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Moldovan Cuisine

Moldovan Cuisine

History and Formation of Moldavan Cuisine

The origin of Moldavan cuisine, like any other, is connected, first of all, with the geographical location of the country. The territory where Moldova is located has the necessary conditions to provide itself with vegetables, fruits, poultry and livestock. The process of development of Moldavan cuisine, like that of any other country, was not without the influence of the national cuisines of neighboring countries - Greek, Turkish, Jewish and Ukrainian. Despite this, Moldavan cuisine is a cuisine that has its own individual characteristics. In general, Moldavan cuisine is quite original. Despite significant influences from near and far abroad, as well as the influence of various ethnic groups, Moldovan culinary art was able to form its own unique national cuisine.

Features of Moldavan Cuisine

If we talk about regional differences, then we can talk about the differences between the southern and northern parts of Moldova. This point can be highlighted when talking about the southern regions, where Asian recipes predominate - lamb dishes, vegetables, wine. In the northern part, the use of pork and fruit is more typical, and among drinks, vodka is more common than wine. If we look at it as a whole, Moldavan cuisine offers the largest number of dishes prepared from vegetables - eggplant, pumpkin, zucchini, peppers, corn, beans. The technology for preparing vegetables is very diverse. This can be boiling, steaming, or frying.

Mamalyga - a Traditional Dish of Moldavan Cuisine

If we single out the most common ingredient for preparing ishi, then in Moldavan cuisine it will be corn. Quite different types of dishes are prepared from corn in Moldova: butter, flour and even soft drinks. In Moldova, various types of recipes were prepared from corn - hominy, various soups, bread. A special word should be said about mamalyga, since this is a dish that originated exclusively as peasant food. And in modern Moldavan cuisine https://kashevar.com/en/recipes/moldova, mamalyga has found its niche as one of the restaurant dishes. Mamalyga is usually served with cheese, milk, cream and even cracklings. Hominy itself can act as a product for making corn tortillas. The traditional way of preparing hominy is as follows: hominy is boiled in a cast-iron cauldron, then laid out on a tablecloth, but the shape of the cauldron is preserved; the division into parts occurs using a thread. Another ingredient that forms the basis of Moldovan cuisine is beans and vegetables, which form the basis of most first and second courses. Vegetables are stewed, fried or baked, boiled - much less often.

Meat Dishes of Moldavan Cuisine

Moldavan cuisine does not ignore various types of meat - beef, pork and lamb. The most common use of meat and fish is typical for second courses, and the processing technology is frying and stewing. Cooking meat on an iron grate coated with lard is one of the long-standing traditions of Moldavan cuisine, as is stewing in portioned pots in a special oven. Speaking about pots, one cannot help but say that this feature is very typical for the design of various dishes by Moldovan chefs.