At the end of this week it’s
\nShrovetide when people are allowed to eat cheese, fish and dairy products
\nbefore the beginning of Lent. In southern Romania there is a custom according
\nto which daughters-in-law are offering sweet cheese pies with raisins to their
\nmothers-in-law so that they may have a smooth relationship all throughout the
\nyear.<\/p>\n
<\/p>\n
\n
\n
\n
<\/p>\n
In order to bake a sweet-cheese pie
\nwe need half a kilo flour, half a kilo cow milk
\ncheese, a cup of milk, butter or cream, sugar and vanilla sugar, 100
\ngrams raisins, rum essence, a little bit of oil and two egg yolks. Mix the flour
\nwith the yeast, with two-three spoonfuls of sugar a little bit of butter and
\ntwo-three spoonful of cream. Stir until full combined and the mixture looks
\nlike dough. <\/p>\n
<\/p>\n
\n
\n
\n
\n
\n
<\/p>\n
Roll the pastry into two sheets and
\nplace one of these two sheets into a tray, which was previously greased with
\nbutter. In order to obtain the filling, mix the cheese with the two egg yolks,
\ntwo spoonfuls of cream, 3-4 spoonfuls of sugar and a sachet of vanilla sugar.
\nSpread the filling onto the first sheet, cover it with the second and place the
\npie into the oven. Puncture the upper sheet in several places then bake it into
\nthe oven at low heat for half an hour. Take the pie out of the oven and
\nsprinkle powdered sugar on it. <\/p>\n
<\/p>\n
\n
\n
\n
\n
\n
<\/p>\n
The Dobrudjean Pie is a staple dish
\nin Romania’s south-eastern regions; it can be made with salty or sweet cheese
\nfilling, multi-layered or crumpled sheets. For it we need at least half a kilo
\nof sweet or salty cheese; as this pie is a traditional dish among
\nsheep-breeders, the recipe is chiefly based on sheep-milk cheese. <\/p>\n
<\/p>\n
\n
\n
\n
\n
\n
<\/p>\n
Mix half a kilo of sweet or salty
\ncheese with three eggs. Spread the mixture over pastry sheets previously greased
\nwith a little bit of oil, roll them like strudels then put them into a tray to
\nmake a spiral form. Bake them into the oven until they turn brownish, after
\nwhich pour half a kilo thick yogurt mixed with three eggs. Leave the tray in
\nthe oven for another 20 minutes then the pie is ready to be served. <\/p>\n
\n
\n
\n
\n
\n
<\/p>\n
(translated by bill)<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Gastronomic traditions have most of the time been influenced by religious holidays, when specific dishes are prepared<\/p>\n","protected":false},"author":125,"featured_media":174761,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[40837,46025,46027,45878,46026],"coauthors":[],"class_list":["post-174760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-cheese","tag-egg","tag-oven","tag-pie","tag-yolk"],"acf":[],"yoast_head":"\n