Ciorba De Salata Si Omleta (Lettuce And Omelette Soup)

http://www.windowtoromania.org/recipes.asp?cat=2&recp=89

Ingredients:

• poultry soup (chicken boiled with carrots, onions, celery knob, parsley roots, salt, pepper, etc).
• omlette: 4 eggs, 1 tablespoon sour cream, 1 tablespoon milk, 1 teaspoon butter, salt
• vinegar
• one big head lettuce
• salt, pepper
• sour cream

Preparation:

• Boil the soup and filter it to obtain a clear liquid.
• Prepare the omelette.
• Break the eggs into a bowl, beat until foamy, mix the milk and salt and then pour in the hot buttered pan.
• Fry at low temperature, and after the bottom has started to brown a little, turn onto the other side and let it brown too.
• Turn onto a cutting board and cut into thin strips.
• Add 3 spoons vinegar or more if you like it more sour.
• Add 3 spoon sour cream.
• Wash and tear the lettuce and throw it in the soup.
• Place in the soup bowl and pour the strained soup on top.
• Serve hot with fresh chopped parsley on top.

Crap Umplut Cu Orez Si Stafide (Carp Filled With Rice And Raisins)

http://www.windowtoromania.org/recipes.asp?cat=3&recp=186

Ingredients:

• 1 kg carp
• 2 big onions
• 2 tablespoons olive oil
• 150 g raisins
• 200 g rice
• 50 ml white wine (you are going to use a whole bottle to wash the food down the throat so put aside some for the cooking)
• salt and (white) pepper to taste

Preparation:

• Wash and clean the fresh carp, and scrape the scales.
• Salt it lightly.
• Chop the onions and fry it gently and add in the hot oil over the onions the well-washed rice.
• Fry for a couple of minutes and then cover it with some water.
• Let it simmer to a small fire. When done add salt and pepper to taste.
• Add the raisins and the wine and mix well.
• Stuff the carp with this mixture and sow it with a needle and thread.
• Place the carp in a heat proof skillet and pour over it some water, white wine and little olive oil.
• Cook for circa 1 hour.

Ciorba Teraneasca (Romanian Cabbage Soup With Bacon)

http://www.recipeatlas.com/rumanianrecipes/ciorbateraneascarecipe.html

Serves 6. Time: 20 minutes plus 50 minutes cooking

Ingredients:

• 8 oz Sliced bacon
• 2 Onions, sliced
• 2 Green peppers, hulled and chopped
• 1 Cabbage, cut into slices
• Salt and pepper
• Several sprigs of dill and savory, chopped
• 1 1/2 qt Water
• 2 Egg yolks
• 1/2 c Heavy cream (sweet or sour)
• 1 tb Vinegar

Directions:

1. Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs.
   
   
2. Pour the water over it all and bring to a boil. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender. Remove the soup from the heat.
   
   
3. Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in a ladleful of the hot soup. Whisk well and pour the mixture back into the soup to thicken and enrich it.
   
   
4. Serve in deep bowls accompanied with fresh bread. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete.

Baked Lamb

http://www.exploringromania.com/

I cook the baked lamb from the front legs and chest of lamb but you can use any part of lamb. This is my favourite Easter food.

Ingredients:

• 1 kg lamb
• 1 lemon juice
• 1 crushed garlic
• 1 tbs bean tressel
• salt and pepper
• 2 tbs oil
• 1 garlic cloves
• 1 ts flour
• 3 tbs chopped green parsley
• 1 tbs chopped green dill

Method:

• Cut the meal down from the bones. Try to cut pieces as large as you can (the lamb will decrease by cooking). Wash it and rub with lemon juice. Then with crushed garlic and bean tressel. Spread over salt and pepper.
• Place it in a pan with 2 tablespoons of oil and let it bake on medium heat. Grease it with the oil from the pan from time to time. After it has baked for 75 minute take it out for greasing and rise the heat. Add few clove of garlic. Let it bake for another 10-15 minutes. The roast must have a crunchy crust without being dry.
• Take the meat off from the pan. Mix 1 tablespoon of soup/water with the flour and pour it in the pan. Let it boil 2-3 times. Then spread the greens over and serve it near the roast and potatoes puree.
• Or better: Clean the crust of 1 kg potatoes then cut them in large pieces. Rub them with salt and wash them. Add them in the pan after the roast baked for 60 minutes. Do all the other things the same way. When it's ready you'll have a great garnish for the roast.
• Must be served with garden lettuce/spinach salad.
• Baked lamb recipe ingredients are for 4 portions.

