SARMALE

“Sarmale” is a traditional Romanian dish. There is no equivalent in English to call it, but it is very tasty. We usually serve it on holidays and celebrations. If you want to prepare it you need:

-pickled cabbage leaves( in winter time) or grape vine leaves( in the summer time)

-toccata meat

-pepper, salt

-rise, onions

-an egg

Cream can be added on them if you want when you serve them.

Here’s what you have to do:

You have to mix the meat with the half-boiled rice, pepper and salt and an egg to hold the composition together.

Take the cabbage leaves and in the middle of the leaf put a small quantity of the composition. Roll the leaf to form a roll( a packet). Put it in a pot, add some tomato juice, some sausages( if you want) and let it to boil for an hour.

Put it on a plate and decorate with cream.

                    Bon appetite!!!                    LANGO ANDREA

                                                                  Third grade, Arad, Romania

TOBA

For the preparation of the food named " toba" we use the next ingredients: the pig's tongue, ears, the liver, meat from the neck, lard, pepper, salt, a pig' s stomach and a sirloin. We boil them all, without the pig' s stomach. After they have boiled, we slice them, we put them in the stomach and sew the place where it is opened. After it has boiled we put it between two clean planks and put a weight on them.

We usually prepare this before Christmas when people from the country side slaughter pigs. It’s a tradition that all the family and the neighbours get together to help to prepare the meat in different ranges of meat products. When they are ready they are put in the pantry( larder) for that family to eat till spring comes.

                                                                                           TAMAS CARLA, Third Grade,

               
                                                                           Arad, Romania

 

 

DROB

 For the lamb haggis' preparation we use the lamb' s guts, eggs, green onion, parsley, dill, salt, pepper. We boil them, we put them in the meat mincing machine, we add the salt, the pepper, the eggs and we fry the composition in a pan where it is the lamb' s midriff which wrap the pan' s sides.

We use to prepare this dish on Easter time and serve it with red eggs.

 

 

POFTA BUNA                                        MLADIN PATRICIA

                                                                  Third grade, Arad, Romania

Hope you enjoyed our traditional food, but still we like ice-cream best!