Vinegret is the childhood salad of every person born in the Soviet Union. This is because it featured as the number one salad on the menu of all kindergartens and schools in Moldova. It’s a great salad for the fasting season.
Plăcinte [plə’t͡ʃinte] – a traditional pastry that resembles a pie and that can have different kinds of stuffing, sweet or savoury.
We have so many types of plăcinte, enough to fill an entire cookbook. Here is the perfect recipe for this time period.
With its picturesque landscapes and rich cultural heritage, Moldova offers a treasure trove of hidden gems for travelers seeking a rural escape. Among the serene countryside, there are six extraordinary tourist destinations that promise an unforgettable journey through local flavors, heritage, and natural beauty.
Stuffed pickled peppers are made with local seasonal vegetables. For making this preserve, my parents begin with covering their kitchen floor with plastic film and then start chopping the cabbage, carrots and onions.
Berd’s Restaurant hosted an exclusive luncheon that paid homage to the essence of the season. The event featured a specially crafted seasonal menu designed by the esteemed Michelin-starred Chef Oxana Crețu.
While Halloween isn’t typically celebrated in Moldova, there’s no reason you can’t enjoy the seasonal charm of a pumpkin pie with a Moldovan twist. This delightful recipe combines the creaminess of ricotta or cottage cheese with the comforting flavors of grated pumpkin, raisins, and a touch of sweetness.
Of all the eggplant preserves, this one is my favorite. You can serve it on a slice of bread or as a snack in a bowl, or pair it with a dish of baked potatoes and sheep’s cheese.
Raspberry and sea buckthorn preserves are used as cold remedies in Moldova. I prefer to use sea buckthorn in my hot beverages as a preventive measure for winter bugs. Inspired by some Canadian sea buckthorn dishes, I may experiment and use it in marmalade, jelly and sauces.
When the peak of the growing season arrives for Moldovan bell peppers, every city and village smells of fried peppers. I think there’s no Moldovan who can pass by this summer food with indifference. I would classify the smell of fried peppers as one of our traditional smells.
Whether it’s cooked with tomatoes, onions and oil, or with garlic and mayonnaise, during the winter with canned eggplant or with fresh seasonal eggplant in the autumn – eggplant salad is still one of my favourites Moldovan vegetable dishes.
Every country has celebrations of religion, patriotism, family, but here in Moldova we have a holiday that does not fall into these areas, but brings together all Moldovans to the same thought and this are: Moldovan National Wine Days.
The pumpkin has always had a special place in our family, especially during the cold time of the year. Of all my family my father is the one who loves pumpkin the most.
Pickled watermelon will not leave anybody indifferent. It has an entire army of fans and another army of people who do not understand how such a sweet and tasty creation can be preserved for winter.
This autumn we are counting the awards for Culinary Tourism in Moldova. And once again we have something to be proud of and we are taking our fame all over the world, because this year Moldova has double entered in the Global Culinary Travel Awards.
The Republic of Moldova’s Zeama is the third best chicken soup in the world, with a score of 4.6 out of 5, according to a ranking by tasteatlas.com.
My winter medicine, my go-to food after intermittent fasting – pickled cabbage must be the only winter preserves recipe I took from my parents without panicking about the amount of jars, caps, and vegetables that need to be prepared during an entire day.
Well friends, I’m delighted to announce the latest news in the Moldovan gourmet scene. The cheeses of a producer from the Republic of Moldova were awarded silver and bronze medals at the 6th edition of the World Cheese Competition “Mondial du Fromage”, which took place on 10-12 September 2023 in Tours, France.
This dish gathers the whole flavor of the Golden Moldovan autumn.
In the heart of Pohrebea village, on the banks of the Nistru River, nestled within the serene landscapes of the Republic of Moldova, lies a…
Before the fast growing modern world snatches this away, enjoy the wilderness that belongs to no one and to everyone.
We call these eggplant rolls “Limba soacrei” or “Mother–in–Law ́s Tongue”. This appetizer, made of thin eggplant slices stuffed with a spicy-garlic filling, resembles the “hotness” of unwanted advice from your mother–in–law. Of course, it’s nothing but a stereotype developed in time. In fact, mothers–in–
law are kind and loving. Even when they stick their noses in your business, they do it with good intentions.
The best galette is the one made with seasonal fruits. The combination of thin and crunchy pastry with juicy fruits is simply phenomenal! Peaches, apricots, blackcurrants, raspberries, cherries or sour cherries are the fruits you can use for this recipe.
Compot [kom’pot] was invented to preserve the sweetness and flavor of summer fruits for the wintertime. It is a non-alcoholic clear juice, made by boiling fruits and sugar in a large volume of water.
In Moldova we have a song that translates as “my parents’ house is not for selling”. I think it also refers to this story. Chisinau-Palanca, from Calarasi district is a route that will make you feel fully rewarded; the atmosphere you will find at “Casa Parinteasca” Guesthouse will have a similar effect on you as a “retreat” in an exotic country.
For almost every holiday, there is a special dish in our culture. And I’m not at all joking when I say that on 2, 3 and 4 August we have three specific dishes for three different holidays.
Let me explain what each dish is and the holiday it represents!
It started from a madness and it should stay that way – a beautiful madness on the bank of the Dniester in the Pohreabea village. We have nature, Nistru, vegetarian food, music, relaxation, art, friends. What more could you wish for in August in Moldova? Every year we hope Hodina will gather more and more Moldovans returning home and tourists coming to discover Moldova.
