Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Romanian Recipes' Category

Stuff Grape Leaves contributed by, Sonya from The Seven Hills School in Cincinnati, Ohio USA

Stuff Grape Leaves

From: Romania

By: Sonya

P1000066

Ingriedients

 

400g of ground beef

300g of ground pork

100g of rice

100g of chopped onion

500g of grape leaves

800g mi beef broth

juice from half lemon

salt and black pepper

 

Directions

 

In a small pot put a little bit of vegetable oil, place it on the stove, stir in the onion for a few minutes (3-5) until is soften (but not fry).

 

Boil the rice in the water until is cooked, and drained the water.

 

Mix the onion, cooked rice, ground meat, add some green fresh chopped parsley (or dry) and salt and black pepper for taste. With this mixture fill the grape leaves (form rolls).

 

Put the rolls of stuffed grape leaves in a pot (one that can be place on the stove), pour over the beef broth (to cover the rolls), add the lemon juice. Cook on the stove to low heat until the grape leaves are soften and meat inside is cooked (approximatly 2 hours).

posted by SSnyder in Recipes,Romanian Recipes and have No Comments

Romanian Crepes contributed by,Cristina from The Seven Hills School in Cincinnati, Ohio USA

Romanian Crepes Recipe

From: Romania

By: Cristina

P1000081

Ingredients:

 

1 cup of flour

1 cup of milk

2 large eggs

1/2 teaspoon of vanilla essence or lemon zest

3-4 tablespoons of olive oil for the cooking pan or instead you can use cooking spray

 

Filling Ingredients (optional):

 

Cheese, Preserved Jam, Nutella, etc.

 

Preparation:

 

Crepes Batter: Mix the flour with the eggs, milk, and salt (easier with a mixer). The obtained batter should be as thick as heavy cream. If not thin enough add a little bit more milk. Let the composition rest for at least 1/2 an hour.

 

 

Heat a non-stick pan with a teaspoon of olive oil (or spray it), on medium high. Pour a small ladle composition to cover the pan entirely (tilt the pan as needed). Turn the crepe with a wide wooden or plastic spatula when it begins to turn brown slightly on one side (about a minute- check by slightly raising an edge with a knife to peek on the other side). Let the crepe brown slightly on the other side (usually it makes brown spots). Invert the pan on the serving plate to release the crepe on the plate. But put another teaspoon of oil in the pan and proceed with the next crepe. The crepes can be served folded or rolled and are filled with fruit reserves or Nuttela. They are best served warm. Enjoy!

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Mandelbrot Cookies or Almond Bread contributed by, Hannah from the Seven Hills School in Cincinnati, Ohio, USA

Mandelbrot Cookies or Almond Bread
From Bukervina, Romania
By: Hannah

Mandelbrot Cookies

All purpose flour…………..3 cups
Baking powder…………….1 tablespoon
Salt…………………………….1/4 teaspoon
Eggs…………………………..4 large
Granulated sugar………….1 cup
Grated lemon zest………..2 teaspoons
Canola oil……………………1/2 cup
Vanilla extract………………2 teaspoons
Almond extract…………….1 teaspoon
Un-blanched whole almonds…..1 teaspoon
Egg white……………….enough for brushing
Cinnamon sugar for sprinkling

Directions

Preheat oven to 350 degrees fahrenheit, and line cookie with parchment paper. Lightly toast whole almonds to bring out the flavor. Mix flour, baking soda, and salt together in a bowl and set aside. Beat eggs and sugar until mixture is very pale. Add lemon zest , canola oil, vanilla extract, and almond extract. Continue beating for another minute. Fold in the flour mixture and then the lightly toasted almonds. On a lightly floured surface, divide dough into in half and shape each into a log, about 12 inches long and 2 inches wide. Add a little more flour if necessary to make a soft and non-sticky dough. Place logs on a prepared cookie sheet, spacing about 3-inches apart. Brush each log with egg white and sprinkle with cinnamon sugar. Bake for 30 minutes or until firm to touch and lightly browned. Allow Mandelbrot cookies to cool on a baking sheet for about 10 minutes. Using serrated knife, slice each baked log diagonally into 1/2-inch slices. Arrange them on a prepared cookie sheet with cut sides down. Bake again at 350 degrees fahrenheit for 5 minutes on each side. Allow Mandelbrot cookies to cool completely on wire racks before transferring them to an airtight container.

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Latkes contributed by, Noah from the Seven Hills School in Cincinnati, Ohio, USA

Latkes
From:Romania.
By,Noah

Ingredients
6 to 8 medium grated potatoes.
2 medium or one large white onion.
2 eggs.
1/2 to 3/4 cup flour.
1tsp. baking powder.
1 1/2 tsp. salt.
1/2 tsp. pepper.

Sauce For Latkes
1 can Campbells Cream of Mushroom Soup 10oz.
3/4 cup of milk.
3 tbsp.. of china Lily Soy Sauce (Must use dark soy sauce not Japanese).

Directions
1.Prepare and grate potatoes, put in large mixing bowl.
Grate onions into potatoes, add eggs, salt, pepper,and mix well.
Now add flour and baking powder to grated potatoe mixture, (adjust amount of flour according to amount of liquid from potatoes & onions) stir well.
In large frying pan add 1/8 to 1/4 inch oil pre heat oil on medium heat.
Now add 1/2 cup potato mixture to hot oil spread out into a circle the size of a large luncheon plate.
Cook until edges are a golden brown, now flip potatoe pancake to cook on the other side.
When Latke is cooked place on dinner plate.
Role pancake like a crepe
Top with a liberal amount of mushroom gravy sauce.
Serve immediately.
You can not put this in oven to keep warm, must be served hot as made.

Directions For Sauce
1. Cook soup and milk together till creamy, then whisk in soy sauce,should look a light brown gravy keep on very low heat. (Remember soy sauce is salty).

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