• Moldovan Cuisine

  • (Moldova)

  • 11 11

It is a style of cooking related to the people of Moldova and its breakaway region of Transnistria. It consists mainly of traditional European foods, such as beef, pork, potatoes, cabbage, and a variety of cereal grains. Moldovan dish is a well-known Romanian dish, mămăligă (a cornmeal mush or porridge). This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese, sour cream, or pork rind. Regional delicacies include brânză (a brined cheese) and ghiveci (a lamb or goat stew). Local wines accompany most meals.

Traditional for the Moldovan cuisine are dishes combining diverse vegetables, such as tomatoes, bell peppers, aubergine, cabbage, beans, onions, garlic, and leek. Vegetables are used in salads and sauces, and they are baked, steamed, pickled (called murături), salted, or marinated.

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Dishes: 7 / 11


(0 ) Răcituri, Piftie (Moldovan) (Romanian)

Racituri (from rece = cold) is a Romanian and Moldovan dish in which ingredients are set into a gelatin made ...


(0 ) Mămăligă (Georgian) (Moldovan) (Romanian)

Mamaliga is a porridge made out of yellow maize flour, traditional in Romania, Moldova and Georgia.


(0 ) Murături (Moldovan) (Romanian)

Muraturi is a pickled vegetable of the Romanian and Moldovan cuisine. Murături is an assortment of vegetables or fruits that ...


(0 ) (Moldovan) (Romanian)

Mucenici is a Christian feast of the 40 Martyrs of Sebaste, a traditional holiday in Romania and Moldova. The desserts ...


(0 ) Saramură (Moldovan) (Romanian)

Saramura is a traditional Romanian dish, generally based on different kinds of fish, especially in Dobruja, and dried or smoked ...


(0 ) Plăcintă (Moldovan) (Romanian)

Placinta is a Romanian and Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a ...


(0 ) Tochitură (Moldovan) (Romanian)

Tochitura is a traditional Romanian dish like a stew made from beef and pork in tomato sauce, traditionally served with ...

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