In the areas
\nwhere shepherding is a traditional occupation, a specific type of gastronomy
\nhas developed, including dishes made especially of meat and milk and its
\nderivatives. The most common meat dishes are pastrami and stew. Also, sheep
\nmilk is commonly used to make a wide variety of cheeses, used to prepare
\nspecific meals. The most common such meal, which is also present in the menus
\nof many restaurants across Romania, is the so called ‘bulz’, which is a mix of
\ncheese and polenta. There are several types of bulz, with or without sausage,
\nwith or without eggs, in layers or in the shape of a big dumpling. <\/p>\n
<\/p>\n
To prepare a
\nlayered bulz we need one kilogram of cornmeal and half a kilo of special sheepskin-cured
\ncheese. Prepare a thicker polenta and then place it in layers, in a pot, alternating
\nit with layers of cheese, which can be mixed with chopped dill or parsley. In
\nbetween the layers of polenta and cheese
\nyou can add sausages or small bits of ham. Before putting the pot into the
\noven, you can break several eggs on top of the last layer of polenta. Cook it
\nfor half an hour, on medium heat, and then serve it warm.<\/p>\n
\n
<\/p>\n
<\/p>\n
\n
<\/p>\n
The buttermilk
\nthat is left after making cheese is used in Romanian traditional communities to
\ncook other special dishes. One of them is the so called ‘balmosh’. To cook it,
\nmix the buttermilk with cheese, butter, cream and a little bit of salt. Let it
\nsimmer until foam is formed on top of it. Sprinkle some cornmeal and mix it
\nfast, to avoid lumps. When the mix gets thicker, let it boil for another 15
\nminutes, and then serve it hot.<\/p>\n
\n
<\/p>\n
<\/p>\n
\n
<\/p>\n
There is one
\nspecific dish, that people make in the villages in Apuseni Mountains, more
\nspecifically on the Sebes Valley, called ‘inturnatul’. It is made up of sour
\ncream, maturated cheese and bread. Boil the cream, with a little bit of salt.
\nThen, add the bread, cut in little cubes, which absorb the cream. Take the pot
\naway from the fire and add matured cheese, also cut in small pieces, and mix it
\nuntil you get a homogenous mix, which is also served hot.<\/p>\n
\n
<\/p>\n
Enjoy! <\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Romanian Traditional Dishes<\/p>\n","protected":false},"author":125,"featured_media":174490,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-174489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n