Arhive etichetă: appetizers

O salata ca un Babilon al gusturilor: Méchouia / A salad as a Babilon of tastes: Méchouia


(scroll down the page for English translation)

Ca au fost fenicienii sau romanii, ca au fost francezii sau berberii, ca au fost arabii sau turcii, in urma lor a ramas o bucatarie tipic mediteraneana cu citeva particularitati insa.

Mincare nu foarte iute, citeva ingrediente de baza (ulei de masline, rosii, fructele de mare si carnea, in principal de miel), ustensile de bucatarie putine (tocmai datorita stilului de viata nomad), arome si culoare ce inunda farfuria si privirea, fara carne de porc care e complet interzisa de legile Shariei (legile islamice), o patiserie care te lasa cu privirea agatata de minunile ce le produce…cam asta este bucataria tunisiana. Poate prea putin dar atit de complexa in acelasi timp, cu un produs final a carui simplitate si rafinament frapeaza.

Spre deosebire de alte preparate din Africa de Nord, mincarea tunisiana nu este prea picanta. Si salata Méchouia  nu e in afara acestui aspect.

Un hors d’ouevre* de rosii, ardei dulci (acestia pot fi si usor iuti), ceapa, usturoi, uneori si vinete, toate coapte la gratar, decojite si tocate dupa aceea, amestecate si drese cu sare, piper, un praf ceva mai bunicel de tabil tunisian (seminte de coriandru zdrobit amestecat cu seminte zdrobite de caraway** ) si totul stropit cu ulei de masline.

Unii(si eu ma numar printre ei) adauga la aceasta salata suc de lamaie sau otet. Salata este adesea insotita de masline, ton si oua fierte tari. Poate fi, de asemenea, servita drept baza pentru realizarea unei caserole***. Cei care iubesc mincarea foarte usor picanta, va asigur ca vor adauga mechouia la obiceiul lor culinar, mai ales daca ardeii folositi, nu sunt foarte picanti.

Am facut salata asta ca pe un fel de mincare strict vegetarian, fara nici un adaus de carne, oua sau brinza si-am lasat-o in compania unei garnituri simple de orez fiert in apa usor sarata. Am folosit de asemenea, usturoiul verde si ceapa rosie, aducind un excelent gust dulce acestei retete, totul fiind facut dupa gustul si dorinta mea, fara nici o masura anume.

Nu pot sa va descriu senzatiile pe care, gustul usor afumat combinat cu cel dat cu darnicie de legumele moi alaturat celui de caraway l-a produs papilelor mele gustative! Un singur lucru, insa, va pot spune: un razboi al simturilor s-a declansat instantaneu.

Un singur gind mai am a pune in spatiul asta virtual si alb:  حرية، نظام، عدالة   !
Hurriya, Nidham, ‘Adala  pentru bucataria tunisiana !
Mechouia43 (1)

The world of Mediterana is a complex and unforgiving world. You can only exist if you raise your standards to the same level as it was raised by so many civilizations before: the Phoenicians, the Greeks, the Romans, the Byzantines, the Berbers, the Arabs or more recently: the French and the Brits. Anything less would just simply vanish into obscurity, into nothingness, into a world of sub standards and mediocrity.

The food is obviously a great part of each civilization’s identity. And when we are talking about a melting pot of so many civilizations, we can only expect a great deal of dish variety and aromas which during the two and a half millenniums of existence, built what we now know as: “Mediterranean Cuisine”

Today, I am introducing to you a product that is representative of Tunisian Cuisine: Mechouia Salad.

This Cuisine is less spicy then its North African sisters, yet the ingredients and the spices are not much different. Everything comes down to the way you mix the ingredients so at the end you get the desired result.

….literally „roasted salad”, is a Tunisian dish. An hors d’oeuvre* of grilled: tomatoes, sweet peppers (they can be hot if you like a good kick into your food, or they can be moderately hot, as I recommend), onions (and sometimes grilled eggplant), garlic. Everything is peeled and chopped after grilling, seasoned with salt, pepper, a touch of Tunisian tabil (ground coriander seed mixed with ground caraway** seed) and drizzled with olive oil. Some people (I’m among them) add to this salad some lemon juice or vinegar. It is often accompanied by olives, tuna and hard-boiled eggs. It can also be served as the basis for the making of a casserole***.

I can assure you that, all those who love spicy food will add méchouia to their culinary habit, especially if those grilled peppers are not very spicy.

