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Romanian recipes bear the same influences as the rest of Romanian culture. The Turks brought meatballs (perișoare in a meatball soup), from the Greeks there is mousaka, from the Austrians there is the șnițel, and the list could continue. The Romanians share many foods with the Balkan area (in which Turkey was the cultural vehicle), and Eastern Europe (including Moldova and Ukraine). Some others are original or can be traced to the Romans, as well as other ancient civilizations. The lack of written sources in Eastern Europe makes it impossible to determine today the exact origin for most of them.

One of the most common meals is the mămăligă, the precursor of polenta, served on its own or as an accompaniment. Pork is the main meat used in Romanian cuisine, but also beef is consumed and a good lamb or fish dish is never to be refused. Continue reading


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As daar een gemeenskaplike gereg is wat in alle Skandenawiese lande en Oos Europa, vanaf die grense van Duitsland tot by die Ural gebergtes in die Noorde van Oos-Europa, raakgeloop sal word, dan is dit kluitjies. Hierdie kluitjies verteenwoordig trooskos wat gebore is uit armoede en skaarsheid van kos – die nodigheid om meer te maak van min en om so maniere te vind om ‘n maaltyd te maak van klein hoeveelhede vleis.
Dit word beweer dat die Poolse pierorgi tuis geskep is tydens ‘n 13de eeuse hongersnood. Hulle verteenwoordig die vindingrykheid van ‘n verhongerde nasie wat probeer om te oorleef. Dit het baie geslagte geneem vir hierdie nederige kluitjie om van ‘n arm mans gereg opgehef te word tot die geliefde Poolse stapelvoedsel wat dit vandag is.
Elke land het natuurlik sy eie weergawes en daar is kluitjies vir Kersfees en kluitjies vir Paasfees. Voorgereg kluitjies en nagereg kluitjies. Continue reading


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Swedish husmanskost denotes traditional Swedish dishes with local ingredients, the classical everyday Swedish cuisine.  The word husmanskost stems from husman, meaning ‘house owner’ (without associated land), and the term was originally used for most kinds of simple countryside food outside of towns.   Genuine Swedish husmanskost used predominantly local ingredients such as pork in all forms, fish, cereals, milk, potato, root vegetables, cabbage, onions, apples, berries etc.
Examples of Swedish husmanskost are pea soup (ärtsoppa), boiled and mashed carrots  fishballs (fiskbullar), meatballs (köttbullar) and the very popular potato dumplings (kroppkakor) filled with meat or other ingredients Continue reading


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When discussing Russian cuisine, it is inevitable that the conversation will turn to dishes such as Borscht with Smetana, a spicy sour soup with beet as main ingredient, served with sour cream, or Blini, ‘n thin Russian pancake, traditionally served with red caviar and Pierogie, that delicious dumpling filled with savoury or sweet fillings and cooked in boiling water.

However, one of the most popular dishes in Russia, is the famous Rasstegai.   Rasstegai was one of the most popular types of pies in Russian homes and inns during the tsarist times. Innkeepers in St. Petersburg and Moscow competed with each for the right to call their rasstegai the best.

Vladimir Gilyarovski wrote about the rasstegai in “Moscow and the Muscovites”, his encyclopedia of Russian life at the turn of 20th century: “This is a round, pie stuffed with minced fish and notochord [the nerve chord of a sturgeon] which takes up the whole plate, the middle is open and in there on a slice of sturgeon is a piece of burbot liver. A gravy for the pie was served for free in the boat…” Continue reading