Granny had a way of making every dish feel special, but nothing could match the joy of making her famous carp fish roe spread. Granny trusted me with one of the most important tasks: mixing the carp fish roe. Using “lingura de lemn a familiei” – the oldest wooden spoon you have ever seen in your life passed down from her mother’s mother – I would mix by hand until my arm ached.
Cooking with Granny Victoria always meant embracing flavors, especially garlic. She never skimped on it, and I’ve carried that love into my own kitchen. Her recipes, passed down from her mother and her Aunt Tușa, were more than meals – they were traditions that connected generations.
Granny Victoria used to cook the best Romanian pea stew (mancare de mazare) and she had a secret ingredient we are going to share with you today. Can you guess what the secret ingredient is?
My Granny’s traditional Romanian cabbage rolls or stuffed cabbage (sarmale) recipe is the epitome of scrumptious taste and irresistible flavor. This traditional Romanian recipe is made with sour cabbage stuffed with fat pork meat (and/or beef), rice and onion. Granny also used a lot of smoked bacon that gives it a heavenly flavor and smoky taste.
Why cook the Best Romanian Stuffed Peppers (Ardei umpluti in Romanian)? Because they are one of the most popular dishes in the world and they are DELICIOUS!
The famous Low Carb Romanian Roasted Peppers (Ardei copti) now available on Cooking Romania by Vivi! Thanks to Adara, the full recipe with video is now online for you to try and decide for yourself if we Romanians are unreasonably mad about our Roasted Peppers (Ardei copti) or for the right reason.
There are a few food smells that you never forget if you live in Romania: the smell of sarmale (rolled cabbage), vinete coapte (roasted eggplant), cozonac (sweet bread – on Christmas and Easter), muraturi (pickles – in fact, the pungent smell of boiled vinegar and spices in this case).