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Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains.
"200 Proven Recipes for Dishes, Pastries and Other Household Works" (Romanian: 200 rețete cercate de bucate, prăjituri și alte trebi gospodărești) is the first cookbook printed in Romanian. It was published in 1841 in Iași by the printing house "Cantora Foiei Sătești" [ 1 ] and saw two subsequent editions within the first five years ...
Volga Finns settled on the riversides, in places convenient for fishing. [2] Traditionally Mordovians pay a great attention to the support of nature. [2] Fish dishes varied by the type of cooking; fish was eaten raw, frozen, dried, salty, and boiled. [2]
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Pages in category "Moldovan cuisine" The following 22 pages are in this category, out of 22 total. This list may not reflect recent changes. ...
Borș de burechiușe or borș de burechițe is a Romanian and Moldovan dish specific from the regional cuisine of Moldova and of Bukovina.Burechiușe or gălușcă also known as urechiușe (little ears) is a dough in the shape of a ravioli-like square which is filled with mushrooms such as boletus edulis, and sealed around its edges and then tossed and subsequently boiled in a ciorbă.
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Sfințișori (Little saints) or mucenici moldovenești (Moldavian martyrs), are traditional pastries from Romania and Moldova made to commemorate on March 9 (or March 22, as per Julian calendar), the Christian feast of the 40 Martyrs of Sebaste, a traditional holiday in Romania and Moldova.