The traditional “sarmale” are to be found all over the regions but they have something specific every part of the country. They are very small in Moldavia as one can easily obtain 8 to 10 sarmale from one single leaf of cabbage and the meat used to fill the “sarmale” is usually a mixture of pork and beef. Some Moldavians would also use vine leaves apart from sauerkraut to prepare their sarmale. Bean soup, stewed cabbage or “iahnie” (particular dish made of dried beans) are among the favorite meals of these people.

We should mention Moldavian “tochitura” too (chopped pork meat – liver and kidneys – mixed with lard, garlic, pepper and of course a glass of wine; everything is fried and simmered) which is always served with polenta.

Pies are traditional as desserts and they have extremely diverse shapes and tastes. Some of the best known pies are filled with cheese (cheese, especially mutton cheese is very much used in the Moldavian cuisine), sauerkraut, pumpkin, apples or comfiture. Donughts, dumplings, some kind of panettone, mucenici, pasca and pancakes enrich the list of local sweets which is anyway very large. Another local figure are walnuts – these fruits are used for a lot of cookies in Moldavia.

Author: Irina Petre

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