Moldovan cuisine

The Moldovan cuisine is a national cuisine that, in addition to the Romanian national cuisine, continues the food culture of the Moldovans . Located on the west bank of the Black Sea , various influences from neighboring regions through trade and war have worked here since ancient times. Initially still influenced by the Hellenes and Varangians , it was later that of the Greeks, Byzantines and Turks in the Ottoman Empire who changed the cuisine from the south. From the north, the influence of Russia and Ukraine was the main force .

Whether and to what extent the national cuisine in today's Republic of Moldova differs from that in the Romanian part of the former Principality of Moldova is controversial. On the one hand, the culinary art in both regions is based on the same historical basis. On the other hand, Russian, Ukrainian and Gagauz influences in particular had a stronger influence on the development of the kitchen in the Moldovan ASSR after the Second World War .

Typical products and ingredients

Since Moldovan cuisine is very uniform and independent, some components dominate most of the national dishes. Sheep cheese and corn are often used for the preparation. As Brynza a sheep cheese in brine is made of only seven to ten days matures. Although corn was not widely used in the region until the 17th century, it has been a national dish since the 18th century. It is processed into porridge, soups and desserts. However, wheat flour and not corn flour is typically used for bread preparation.

In view of the fertile soils, vegetable growing developed more strongly than in neighboring regions. Almost all types of vegetables are grown today, but only a few are used in the country's cuisine. In addition to melon pumpkins, aubergines, peppers and tomatoes, these are mainly legumes such as lentils, white and green beans . The legumes are often processed into purees and muses, which are eaten as a side dish. A special feature compared to other national kitchens is that vegetables and pulses often make up more than half of a dish.

Characteristic for the Moldovan cuisine is the combination of red wine and tomato juice in meat dishes. The meat of pork, beef, sheep and poultry is mainly processed into ragouts or roasted on the grill.

In addition to the strong influences of Turkish cuisine in desserts, preparation with grape must is a specialty in Moldovan cuisine . Before further processing, the fruits are boiled in unpressed grape juice.

beverages

Popular drinks in Moldova are, due to the old cultivation tradition, the Moldovan white and red wine and the Moldovan schnapps Nistru and Doina.

See also: Viticulture in Moldova

Typical dishes

Appetizers

Typical starters are slightly sour soups such as chorba , a meat soup with kvass , sama, a poultry soup with egg or ciorba de potroace (soup made from poultry offal). A meatless soup called syrbuschka is made on the basis of sheep's whey .

Main courses

Well-known dishes made from meat are, for example, drob (dumplings filled with mutton innards or wraps made from peritoneum), grilled sausages such as Mititej made from beef or Kyrnizej made from pork and musaka . Muschka , a cured and smoked ham or leg of beef is a specialty . Minced meat dishes such as parjoale (dumplings made from veal) or kifteluze (made from beef) complete the offer.

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

• Salamur - a brine made from table salt with coriander, allspice, clove and bay leaf
• Mushdej - a garlic sauce with meat broth
• Skordolja - a garlic sauce with vinegar and oil, tied with walnuts and white bread

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

Skrob is prepared as a typical egg dish. This is an omelette without flour, but often with feta cheese and other ingredients, which is baked in the oven. A typical Moldovan corn dish is mamalyga, a corn porridge that is used in a similar way to polenta .

Influenced by Russian cuisine, various pies and cakes such as pierogi are also common. Typical variants are Pletschina made from baked pasta dough and Wertuta, which are made smaller. Wersere, in which pierogi dough is prepared with a cabbage filling, is also common.

Desserts

Moldovan desserts and sweets are very often made from a thick, uncleared and unfiltered grape juice. Peltea, a jam made from berries and fruit juice, is also a popular base for Moldovan desserts. There is also a large selection of pastries and sweets made from nut nougat. Also Halwa is widespread in Moldova.

literature

• Pochljobkin, WW: National cuisines. The culinary art of the Soviet peoples. Moscow / Leipzig 1984, pp. 101-113

Individual evidence

1. ↑ Moldavian viticulture: The wine from Moldau ( Memento of the original from December 17, 2007 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. 
2. ↑ Mamalyga: Preparation