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Hearty Romanian Dishes

© Lee Ward

Romanian food is hearty enough to qualify as comfort food. Polenta is a staple. So are sour soups and a variety of vegetable dishes, many flavored with a vinegar dressing. These recipes are perfect for serving during the cold winter months. That's why I'm offering a few of my favorites here, starting with Aunt Mary's Hungarian Noodles. The sausage recipe and soup recipe come from "Taste of Romania," written by Nicolae Klepper.

For still more recipes, as well as home remedies and information on Romanian culture, visit this Web site:http://members.aol.com/simonagscul/roman...

Aunt Mary's Hungarian Noodles
1 16-ounce package of egg noodles
1 stick butter (not margarine)
1 small carton of cottage cheese
chopped parsley

Cook egg noodles according to package directions. Drain and set aside.

In large Dutch oven, melt butter over medium heat. Continue cooking, allowing butter to brown slightly. Turn heat to low and add noodles and cottage cheese and toss until noodles are coated and cottage cheese starts to melt.

Garnish with chopped parsley.

(This can be served as a side dish to the sausages below or whatever meat you like, but also makes a delicious main course if you don't have to have meat.)

Mititei (pronounced me-TIE-tie) Literally, mititei are "little sausages," first popular in Romania in the mid 1800s. They're easy to make because they don't need casings. Mititei are usually grilled over charcoal, but can be grilled indoors, broiled or fried. They are often served as an appetizer, but could be used as a main course.

2 pounds ground chuck
1 tablespoons olive oil
1 tablespoons water
3 garlic cloves, crushed
2 teaspoons baking soda
1/2 teaspoon dried thyme
1/2 teaspoon crushed hot red pepper
1/2 teaspoon hot Hungarian paprika
1 teaspoon caraway seeds
2 teaspoons salt
1 teaspoon fresh ground black pepper

Place ground chuck in a large bowl and add all ingredients in the order listed. Mix well, then knead mixture for at least five minutes, wetting your hands often. (Wetting your hands helps to keep the meat moist). Cover bowl and refrigerate for at least five hours or overnight.

By tablespoons and with damp hands, make small meatballs, then roll meatballs into sausages about three inches long and an inch thick. Grill over charcoal, turning frequently to cook evenly.

NOTE: Mititei can also be made from ground lamb, mutton, pork or a combination of meats.

Mushroom Ciorba (see-OR-buh) Ciorba is a sour soup, made sour by sauerkraut juice.

1 quart vegetarian soup stock (one that contains no wine)
1 cup sauerkraut juice
3 tablespoons butter
1/2 pound mushrooms, sliced
3 tablespoons fresh parsley, chopped
2 tablespoons fresh fennel sprigs, chopped