Traditional recipes

Traditional pots

Traditional pots

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I cut the julienned onion, the pepper into the right strip and I scalded and peeled the tomatoes, then I cut them into slices.

In a frying pan I put olive oil, soften the onion a little, then I added the pepper. Cook for about 10 minutes, to become soft, then add the tomatoes, leave for about 10 minutes, add salt, pepper and then at the end an egg. Stir and after 5 minutes turn off the stove and cover for 2 minutes.

I served it on a slice of lightly toasted wholemeal bread.

SLĂNINUȚĂ & # 8211 13 traditional recipes


Ingredient & amp Method of preparation: Keep the pieces of bacon with salt on them for 3-4 days. Peel them with salt, pierce them at one end, tie them with string and hang them on a clean stick in the cold pantry for a day, then hang the stick with the pieces of bacon in the attic, in hot smoke, for 3-4 days. The smoke temperature should not exceed 18-20 o C, because the bacon melts easily.

Ingredient & amp Method of preparation: Garlic smoked bacon is prepared from salted bacon from which the salt is shaken. It is cut into pieces 30-50 cm long and 10-15 cm wide from 2-4 cm thick bacon. The pieces of bacon are salted in lukewarm water for an hour, then in cold water for a quarter of an hour. Then the pieces tied with string are whipped, stuffed with garlic cloves, cloves and allspice seeds, then smoked. After 2-3 days their color becomes reddish-yellow and the smoking is considered finished. The smoke temperature must not be higher than the room temperature.

If we make it wide, we make it with pork roll with breaded ribs and smoked sausages!

I know nothing better for Christmas than a crafty scallop paste, served with red onions on a slice of black bread !:

Invented, it seems, by outlaws but cherished by all the greedy people:


Ingredient & amp Method of preparation: White bacon or salted bacon is prepared from the bacon on the back of the pig. The bacon cut into long strips of four or five palms, one or two fingers thick, with smooth edges, is rubbed well with table salt in the salting bowl, as far as possible not to touch the bottom of the bowl. The pieces are placed as close together as possible, without air gaps, in order to avoid rancidity. Cover and place in a cool, dark place. After 10-12 days, remove the pieces of bacon from the bowl, rub them with salt again and place them back in the bowl, but in the reverse order of how they were first placed. After another 12 days, the bacon is ready to mature. It is kept, well salted, with the pieces placed tightly on top of each other in a cool and dark place, free of drafts. Let's not be afraid to add as much coarse salt and paprika as possible, because the bacon absorbs only as much as is necessary for saturation, giving it a pleasant taste.


Method of preparation: Cut the bacon into narrow, long strips, rub it well with coarse salt, place it in a wooden or plastic bowl in which you put board slats. Place the pieces on top of each other without gaps between them, put a board with a weight on top. After 10 days, take out the pieces, place them on the cross, cover the bowl for another 10 days. Take out the pieces prepared in this way, hang them on the beam, eat them as an appetizer, with onion, mustard or garlic. It is not prepared in brine.

Ingredient & amp Method of preparation: Put the beautiful bacon (with layers of meat) through the paprika after sitting on a large table, in a cold room, with salt and saltpetre (silitre or potassium nitrate) on it. While salting, turn the bacon over often and change its place. Remove it from the salt (remove the salt from the entire surface with a knife), wipe it with a clean towel and pass it through the paprika. You keep it smoking for a few days.

Ingredient & amp Method of preparation: Pieces of bacon 2-3 cm thick are salted and put in a wooden bowl for 6-7 days. On the third day, the pieces are turned so that those that were on top reach the bottom of the vessel. After removing them from the salt, wash the pieces and put the strings, then boil them for half an hour in boiling water. After boiling, sprinkle the bacon with paprika (15 g / kg) and crushed garlic (1 head / kg), then hang for drying.


Ingredient & amp Method of preparation: Bacon with marjoram is prepared from ribs with rind. The pieces are kept in medium brine for 8 days. On the fourth day, the pieces of bacon return. After removing from the brine, they are kept for an hour on low heat, in water seasoned with allspice, marjoram, bay leaves and pepper. The water should not boil. After boiling, sprinkle the bacon with paprika and let it dry in the cold wind.

Pastor Teodoreanu believes that a successful cake can only be made with 50 country eggs! At least, that's what his grandmother did:
GHERLA bacon with coriander and juniper

Ingredient & amp Method of preparation: bacon rich with layers of meat is cut into pieces 15-20 cm wide, 30-35 cm long and rubbed with salt. Between the pieces, put coriander seeds and place in a wooden bowl. After three days, the bacon is put in brine in which 1-2 bay leaves, pepper, garlic, a lot of coriander and juniper are added. The brine should cover all the pieces of bacon well. The duration of keeping in brine is 8 days in the middle of the interval, the pieces are turned in brine, from top to bottom, reversing their order. After removing from the brine, wash, dry for a day and then for two or three days put in cold and weak smoke.


