Kiszka (literaly meaning “intestine”) is a kind of black pudding made of blood and the meat of organ combined with oats. There are different ways that Kiszka is prepared, including spices added to the sausage, such as paprika. Here I put the picture of “Kiszka Ziemn” (Ziemn would be translated to “rustic”). It was savory, tender and tasty indeed!
Byrek (pron: boo-rek), the famous street side snack in Balkan area, is a baked pastry with a savory filling. The skin is very flakey flour daugh (called “fillo dough”), and the filling usually include white cheese, spinach or minced meat.
Kapsta=Cabbage, Kiszona=Pickled. It is considered as same as Sauercraut which is made by a process of pickling called lacto-fermentation. The process gives the cabbage a distinct sour flavor, which is where it gets the name Kapusta Kiszona.
It is maiz-meal staple, and is as principal food in Romania. It is very simiral to African Pap, Ugali, Nsima and so on. It fits to , for example, “tochitura” (romanian traditional assortment of fried meats and sausages). Andmore it also fits to “Smantana” (sour cream) or “brunza” (fresh cheese). Romanian lady made it like this picture! So Sweet!
Ciorba is the traditional dish in Romania! This one contains cow's stomack (see on the spoon). It has tasty of Bors and bone stock. We can put some “Usturoi” (minced garick in vinegar) and “Smantana” (sour cream).
Amaging ingredients! This soup contains Bors (fermentated wheet water) and has a little bit sour tasty. Note that “Chorba in Transylvania” and “Bors in Moldavia” is same. Nowadays housewife makes plenty Ciorba for several days. People eat Ciorba and bread in supper.
Chorizo, bacon or pork meat is fine cut and simmered in oil. Tochitura is one of Romanian traditional dish. The oil has hot taste from chorizo, it was so good with “Mamariga” (yellow one, principal staple food). One black pepper is put on the fried egg, can you see it? It is also Romanian style
I've ordered at the restaurante “I'd like Romanian food, please.” The answer was it. It is the pork stake which sauteed with thyme (a kind of herb).
It is chicken cutlet. “pui” means chicken and “snitel” means cutlet. We can often see this dish in eastern and central Europe. Andmore, fried popatoes (you can see it in this picture) is called as “Cartofi Prajiti” in Romania.
It is Romanian traditional food preservations. “Zacusca” puree contains various vegetables. Something I tried contained tomatoes, eggplants, red paprica, onion, and more vegetables with salt, pepper, and oil. Romanian lady told me that it is one of most important Romanian native fare, so people makes large huge pan and makes for plenty of bins.
We can see great kind of Salamis in Romania.
It contains fish egg, onion, lemon and oil (is like Greek and Cyprus Taramo salada). sometimes contains fine chopped olive. It is fine emulsion like a mayonaisse, but further more tasty than mayonaisse! Please have it with bread
Romanian like something sour. Brunza is fresh cheese, smantana is sour cream. They are good for “Mamaliga” or “Chiorba”.
We can find this secret fluid at the market and so on. This liquid is essential for “Chiorba”(or “Bors”) which is one of most traditional soup. This contains wheet and water, fermentated well and makes sour taste in Chiorba. If you make a soup without bors, it should be called “Supa”. Note that it is not for drinking directly.
Pronunciation is like “Chevapchichi”. It is stick type hamburgh with salt and spices, and is wide availed in and around Serbia. In Belgrade, the famous restaurante “?” served nice cevapcici.
Those who hear “Goulasch” can imagin the Hangarian native fare, however, it means just simmered meat. I ate simmered beef meat. It's not hot, salty nor soupy but very tender!
Broun rice and nuts in Paprica. Good taste.
It is smoked pork uncured ham with rich fat. I ate with thick (1cm) meat. It was so good.
Honey! I had looked it from Montenegro or Croatia, I wished to taste it.
Welcome to Meat Paradice Bosnia&Herzegovina! Domace Kobasice means Bosnian sausage. It is thin and long sausage. This is often together with lepinom (round bread) which has vertical notch.