romanian receipes
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ROMANIAN RECEIPES. We are inviting you to taste the Romanian traditional cuisine. We will be your hosts and we will prepare “cozonac”, “sarmale” and “mamaliguta”.

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Cozonac (Romanian pronunciation: [kozonak]) or Kozunak (Bulgarian) is a traditional Romanian, Bulgarian, Macedonian and Albanian sweet bread. It is usually prepared for Easter in Bulgaria, Macedonia and Albania, and mostly for every major holiday (Christmas, Easter, New Year, Pentecost) in Romania.
romanian traditional sweet bread cozonac
  • Ingredients for 2 piecesBefore we start, all the ingredients must have the same temperature and all the windows must be close. The room (kitchen) must be warm because the cold air could damage the dough.
  • 1 kg flour 300 gr sugar200-250 gr butter+ oil5 yolks2 egg1/2 teaspoon salt400-500 ml milk45 g fresh yeasta little grated lemon peel50 gr raisins


Preparing the dough starter: mix the yeast with 2 teaspoons sugar add 100 gr flour and 100 ml milk and cover with a cloth, leaving it until it rises
Mix de rest of milk ( warm) with the rest of the sugar ( to disolve it). Mix all de yolks (4 ) with the salt.
Take a larger bowl and place the flour, the warm milk ( with sugar), the egg white, the yolks (with salt) and dough starter (after it rises). And knead, adding the melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms . Add butter and oil to the dough until air bubbles can be seen in it. Add the raisins ( after we keep it in Rhum or in warm milk) and knead again. Cover with a cloth. Leave in a warm place to double in bulk.
If during kneading the dough seems too hard, you may add a little milk. If, on the contrary, the dough seems too soft, you may add a little flour.
When the dough has risen well, divide it in two parts. The first part divide it again in two, roll a sheet of dough about one finger thick and roll it. Make the same with the second. After that fold the two rolls together into a rope (braid the two pieces together)
The baking pan ( it is similar with the plumcake baking pan ) should be previously greased with butter or covered with the baking paper. Fill only 1/3 or 1/2 of the pan with dough.
When the sweet bread is ready, remove from the pan, place on a towel, cover with a blanket and let it cool off slowly in a warm place.
We can divide the dough in 3 or 4 and rolls together into a rope . Or we can roll only a sheet of dough, roll it and put in the pan . We can fill it with cacao, chocolate, walnuts, poppy seeds, turkish delight, in this case should be filled like a roll ( don‘t mix this into the dough ).
sarmale stuffed cabbage rolls
Sarmale =Stuffed cabbage rolls


  • a large cabbage or 2 medium sized ones
  • 750g minced pork meat
  • 1 slice of bread
  • 2 onions
  • 2 spoons of rice
  • 1 pack of sauerkraut
  • 1 small cup of tomato sauce
  • salt and pepper
Divide up the cabbage leaves and then steam them until they are tender. Saute the small minced onion and when it become transparent add the rice and continue to fry everything for 1 or 2 minutes. Take the pan off the flame cool it with 2 tablespoons of water. Mix the meat with the rice and onions and a slice of bread dipped in milk; season it with salt and pepper and sprinkle with parsley.
Place a small amount of the above mixture on every cabbage leaf, roll them up and tuck in the edges. Put one layer of sauerkraut on the bottom of a pot and over it a layer of cabbage rolls; continue to do so until you finish up the ingredients.
Pour the tomato sauce over it and add some smoked bacon, a bayleaf and some thyme at the top. Pour about 2 cups of water in the pot and boil the cabbbage rolls with the pot covered with a lid for at least one and a half hour. The rolls can be made with vine leaves instead of cabbage
mamaliga porridge made out of yellow maize flour
“Mamaliga”=Porridgemade out of yellow maize flour



Maize Flour


Traditionally, mămăliga is cooked by boiling water, salt and cornmeal in a special-shaped cast iron pot , called ceaun or tuci. When cooked peasant-style and used as a bread substitute, mămăliga is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes, mămăliga can be much softer, sometimes almost to the consistency of porridge . Because mămăliga sticks to metal surfaces, it can be cut with a string into slices, and is eaten by holding it with the hand, just like bread would be.

Mămăligă is often served with sour cream and cheese on the side (mămăligă cu brânză şi smântână) or crushed in a bowl of hot milk (mămăligă cu lapte). Sometimes slices of mămăligă are pan-fried in oil or in lard, the result being a sort of corn pone.