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In Dobrogea, the
\ncuisine has strong Oriental influences, because of the Turkish-tartar minority
\nliving there. As a rule, the cuisine in Dobrogea is largely based on fish and
\nmutton. Chicken, beef and pork are not excluded either. <\/p>\n
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Fishermen’s soups,
\nmarinated fish, fish brine, Dobrogea pilaf, Dobrogea salads, mutton sausages
\nand spit-roasted lamb are typical of the Dobrogea region. However, in Dobrogea
\nyou may find a wide variety of dishes which are specific to the Turkish-Tartar
\nminority, such as the kebap, which is lamb or beef broiled on a skewer or a
\nstick, the dried sausages known as ghiudem or babic, the Dobrogea Moussaka or
\nthe rice-based side dishes. <\/p>\n
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Dobrogea also boasts
\na series of tasty desserts, based on raisins and the Turkish delight also known
\nas lokum, or the famous baklava, a pastry dish made of layers of filo filled
\nwith chopped nuts, and held together with syrup or honey, or the saraili, made
\nof nuts and honey, typical of the Turkish and Tartar community in the region. <\/p>\n
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Today you will learn
\nhow to cook mutton leg. The first recipe teaches you how to prepare a thick
\nsoup. For that, you need 6-8 potatoes, a carrot, an onion, one parsley root,
\none parsnip and tomato juice. You may also need a bunch of dill and another one
\nof parsley, pepper and salt. Peel and wash the meat, then cut it into small
\npieces. <\/p>\n
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Let the meat boil
\nwith a bit of salt, then skim the resulting foam. Add all the finely-chopped
\nvegetables and the potatoes cut into cubes. Towards the end, add the tomato
\njuice. You can sour the soup with fermented wheat bran brew or sauerkraut
\njuice. You will have to put to boil the sauerkraut juice separately and strain
\nit before pouring it into the pot. Dress the soup with two beaten eggs before
\nremoving the pot from the cooker. Sprinkle some finely chopped parsley and
\ndill. The soup is best served hot. <\/p>\n
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The second recipe for
\ntoday is mutton leg stuffed with rice and mushrooms. Peel, slice and de-bone
\nthe meat. Cut a lemon in half, then rub it into the meat, on both sides. You
\nalso need 250 grams of mushrooms that you have to finely-chop and saut\u00e9 in oil,
\ntogether with a finely-chopped onion. Add the parsley and dill leaves, also
\nfinely-chopped, ground pepper and salt to taste. <\/p>\n
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Stuff the mutton leg
\nwith the filling and grease it with oil. Place the leg on a tray and oven-bake
\nit for about two hours. Every now and then sprinkle the resulting juice on the
\nmeat. The mutton leg stuffed with rice and mushrooms is best served hot. <\/p>\n
Enjoy!<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
Dobrogea is a Romanian territory located between the Danube River and the Black Sea, in southeastern Romania<\/p>\n","protected":false},"author":125,"featured_media":716281,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45961,33215,45854,45960],"coauthors":[],"class_list":["post-174164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-baklava","tag-dobrogea","tag-mutton","tag-tartar"],"acf":[],"yoast_head":"\n