Gastronomic traditions have most of the time been influenced by religious holidays, when specific dishes are prepared
At the end of this week it's Shrovetide when people are allowed to eat cheese, fish and dairy products before the beginning of Lent. In southern Romania there is a custom according to which daughters-in-law are offering sweet cheese pies with raisins to their mothers-in-law so that they may have a smooth relationship all throughout the year.
In order to bake a sweet-cheese pie we need half a kilo flour, half a kilo cow milk cheese, a cup of milk, butter or cream, sugar and vanilla sugar, 100 grams raisins, rum essence, a little bit of oil and two egg yolks. Mix the flour with the yeast, with two-three spoonfuls of sugar a little bit of butter and two-three spoonful of cream. Stir until full combined and the mixture looks like dough.
Roll the pastry into two sheets and place one of these two sheets into a tray, which was previously greased with butter. In order to obtain the filling, mix the cheese with the two egg yolks, two spoonfuls of cream, 3-4 spoonfuls of sugar and a sachet of vanilla sugar. Spread the filling onto the first sheet, cover it with the second and place the pie into the oven. Puncture the upper sheet in several places then bake it into the oven at low heat for half an hour. Take the pie out of the oven and sprinkle powdered sugar on it.
The Dobrudjean Pie is a staple dish in Romania's south-eastern regions; it can be made with salty or sweet cheese filling, multi-layered or crumpled sheets. For it we need at least half a kilo of sweet or salty cheese; as this pie is a traditional dish among sheep-breeders, the recipe is chiefly based on sheep-milk cheese.
Mix half a kilo of sweet or salty cheese with three eggs. Spread the mixture over pastry sheets previously greased with a little bit of oil, roll them like strudels then put them into a tray to make a spiral form. Bake them into the oven until they turn brownish, after which pour half a kilo thick yogurt mixed with three eggs. Leave the tray in the oven for another 20 minutes then the pie is ready to be served.
(translated by bill)
Useful Links
Copyright © . All rights reserved