Celtnet Moldovan Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the Eastern European country of Moldova. Here you will find all the recipes from Moldova on this site all gathered into one place. I have attempted to gather together here as many Moldovan recipes as possible. The current collection represents one of the largest gatherings of Moldovan recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Moldova given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

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Moldova and its Cuisine

Moldova, officially: Republica Moldova; (The Republic of Moldova) is a landlocked Eastern European country (also known as Moldavia) bounded by Romania and the Ukraine. Its capital and largest city is Chişinău and its official language is Moldovan (a dialect of Rumanian and a Romance language) though Gagauz, Russian and Ukrainian are recognized regional languages. In Antiquity Moldova's territory was inhabited by Dacian tribes. Due to its strategic location on a route between Asia and Europe, Moldova faced several invasions, including those by the Bastarns, Sarmatians, Goths, Huns, Avars, Magyars, Kievan Rus', Pechenegs, Cumans, and the Mongols. The Principality of Moldavia was established in 1359 with the territory including the present-day territory of the Republic of Moldova, the eastern 8 of the 41 counties of Romania (which, like the present-day republic, is known to the locals as Moldova) along with the Chernivtsi oblast and Budjak region of modern Ukraine. In 1538, the principality became a client of the Ottoman Empire, but retained internal and partially external autonomy. In 1812, according to the Treaty of Bucharest between the Ottoman ad Russian Empires the Ottoman Empire ceded the eastern half of the territory of the Principality of Moldavia to the Russians. The western part of Moldavia (which is not a part of present-day Moldova) remained an autonomous principality, and in 1859, united with Wallachia to form the Kingdom of Romania. In 1856, the Treaty of Paris saw two out of nine counties of Bessarabia, Cahul and Ismail, returned to Moldavia, but in 1878, the Treaty of Berlin saw the Kingdom of Romania returning them to the Russian Empire. World War I brought in a rise in political and cultural awareness and the region of Bessarabia, as the Russian part of Moldova was known, declared independence and joined with Romania. After 1918 Bessarabia was under Romanian jurisdiction for the next 22 years. In August 1939, the Molotov-Ribbentrop Pact and its secret Additional Protocal were signed, by which Nazi Germany recognized Bessarabia as being within the Soviet sphere of influence, which led the latter to actively revive its claim to the region. On June 26, 1940, Romania received an ultimatum from the Soviet Union, demanding the evacuation of the Romanian military and administration from Bessarabia and from the northern part of Bukovina, with an implied threat of invasion in the event of non-compliance. Under pressure from Moscow and Berlin, the Romanian administration and the army retreated from these territories and on June 28, 1940 they were occupied by the Soviet Union. The postwar period saw a wide scale migration of ethnic Russians and Ukrainians into the new Soviet republic, especially into urbanized areas, partly to compensate the demographic loss caused by the emigration of Germans in 1940.

In the new political conditions created after 1985 by the glasnost policy introduced by Mikhail Gorbachev, in 1986, to support the perestroika (restructuring), a Democratic Movement of Moldova (Romanian: Mişcarea Democratică din Moldova) was formed, which in 1989 became known as the pro-nationalist Popular Front of Moldova. The first independent elections into the local parliament were held in February and March 1990. Mircea Snegur was elected as Speaker of the Parliament, and Mircea Druc as Prime-Minister. On June 23, 1990, the Parliament adopted the Declaration of Sovereignty of the Soviet Socialist Republic Moldova, which among other things stipulated the supremacy of Moldovan laws over those of the Soviet Union. Relationship between Moldova and Russia deteriorated in November 2003 over a Russian proposal for the solution of the Transnistrian conflict, which Moldovan authorities refused to accept due to political pressure from the West, since it stipulated a 20-year Russian military presence in Moldova. In the wake of the November 2003 deadlock with Russia, a series of shifts in the external policy of Moldova occurred, targeted at rapprochement with the European Union. In the context of the EU's expansion to the east, Moldova wants to sign a Stability an Association Agreement. Currently, it implement its first three-year Action Plan within the framework of the European Neighborhood Policy (ENP) of the EU.

Moldova is a parliamentary democracy with a president as head of state and a prime minister as head of government. Moldova is a member state of the United Nations, WTO, OSCE, GUAM, CIS, BSEC and other international organizations. Moldova currently aspires to join the European Union, and is implementing a first three-year Action Plan within the framework of the European Neighbourhood Policy (ENP).

Moldovan cuisine is a mix of historical influences, with Greek, Mediterranean, Turkish and Russian influenced dishes commonly prepared. Dishes are characterized by the use of cream and light sauces thickened with a little flour. Maize (corn) is a staple and vegetables are an important part of the diet. There are also regional differences between the norhern, western and eastern sides of Modlova, reflecting the strong Russian, Romaninan and Ottoman influences in these regions.


The alphabetical list of recipes from Moldova follows (limited to 100 recipes per page). There are 27 recipes in total:


Page 1 of 1



Ardei a la Moldova
(Moldovan Baked Bell Pepper Salad)
     Origin: Moldova
Moldovan Beetroot Salad
     Origin: Moldova
Pirjoale
(Meat Patties)
     Origin: Moldova
Beef, Potato and Mushroom Stew
     Origin: Moldova
Moldovan Breaded Meat Patty
     Origin: Moldova
Placinta cu Vinete
(Aubergine Pancakes)
     Origin: Moldova
Cabbage Pastie
     Origin: Moldova
Moldovan Cabbage Soup
     Origin: Moldova
Placinte
(Moldovan Curd Cakes)
     Origin: Moldova
Chicken in a Cheese Sauce
     Origin: Moldova
Moldovan Corn and Feta Cheese Bread
     Origin: Moldova
Potatoes Baked with Chicken Hearts and Mushrooms
     Origin: Moldova
Cottage Cheese Mamaliga
     Origin: Moldova
Moldovan Fish and Peppers
     Origin: Moldova
Sîrbuşca
(Moldovan Whey and Vegetable Soup)
     Origin: Moldova
Egg Sponge with Walnuts
     Origin: Moldova
Moldovan Jellied Poultry
     Origin: Moldova
Shuba
(Herring and Beet Salad)
     Origin: Moldova
Ghiveci
(Moldovan Hot Autumn Salad)
     Origin: Moldova
Moldovan Red Soup
     Origin: Moldova
Soleanca
     Origin: Moldova
Krasnii Borshi
(Red Soup)
     Origin: Moldova
Moldovan Tomato, Cucumber and Pepper Salad
     Origin: Moldova
Sour Fish Soup
     Origin: Moldova
Mamaliga
     Origin: Moldova
Moldovan Two-colour Biscuits
     Origin: Moldova
Zama
     Origin: Moldova

Page 1 of 1





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The image above shows the entire continent of Europe with Eastern Europe picked out in red. According to the UN Eastern Europe is formed from 10 states: Belarus, Bulgaria, Czech Republic, Hungary, Moldova, Poland, Romania, Russia, Slovakia and the Ukraine.

This list of Moldovan recipes is brought to you by the One Milion People Campaign that aims to make a range of old and ancient recipe texts freely available on the web. If you can spare a few minutes then please help support this site (all donations are made securely via PayPal):

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Cooking Tips You Need Before Planning A Big Meal

By Greg James | Published 2011-11-29 09:23:52 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

The secrets of coffee roasting

By jamesroy | Published 2011-12-13 10:09:36 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.

An Introduction To The History Of Tea

By Jenny Tompsona | Published 2011-11-26 18:13:05 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Learn more about where tea came from and how it became popular. It has a long history.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.


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