In the areas
where shepherding is a traditional occupation, a specific type of gastronomy
has developed, including dishes made especially of meat and milk and its
derivatives. The most common meat dishes are pastrami and stew. Also, sheep
milk is commonly used to make a wide variety of cheeses, used to prepare
specific meals. The most common such meal, which is also present in the menus
of many restaurants across Romania, is the so called 'bulz', which is a mix of
cheese and polenta. There are several types of bulz, with or without sausage,
with or without eggs, in layers or in the shape of a big dumpling.
To prepare a
layered bulz we need one kilogram of cornmeal and half a kilo of special sheepskin-cured
cheese. Prepare a thicker polenta and then place it in layers, in a pot, alternating
it with layers of cheese, which can be mixed with chopped dill or parsley. In
between the layers of polenta and cheese
you can add sausages or small bits of ham. Before putting the pot into the
oven, you can break several eggs on top of the last layer of polenta. Cook it
for half an hour, on medium heat, and then serve it warm.
that is left after making cheese is used in Romanian traditional communities to
cook other special dishes. One of them is the so called 'balmosh'. To cook it,
mix the buttermilk with cheese, butter, cream and a little bit of salt. Let it
simmer until foam is formed on top of it. Sprinkle some cornmeal and mix it
fast, to avoid lumps. When the mix gets thicker, let it boil for another 15
minutes, and then serve it hot.
There is one
specific dish, that people make in the villages in Apuseni Mountains, more
specifically on the Sebes Valley, called 'inturnatul'. It is made up of sour
cream, maturated cheese and bread. Boil the cream, with a little bit of salt.
Then, add the bread, cut in little cubes, which absorb the cream. Take the pot
away from the fire and add matured cheese, also cut in small pieces, and mix it
until you get a homogenous mix, which is also served hot.