Romania Archives - International Cuisine

Romanian Deviled Eggs (Ovă Umplute )

January 10, 2019 By Darlene at International Cuisine

Romanian Deviled Eggs, or stuffed eggs are a real treat and called Ovă Umplute. They do not take the credit for coming up with deviled eggs, but they do make them a little differently. We thoroughly enjoyed them as our starter for our Romanian International Cuisine meal.

What makes Romanian deviled eggs different is the use of horseradish and minced white onion. It adds a lovely little kick to the bite. We also made some with the addition of ham which was also lovely. These would be excellent for just about any occasion.

Deviled eggs are always a hit and there are never any left over. The incredible edible egg! The recipe calls for boiling the eggs for 20 minutes but please make your hard-boiled eggs however they come out best with a perfect yellow yolk. I now always make my eggs in my instapot. They come out perfect every time in just 5 minutes, they peel beautifully and the yolks are perfectly yellow.

In Romania they also make stuffed eggs with pork and duck liver pate, I am sure that would also be a wonderful addition!

Did you know that the capital city of Romania is also known as “Little Paris”? If you would like to learn more be sure to check out “Our Journey to Romania” plus you will find more authentic Romanian recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 4 votes

Romanian Deviled Eggs Ovă Umplute

Romanian Deviled Eggs are delicious with the addition of a bit of horseradish. We loved them!

Course Appetizer

Cuisine Romanian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 178kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

12 large eggs
2 teaspoons horseradish
1 teaspoon Dijon mustard
3 tablespoons mayonnaise
½ medium white onion minced finely
Salt and pepper to taste

Instructions

Instructions:

Put the eggs is a pot of cold water
Bring to a boil then reduce to simmer for 20 minutes
Drain the water and run very cold water over the eggs for a few minutes
Peel the eggs and cut in half, lengthwise.
Pop out the yolks into a bowl, mash them with a fork.
Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
Add salt and pepper to taste
Fill each half of the egg white with the mixture
Garnish with parsley.
For a twist, you can add some chopped ham to the mixture for two types of eggs.

Nutrition

Romanian Meatball Soup (Ciorbă de Perişoare)

January 10, 2019 By Darlene at International Cuisine

Romanian meatball soup called Ciorbă de Perişoare will quickly become a family favorite, I mean really who doesn’t love a meatball right? This recipe calls for a herb you have probably never heard of called lovage. I have no idea how this herb is not really popular here in the states. I would describe it as bitter, like a celery leaf, but when it is cooked in the broth, something magical happens. It truly adds a unique flavor that I have simply fallen in love with. It is really not like something else, so I highly recommend you get some here and try it.

I fell so much in love with the flavor of lovage that we now grow it in our garden. If you would like to try fresh lovage you can buy seeds here. I have never seen it sold fresh in a market here in the USA. If you have, please let me know where, in the comments below.

This Romanian meatball soup has a sourness to it from vinegar and the meatballs are made with a combination of pork and beef. It is a hearty soup with many root vegetables like parsnips, carrots, and celery that your family will love, especially in the cooler months. It can get quite cold in Romania and soups and stews are staples there. Be sure to also make the baked Mămăliga with it. It is made from cornmeal and makes a lovely accompaniment to the Romanian meatball soup. Also it would be appropriate to serve this soup with a side of sour cream and a hot chili. That would be customary there and is a great addition!

Did you know that Romania is home to the most beautiful waterfall in the world. It is called Bigar Cascade Falls in Caras-Severin. It was voted number one in the world by World Geography. It is unique because of its stunning beauty and the way the water falls. If you would like to learn more about this most interesting country of Romania, be sure to check out “Our Journey to Romania” to learn more. You will also find more delicious and authentic Romanian recipes you are sure to love.

Have you ever tried lovage? If you have I would love to hear your description of it in the comments below. Also if you choose to make this delicious Romanian meatball soup send me a picture of it and let me know how you liked it.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Romanian Meatball Soup (Ciorbă de Perişoare)

A super satisfying hearty soup made with a unique herb called lovage. You should try it! This soup is typically served with a hot chili on the side as well as some sour cream, I recommend both.

Course Main Course

Cuisine Romanian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 215kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

½ lb. ground beef
½ lb. lean ground pork
1 lb. beef or veal soup bones
1 small onion minced
1 small onion diced
2 slices of day old bread
2 tablespoons long grain white rice
1 parsley root or 2 celery stalks sliced
4 carrots peeled and sliced
1 parsnip peeled and sliced
4 tablespoons tomato paste
1 bunch fresh lovage leaves parsley and celery leaves can be substituted
3 tablespoons white wine vinegar
Salt and pepper

Instructions

Directions:

Bring 8 cups of water to a boil in a large stock pot
Add the diced onion, parsley root or celery, parsnip and carrots along with the soup bones into the boiling pot of water.
Soak the bread in a bowl of water and then squeeze out the excess water and mash the bread with a fork.
Mix the ground beef and pork with the minced onion, the mashed bread, rice and season with salt and pepper. Mix together thoroughly and make small meat balls with wet hands.
When the vegetables become fork tender, skim off any fat from the soup bones and add in the meat balls to the boiling water.
Reduce heat to simmer, cover and cook for 30-40 minutes.
When the soup is almost done and the meat balls have risen to the top, add in the tomato paste and stir.
Finely chop the lovage or parsley and celery leaf and add it to the soup.
Season with salt and pepper to taste
Add in the vinegar and stir. Remove the soup bones before serving.
This soup would traditionally be served with sour cream and a hot pepper on the side which I would highly recommend.