I made this salad as a strictly vegetarian dish, no meat, eggs or cheese and I left it in the company of a simple garniture of boiled rice in slightly salted water. I used fresh-green garlic and red onion.  I cannot describe the sensation the smoky taste gave it to those vegetables. My taste buds were enticed by some absolutely phenomenal sensations!

Hurriya, Nidham, ‘Adala for Tunisian cuisine !

hors d’oeuvre  – appetizer (which translates to “outside the work”)
** caraway – also known as meridian fennel or Persian cumin
***casserole – a). a dish, usually of earthenware, glass, or cast iron, in which food is both    baked and served; b). food prepared and served in such a dish.

Un ‘moft’ de fondue: caşcavalul la capac / A kind of Romanian fondue


(for English version scroll down the page)

Majoritatea au auzit de fondue…acel amestec de brinzeturi copt in vin cu ajutorul unui vas special de ceramica.

Ca francezii, italienii si elvetienii ii revendica originile si asta e adevarat insa, pare-se ca doar elvetienii ar avea cistig de cauza. Ca etimologie, de prin secolul 18, francezii au cistig de cauza. Dar, prima reteta de fondue a fost implementata pe pamint elvetian, la Zurich, in secolul 17 sub numele de „Käss mit Wein zu kochen” adica..„brinza coapta cu vin”. De aici, variatiunile pe aceeasi tema s-au inmultit cu adaugirile de rigoare, mai mult sau mai putin inspirate si cu istorii sau istorioare care mai de care mai picante sau mai dulci.
Oricum ai da-o, fondue-ul de brinza e un bun national elvetian a carui suprematie nu a fost detronata inca. Ca pica greu la stomac, ca pute (daca ai nasul mai sensibil) in functie de brinzeturile pe care le folosesti, asta-i cu totul si cu totul alta poveste.

Daca-mi mut nasul in ograda proprie, adica intre bratele darnice ale Carpatilor neaosi, gasesc un CEVA similar fondue-ului elvetian si, prima intrebare care mi-a biziit curiozitatea a fost: oare sa fie muntele de vina?
Si, cum imaginatia a pus degetele la munca, nu pot decit sa spun ca varianta noastra nationala e infinit mai buna decit oricare alt amestec savant de brinzeturi copt in vin si cu origini atit de elvetiene sau de frantuzesti. Si daca-i mai dai linga si-un demisec alb de Diosig atunci poti doar sa oftezi a impacare cu gindul la cele grele de arome, savoare si nume cu rezonanta frantuzeasca.

100 gr unt
200-300 gr cascaval, taiat in felii groase
piper, boia sau ceva „picanterii”(fulgi de ardei iute uscat)

Pune untul intr-o tigaie nu prea mare si lasa-l sa se topeasca pe foc mic. Adauga cascavalul, presara-l cu condimentele dorite si acopera-l cu un capac. Lasa-l acolo pina se inmoaie apoi serveste-l imediat, alaturi de cuburi de piine neagra proaspata sau prajita sau de o piine densa, ardeleneasca, ca asa-i sta bine cascavalului.


Most have heard of fondue … that mixture of cheeses baked in wine into a special ceramic pot . Like the French, the Italians and the Swiss claimed as being theirs. But it seems that only the Swiss would have won the case . As the etymology of the 18th century , the French had won, but the English closed in .
However, the first fondue recipe was implemented on the Swiss ground in Zurich , in the 17th century as the ” Wein zu kochen mit Kassim „…” cheese baked with wine”. Hence, variations on the same theme have increased (with the addition of more or less inspired “improvements”). Obviously, all those new recipes were accompanied by all sort of stories (some of them were sweet and some of them had quite some spiciness to them).
No matter how you put it, the cheese fondue is a Swiss national asset whose supremacy has not been dethroned yet. The fact that it is heavy on the stomach, and it “stinks” (if you have sensitive nose – depending on the cheeses you use ), it is a totally different story.
I start looking into my own yard (between the generous arms of the Carpathians) and I found something similar to Swiss fondue. The first question that buzzed into my mind was: is it the Mountain to be blamed?
And, as imagination put its fingers to work , I can only say that our national version is infinitely better than any other scholar mixed cheeses baked in wine regardless of its Swiss or French origins. And if you add a semi-dry white Diosig , then you can only sigh at the thought of reconciliation with the heavy aroma , flavor and French sounding name .

