Moldovan cuisine

Moldovan cuisineis a style of cooking related to the people ofMoldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar toRomanian, and also draws inspiration and elements from other cuisines in the region, includingGreek,Polish,Ukrainian, andRussian, with a great influence left by theOttoman cuisine.
With the cuisine of Moldova being shared by another country, namelyRomanian cuisine, there are similarities to these two cuisines of the two Romanian-speaking countries.
Moldova's fertile soil (chernozem) produces plentifulgrapes,fruits,vegetables,grains,meat, andmilkproducts, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits the growth of a wide range of foods in Moldova.
Perhaps the best-known Moldovan dish is also a well-known Romanian dish,mămăligă(acornmealmush orporridge). This is a staplepolenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished withcottage cheese,sour cream, orpork rind. Regional specialties includebrânză(abrined cheese) andfriptură(alamborgoatstew). Local wines accompany most meals.
Traditional Moldovan dishes combine diverse vegetables, such astomatoes,bell peppers,aubergine,cabbage,beans,onions,garlic, andleeks. Vegetables are used in salads and sauces, and also baked, steamed, pickled (calledmurături), salted, or marinated.
The various kinds ofborș (ciorbă)include a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, or fish soups, all of which are soured byborș(traditionally made frombran), or lemon juice.Chicken soupwith meat, known aszeamă, is very popular.
Meatis traditionally served as an appetizer or first course. Roasted and grilledpork, beefmeatballs(known aspârjoaleandchiftele), and steamedlambare common. Meat andfishare often marinated and then grilled.
Traditional holiday dishes includestuffed cabbage rollswith minced meat (known in Moldova/Romania as "sarmale", and in Turkey as "dolma"),pilaf(aricedish), porkjelly,noodles, andchicken, among others. The holiday table is usually decorated with baked items, such aspastries,cakes, rolls, andbuns, with a variety of fillings (such ascheese,fruit,vegetables, andwalnuts), known (also in Romania) ascozonac,pască,brânzoaice(poale-n brâu),sfințișori,papanași,colaci,plăcinte, andcornulețe.
In certain areas, the cuisine of various ethnic minorities is predominant. In eastern Moldova, Ukrainians eatborscht; in the south, theBessarabian Bulgariansserve the traditionalmangea(chicken with sauce), while theGagauzprepareshorpa, a highly seasoned mutton soup; in theRussian communities,pelmeni(meat-filled dumplings) are popular. Various dishes served at the New Year's Eve table include mostly Russian-influenced dishes such asshubaandsalată de boeuf.
Other very popular dishes include a variant of pierogi calledcolțunași, filled with fresh whitecheese(colțunași cu brînză),meat(colțunași cu carne), orcherries.
Non-alcoholic beverages include stewed-fruitcompotesandfruit juice. Popular alcoholic beverages aredivin(Moldovanbrandy),beer, and localwine.
Europeangrapesare used in the wine making. Popular grapes includeSauvignon,Cabernet, andMuscat. The main domestic Moldovan varieties includeFetească,Rara neagră, andBusuioacă albă.
Sparkling winehas a special place in Moldovan cuisine. The country produces large quantities of classic white and pink sparkling wines, as well as red sparkling wines that were originally introduced in Moldova. The most famous sparkling wines are those made in theCricova winery. Well-known brands of Moldovan sparkling wines areNegru de Purcari, Moldova,Chişinău,Cricova, Muscat spumant, National, Nisporeni, etc. They are made from a wide range of European grape varieties, includingChardonnay,Pinot blanc,Pinot gris, Pinot menie,Sauvignon,Aligote, Traminer pink, Muscat blanc,Cabernet Sauvignon, andPinot noir. The local varietyFeteasca Albă, also used in sparkling wines, has been cultivated in Moldova since the times of ancientDacia.
The firstcookbookin the Romanian language,200 Proven Recipes for Dishes, Pastries, and Other Household Works, was written in 1841 inIași, in thePrincipality of Moldova, byCostache NegruzziandMihail Kogălniceanu.