What's Cookin'?

Today’s Moldovan cuisine combines influences from traditional foods with those of elements taken from cuisines of other countries, some centuries ago.
Mamaliga, a hard corn porridge, is regarded as the national dish of Moldova, and is usually eaten at least once a week, while filled cabbage and grape leaves as well as soups form part of daily meals.

Mamaliga
(Moldovan Cornmeal Mush)
3 1/2 cups of water
1 cup yellow cornmeal grits
4 Tbsp. butter (optional)
Salt, to taste
In a large pot, add water and salt. Bring to a boil.
Gradually add the cornmeal to boiling water, stirring continuously with a spoon.
Lower the heat to a simmer and cook for 30 minutes, stirring continuously. While stirring, add the butter in small pieces. Be sure the mixture is smooth and without lumps. When done, the mamaliga should begin to pull away from the pot’s side.
Pour the mamaliga onto a wooden cutting board. To cut it while hot, it is necessary to use a taut string. Makes 6-8 servings.

Sarmale
(Stuffed Cabbage or Vine Leaves)
3 1/4 cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 Tbsp. tomato paste
1/2 tsp. dried dill weed
1/4 cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage
4 Tbsp. oil
Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender. Serves 5.
What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Monaco.