100 gr butter
200-300 gr Kashkaval, thickly sliced
Black pepper, Paprika, Hot pepper flakes

Put the butter into a pot (not too large) and let it melt on low heat. Put in the Kashkaval slices and spread the spices on the top and cover the pot with a lid. Let the slices soften up and serve immediately beside cubes of rye bread (fresh or toast) or any other heavy, high density type of bread.

Pâté de gîscă (cu Asimov in bucătărie) / Pâté de Foie Gras (with Asimov in my kitchen)

(for English version scroll down the page)
Citeam zilele trecute Pâté de Foie Gras, o scurtă povestire SF de-a lui Isaac Asimov.
In povestea asta, un angajat al Departamentului Agriculturii povesteşte despre descoperirea(la o fermă din Texas) a unei gîşte care făcea ouă de aur. Gîsca transforma izotopi ai oxigeului în aur. Ficatul ei era de asemenea capabil să catalizeze reacţii nucleare.
Huh…. Povestirea este mai mult decît un SF deoarece cere  o minte luminată cititorului. Finalul este neaşteptat prin el însuşi pentru că povestea are doar o singură posibilă soluţie. Dar, în vreme ce povestirea era deja scrisă, teoria clonării crease o a doua (posibilă) soluţie.
Dar, mai bine citiţi povestirea şi vedeţi ce zice Asimov.
Pînă una alta mi s-a făcut poftă de-un pate aşa că, hai să trecem la reţipisă şi să ne delectăm cu acel excepţional pâté de foie gras.
  • 500 gr ficat de gîscă
  • 100 gr unt (preferabil topit)
  • 50 ml coniac sau wiskey
  • 2 cepe sau cepe verzi
  • 1 l-ţă salvie proaspătă sau cimbru (eu am folosit salvie uscată)
  • 1/2-2/3 cană de smîntînă
  • un vf de cuţit de nucşoară măcinată
  • un vf de cuţit de boabe de ienupăr zdrobite
  • un vf de cuţit de boabe de piper zdrobite
  • sare după gust.
Curăţă ficatul de tot ceea ce este „tendon” şi fiere apoi trage-l în unt sau grasime de gîscă sau bacon prăjit împreună cu ceapa. Fă-l piure amestecîndu-l cu untul topit, smîntîna şi celelate ingrediente. Lasă-l să stea peste noapte apoi îl poţi servi sub forma unor sandwichuri, cu biscuiţi sau cu crostini.
Eu l-am servit pur si simplu cu pepene galben din compot, salată verde şi totul stropit cu ulei de masline si presarat cu chili zdrobit.



Pâté de Foie Gras (with Asimov in my kitchen)

I was reading(last days) a science fiction short story by Isaac Asimov .  In this story,  an anonymous employee of the Department of Agriculture speaks about the discovery on a farm in Texas of a goose that lays golden eggs. That goose is transforming an isotope of oxygen into gold. The goose’s liver is also able to catalyze nuclear reactions. Huh, yea ? The story is more than a SF because it’s asking an open mind from the reader. The end is unexpected by itself. The story has just a possible solution. But, since the story is written, the theory of cloning has created a second (possible)solution.

Now, I really want to eat a pate so…let’s go to the recipe for having that gorgeous pâté de foie gras.


  • 500 gr goose liver
  • 100 gr butter
  • some about 50 ml cognac or whiskey
  • 2 shallots or onions (I used the red one)
  • 1 tbs fresh sage or thyme( I used dry sage)
  • 1/2-2/3 cup of cream (it depends on the texture of the pate)
  • a pinch of nutmeg
  • a pinch of ground juniper berries
  • a pinch of ground peppercorns
  • salt to taste
Clean the liver by removing everything that is attached to the liver. Then, saute the liver with butter or goose fat or some bacon and the onion or shallot. Then pureeing the livers with cream and melted butter. Allow it to stand overnight  in the refrigerator. Serve this goose liver pate as a sandwich or spreaded on crackers or crostini.
What’s this  Pâté de Foie Gra? Nothing more than a „SF”-tangible story said it into my kitchen. I simply serve it with melon and salad, all sprinkled with olive oil and ground dried chili.

