Today I'm excited to finally share with you my mostly Romanian food diary. More than just Romanian food, most of these were home cooked by myself and my mother, I helped but she was the chef. I know not everything will be as appealing to everyone, especially because we eat a lot of fermented foods, but it's healthy and what we enjoy eating. I tried to explain the dishes a little bit, in case you liked something. Hope you enjoy this post!
Have a pink-tastic day!
Octopus with spring onion and a salad.Ciorba de perisoare. Ciorba is a sour soupe made with bors, which is a liquid made from fermented wheat. Fermented foods are very healthy and popular in different cuisines, but I know not everyone likes them. Perisoare are meatballs.
Catfish with mujdei and salad. Mujdei is a Romanian garlic sauce made with garlic, a little bit of salt, pepper, water and oil. It's very stinky, but healthy, quite popular in the Romanian cuisine.
Sarmale, another popular Romanian dish, which is mostly eaten on holidays like Christmas and Easter. Sarmale are cabbage rolls filled with meat and rice, an important note: you have to use fermented cabbage.
Cooked spinach with an egg on top. This is a dish my grandma used to cook a lot, it's finely cut spinach, almost like a mashed consistency achieved with a knife, with onions and a tomato sauce which you can top with sunny side up or poached eggs.
Mititei or mici are a skinless ground meat roll which are grilled and most frequently eaten with mustard, but as you can see we also opted for french fried and pickles.