbiosis of diverse cuisines. However, this point of view is easily refuted.
Moldova with its amazing climatic conditions and soils in all, in re acted as a tidbit for a large number of conquerors. A lot of ways to implement processing the principles for combining ingredients here are the same as in other countries. However, there is not a single recipe that has been borrowed in full.
The cooks of the country at all times had a personal view of the process cooking food. They didn’t copy, but created, united different parts of the planet on one table. And today they have it turns out it’s really unbelievable. You can only imagine imagine how in one unique dish the west is combined with east.
A striking example is corn. This cereal comes from South America, appeared in Moldova not so long ago. However a dish of corn, called mamalyga, acts as a business card Moldavian cuisine. This cereal is suitable for cooking significantly better than millet, from which they originally made mamalyga. It is believed that the ancestor of the dish is polenta. And foodies constantly debate which of these dishes is more delicious.
But in any case, the hag is light, but incredible tasty and at the same time healthy dish, which at present love and honor in the country. Mamalyga from corn can act in as an independent dish, you just need to add something for taste, for example, milk or cheese. Hominy is not cut with a knife, it breaks or is separated by a thread. After that, the piece is compressed and dipped in butter and cheese: an excellent appetizer for wine comes out. You can also try to make other wonderful dishes out of mamalyga: urs, sarmale, etc. But in any case, in these dishes the basis is mamalyga.
Famous Hominy
Mamalyga is not a substitute for bread, as it was in ancient times. Today, bread in this country has a special place. AT Moldova knows a lot of recipes for making pies. The most The famous Moldovan pies are vertuta and placida. Placinde has a flat shape, and the vertuta is prepared in the form of a roll, which is coiled. Even in Moldova they cook wonderful pies with cabbage, which are called werser. They came from Russian the kitchen. However, in this case, there are also additions and secrets in the cooking process. So these pies are not really similar to those that are being prepared in Russia.
Moldavian sweets
The sweets of Moldova are very interesting. They have unique taste and aroma. They cannot be confused with any other sweets. Naturally, in the kitchen of Moldova there are a lot of various executioners, apple pies. However, particularly interesting are sweets made from puff as well as butter dough, gingerbread cinnamon, gogosh, semilune. And also there is incredible black grandmother who is not like neither easter cake nor pudding. This grandmother is also very popular in country and is known far beyond its borders.
Eastern sweets are also made here: nougat from nuts, marmalade, souffle. Confectioners use wine to soak sweets. Another local feature is the use of must, which obtained in the process of making wine. It boils different fruits, and in some cases vegetables. It should be noted that not One of the cakes and sweets is famous for the cuisine of this country. Although the data dishes are very popular all over the world.
The variety of plant foods in the country is such that for different types of meat there is an insignificant place, both on the table and in the stomach. For this reason, over time, the kitchen Moldova was not of particular interest. These are people today special attention is paid to the usefulness of food, and after taste features. But in this case, Moldavian dishes are not not only healthy but also incredibly tasty.
The mass of traditional Moldavian dishes are practically unknown, although they are cooked in the presence of the necessary products easy enough. Currently, Moldavian cuisine is considered one of the most useful in the world, it is similar in terms of ingredients with cuisines of the Mediterranean countries.
Vegetables and meat
There is a special approach to vegetables in the country: they are baked whole, chopped and fried, whipped, stuffed, stewed, marinate and salt for the winter. Plain boiled or baked corn is a separate dish and is called fluff. She is served with salt and oil, or with sauce. In Moldova they prefer sweet pepper, tomatoes, onions, zucchini and eggplant, pumpkin. Beans are especially popular in the country: beans, chickpeas and lentils. Mostly, legumes are mashed. Of them make all kinds of snacks, salads, side dishes, main dishes, soups and meat dishes. And in the end, you get real culinary masterpieces. Sometimes the question arises, how can Moldovan cooks conventional and not particularly popular ingredients do so tasty and interesting dishes.
Products such as meat, poultry, fish are not given in the country special attention, however, and there are no any prohibitions on meat here. In the country’s cuisine valued lamb, veal and chicken. Basically meat is used as an additional ingredient in the dish.
As the main ingredient, meat is used only in ancient times. dishes that are common to all peoples of all this region. For example, such dishes are bones, kiftelutse, resol, etc. Often in the country, meat is presented on fire. However, make vegetables. The result is a great dinner.
In particular, meat and fish in accordance with Moldavian traditionally prepared with the addition of acidic ingredients: tomato juice, lemon, apples, etc. It helps to get interesting. taste and assimilation of animal fats.
Like all kinds of other cuisines, Moldavian uses offal. The most popular dishes are lamb liver, which baked in an oil seal, various sausages.
Soups of Moldavian cuisine are also interesting. They are a mixture of different traditions. For example, chorba is a sour soup based on meat broth. AT young unroasted vegetables, greens, sour cream, are added to it, cabbage pickle.
Moldavian drinks
It should be noted that in the country hot drinks are also not are particularly popular. Mostly they drink here natural juices, jelly, etc. And it also suggests that in this country in the first place is only healthy and natural food.
The most popular drink in the country is red wine. Weight Moldavian villages were able to preserve the ancient grape varieties, not found anywhere on the planet. Still grown here French grape varieties such as Pinot Gris, Muscat, etc. AT In general, in this country, grape growing is in demand. AND it is not surprising that all over the world Moldovan wines are considered one of the best.
The variety of wine drinks gives the opportunity to any dish pick up a unique accompaniment. The importance of wine in this country convincingly says that in a village called Small Milesti has the world’s largest collection of drinks of the gods: there are more than 1.5 million bottles in storage.
In the 20th century, the cuisine of Moldova was subjected to changes: mass ancient dishes have generally disappeared or radically changed. but new dishes have appeared that have absolutely nothing to do with traditional recipes of Moldavian cuisine. For example, salad Chisinau. According to certain sources, for his cooking uses cucumbers, bell peppers, onions and herbs, swept away either mayonnaise. Other sources indicate that for the preparation of this salad uses cabbage, apples, carrots, cheese, nuts, cinnamon, citric acid, mayonnaise. Therefore talk about which recipe is original is not necessary. Here on lover. Who likes what ingredients. And this is just one example. In the kitchen of this country there are many dishes that have the same name, but prepared from completely different products.
Not so long ago, according to historical standards, the country began speak a new meat dish: cucumbers in Tiraspol. In the reality, these are ordinary fried meat rolls with garlic, leaves lettuce, spices. Presence far from tradition recipes indicate that the Moldavian cuisine is currently not experiencing best time. However, it must be said that at the same time Moldavian cuisine is constantly updated with various new and interesting dishes. And this is the main advantage of those events that have a direct impact on her.
