Savor the Flavor

Moderately chopped and cubed beef prime beef mixed with onion, tomato, garlic & jalapeno and cooked, with interval stirring, until the meat is tender. It can be spicy or mild. Vegetarian meals 1. Split Peas cooked in curry and other spices + injera (bread) + vegetable stew 2. Lentils cooked in red pepper (Berbere sauce) -----spicy

3. Lentils cooked in curry and other spices-------mild 4. Vegetable stew made with Carrot, potatoes, and cabbage Romania

Romania is a country slightly smaller than the state of Oregon, located in southeastern Europe. Eighty percent of the population belongs to the Romanian Orthodox Church. The name Romania, which means “New Rome” in Latin, was given by Roman colonists after Emperor Trajan (c.53-117 A.D.) and his legions crossed the Danube River and conquered Dacia (an ancient province located in present-day Transylvania and the Carpathian Mountain region) in 106 A.D. The ancestors of the modern Romanian people managed to preserve their Latin heritage despite Gothic, Slavic, Greek, Hungarian, and Turkish conquests, and the Romanian language has survived as a member of the Romance languages group. Romanian cuisine is very diverse, influenced by waves of different cultures that Romanians were in contact with throughout centuries. Mamaliga (“mamalíga”), considered a national dish, is a corn mush eaten with butter, cheese or Sarmale (“sarmálay”) - pickled cabbage leaves stuffed with a mix of minced meats, rice, and spices. Ciorba (“chiórbá”) is a popular sour soup, seasoned with sauerkraut or pickled cucumber juice. It contains onions, parsnip, parsley root, rice, and ground beef mixed with pork (as in Meatball soup ). Mititei (“meeteetáy”) or “Little ones” , consists of ground meet rolled into cylindrical forms, seasoned with garlic and grilled. Ghiveci (“gyvéch”) is a vegetable stew containing carrots, potatoes, tomatoes, green pepper, onions, celery roots, eggplant, squash, string-beans, fresh peas, cabbage, and cauliflower. Popular desserts are Papanasi, cottage cheese donuts, topped with sour cream and fruit preserve, Clatite , thin pancakes similar to French crepes and torte (“tortáy”). Cozonac (“kozonák”) is a traditional Christmas and Easter sweet bread, filled with walnuts. Christmas dinner often consists of pork products: ham, sausages, cozonac and vin (wine). At Easter, lamb, lamb borsch, ham, sausages, breads, and painted Easter eggs are prepared. – Romanian Americans by Vladimir F. Wertsman

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Savor The Flavor