Traditional Christmas Foods in
Romania
Sarmalele:
Ingredients for meat stuffed with sauerkraut sheet:
- 400 gr minced pork
- 300 gr minced beef
- 2 onions
- 2 handfuls of rice
- 3 tablespoons tomato broth
- 1 bunch of dill
- 1,5 kg of sauerkraut
- Pepper
- 6-7 peppercorns
- 2 bay leaves
- Dried thyme
-200 Grams of smoked bacon (or any smoked)
Method:
Peel onion and chop finely, then put in a little oil to cook on low heat in a covered container until it becomes
glassy. Add rice previously held a few minutes in cold water and 1 tablespoon broth. (Rice put about 2/3 cup). Allow to simmer 2
minutes, stirring constantly. Add a spoonful of broth and let heat for 2 minutes. In a bowl or large bowl put the meat with onion
and rice broth earlier hardened, ground pepper 1/4 teaspoon, 1/2 teaspoon dried thyme, finely chopped dill. Mix well. If cabbage
is salted, not put salt and if it is too salty, leave it in warm water at least an hour before being used.? Once you have prepared the
meat, cabbage leaves detach from the spine, ribs cut thicker , place cabbage palm sheet, take the meat with a spoon and run
around meat cabbage sheet, making sure to cover the cabbage heads sărmăluţei, not flesh out. Sărmaluţele thus prepared are put
in a saucepan large enough, side by side in a circular shape. On the bottom of the pan put a tablespoon of oil previously 2-3 full
leaves of cabbage and a 1 cm layer of chopped cabbage. Once you are finished making a layer of cabbage, place a spoonful of
broth over them diluted in a cup of water and a few pieces of smoked meat. Among shred cabbage and 2 bay leaves dry. Then
continue with another layer of cabbage, then smoked meat and cabbage again until you're done. Over the last layer of cabbage
put a layer of chopped cabbage 1 cm and a spoonful of broth still scattered. Fill with water until it exceeds a few inches cabbage
rolls. Cover the pot and boil over medium heat about 40 minutes. Check from time to time does not decrease too much water
and make needed. Then it gives heat to low and leaves until they are ready, at least one hour. Basically you need to remove a
Cabbage rolls on a plate and a sample, must be well boiled cabbage.
If you want, you can cook them in the oven, but it will take some time, at least 2-3 hours. But will be tastier.
Sausages
Enticing scent of pine, combined with that of specific foods Christmas reminds us of
childhood grandparents, where traditional dishes on the table were not missing. To get
better in the festive atmosphere, homemade sausage recipes preapră us.

Ingredients 3 kg pork fatter 1.5 kg beef 3 garlic bulbs suitable dried thyme 1 tablespoon 2 tablespoons
paprika 1 tablespoon paprika 1 teaspoon pepper ½ teaspoon coarse salt allspice thin pork intestines;

Preparation:

First, clean the intestines, wash them well, then scratch them with the back of a knife or with a wooden
spoon.You must be careful not to break them. Tai pork and beef small pieces, put it in a blunt and a larger
bowl so you can mix. Pisezi garlic, rub it with a little salt, add a little water and stir well. Separately, dissolve
a coarse heaping tablespoon of salt in 300 ml of water.

Add the garlic over the meat and all spices except salt. Mix well and gradually add brine, frământând well.
Tasty meat occasionally to not come out very salty sausages. If you want to get out more spice, more
chicken paprika. Let it flavoring from evening to morning.

The next day, mount funnel sausage grinder and gut fill.You must be careful not to be too crammed
sausages, because when dry intestine, they can break.

After you finish, sit them on a thick stick and leave them a few hours in the kitchen to dry, after which pull
on the balcony cold.


PREPARATION:
In a bowl prepare the flour, mixed with a pinch of salt. In
preparing a cup leaven: we put a little warm milk (1/2 cup),
yeast, sugar and one tablespoon of flour. Le mixture and let it
grow about 10 min.

Meanwhile we separate the eggs and remaining milk to be
heated. Rub the yolks with the sugar until it becomes like a
cream. Add the lemon juice, lemon peel and mix. Beat egg
whites until they become a hard foam.

Then pour very hot milk over the yolks and blend
composition.