Ingredient & amp Method of preparation: This kind of bacon is prepared from the neck (goiter) of the aporc, fresh or salted, with mice and layers of meat. Salt the salted bacon in water and boil it in unsalted but seasoned water. The fresh one is boiled in lightly salted and seasoned water. In the boiling water, put a few peppercorns, allspice, a bay leaf, a little onion, garlic and coriander.
Boil the bacon in water that does not boil too hard and try with a fork when it is ready. Remove from the water, sprinkle with paprika and place in a cool place to dry.

LUNCH OF Mangalitza

Ingredient & amp Method of preparation: This kind of bacon is prepared from the back of the Mangaliţa black pig. The pieces, 30-40 cm long, 10-15 cm wide and 1.5 cm thick, are rubbed with salt and placed tightly in a wooden bowl. It lasts like this for six days. On the third day, the pieces return. After this dry salting, the pieces are placed for another week in a brine seasoned with marjoram and juniper. After the bacon has penetrated the brine, remove it from the bowl, clean the rind, wipe the pieces of bacon well and prepare them with a mixture of fine salt and crushed coriander or cloves.


Ingredient & amp Method of preparation: Choose the pieces of bacon, salt them for 3-4 days, then put them to boil in hot water in which you add: bay leaves, peppercorns, cloves, garlic, a glass of apple cider vinegar and honey, coriander. Boil without boiling until the fork penetrates easily. Let it cool in the juice in which it boiled, take it out and keep it cold until you bring it to the table.


Ingredient & amp Method of preparation: Cut strips of 30 & # 21520 cm from the rib and thin to a thickness of 2-3 cm. The pieces are rubbed with salt and salted once more when placed in a wooden bowl. Salting lasts six days, but after three days the pieces return. After six days, the pieces are washed, washed and kept in warm water for 60 minutes. After that, the bacon is rubbed with crushed garlic and red pepper, then hung in the wind for cooling and whipping.


Ingredients & Preparation: It is prepared from bacon on the belly of pigs of about 100-120 kg. From the chilled bacon, remove the ribs and cut into pieces 35-40 cm long and 15-20 cm wide. Rub the pieces of bacon with salt and place them tightly in a wooden bowl. After three days, they are put in another brine, in which they add crushed garlic, bay leaves and pepper. The pieces of bacon are kept in brine for eight days, and the fourth day they are returned. After removing from the brine, wash in lukewarm water, strain and smoke until they become dark red.

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EGGPLANT with parmesan, CAPONATA and Turkish POT & # 8211 3 TASTY RECIPES

Wash the eggplants, peel them and cut them into thin slices a few millimeters thick. Sprinkle with salt, place in a large strainer, cover with a paper towel and place a weight on top. I put a can of peas. Let the bitter juice drain for about 20 minutes, squeeze them lightly then fry them in a pan with a little oil. Add a little oil, 2-3 teaspoons so that the eggplant absorbs the oil immediately. Take them out on a plate and do this until all the slices are fried. When they are ready, set them aside and cut the tomatoes into slices a few millimeters thick. Everything is easier if you have a mandolin to cut vegetables. Take a small tray (I have a square one with a side of about 20 cm), grease it with oil, place a layer of eggplant slices, a layer of tomatoes, sprinkle cheese and cheese generously on top, then another layer of eggplant , a layer of tomatoes, a layer of cheese. Bake for 45 minutes. Serve. I think next time I will put some basil. I'm insane, I tell you. If you want, you can also use tomato sauce instead of fresh tomatoes, greasing (as long as they are covered) the eggplant slices with ready-made sauce. Alternatively, you can use tomato sauce and slices at the chef's discretion. However, the combination of eggplant, tomatoes, cheese is absolutely divine.

