Moldavian cuisine is as abundant as the land where the kitchen there: it offers the widest range of various dishes of vegetables, fruit, cereals, dairy and meat products. For many centuries, the Moldovan cooks borrowed the original cooking technology from the Mediterranean, Greek, Turkish and Russian cuisine. As a result of this unique Moldovan born culinary traditions.

Looking Back

Moldova has always occupied a position at the junction of Slavic and Byzantine cultures .  As a result, the Moldovan cuisine has evolved, borrowing techniques of different national cuisines, primarily Greek and Mediterranean, and later Turkish and Slavic .  Mediterranean cuisine, which is today considered the most healthy and is recommended to anyone who wants to lose weight and live a long time, is reflected in the abundance of vegetable dishes, using mainly vegetable oils (olive and sunflower), applied in the preparation of dishes of natural grape wines .  From Greek dishes were borrowed some dishes, such as products from the exhaust test, such as vertuty and placinte .  From the time when Moldova was enslaved by Turkey, the menu of national cuisine were dishes such as moussaka, chorba, güveç and love of lamb and some methods of cooking dishes .  Finally, from Russia and Ukraine came to Moldova salted and pickled vegetables, cabbage pies, Easter cakes .

Because of a combination of various, sometimes contradictory culinary traditions born Moldovan cuisine. Tolerant attitude to the traditions of other countries has led to the fact that in Moldova are used, for example, a variety of meats (although lamb is a favorite kind). Thus, for the preparation of dishes of Turkish origin (chorba, moussaka, güveç) used lamb, for the Balkan dishes (kostetsa, fly) pork, also finds application beef and poultry. This preference for the meat of young animals, and chickens. For different type of raw material used different methods of processing, allowing you to emphasize the dignity of each kind of meat.

Traditional raw materials

For local cuisine is characterized by the use of vegetables that can range from a third to a half of a cuisine. Many in the Moldovan menu and pure vegetable dishes. Eggplant, peppers, tomatoes stuffed with rice or other vegetables, baked on an open window, stew alone or in various combinations. The most popular vegetables - eggplant, green beans, lentils, zucchini, peppers, tomatoes, celery Celery: vegetable with obvious advantages   and leeks. In winter, salted and fermented vegetables. Actively used beans: they are usually supplied in the form of whipped mashed potatoes with butter and onions.

Corn is not just popular in Moldova, it is a symbol of the Moldovan culinary arts. Despite the fact that this vegetable has appeared only in the territory of two or three hundred years ago, it is now impossible to imagine a kitchen without the Moldovan variety of corn dishes. Palm of fame holds, of course, the famous porridge - hominy. This dish is served with cheese, milk, cream, and sometimes with bacon. The cooled hominy cut slices and eat some meals instead of the traditional for Moldova wheat bread. In addition, corn bake, stew, make a meal out of it, which is traditionally used in the production of confectionery products.

Among the spices are especially popular sweet and black pepper, tarragon, coriander and cloves. A necessary component of food is garlic: it is made sauces and muzhdu skordoly, it is placed in the vegetable and meat dishes. As in many southern countries of dry garlic in Moldova is not just seasoning, but also therapeutic and preventive tool to help avoid infections.

Meat dishes are always combined in various proportions with vegetables. There is also a tradition to add to the meat of the fruit: in veal dishes put quince, and cook turkey with apricots.

One of the characteristic features of the local cuisine is the use of cheese - sheep cheese brine. Feta cheese is produced in Moldova for several centuries, and is used not only as an appetizer, but also as a spicy seasoning for other dishes, such as vegetables. Applied and other dairy products such as sour cream Smetana: untold riches of Russian cuisine .

On the Moldovan sweet table widely represented a variety of fruits - apples, quinces, cherries, plums, apricots, and, of course, grapes. Very popular and walnuts. Fruits are eaten raw, and cook them jam, figs, candy and jelly concentrated Pelt. For the production of confectionery and grapes used rather grape must - unfiltered juice is also used for cooking wine. Popular and oriental sweets - alvitsa, nougat, cake from the oil, and exhaust puff pastry with fruit and nuts.

Special Features

Preparation of meat and poultry in Moldova is often performed on an open fire - grilled. Stews often cooked in the oven, rather than on the plate.

The sauces in Moldova, as well as in France, is often added to natural grape wine - it makes the meat more tender, gives it a piquancy. In general, the Moldovan cuisine is quite original, it is characterized by a variety of flavors. For example, a traditional soup chorba has a refreshing sour taste (for soup using a weak brew Russian kvass: ideal for summer Made from bran). Sauces and refueling have a sharp taste by adding garlic. Pickles and sauerkraut also very spicy. Confectionery differ openly expressed sweet taste that will appeal to lovers of classic oriental sweets. At the same time, the Moldovan Pelt (a kind of jam, jelly berry juice or fruit broth) differs delicate taste without too much cloying.

Maria Bykov