Complicat de simplu: sandvisul cu rosii uscate si brinza / Dried tomatoes, mozzarella and basil sandwich

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Azi n-am vrut nimic special,  cum nimic care sa-mi complice viata n-am acceptat de-un timp incoace.  Si-n bucatarelile mele de-a lungul historicelor retipise adunate din lumea satului si tirgului romanesc (sau de pretutindeni) ma duc inevitabil si instinctiv spre simplitate si rapiditate. Scopul ? Timpul prea scurt pentru alte cele, frumoase si dorite sufletului. Cauza ? Cred ca se identifica cu scopul. Si-ar mai fi o indaratnicie in fata snobismului si-a fitelor pe care le vezi, de cele mai multe ori, pe mesele romanilor.
Dar azi, cred ca am calcat si io olecuta intr-o strachina ceva mai moftangioaica desi e clar ca am incaltat cizma italica aprig parfumata de busuioc si bine propovaduita de-o mozzarella savuros de oachesa.
Sandvisul asta e de-o simplitate dezarmanta pe care nu vreau s-o complic cazind in cele mai desuete inflorituri gurmande.  Asa cum divinitatea ne-a creat dintr-o mina de argila desi avea la dispozitie toate binefacerile universului, asa facui eu sandvisul asta pacatos de bun prin insasi esenta lui. Si maretia lui sta in extraordinara alaturare de arome si simple texturi.
Bineinteles ca, de data asta, n-avusei cum sa mai zic…„mofturi, Monser, mofturi!”
discuri de aluat de foetaj, coapte apoi taiate in jumatate
frunze de salvie sau busuioc(proaspete sau uscate)
1-2 l-ri de ulei de masline( din conservaraia de rosii uscate, pregatita si pusa bine pentru iarna) in care se soteaza rapid frunzele de salvie sau busuioc, frunze care mai apoi  se indeparteaza. Asa, ca de-un pamplezir, se adauga chimenul apoi rosiile.  Se lasa pe foc pina se incing bine apoi se dau deoparte.
Discurile de foetaj se stropesc cu uleiul din tigaie apoi se umplu cu rosiile calde si mozzarella rupta in fisii.
Se poate servi cald sau rece, dupa dorinta, pofta sau putinta.

Dried tomatoes, mozzarella and basil sandwich


Today I did not want anything special, as for some time now I have not been accepting anything that could complicate my life. And during my endless cooking hours (using recipes gathered from the unique world of the Romanian Village or small town area), I inevitably and instinctively head towards simplicity and quickness.

What is the scope? There is never enough time to spare between cooking and other activities we usually call hobbies. But what is the reason? I think it merges into the scope. And there also is a sort of stubbornness against the snobbism and the show off you often see on the dinner table of the Romanians now a days.

But today, I think I became myself a bit more sophisticated by “wearing some Italian boots in the kitchen” and cooking with a mozzarella cheese to die for – of course, well dressed into the unmatched scent of the basil leaves.

This sandwich is of an un matching simplicity which in no case whatsoever I want to complicate by falling into the trap of sophistication. As God created us from a fist of clay (even if he had at his disposal all the goods of the Universe), I made this sandwich so heavenly good because I decided to keep it simple, to go again to the essence of the art of cooking. And its greatness, stands in its extraordinary mixture of aromas and textures.

This time, of course I couldn’t say: ” Whims Monşer, whims! ”


discs of pastry dough, baked and then cut in half
sage or basil ​leaves​ (fresh or dried)
1-2 tbs​ olive oil (from dried tomatoes) ​in ​which quickly ​are ​sauté​d​ the sage or basil leaves. ​Then leaves are removed. ​
So, as a ​caprice​, add cumin then tomatoes. Let the​m on​ fire ​till they ​get hot​, ​then give them away.
Puff pastry discs are ​sprayed with oil from the pan and filled​ with hot tomatoes and mozzarella torn into strips.
It can be served hot or cold​.​

Ca pe la Brad: cașul la cuptor / Baked caș cheese

(for English version scroll down the page)


Fiecare avem nevoie de povesti spuse la gura sobei sau la buza unei ulcele de vin vechi si aromat de stiinte stiute doar de unii. Toate-s efemere cum toate-s uitate, mai devreme sau mai tirziu, prin colturi de memorie. Citeodata, reusim sa scormonim prin praful aducerilor aminte scotind la lumina si reinviind legende. Ca ne ajuta, ca nu, asta ramine a fi, la un moment dat, o optiune/alegere personala.
Revenind pe tarimul oalelor si-al bucatarelilor, fie ca vrem fie ca nu, trebuie sa acceptam ca prezentul se bazeaza pe-un trecut care este doar al nostru si care ne-a desenat tiparul pe care sa ne cladim personalitatea, de orice tip ar fi ea. Existam datorita acestor legende, datorita culorii specifice data vietii, datorita acelui cod genetic (impropriu spus, iertare!) care ar trebui sa ne defineasca viitorul.