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Eggplant caponata

1 large chopped eggplant diced about 1.5 cm
2 tablespoons olive oil
1 diced chopped onion

5 cloves of chopped garlic
1 cup tomato sauce (or canned crushed tomatoes)
80 ml red wine
3 tablespoons capers
1 handful of black cars, without symbols chopped to pieces
3 tablespoons balsamic vinegar
1 teaspoon with cocoa tip
sugar to taste
3-4 sprigs of fresh basil or 1 teaspoon if dry
salt and pepper to taste

Place the eggplant in a strainer and sprinkle a little salt. Put a plate on top and a weight on it. Let it drain for 20 minutes in the sink.
Preheat the oven to medium heat. Place the eggplant pieces in a large tray and bake for 35 minutes until cooked through. Heat a little oil in a saucepan. Fry the onion until soft. Add the garlic, olives, capers and raisins and fry on low heat for another 2-3 minutes, then add the vinegar and wine. Bring to a simmer until the liquid drops, then add the eggplant, cocoa and basil. Mix well, then put the tomato sauce and simmer for about 10-15 minutes. It must be consistent with a zacusti. Leave it in the fridge overnight and serve the second zip of bread baked on the hearth.

Note: If you do not like eggplant, you can prepare this recipe with artichokes. Fry the artichokes with onions at the beginning and do the same.

ADRIANA GURAU is a writer, our special correspondent in the United States.

Traditional pots - Recipes

There are two ways to prepare vegetables: cooking them separately or all together.

In other European countries there are similar recipes: the Maltese version is called kapunata, very similar to the French one, it is accompanied by fried fish.

In Italian cuisine it is called caponata, In Spain sucking, in Hungary lesson, in Bulgaria and Romania pots, in Greece briami. The Croatian and Serbian versions are called Uveč and contain green beans and rice. In Asia, the Turks fill an eggplant with vegetables, and the recipe is called imam bayildi.

Here is the traditional method: the vegetables are boiled separately.
This method better preserves the taste and aroma of each ingredient. But. it is longer and fatter - we put olive oil every time we fry a vegetable.

8 servings

Chicken Tajine Ingredient:

  • 1.2 kg. chicken (I had wings)
  • 50 ml. of extra virgin olive oil
  • 200 grams of chopped onion
  • 3 cloves chopped garlic
  • peel (yellow part) cut into strips of half a lemon
  • juice of half a lemon
  • 2 medium potatoes, peel and cut into 1 cm slices. thickness
  • 1 carrot cut julien
  • 1 handful of raisins
  • 10 cherry tomatoes
  • 400 ml. bird soup
  • 1/4 teaspoon ground cumin
  • 1 teaspoon grated coriander
  • 1 teaspoon paprika, pepper
  • 1 bunch of chopped green parsley

Preparation of chicken noodles:

For starters, here's the dish:

Heat the extra virgin olive oil in the tajine bowl and lightly brown the chicken pieces:

Add onion and chopped garlic:

Add the lemon peel cut into strips:

Add the carrot, tomatoes, raisins, potatoes and pour the soup. Bring to the boil, add lemon juice and sprinkle with salt, pepper, coriander and ground cumin and paprika:

Remove the pot to a very low heat, cover with a lid and simmer for 30 minutes. Finally, add the chopped parsley:

Remove the tagine from the heat, cover with a lid and let the flavors combine for a few minutes, then serve. I pulled the wings to the circumference of the bowl and made room in the middle of the couscous that I rehydrated and absorbed with sauce and flavors from the bowl:

It is presented on the table in the traditional dish:

Conclusions: a food very easy to make, but good to lick your fingers (which I did). Good appetite!

How do we sow hot peppers and what are the best varieties

Hot peppers can be planted both in the garden and in pots. It is not pretentious, but as in the case of tomatoes, for example, there are two steps to follow for peppers: sowing and planting.

In the garden, hot peppers should be grown in a sunny or slightly shady place, at a distance of 25-30 centimeters from each other, whether we sow the seeds or we already plant the seedling.

If we grow hot peppers in pots, then it should be placed in a place exposed to sunlight. The soil must be kept moist.

When do we plant hot pepper seeds?

We can talk about sowing hot peppers when the temperature exceeds 12 & # 8211 14 degrees Celsius, ie the end of April, the beginning of May, more precisely when there are no more temperature fluctuations. Plants grow and grow at temperatures above 22 degrees Celsius. The need for water is lower in the first month after planting, while during the periods of flowering, fruiting and fruit growth, the needs of pepper for water are maximum.

In greenhouses and solariums, land preparation begins in the fall

Seedlings of pepper they are produced very often in cubes, sowing starting in February. Seedlings are planted about 60 days after sowing.

Planting the seedlings is done when the soil temperature is maintained at a depth of 10 cm, at the level of 14-15 degrees Celsius (April).

The peppers are harvested depending on the variety and take an average of 60-70 days from planting to harvest. For bell peppers, harvesting can begin in the first decade of July and continue until October 10. For long peppers and donuts, harvesting begins in the second decade of August, until the frosts fall.

