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Borș De Burechiușe
Borș de burechiușe or borș de burechițe or supă de găluște is a Romanian and Moldovan dish specific from the regional cuisine of Moldavia and of Bukovina. Burechiușe or ''gălușcă'' also known as ''urechiușe'' (little ears) is a dough in the shape of a ravioli-like square which is filled with mushrooms such as boletus edulis, and sealed around its edges and then tossed and subsequently boiled in a ciorbă. The ''borș de burechiușe'' are traditionally eaten in the last day of fasting at the time of the Christmas Eve. Etymology In Bukovina and Moldavia regions, the word ''borș'' is a synonym of the soup called '' ciorbă''. The etymology of burechiușe is not clear. Burechițe may derive its name from the Turkish ''börek'', indicating cultural and culinary influences coming from the Ottoman Empire. It could also take its name from that of the mushroom boletus, ''burete'' in its rhotacized Romanian language version, by the pattern of the ravioli. See also * Bör ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romania
Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, Serbia to the southwest, Moldova to the east, and the Black Sea to the southeast. It has a predominantly Temperate climate, temperate-continental climate, and an area of , with a population of around 19 million. Romania is the List of European countries by area, twelfth-largest country in Europe and the List of European Union member states by population, sixth-most populous member state of the European Union. Its capital and largest city is Bucharest, followed by Iași, Cluj-Napoca, Timișoara, Constanța, Craiova, Brașov, and Galați. The Danube, Europe's second-longest river, rises in Germany's Black Forest and flows in a southeasterly direction for , before emptying into Romania's Danube Delta. The Carpathian Mountains, which cross Roma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with Anatolia, the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. In Bosnia and Herzegovina it has become commonplace to have borek as a breakfast food with coffee. It is commonly served with afternoon tea in Bosnia and Herzegovina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas In Romania
Christmas in Romania ( ro, Crăciunul în România) is a major annual celebration, celebrated on 24/25 of December, as in most countries of the Christian world. The observance of Christmas was introduced once with the Christianization of Romania but public observance was discouraged during the Communist period (1948—1989). In the post-communist Romania, Christmas started being celebrated again more festively. The Christmas and holiday season starts officially on December 6, on Saint Nicholas 's day and ends on January 7, with the celebration of Saint John. Other major holidays in this period are Great Union Day, Saint Nicholas' Day, Saint Ignatius' Day, Christmas Eve (' in Romanian), Christmas Day (' in Romanian), Saint Stephen's day, New Year's Eve (' in Romanian), and the Epiphany. Advent The seven-week Advent season in anticipation of Jesus Christ's birth is obligatory for all Eastern Christian Romanians. It starts on November 14 yearly and ends up on Christmas Day ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Soups
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its roots in the Eastern Orthodox Church. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Multiple different types of dishes are available, which are sometimes included under a generic term; for example, the category '' ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf foot soup, or fish soup, all of which are soured by lemon juice, sauer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its roots in the Eastern Orthodox Church. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Multiple different types of dishes are available, which are sometimes included under a generic term; for example, the category '' ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf foot soup, or fish soup, all of which are soured by lemon juice, sauer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moldovan Cuisine
Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine. Background Moldova's fertile soil (''chernozem'') produces plentiful grapes, fruits, vegetables, grains, meat, and milk products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits the growth of a wide range of foods in Moldova. Dishes Perhaps the best known Moldovan dish is a well-known Romanian dish, '' mămăligă'' (a cornmeal mush or porridge). This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cotta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiburekki
Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. They are made with a single round piece of dough folded over the filling in a crescent shape. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Latvia, Estonia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania. Preparation A cheburek is a half-round-shaped , filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat is layered thinly enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, is soft and pliable, but not sticky. The dough is sep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colțunași
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and furth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ciorbă
Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared with added ingredients but served alone as a broth or with bread. Etymology ''Chorba'', or ''shorba'', is variously derived from the Arabic word meaning 'gravy' or from a Persian term from (, 'salty, brackish') and /, (/, 'water/stew') or from a hypothetical cognate word common to Arabic and Persian. Chorba is also called ( am, ሾርባ), ( uz, шўрва), ( ps, شوروا), ( bg, чорба), (Serbo-Croatian), ( Somali), (Romanian), (russian: шурпа), ( ug, شورپا / ), ( Turkish), ( ky, шорпо) and ( kk, сорпа). In the Indian subcontinent, the term in Hindi () simply means gravy. It is a Mughlai dish and it has vegetarian forms such as tomato shorba. Types Shorwa is a traditional Afghan dish which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular ( mezzelune). The word 'ravioli' means "little turnips" in Italian dialect, from the Italian ''rava'' meaning turnips, from the Latin ''rapa''. History The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.Davidson ''Oxford Companion to Food'', p. 655. In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bukovina
Bukovinagerman: Bukowina or ; hu, Bukovina; pl, Bukowina; ro, Bucovina; uk, Буковина, ; see also other languages. is a historical region, variously described as part of either Central or Eastern Europe (or both).Klaus Peter BergerThe Creeping Codification of the New Lex Mercatoria Kluwer Law International, 2010, p. 132 The region is located on the northern slopes of the central Eastern Carpathians and the adjoining plains, today divided between Romania and Ukraine. Settled initially and primarily by Romanians and subsequently by Ruthenians (Ukrainians) during the 4th century, it became part of the Kievan Rus' in the 10th century and then the Principality of Moldavia during the 14th century. The region has been sparsely populated since the Paleolithic, with several now extinct peoples inhabiting it. Consequently, the culture of the Kievan Rus' spread in the region, with the Bukovinian Church administered from Kyiv until 1302, when it passed to Halych metropoly. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