Greu mi-a fost pusa la incercare sensibilitatea apartenentei natale atunci cind am descoperit printre materialele Maestrului o retipisa pe care scria „de la Brad”. C-o fi fost Brad-ul meu hunedorean, c-o fi fost altul nu stiu, insa stiu sigur ca am plecat gindul si crestetul in fata unei simplitati mai mult decit evidente ce-si lafaia auriul in farfurie. Iar gustul special, aparte, m-a purtat cu mii de ani in urma pe malurile Crisului Alb ce strabatea lin dealurile Zarandului, lipindu-mi urechea de firul ierbii verzi de acasa ascultind scormonitorii pamintului dupa aurul atit de dorit de altii.

Iar vocea interioara a pamintului incepu sa-si urzeasca povestea in care metafore teseau parabole si legende ce deschideau usa esentei apartinind unei realitati imbracate in arome, texturi si gusturi demult apuse.

500 gr caș sfarimat in bucati
1 l-ra unt
1 l-ra faina
4 oua
1 ceasca smintina

O oala/cratita de pamint se unge cu unt; se aseaza casul intr-un singur strat.
Ouale, faina, smintina, sarea si piperul se bat bine apoi se toarna peste cas.
Se presara deasupra cu boia(eu am folosit varianta afumata) apoi totul merge la cuptor, la un foc molcom, pret de-o juma’ de ceas. Sau pina totul capata o frumoasa culoare aurie.
Poti servi mincarea asta cu o salata incropita ad-hoc(si-mi asum geneza acestei salate): fisii de ardei copt curatat de pielita si seminte si amestecate cu masline negre, sare, zahar, otet balsamic si citiva stropi de ulei de masline, dupa propriul vostru gust.

La loc de cinste pun retipisele astea doua pentru ca gust divin are lucratura in sine, va asigur !


We all need to hear stories, stories told in front of the fire place while tasting a good old wine made by those who understand the art of wine making, or can just simply talk to the grape juice before turning it into wine.
Everything is relative, as all is sooner or later placed and forgotten on little shelves into the corners of our memory. Sometimes we are successful in scratching through the memories bringing back to life forgotten legends. If this helps or not, it is ultimately a matter of personal choice.
Getting back to the cooking world, regardless if we like it or not, we have to accept the fact that the present is based on a past that is ours only and shaped our foundation on which we are building our personality. We exist because of these (sometimes) forgotten legends which are giving life a purpose, a light, a meaning.  We exist because these legends represent our DNA and shape the future towards our destiny.
One day I was going through Maestro’s recipes, when all of a sudden I discovered a title that captured my attention immediately: „de la Brad” – „from Brad”. I do not know if this „Brad” was a direct referral to my native town, but my sensibility towards belonging to this blessed area of the Hunedoara County bent in front of the simplicity of the recipe, yet so majestically presented. The special, unique taste and the goldish colored product, took me back thousands of years on the banks of the River „Crisul Alb” (working its way through the hills of „Zarand” Region) and while closing my eyes and listening to the fress grass on the ground, I could still hear the miners digging for the most wanted metal these lands have been producing for so long.
And the inner voice of the land started to tell the story in which metaphores were creating legends that opened the door towards the essence belonging to a reality dressed in aromas, textures and tastes long gone.


500 gr caș *, shattered into pieces
1 tbs butter
1 tbs flour
4 eggs
1 cup of sour cream
salt and pepper
paprika powder

A clay pot / pan well greased with butter; cheese is placed in a single layer.
Eggs, flour, cream, salt and pepper are all well stirred, then pored over cas.
Sprinkle the top with paprika (I used a smoked version) then all goes in the oven at a slow fire, for a half-hour. Or until it gets a nice golden color.
You can serve it with a roasted red peppers salad ( roasted peppers, peeled of skin and seeded, then torn into strips and mixed with black olives, balsamic vinegar, salt, sugar, all to taste).

Divine taste, be sure of that !
* Caș = is a type of semi-soft fresh white cheese produced in Romania.  It is unsalted (sometimes lightly salted), made out of sheep milk or cow milk. If stored in brine, caș turns into telemea after 2–3 weeks.  Caș cheese is also used to make other types of cheese such as brânză de burduf and cascaval. ( Etymology: Latin caseus.)