I was browsing through this year’s IA MANIA Festival photos and I already miss the aroma and the taste of this special dishes. As we say in Moldova : Plouă-n gură! (It’s raining in my mouth! = my mouth water) so I decided to share with you my top 5 MUST TRY DISHES at IA MANIA Festival
I admit I wasn’t a big fan of zucchini pancakes when I was little, but I came to really appreciate this dish when I grew up. The pancakes are savory and garlicky, ideal for a late night snack with beer, or an early breakfast with sour cream and a hard-boiled egg. You can make these pancakes using other vegetables such as carrots, sweet potatoes or peas. Sometimes I mix two different types of vegetables for a more fragrant taste.
n Moldova you can find several varieties of beans that are good to eat fresh, before they mature and are ready to be dried. These are early- harvested yellow flat beans, consumed in summer. You may cook the beans with garlic, new potatoes or braised with sour cream. My memory tells me that yellow beans with potatoes and dill came top of my summer food list, especially when cooked in the small cast iron pot, which I brought with me to Canada.
White cherry confiture is the most delicate and rare of all traditional confitures.
Why is it so special? because it will drive you crazy with its taste. Whether we use it for tea, ice cream, pancakes or babă albă, this confiture is the finest, sweetest creation from our cuisine.
Similar to our traditional sarmale [sar’male], stuffed zucchini is made with the same filling but in a different way. I prefer sarmale; however, this dish is for those who don’t like the taste of vine leaves or pickled cabbage: a different recipe for those who seek new flavors. Do you know how delicious a stuffed zucchini with homemade sour cream can be?
My name is Nata Albot. I am an event producer, entrepreneor and journalist passionate about cooking. I hope that one day you’ll come to Moldova to see how beautiful and delicious it is, through the festivals that me and my K Lumea team organize in our motherland.
This appetizer is particularly delicious when made with sweet and juicy, medium to small seasonal tomatoes. Combined with cheese and spicy garlic, this starter will boost your appetite.
In our Moldovan cuisine grape vine leaves are used for making sarmale, those little rolls of grape vine leaves stuffed with rice, vegetables and meat, that we are very proud of. Although, you can easily find these leaves in Arabic stores, in Moldova, women prefer to preserve them at home, especially when every family in Moldova has access to a vineyard, whether it is their own or of a relative.
There is nothing more delicious or dearer to the Moldovan soul than a summer salad made in the right way. There comes a moment when parents in Moldova will decide to plant a small garden with produce you would usually buy at a farmers’ market.
Strawberry lemonade is a more colorful and flavorful version of the classic lemonade. Unfortunately, we can enjoy it only a few weeks a year, during the strawberry season. However, you can store some strawberries in the freezer, and make strawberry lemonade whenever you like it.
Because today, June 1, we celebrate International Children’s Day, this is the perfect dessert that can be cooked together with the little ones. This is how we spend quality and useful time together.
This dish, which literally translates as “little food” is made of chicken meat and stewed carrots, onions, and tomatoes and it ́s served cold. Dipping a slice of homemade bread in mâncărică and eating it with fresh garlic and sheep cheese is my type of culinary heaven.
I must say, this is one of my childhood favorites. Each time my mother cooked the buckwheat and white sauce I rejoiced, as it tasted exactly as the one we had in kindergarten.
The time has come for the greens that you can find in the garden of any Moldovan householder (but many, even representing the diaspora somewhere in the world, do not give up this habit). So follow the instructions in the recipe and you will have the pies of the season.
My parents raise rabbits as many Moldovans do. It is the most dietetic meat one can eat, but to constantly buy it turns quite expensive. Therefore, many prefer to raise them in their backyards.
Stuffed with cheese or mashed potatoes, fried in butter or baked in the oven, ready to eat or refrigerated for the next day – crepes are so good they disappear right away.
It’s morel season in Moldova and the mushroom hunters are in the seventh heaven!
Spring salads have a special vibe, opening the season with fresh aromas after a long winter. The radish salad took it´s place on our table at Easter. In early spring, my mother used to come home from the local market with a bunch of nettle, radish and wild garlic. I like to add some sheep brânză [‘brɨnzə] (salty traditional cheese made of sheep´s milk) and sprinkle some lemon juice over. Here you’ll find the original recipe of one of my favorite spring salads.
Let me tell you a bit about Easter traditions in Moldova. It’s one of the most significant holidays in our culture. The celebration consists of…
Watermelon is the most awaited summer delight in Moldova. Brânza is part of our national DNA. Watermelon Salad with Moldovan Brânza sounds weird, but is super tasty.
Raspberries are not just for sweet recipes. Besides jams and dessert, you may use them in marinades or sauces for main dishes. Try this Raspberry Balsamic Glazed Salmon. My honest advice is : Double the portion of the raspberry sauce! It is so good that you’ll need more. And don’t underestimate the fresh thyme. It gives such a special flavor to this dish.
The uniqueness of this omelette consists in the combination of sour apples, lightly browned onion and melted cheese.
You’ll always find a slice of sweet, salty, soft, or dry brânză [‘brɨnzə] in every Moldovan house. Brânză is a typical fresh white cow, sheep or goat cheese, very popular in Moldova. Locals get their dairy products either from relatives that live in the village or from the local market.