So many people have asked for recipes of Moldova dishes that we are going to give you a couple! While there are so many great recipes, these two dishes are a couple of our favorites.
ZEAMA DE CASA CU TAITEI ( Chicken Noodle Soup)
1 chicken, with gizzard, cut into 8-10 pieces
1 carrot
1 whole onion
1 bay leaf
Salt and pepper to taste
Freshly made noodles
3 tbs chopped dill
¼ tsp parsley
1 cup of white wine of Moldova
Step 1: Put chicken, carrots, onions and bay leaf into a large pot, add wine and 10 cups of water and bring to a boil.
Step 2: As soon as boiling starts, skim foam from the surface and discard. Reduce heat to low and cover. Let simmer for 1 hour.
Step 3: Strain the soup through cheese cloth and skim off excess fat, if necessary. Retain carrots and chicken pieces.
Step 4: Bring soup to boil, add freshly made noodle that have been cooked in salted water. Add thin slices from retained carrot, and some shredded chicken from retained chicken pieces. Add dill and parsley, salt and pepper.
Variations: There are many variations on this recipe. To make a heartier soup, more chicken pieces should be added to the stock and more chicken shreds should be returned to the soup at the end.
Some Moldovan chicken soup is served without carrots, and some with the addition of small pieces of tomato (each about ¼ inch square). If you want to add tomato, first cut a tomato in half and with a spoon take out the seeds, pulp and liquid. Cut the tomato into little pieces, then add to the soup with the noodles.
For a slightly different flavor, stud the onion with 2 cloves and char over a gas burner. Put the burned onion in cheese cloth and tie. Proceed as in the recipe above. For another variation, sauté the chicken pieces and onion ever high heat in a little oil to brown before proceeding with the recipe.
MAMALIGA (Moldovan Cornmeal Mush)
3-1/2 cups of water
1 cup of yellow cornmeal grits
4 tablespoon of butter (optional)
Salt to taste
- Method I: for use with a regular potStep 1: In a large pot add water salt. Bring to a boil.
Step 2: Gradually add the cornmeal to boiling water, stirring continuously with a spoon.
Step 3: Lower the heat to a simmer and cook fro 30 minutes, stirring continuously. While stirring, add the butter in small pieces. Be sure the mixture is smooth and without lumps. When done, the mamaliga should begin to pull away from the pot’s side.
Step 4: Pour the mamaliga unto a wooden cutting board. To cut it while hot, it is necessary to use a taut string.
Method II: for cooks possessing a ceaun (mamaliga pot)
Step 1: In a ceaun add water and salt. Bring to a boil.
Step 2: In a steady stream, sprinkle about 2 tablespoons of cornmeal into the boiling water constantly stirring. In the same manner, gradually add the rest of the cornmeal while stirring constantly.
Step 3: with heat still on low, add small pieces of butter, one at time, while stirring vigorously. Continue stirring for 5 to 10 minutes more. The mixture will start to separate from the sides of the pan.
Step 4: Flatten the surface with the wooden stirring spoon, remove from heat, let rest for 5 minutes. Turn the pot over unto a wooden cutting board to remove the mamaliga. To cut it into portions while hot, it is necessary to use a taut string.
A Special Note: Making mamaliga is not simply following a recipe. It takes a combination of skill and judgment that will probably only come after the experience of making two or three batches.
Variations: The way in which mamaliga is served varies greatly. The basic serving methods is to place a portion on a plate as an accompaniment to the main dish (cheese is often sprinkled on top for flavor). Served in this manner, it has the same function as rice or bread.
Mamaliga is also baked, usually with cheese as a casserole. While there are many variations, a popular methods is to mix hot mamaliga with shredded cheese, place into a casserole dish, sprinkle with crushed garlic and melted butter, and bake at 350 degree F for 15 minutes.