Recipes from the newest EU members
Compiled by M. Law
Published January 3, 2007
Romania and Bulgaria — two
ex-communist nations from one of the poorest corners of Europe —
joined the European Union, bringing the bloc's membership to 27
In the light of this, we thought to
gather some Bulgarian and Romanian recipes for you to try
something new and to tantalize your taste buds. Enjoy!
a traditional Bulgarian dish consumed at any meal. It is
made of filo pastry layered with crumbled feta cheese and beaten
eggs. The best banitsa, "rolled banitsa", is made with thin
rolls of pastry arranged in a spiral shape inside a pan. It is
sold in bakeries and usually eaten with yoghurt.
2 packets of filo dough (Bulgarian "fini kori" or phyllo
from the frozen desserts section)
200 grams of yellow cheese (Bulgarian kashkaval or a mixture
of cheddar and mozzarelle)
500 grams of white cheese (Bulgarian sirene or feta cheese)
100 grams of butter
1/2 cup of soda water
1 cup yogurt
How to make
Mix six of the eggs, the grated butter, the crumbled white
cheese, the yellow cheese cut in small pieces, and the yogurt.
In a buttered pan, lay a layer of the phyllo dough, spread a
layer of the mixture, and continue alternating layers so that
the phyllo and the mixture are finished about the same time.
Finish with a layer of phyllo dough. Then cut the banitsa into
serving pieces. Mix the last egg with the soda water and stir.
Pour the mixture over the banitsa and make sure there are no
pieces of the phyllo dough left dry.
Bake in a preheated over at 200 C for 40 minutes, or till
Mititei is a Romanian specialty. These are sausage-shaped
hamburgers of minced beef with garlic and pepper, sometimes
mixed with lamb or pork. They are fried in a pan and served with
mustard. Legend has it that they were invented one night at an
inn in Bucharest.
What you need:
12 oz ground lamb
12 oz ground pork
1 ea sm onion -- finely minced
2 cloves garlic -- finely minced
1 1/2 tsp salt
1 tbsp baking soda
1 tsp hot or sweet paprika
1/2 tsp dried marjoram
1/2 tsp caraway seeds
1/2 tsp ground black pepper
1/4 tsp allspice
1 pinch ground cloves
1 tbsp olive oil
How to make
In a large bowl, mix all ingredients
together with your hands, squeezing and kneading to combine
Pinch off a small piece, fry it, and taste to adjust seasonings.
Form mixture into 8 sausage-shaped rolls about 1 inch in
diameter and 3 1/2 to 4 inches long. Arrange on a lightly oiled
platter or large plate, cover with plastic, and refrigerate for
2 to 4 hours.
Build a hot fire, oil the grate, and cook, turning with a
spatula, until browned and cooked through -- 6 to 8 minutes.
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