Transylvanian Cuisine

transylvanian cuisine Transylvania is seen to have fatty and heavy dishes traditionally

In a very general way, Transylvania is seen to have fatty and heavy dishes traditionally. Its main influences are Austrian and Hungarian cuisine. Pork and lard are fairly common, as well as tarragon, an aromatic herb that was brought there by Saxon colonists in the Middle Ages. Boiled and smoked fatback, doused in chili powder, is used year long, eaten as such or used as an ingredient. The Hungarian influence is manifest in the fact that sauces and salads often are sweetened with sugar, and in the use of hot pepper. Some famous  Transylvanian dishes are sauerkraut soup with sour cream, pork or beef soup with vegetables, mixed smoked meat stew, as well as oversized stuffed pickled cabbage.


One lesser known preparation originating in Transylvania is the local pate. To make it you need one kg of liver, one quarter kg of fatback, a quarter kg of pork, a little wine, two eggs, and 200 g of mushrooms. The liver, meat, and fatback have to be boiled with a little salt, then minced. Mix into a paste, together with the mushrooms, which have been previously been boiled and minced. Add wine to the right consistency, adding salt and pepper to taste. It is best preserved in jars, with a layer of lard to seal the top.


In the Apuseni Mountains, where winters are harsh and people have to work hard every day, therefore people there make heavy food. One typical preparation in the region is the pork and sausage stew. You need one kg of pork, half a kg of smoked sausage, 3 or 4 onions, and two green peppers. Sweat in oil the finely chopped onion, or in lard, as they do locally. Add the cubed meat and the sliced sausage. Fry everything to a golden brown, then add water to boil. Simmer down the liquid, then add a little sour cream, chili powder, and salt to taste. 



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Publicat: 2018-11-18 18:47:00
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