Hearty Romanian Dishes

Hearty Romanian Dishes

Linguists have said that in some places, contact with the outside world has been so insignificant that the accents of the people here have changed little since their ancestors from Ireland, Scotland and Wales arrived here 200 years ago.

Then there are those of us who descended from natives of other lands.

In the late 1800s, coal mining boomed in West Virginia, and continued to do so for years to come. To feed the industry with workers, one approach coal companies took was to recruit immigrants who had mining experience. Company representatives would travel to Ellis Island in search of new arrivals looking for mining work. This was responsible for the influx of Poles, Italians, Romanians, Hungarians and others to the area.

This was also responsible for an infusion of excitement into our culinary expertise. My father descended from Romanians who apparently came here for the mining work. (I know little about his side of the family; I was adopted and am lucky to know enough to make an assumption). Since learning a little about my heritage, I have developed an interest in Romanian food and I find it very hearty.

An adoptive uncle of mine married a Hungarian woman whose family came to the area to mine coal as well. In my studies of Romania, I have learned the land which is Romania has, from time to time, been part of Hungary as a result of war and boundary disputes. This has resulted in Hungary having a profound influence on Romanian culture and cuisine.

Romania was founded by the Romans during the time of the empire, so Italian food has a prominent place in Romania. In addition, Romania is positioned at the crossroads between the East and the West, making it a place where an eclectic combination of influences on food comes together.

In addition, French cuisine rears its head in the Romanian kitchen. Wealthy Romanians down through history have sent their children to French finishing schools. Students quickly developed a taste for French food and returned home with a demand for it. That's where the rich cream sauces and brains come in.

Romanian food is hearty enough to qualify as comfort food. Polenta is a staple. So are sour soups and a variety of vegetable dishes, many flavored with a vinegar dressing. These recipes are perfect for serving during the cold winter months. That’s why I’m offering a few of my favorites here, starting with Aunt Mary’s Hungarian Noodles. The sausage recipe and soup recipe come from “Taste of Romania," written by Nicolae Klepper.

Aunt Mary’s Hungarian Noodles

• 1 16-ounce package of egg noodles
• 1 stick butter (not margarine)
• 1 small carton of cottage cheese
• chopped parsley

Cook egg noodles according to package directions. Drain and set aside.

In large Dutch oven, melt butter over medium heat. Continue cooking, allowing butter to brown slightly. Turn heat to low and add noodles and cottage cheese and toss until noodles are coated and cottage cheese starts to melt.

Garnish with chopped parsley.

(This can be served as a side dish to the sausages below or whatever meat you like, but also makes a delicious main course if you don’t have to have meat.)

Mititei (pronounced me-TIE-tie)

Literally, mititei are “little sausages,” first popular in Romania in the mid 1800s. They're easy to make because they don’t need casings. Mititei are usually grilled over charcoal, but can be grilled indoors, broiled or fried. They are often served as an appetizer, but could be used as a main course.

• 2 pounds ground chuck
• 1 tablespoons olive oil
• 1 tablespoons water
• 3 garlic cloves, crushed
• 2 teaspoons baking soda
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed hot red pepper
• 1/2 teaspoon hot Hungarian paprika
• 1 teaspoon caraway seeds
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper

Place ground chuck in a large bowl and add all ingredients in the order listed. Mix well, then knead mixture for at least five minutes, wetting your hands often. (Wetting your hands helps to keep the meat moist). Cover bowl and refrigerate for at least five hours or overnight.

By tablespoons and with damp hands, make small meatballs, then roll meatballs into sausages about three inches long and an inch thick. Grill over charcoal, turning frequently to cook evenly.

NOTE: Mititei can also be made from ground lamb, mutton, pork or a combination of meats.

Mushroom Ciorba (pronounced see-OR-buh)

Ciorba is a sour soup, made sour by sauerkraut juice.

• 1 quart vegetarian soup stock (one that contains no wine)
• 1 cup sauerkraut juice
• 3 tablespoons butter
• 1/2 pound mushrooms, sliced
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh fennel sprigs, chopped
• 2 tablespoons fresh chives, chopped
• 1 teaspoon ground thyme
• 1 teaspoon black peppercorns
• 1/2 teaspoon crushed hot red peppers
• 2 teaspoons salt
• 3 tablespoons sour cream
• 1 egg yolk
• 2 teaspoons all-purpose flour

Mix stock and juice to make ciorba stock. Pour into a two- or three-quart kettle. Heat to boiling over medium-high heat.

In a skillet, heat butter over medium-high heat. Saute mushrooms about five minutes while stirring. When stock begins to boil, reduce heat to low and add mushrooms and seasonings. Stir well and simmer, partially covered, about 20 minutes.

In a bowl, mix sour cream, egg yolk and flour. Stir in a few tablespoons of ciorba and mix well. Blend back into ciorba and simmer another five or ten minutes before serving.

Printed with permission from www.suite101.com.
About the Author:  Lee Ward -  For the last 20 years, I have been working as a professional journalist in newspapers, magazines and radio. Currently, I am the Lifestyle Editor at a daily newspaper, The Independent in Ashland, Ky. I am always interested in freelance writing or editing opportunities and working on my fiction and poetry. I can be emailed at hillygator@msn.com.