Lamb Sour Soup

http://www.exploringromania.com/

The lamb sour soup with lamb head and verdures is cooked in Romania only once a year: on Easter. It's spring. So we use lots of verdures.

Well, I have a problem with verdures quantities. I buy them in little heaps (about how much you can hold in a hand) but I think it's more useful for you to translate all this in metric system.

Ingredients:

• lamb head and neck
• 3 l water
• 1 tbs. salt
• 3 carrots
• 1 parsley
• 5 green onions
• 2 green garlic
• 500g spinach
• 500g garden lettuce
• 500g dock
• 300g red pig weed
• 300g sour dock
• 2 tbs. green parsley
• 2 tbs. lovage
• 1 yolk
• 2 tbs. sour cream

Method:

• Put the lamb head and neck, water and salt to boil at medium heat. Use a larger pot (about 5 l). If you love the lamb's taste just clean up the foam from the surface of boiling water. If you want a less powerful lamb taste throw out the water and put the lamb in cold water to boil again. Don't forget to add the salt.
• In the meantime chop the vegetables and verdures. Keep 3 onions and greens separately. After boiling the lamb for 20-30 min add the carrots and parsley to boil. After another half an hour add the verdures (except those mentioned before). Mix all the time. Let them boil for another 10 minutes.
• Mix the yolk with the sour cream. Take the soup off from the heat and add the sour cream while continuously mixing. Add the rest of verdures, mix them and cover the pot. Let it cool for 10-15 minutes.
• Serve it with pieces of lamb (from the head or neck) and sour cream.

Note: You can replace the sour dock with sour bran and water (add 300 ml of sour bran and water before putting the sour cream and let it boil for 10 minutes) or whey (replace the whole water with whey). Don't try with anything else. It won't be the same.

The quantities in this sour soup recipe are for 12 large portions.

Lamb Stew

http://www.exploringromania.com/

Lamb stew is generally made from lamb's chops but you can use any part of lamb cut in nice pieces. In our family lamb stew is eaten on the second day of Easter and never again in the whole year.

Ingredients:

• 1kg lamb chops/meat
• 30-40 green onions
• 15-20 green garlic
• 2 tbs. minced green parsley
• 2 tbs. minced dill
• 1 tbs. flour
• 2 tbs. oil
• ½ glass red wine
• 5 tbs. tomato juice
• salt

Method:

• Chop the white part of onions and garlic. Soak the tails in boiling water. Let them cool for a while. Then knot each tail of onion and garlic like an eight. Fry them in a little bit of oil, but keep them green.
• Cut the chops in pieces and made them nice and brown over a fire (with one tablespoon of oil). Add the chopped white part of verdures. Add the flour and mix. Add tomato juice wine (optional) and salt.
• After it boils move it in the oven and let it boil on slow heat for an hour. When it is ready spread the minced greens over and serve it with mamaliga and garden lettuce salad.

Lamb stew recipe ingredients are for 4 portions.

Chicken Breasts Romania

http://www.fooddownunder.com/

Ingredients:

• 3 x Chicken breasts, halved
• 1/4 cup Oil
• Salt and pepper
• 1 cup Diced ham
• 1 cup Chopped onion
• 3/4 cup Chopped celery
• 1/2 tsp Basil
• 2 can (6-oz) tomato paste
• 1 can (13.75-oz) chicken broth
• 1 tbl Parsley
• 1/2 lb Spaghetti

Method:

• Brown breasts in oil. Season well with salt and pepper. Remove from pan. To oil, add ham, onion, celery and basil; simmer 5 minutes, stirring. Add paste and broth. Return chicken, cover and simmer 1 hour or until done.
• Turn occasionally. Add parsley and serve over cooked spaghetti.