In a very
\ngeneral way, Transylvania is seen to have fatty and heavy dishes traditionally.
\nIts main influences are Austrian and Hungarian cuisine. Pork and lard are
\nfairly common, as well as tarragon, an aromatic herb that was brought there by
\nSaxon colonists in the Middle Ages. Boiled and smoked fatback, doused in chili
\npowder, is used year long, eaten as such or used as an ingredient. The
\nHungarian influence is manifest in the fact that sauces and salads often are
\nsweetened with sugar, and in the use of hot pepper. Some famous Transylvanian dishes are sauerkraut soup with
\nsour cream, pork or beef soup with vegetables, mixed smoked meat stew, as well
\nas oversized stuffed pickled cabbage.<\/p>\n
<\/p>\n
\n
<\/p>\n
One lesser known
\npreparation originating in Transylvania is the local pate. To make it you need
\none kg of liver, one quarter kg of fatback, a quarter kg of pork, a little
\nwine, two eggs, and 200 g of mushrooms. The liver, meat, and fatback have to be
\nboiled with a little salt, then minced. Mix into a paste, together with the
\nmushrooms, which have been previously been boiled and minced. Add wine to the
\nright consistency, adding salt and pepper to taste. It is best preserved in
\njars, with a layer of lard to seal the top. <\/p>\n
<\/p>\n
\n
<\/p>\n
In the Apuseni
\nMountains, where winters are harsh and people have to work hard every day,
\ntherefore people there make heavy food. One typical preparation in the region
\nis the pork and sausage stew. You need one kg of pork, half a kg of smoked
\nsausage, 3 or 4 onions, and two green peppers. Sweat in oil the finely chopped
\nonion, or in lard, as they do locally. Add the cubed meat and the sliced
\nsausage. Fry everything to a golden brown, then add water to boil. Simmer down
\nthe liquid, then add a little sour cream, chili powder, and salt to taste. <\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Transylvania is seen to have fatty and heavy dishes traditionally<\/p>\n","protected":false},"author":2,"featured_media":174287,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-174286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n