The moldavian

Traditional dishes of Moldavian cuisine enjoy huge popularity not only in their homeland, but far beyond the borders of the country. This is not surprising - the original layout and widespread use of a wide variety of fruits and vegetables, all kinds of seasonings and spices endow traditional dishes of Moldavian cuisine with a unique taste and sharpness.

By the way, according to experts, the cuisine of Moldova, which is characterized by a great historical experience, precisely due to the rich vegetable and fruit assortment, as well as the art of combining various products, is among the unusually tasty and very useful for human health.

Traditional recipes of Moldavian cuisine provide for the use of vegetables - they are usually consumed fresh, boiled, fried, baked, stuffed, stewed and salted. Gogoshars, peppers or eggplants, which are stuffed with rice in meat or other vegetables, are very tasty. Tomatoes stuffed with brynza cheese differ in wonderful taste, which is often used as fillings and additives to vegetable, meat and egg dishes.

Vegetable stews - givechi and musaki, which are prepared on the basis of various vegetables, are extremely popular with local residents and guests of the country. According to tradition, recipes for Moldavian cuisine in this case require long-term stewing of vegetables on a very low heat with the addition of vegetable or animal fats and spices.

Meat dishes of Moldavian cuisine are prepared from beef, lamb, poultry meat and pork. Notably, preference is given to eateries that cook over hot wood coals on a thick iron lattice (gratara), as well as in an oven in portioned ceramic pots or casanques.

The favorite first dishes of Moldavian cuisine are raw cheese and zama, although Moldavians also eat borscht with no less pleasure. Interestingly, in Moldova, most of the first courses are prepared with the addition of a special kvass, which is made on the basis of wheat bran.

The obligatory components of many meals in this country are spicy vegetables and spicy greens - celery, leeks, bay leaves, allspice, cloves, tarragon, cinnamon and badyan. Garlic is unusually popular, which is usually added to almost all vegetable and meat dishes. By the way, garlic is the basis of a very common and beloved mugey sauce in Moldova, which is served to meals from poultry, meat and fish.

Specific dishes of Moldavian cuisine include a number of sweet and flour meals. First of all, this is mamalyga, which is made from corn flour. It is customary to serve mamalyga with sheep fish, sour cream, milk, squash or butter. In addition, these are placindas and turntables - pies based on extract fresh dough with a variety of fillings - sprinting, potatoes, cottage cheese, onions, meat, pumpkin and apples.