Capsaicin is the substance that gives the pepper spice

The substance that gives the spice, capsaicin, is found in very small quantities in aromatic peppers in quantities tens of times higher (reaching 0.1%) in hot peppers. Apart from capsaicin, the taste of hot peppers (paprika) is largely due to essential oils.

Pepper contains estimated amounts (0.1%) of vitamin C. It was first extracted from the roasted pepper pod by chemist Albert Szent Gyorgy, who later won the Nobel Prize for his work.

The color of hot peppers at the time of ripening is given mainly by carotenoid pigments that vary from bright red to yellow, the total carotene content in dried peppers is 0.1-0.5%.

5 of the most sought after varieties of hot peppers

Using quality seeds, growing hot peppers can turn into a profitable small-scale business if you know what varieties of peppers to choose. The most recommended varieties of hot peppers

1. Hot peppers Roundel

a apple hot peppers , with light yellow fruits, in the shape of an apple, hence the name, have a thick pulp, with a spicy taste. At physiological maturity they are red. Seeds are planted in March, seedlings in May, and harvested in July & October.

2. De Cayenne hot peppers

A very spicy variety, with a vegetation period of 70-75 days, has a very bushy shrub, with long, thin fruits with an irregular surface. The fruit hangs, having a very thin wall and a dark green color with shades of light red. It is very spicy.

3. Ardei iute Cserko

The fruit is round, the size of a cherry, with a bright red color. These peppers are very spicy.

4. Chorbadgiiski Bulgarian hot peppers

It is a variety of hot pepper long intended for cultivation in the field. The fruits have a length of 22 cm and are arched at the bottom. They have a light green color, and when mature they reach a red color. The taste is slightly spicy.

5. Ornamental peppers

In addition to hot peppers, ornamental peppers, often sold in pots, are also very successful. These are annual plants grown for the decorative effect of the fruit, as red, yellow and orange peppers can grow on the same stem.

Benefits of eating hot peppers

It is said that hot pepper is a vegetable that any doctor should have in the office, because it quickly stops bleeding. It is one of the properties that makes hot peppers the plant can with the most health benefits. Its consumption prevents cardiovascular disease, relieves rheumatism, fights cancer, stimulates the pancreas and helps the lungs to function.

Hot pepper jam, the ideal sauce for steaks

Now that I have told you about how and when hot peppers are planted, I must also tell you about the sweetness of hot peppers, a preparation that is as sophisticated as it is simple to make. Hot pepper jam it is considered the ideal sauce for steaks, rasoli and other meat dishes.

The peppers are chopped with a knife as evenly as possible, they are not given either through the mincer or in the blender. As ingredients we need: 1 kg hot peppers, of all colors: red, green, orange 0.5 kg small capsicums, also hot 3 tablespoons ginger, chopped julienne 1 kg crystal sugar 1 l white vinegar 9 °.

The Urban Peasant is me, Roxana

The girl who loves stories, traditions, childhood memories, wonderful moments spent with loved ones, sweets, flowers, her mother's flower garden & # 8211 left a legacy, the village and life in the country.
I have been a journalist for over 20 years. I have written about politics and politicians all these years. Now is the time for other topics.

I hope you like what I write, I write for you, for my friends, for my little peasants!

DROB of traditional Easter HONEY

Drobul is one of the specific Easter dishes that most housewives prepare, either with lamb or chicken, according to preference and possibilities.

It can be prepared with or without powder, in puff pastry, or plain, with greens, or plain.

If you like greens with a lot of greenery, use 3-4 ties of each. They will give the liver a beautiful green color and a more aromatic taste.

You can add others, such as leurd, loboda or spinach. This recipe can also be prepared with pipote and chicken liver if you don't like lamb.

• organs from a lamb (liver, lungs, heart, kidneys, spleen)
• 2-4 raw eggs
• 3 boiled eggs
• 1 tablespoon of cream
• 1 large dried onion
• 1 bunch of green onions
• 1 bunch of green garlic
• 1 bunch of parsley
• 1 bunch of dill
• salt and pepper to taste
• optional, 1 slice of bread soaked in water or milk (which is added to the composition)

Wash the lamb's organs in more water. Clean them well and cut them into large pieces.

Then boil them in water for 30-40 minutes, or until soft. Collect the foam that forms on the surface and throw it away.

Remove the organs with a spatula with holes in a bowl. Allow to cool well.

Meanwhile, boil the 3 eggs. They have to be strong.

Wash and chop all the greens finely. Onions and garlic can be hardened a little earlier to give the liver a better taste.

Give the lamb organs through the meat machine. If you want the drob to have more texture, cut some of the organs into small cubes.

Put the meat in a large bowl. Add the beaten eggs, onion and garlic, finely chopped parsley and dill, sour cream, salt and pepper to taste.