We leaven in the flour and mix. Incorporate the yolks with a
little milk, then beaten egg white foam and finally rum. While
we mix dough butter to melt. Pour melted butter and then
stir mixture until no longer sticks to your hands. Presarm
little flour, cover the bowl with a towel and keep it in a warm
place to rise in volume (at least twice).

Divide dough into 2 or 3 pieces depending on size of pan will
bake cakes ver.

On a flatbed greased with oil or melted butter stretch dough.
Over this we preasara nuts mixed with Nesquik. Then run
the dough and pressed edges to not get nuts. Put the cake in
the pan and leave it to rise another 10-15 minutes. Dam
cakes preheated oven at 180 ° C for 45 min.

When out of the oven ii ii Brush with egg and powdered
sugar.
Pound Cake
with nuts
INGREDIENTS:
1 kg flour
500 ml of milk
1 packet of butter / margarine
50 g yeast
Sugar 400 g
500 g chopped walnuts
1 sachet vanilla sugar
5 eggs
1 pinch salt
2 tablespoons Nesquik
2 tablespoons lemon juice
zest of one lemon
1 tablespoon rum
Rava pies - sweet cheese and raisins
Preparation time: 35 min
Cooking Time: 45 min
Ready in: 1 hour 20 minutes
INGREDIENTS:
For the dough
250 g flour
150 g butter
1 egg
For the filling
500 g fresh cheese
50 g butter
1 packet of baking powder
4-5 tablespoons sugar
1 packet vanilla sugar
100 g raisins
2-3 tablespoons rum
1 tablespoon lemon juice
4 eggs
1 tablespoon lemon zest
1 egg

COOKING:

1. Mix flour with 100 ml of cold water from the refrigerator, a pinch of salt, egg and diced cold butter.
It is quickly kneaded, and then covered with a transparent foil and left in a refrigerator for 2 hours.
Raisins are cleaned, washed, dried and sprayed with rum.

2. For the filling, fresh cheese was passed and mix with butter cream rubbed, beaten eggs with sugar
and vanilla sugar.Add baking powder off with lemon juice, lemon zest and raisins.

3. The dough is divided into two. Spread a thin sheet of 4-5 mm and place in greased with butter and
dusted with flour, then add the filling, and topped it with another sheet of dough stretched from the
rest.

4. Bake in a hot oven, heat for 40-45 minutes. 10 minutes before being ready, grease yolk.

Method: put flesh cooked with onion and carrot in
about 7 liters of water. The fire quickly and give the
foam. After you remove all soft foam gives the fire,
and leave about 3 hours. Sign that the meat is cooked
when it falls off the bone (really shows the lower leg).
Then add salt to taste. Must remain about a third of
the water after boiling. After cooking, the meat is
removed, allowed to cool, then cut pieces and put
into pots (bowls, trays, etc). It can put boiled carrots,
sliced ... when the water gets warm flesh that was
put into it garlic and carrots and onions out. The last
operation before putting in pots is "Vinturarita" (ie
water moves from one pot to another by about 3
times to "rinse"). Then the water passes through the
strainer and place in dishes with meat and let it cool.

Bon appetite!
Turkey trotters
Ingredients:
For 5 servings
turkey legs
2 pcs
sea salt
2 mocovi
1 parsley
a parsnip
a white onion with skin on
a ridge of celery
2 cloves of garlic
10 green or white peppercorns
garlic

Method:

Boil potatoes with chicken and carrots. After boiling
the dried potatoes cut as tiny little fingernail, carrots
and cucumbers into small pieces small pieces and the
kind of potatoes. Chicken breast cut into cubes but not
in the form of stripes is as big or as ele..se mix all
together, and she gets you prefer cucumbers, potatoes
and carrots. 5 mayonnaise is made from raw eggs, hard
boiled 5 will find cool about 30 minutes then mix with
all other ingredients.
Boeuf salad
with
chicken
breast
Ingredients:
2.5 kg potatoes, 500 grams
of carrot, cucumber,

pickled 1.3Kg, 1.8 kg
chicken (I always get fresh 
with bone and skin), 10
eggs, 1 liter of oil, one jar
of mustard tecuci sweet,
half a lemon.
Serving mode:
Serve cold.
ENJOY YOUR MEAL!