Ca uns: hreanul ardelenesc / Transylvanian horseradish

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Ca-i ardelenesc(ca nu-i), cam asta zice Maestrul si nu pot decit sa-i respect si sa-i cinstesc slova. Stia Domnia Sa de ce zicea ce zicea! 
Fost-am zilele trecute la Oradea si, ca de obidei, unul dintre drumurile facute a fost si-n piata de alimente din Decebal. De ce acolo? Uite-asa, pentru ca acolo vin citeva unguroaice cu niste muraturi absolut fabuloase. Tot acolo am gasit si niste radacini de hrean care ar fi facut de rusine orice radacinoasa mai de soi. Faine, mari, sanatoase, albe de grase, cu un miros pregnant, basca ca mai erau si curatate de coaja si, fie vorba-ntre noi, cui mama saraciei ii place sa le curete ca mie una nu!?
Deci, cumparat, adus acasa, ras si pregatit in stil si ardelenesc si oltenesc, ca tot sunt la capitolul incercari culinare! Si amindoua gatelile m-au pus pe ginduri de bune ce-au fost astfel ca, automat le-am (s)trecu(ra)t in indexul favoritelor.
Dar, pentru ca tot is ardeleanca chiar daca radacinile stramosesti merg prin multe alte directii geografice, am dat intiietate hreanului ardelenesc astfel ca el fu primul din seria de sosuri care va apare in casa cea noua a Oalei lumii. Nu zic c-ar fi vreun bai mai ales ca cinstea s-a facut si cu vo’ doua perechi de virsli alaturea! Credeti-ma c-au mers ca unse toate dimpreuna ! 
C-o fi fost vreodata un reper gastronomic in atit de uitata si hulita bucatarie ardeleneasca(dar atit de influentata de cei care i-au calcat strachinile si pragul) si asta se poate insa, un vinulet de pe Tirnave ca sa ostoiasca iuteala a venit sa incununeze la propriu una dintre minunile grase, mari, faine si iuti care pot sta la loc de cinste in capul mesii !

Dar, vorba lunga-i saracia omului, asa ca:

3-4 l-ri hrean ras, aproape pasta
200 gr smintina groasa, grasa
1 l-ra otet
1 l-ra de miere(nu prea aromata)
1 l-ta de sare(sau dupa gust)
Hreanul se amesteca cu smintina apoi cu restul. Se serveste imediat altfel isi pierde zvicul pe care-l simti pina-n strafunduri….

Regardless of the fact that it is Transylvanian or not, this dish is to die for. I can only quote Maestro, as I praise his teachings in the art of cooking.

The other day, I went to ORADEA (an old and beautiful Transylvanian city right at the border between Romania and Hungary) and as usual, I paid a visit to the local Farmer’s Market. Why? Because always there are some Hungarian women bringing home made pickled vegetables you cannot get anywhere else! This time I also found horseradish roots: big, healthy, white fatty looking and already peeled! Who likes to peel the roots anymore?Once I got back home, I started working on two different types of recipes (one from the Western part of Romania – Transylvania – and one from the Southern part of the country – Oltenia). And because I am a “Westerner” – even some of my roots are from other geographical areas of the country – I gave priority to the “Transylvanian horseradish dip” as the first dip/gravy shown in the new Edition of  “Oala Lumii” ( World’s Pot).

Of course I had a pair of “Virsli” (sheep or goat meat sausages specific to Western Romania) close by so I could get the “whole nine yards” of such inviting and teasing endeavor. And believe me: the combination between the dip and “Virsli” went together fantastically!

I am not sure if this dish was ever a gastronomic landmark in Transylvanian Cuisine (which is so influenced by its ethnic diversity), but the dip and sausages (Virsli) accompanied by a local excellent Tirnave wine ended up in giving the horseradish a well deserved front seat at the dinner table.

But enough of talking and let’s get down to business:


Transylvanian horseradish

3-4 tbs grated horseradish, almost paste
200 gr thick and fatty sour cream 
1 tbs vinegar 
1 tbs honey (not too flavorful)
1 tsp salt (or to taste)
Horseradish is mixed with cream then all is mixed with the rest of the ingredients. Serve immediately, or it loses the sharpness that you feel down the throat all the way to the depths of your stomach….
You can serve this sauce with foreshank, steak, sausages, frankfurters, schnitzels and so on…
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