MITITEI (Grilled minced meat rolls)

1. The ROMANIAN RECIPESThis is a document created for the Comenius Multilateral Project, <<Building a Bridge in Europe>> with funds from Fse and UE

2. MITITEI (Grilled minced meat rolls) Ingredients: • 1kg ground beef, • 250g suet, • ¼ teaspoon baking soda, • 2-3 garlic cloves, some ground pepper, • 2-3 tablespoons meat broth, • salt

3. Preparation: Mix the ingredients and with wet hands shape the rolls.They are approximate 2-3 inches long and 1 inch thick.Place them on the grill.Serve hot with mustard.

4. Eggplant Salad Romanian-style Ingredients: • 2 big eggplants • 1 onion (to taste) • 3 – 4 tablespoons oil • a pinch of pepper(optional) • salt • green pepper

5. Preparation: • Roast the eggplants, peel while still hot and then leave on a slanted cutting board to drain. • Chop with a wooden or glass chopper, place in a bowl and then mix, using a wooden spoon, with a little oil at a time, until it whitens and becomes foamy. • Add finely chopped onions (to taste), pepper and salt. • Place in a a salad bowl or on a plate and garnish with tomato slices and rounds of green pepper

7. Stuffed Baked Apples (mere coapte umplute) We need as ingredients: - 4 apples - cacao - Vanilla sugar, sugar with cinnamon - some of the rest of apples (after being hollowed the 4 apples) / and crushed crackers - crushed Nuts / and raisins - 4 peaks of teaspoon of butter -cream for the ornament

8. Preparation -Preheat the oven. Remove the apple core and increase space for stuffing, twice the volume of the core. Place the apples upright in the tray. -Stir the sugar, the vanilla sugar, the butter, the cinnamon, the cocao, the grateed apples, the crushed nuts and crushed crackers. -Put the composition filling the 4 apples until the top and cover it with a piece of foil. -Bake in oven 45 to 60 minutes or until apples wib be baked and become soft. Put the cream over the baked apples when they are getting cold. -Bon appetite!

9. Potatoes Oriental Salad (salata orientala de cartofi) Ingredients you need: -8-9 potatoes -2 to 3 eggs -black olives -2 medium onions -Two green pickled cucumbers and or pickled peppers(optional) -6-7 tablespoons of oil -a spoonful of sweet mustard -salt and pepper -few leaves of parsley (optional).

10. Preparation -Wash the potatoes well (do not peel them ) and boil them in water with salt. -The Eggsare also are put to be boiled until they become very strong. -After cooking, let the potatoes become cool and then peel them. Then cut them into cubes and place them in a bowl. -Wash the cucumbers and cut them into slices, then add them in the bowl -Peel the boiled eggs and their whites cut them in strips and place them over the potatoes. -The hard yolk and the mustard togather with the oil are rubbed and put over the vegetables. -Finally, peel onions, cut them into rings, then add them in the bowl and mix all well with the other ingredients. -Depending on preferences, you can add chopped parsley. -Bon appetit!

11. COZONAC Ingredients: • 1 kg flour • 1 mug sugar (250-300 g) • 2 spoons oil • 7 yolks • 4 egg whites • 300 g butter • 1 spoon rum • 50 g yeast • 1 spoon sugared-vanilla • 1 teaspoon salt • 1/5 l milk (more if necessary) • raisins, sultanas, walnuts, turkish delight, cocoa

12. Preparation:Mix the yeast with half of the luke warm milk and a bit of sugar. In another bowl, mix 3 spoons of flour with 1 glass of hot milk and rub together. Add the melted yeast and mix strongly. Sprinkle some flour and let the leaven to rest.Mix the egg yolks with salt and sugar until they become a foamy cream. Whip the egg whites until they harden. Melt the butter. The leaven should be risen by now, so add the yolks, remaining flour, 1 glass warm milk and the egg whites. Mix them well and beat the dough for 30 minutes. Add the oil, sugared-vanilla and the melted butter and keep on beating it until bubbles. Let it raise for 2-3 hours. Lubricate the griddle with butter and also your hand. Break pieces of the dough and fill the griddles. The griddles can be round as a cercle or square. Leave them another 30 minutes before you introduce them in the oven. Sprinkle nuts, raisins, turkish delight and bake for 40 minutes. (The Romanian name of the dish: Cozonac)

13. ROMANIAN MEAT ROLLS WITH POLENTA (SARMALE) Ingredients: • ½ kg ground pork meat (for approx. 20 meat rolls), • 1 pickled cabbage (or boil it first and let it to get cold), • 50 g rice, • 3 onions, • 2 carrots, • 2 eggs, • savory, leaves of daphe, • 3-4 tablespoons tomato sauce, • salt, Knorr, pepper.

14. Preparation :Cut the onion into very small pieces. Grate the carrot. Mix the meat, vegetables, rice, and the eggs. Add the seasoning and salt according to the taste. Pick one leaf of the cabbage and put one tablespoon of the obtained mixture. Wrap the filling and roll them. Put a layer of cut cabbage into a pot, leaves of daphe, pepper and tomato sauce. Put the meat rolls on top of that layer and add tomato sauce, other seasonings (if you like) and water. Leave to boil at small flame approx. 2 hours. Serve them hot with polenta and sour cream, chili pepper (you can serve them with bread, too).

15. PAPANASI ‘’PAPANASI’’ is a Romanian word which means PANCAKES. Papanasi are served as a desert. They are served in any occasion (in family lunches or restaurants, special events) but are not related to any traditional event.

16. They are made with some warm rolls, with cream and fruits comfiture. Papanasi are very appreciated by the foreign tourists who visit Romania, together with the traditional food.