Nutrition

Romanian Mămăliga Baked (polenta)

January 10, 2019 By Darlene at International Cuisine

Romanian Mămăliga baked is a substitute for bread. It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments. This dish is made with eggs and cheese and a coarse cornmeal. I baked the dish but it is often cooked on the stove top like polenta. It goes beautifully with soups and stews. We enjoyed it thoroughly alongside our Romanian meatball soup.

This Romanian Mămăliga is usually served with a dollop of sour cream on top which I highly recommend. It is similar to a corn bread but the addition of eggs and cheese is lovely. I love how peasant foods become delicacies over time. It seems we all want to go back to our deepest roots for comfort. This dish is clearly one of those. I hope you make it and please let me know how you liked it.

Have you ever been to Romania? Prince Charles has property in Romania and a true fondness for Romania’s people and beautiful countryside.

Did you know that Nadia Comaneci was the first gymnast in history to score a perfect 10? In fact they had to show the score as a one because the scoreboard was never designed for a 10.

If you would like to learn more about this intriguing country of Romania be sure to check out “Our Journey to Romania“.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.17 from 18 votes

Romanian Mămăliga Baked (Polenta)

The national dish of Romania is a lovely side. Be sure to serve it with a dollop of sour cream. It goes perfectly with any stew or soup.

Course Bread

Cuisine Romanian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 341kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

4 cups water
2 cups ground coarse cornmeal
1 teaspoon salt
¼ cup butter melted
½ cup shredded feta cheese
½ cup sour cream

Instructions

Instructions:

Bring the water and salt to a rapid boil in a large pot.
Turn heat down to simmer and slowly pour in the cornmeal.
Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
The cooked Mamaliga should be thick enough to stay on a plate by itself.
It could be served just like this, cut into slices with a string. It would be served with sour cream, and feta cheese sometime even a fried egg on top.
For the Baked Mamaliga:
Preheat the oven to 375 degrees.
Put half of the porridge into a 7 x 9 greased glass pan.
Pour ½ of the melted butter on top.
Whisk together the 4 eggs and the shredded feta cheese.
Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
Spread the rest of the Mamaliga on top.
Pour the remaining melted butter over that.
Bake for 20 minutes or until the top becomes lightly browned.
Cut in pieces and serve with sour cream on top.

Nutrition

Romanian Papanaşi (A Fried Cheese Doughnut)

January 10, 2019 By Darlene at International Cuisine

Romanian Papanaşi is a famous treat there. Honestly it makes me want to hop on the next plane just for this. Romanian Papanaşi is a fried cheese doughnut the hole of the doughnut is placed on top and in between it is smothered with cherry preserves and topped with confectioners sugar. A heavenly bite indeed. Oh and did I mention whipped cream too…..

I typically use a deep fryer for these types of recipes, this is the one I use and I love it! It makes frying so easy although you can easily just use a deep skillet as well. Whichever you have is what you should use, you will want to make these again and again.

Did you know that Francesco Illy, the founder of Illycaffe was born in Romania in 1892. He also invented the first automatic steam espresso coffee machine. This Romanian Papanaşi would be superb with an espresso!

If you would like to learn more about this interesting country of Romania be sure to check out “Our Journey to Romania“. You will also find more authentic and delicious Romanian recipes.

Have you ever traveled to a destination just for the food? If you have, I would love to hear about it in the comments below. Honestly this recipe truly makes me want to hop on a plane! There is not only wonderful food to try in Romania, it is home to some amazing UNESCO sites as well.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 6 votes

Romanian Papanaşi (A Fried Cheese Doughnut)

A Romanian treasure! I think it is worth a plane trip just to eat more of these, they are awesome!

Course Dessert

Cuisine Romanian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 338kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

4 cups cottage cheese
1 cup sugar
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon lemon zest grated
½ teaspoon baking powder
2 eggs
2 cups all-purpose flour
Cooking oil
Powdered sugar to garnish
Whipped cream or sour cream
Fruit preserve strawberry, raspberry, sour cherry etc.

Instructions

Instructions:

In a large bowl mix the cottage cheese, sugar and baking powder.
Add the eggs, vanilla, salt and lemon zest.
Mix very well to get a smooth as possible.
Slowly add in the flour a little at a time.
If the dough is too moist add more flour, you don’t want the dough to be too sticky.
Heat the oil in a deep fryer or skillet over medium high heat
Make small balls of dough, to fit in the palm of your hand, make into a donut shape with a hole in the middle. Dip into a small bowl of flour.
Make some round balls a bit bigger than the size of the donut hole. Dip into a small bowl of flour
Fry them in oil until golden brown on both sides.
Remove onto a paper towel to remove any excess oil.
Assemble the donut with some sour cherry preserve on top add the small ball on top of that, sprinkle with some powdered sugar and a dollop of whipped cream or sour cream on top.
Serve while warm.

Nutrition