Mix with a plastic spatula until a homogeneous composition results.

Grease a loaf of bread / cake with a little oil. Place baking paper in it and fill it halfway with the drob composition.

Level nicely on the surface. Incorporate the 3 boiled and peeled eggs in the center of the liver, at an equal distance from each other.

Add the rest of the composition and level.

Put the tray in the preheated oven at 180 degrees. In 30-40 minutes it should be ready. Allow it to brown evenly. Cut it only after it has cooled completely.

You can serve it with tomatoes, cucumbers or a salad of vegetables and greens.

Source: DC News, LAMB TRIPE. Delicious lamb stew recipe for Easter:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Pie March 2021 with traditional recipes & # 8211 a few kilometers from Timisoara

The relaxation imposed by the authorities and the spectacular decrease of the COVID19 infection rate took the people of Timișoara out of their homes and reunited them in the small village of Covaci, located 7 km from Timișoara, this weekend.

Here takes place a unique culinary event called the Pie March, which is in its second edition.

Respecting the anti-COVID protection rules, the people of Timișoara gathered little by little to enjoy the most delicious pies prepared according to traditional Romanian recipes.

Florin Macavei, the organizer of the event, explained that the preparation of the pies is handled by two respectable ladies from the village, respecting recipes inherited from their parents and grandparents.

"These pies can only be found here with us and are not made by chefs, according to recipes taken from google. The ladies cook have recipes from the time of their grandparents and great-grandparents. It's something traditional. Nobody imposed the recipes on them and didn't take them from Facebook. We have an offer of four products: lapel belts with sweet cheese, Transylvanian pies made on the stove and filled with cabbage, but also with salted cheese and potatoes. The cabbage is pickled from the barrel and put by us here at the pension since last autumn ", said Macavei.

After the culinary event in this format, the Pancake Parade will follow, next weekend. Then, at the end of May, the 19th edition of the Papana Festival will take place, then the activities will focus on the pool.

  • lamb organs - liver, heart, lungs, kidneys
  • 6 fresh eggs
  • 3 boiled eggs, hard, peeled
  • oil
  • 5 bundles of green garlic
  • 5 bunches of green onions
  • 2 parsley bindings
  • 2 dill ties
  • 1 lamb or breadcrumbs
  • salt and pepper

For starters, the lamb organelle is cleaned properly, then cut into large pieces and boiled for about an hour or until well cooked. Meanwhile, finely chop the green onion, green garlic and fresh greens. After the organs have boiled, leave them to cool.

Finely chop the onion and garlic in a few tablespoons of oil, preferably in a large saucepan. They will stay on the fire until they soften well, for about ten minutes, stirring constantly so as not to stick to the pan.

When the meat has cooled, finely chop and place in a bowl with freshly beaten eggs. In this bowl add the onion and garlic already cooked, finely chopped greens, season with salt and pepper to taste and mix well.

The lamb puree is cleaned very well, in several waters and then it is added on the bottom of the tray in which we are going to bake the dough. The edges of the pan should remain outside the tray to cover the drob at the end. Put half of the composition in the tray, taking care to add the three well-boiled eggs in the middle of the tray, covering them with the rest of the composition.

Then cover the mixture with the powder from outside the pan and put the dough in the preheated oven for 45 minutes on medium heat. Check the end for the end. It is eaten cold as an appetizer on Easter day.

"I am very excited to make new recipes. I went with my friend, chef Cătălin Petrescu, to the Holy Mount Athos, where I exchanged recipes with my parents and, in addition, he comes to us very often at the center, we have a day center with lunch and he comes and we helps, in addition to traditional dishes made children even sushi.

I thank God that I managed not to see the priesthood as a profession, but as a vocation, which means that we must be in the service of our neighbor. We have set up a day center that cares for vulnerable people, children from disadvantaged social backgrounds and the elderly who live alone or have no one left. I renovated or built houses for orphans.

It is not my merit, but the merit of those who are with us. We are now building a nursing home. Ordinary people helped and carried on the good thought ", revealed the competitor, according to

Moreover, the priest is also a teacher and does the "Sunday school", eager to help the children to have an education. Some become Olympians, others are already medical or law students and choose to return to give what they have learned to the other children at the center.


  1. Iorwerth

    And that's all, but what about the options?

  2. Yozshushicage

    Exclusive delirium, in my opinion

  3. Macduff

    This rather good phrase is necessary just by the way

  4. Abdul-Haqq

    it is possible to argue so infinitely.

  5. Meztijind

    At someone alphabetic алексия)))))

  6. Gozil

    How I can help the specialist.

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