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Traditional Romanian food

Over time, the recipes that we consider to be traditional have been claimed by other people as their own. And thus, we managed to have a controversial culinary tradition. But even so, some recipes, centuries old, which we know for sure are Romanian, still exist. Of course, it is possible that they are also “seasoned” with foreign influences, but which cuisine is pure, without other influences?

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Because we like our culture and history, we thought of presenting you a mini-series of very old traditional Romanian recipes. We will start with the “Tasche cu pegmez”. No, we don’t speak another language. It’s about dough packets filled with plum, apricot or rosehip jam. This recipe is found most often in the Banat and Crişana area and appeared sometime in the 19th century.

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Tasche cu pegmez

To prepare the dough you need: 200 g flour, 2 eggs, 1 egg white, 1 pinch of salt. From these ingredients you must knead a smooth, elastic and non-sticky dough. Then divide it into 2 equal parts and spread both parts on a work surface sprinkled with flour, in 2 rectangles as equal as possible.

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On one of the sheets, draw perpendicular lines with the pastry roll to form equal squares. Be careful not to cut the dough. In each square thus created, place ½ teaspoon of pegmez. Then, with a brush dipped in slightly beaten egg white, draw the lines that form the squares, but also smear around the dough sheet.

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After you have finished these preparations, place the second sheet of dough on top, press well over the portions smeared with egg white, so that the 2 sheets stick together. You can sprinkle the edges with a little flour. Cut the squares with the pastry roll on the lines where the 2 sheets of dough have been glued.

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Now is the time to put all the bags in the boiling water at once. Do not panic if it rises to the surface. That’s how it should happen! For the finish, you need 100 g of breadcrumbs, 30 g of butter or oil, 100 g of sugar, 1 sachet of vanilla sugar, liquid sweet cream. Frye the breadcrumbs in butter until golden. Then mix the browned breadcrumbs with sugar and vanilla sugar.

When they are cooked, drain the pockets, pass them through the breadcrumb mixture, then serve them warm, sprinkled with sweet cream and/or fluid jam.

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Tip: From the moment the squares rise to the surface, let them boil for another 2 minutes. If you want them to be softer, you can leave them to cook a little longer. It looks a bit like dumplings with plums, doesn’t it?

Good appetite!

Because Hotel Alpin Poiana Brașov has great respect for traditional Romanian food, it awaits you in the Forest Lounge restaurant to enjoy the delicious traditional dishes that we all love.

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Photo source: Google images and unica.ro