Banat region in Sosa’s kitchen

Hello, my dear friends!

Wise people say that the man is the head and the woman is the neck. Therefore, Lala will do the traveling and I’ll do the cooking because without my food, your chubby pal would not even get to the railway station. Thus, I have prepared several recipes that once again emphasize the cultural mosaic that is specific to this region. However, as I don’t like to cook by myself, I kindly invite you to my kitchen in order to discover the flavor of Banat dishes together.

Sausage soup

I send Lala to buy:

· 1 onion
· 1 carrot
· 1 root of parsley
· 3-4 big potatoes
· 2 smoked sausages
· 1 pitcher of yogurt

How I cook it

Choose several potatoes, peel, wash and boil them. When they are ready, strain the water in which they boiled, take the potatoes out with a colander spoon, put them into a stainless steel bowl and crush them. Then boil the water again. When this is seething, add the vegetables cut into small pieces and the sausages peeled and cut into slices. Boil the mixture a little bit more and then serve it soured with yogurt.

Source: The Gastronomic Guide of Romania (2007). Bucharest: House of Guides.

Goulash soup

A few words...

Goulash is a dish that is generally spread across the countries which once belonged to the Austro-Hungarian Empire. The denomination originates in the Hungarian word gulyas which means cattle stock farmer or herder.

I send Lala to buy:

· 400 g beef
· 1 onion
· 4 potatoes
· 2 spoons of tomato puree
· 20 ml oil
· 4 spoons with flour
· 1 egg
· Crumbled caraway
· Sweet paprika
· Parsley
· Salt

How I cook it

Boil the beef in water with salt. Add the onion cut in half and the potatoes cut in small pieces. When the beef is boiled, take it out and use it for other dishes. Stew the tomato puree in oil, a little bit of water, caraway and paprika. Pour the mixture into the soup. Make dough from flour, egg and salt. Then portion dough into dumplings with the help of a spoon and place the dumplings in the boiling soup. Serve hot and sprinkle green parsley on the top.

Source: The Gastronomic Guide of Romania (2007). Bucharest: House of Guides

Sarma

A few words...

Sarma belongs to the Turkish culinary heritage from Banat region. The word derives from the Turkish verb sarmak which means wrapping or rolling. Turks also call it dolma.

I send Lala to buy:

· 300 g minced pork
· 200 g minced beef
· 100 g rice
· 150 g sunflower oil or lard
· 200 g onion
· 50 g tomato puree
· 300 g tomatoes
· 1 egg
· 2 pickled cabbages
· Pepper
· Savory
· 1 leaf of laurel

How I cook it

Stew the onion in oil and mix it with the minced meet. Wash the rice, leave it in a cup of water for 15 minutes and then take it out. Add the rice, ground pepper, salt, small cut lovage, savory, 1 teaspoon of tomato puree and one egg and blend again. If you want, you can also add a spoon of grated carrot for the mixture to become more dietetic. Pick some thin cabbage leaves. Place a nut-shape amount of meet at one end of the cabbage leaf, roll it and then introduce the lateral margins of the leaf inside the sarma. Cut the remaining leaves as thin as possible. On the bottom of the pot, place some dill and/or lovage sticks and some of the cut leaves. Then place the sarmas in overlapped layers. On top of the last layer, put the remaining cut leaves. Among layers, you can place smoked chop or bacon. Pour water into the pot until the sarmas are fully covered. Add savory, laurel, tomato slices or tomato juice, cover the pot with a lid and let the sarmas boil for 2-3 hours at low heat. Add some extra hot water if the initial water lowers. If you wish, when the sarmas are half-boiled, you can place them in the oven, at a low heat.
If the cabbage is too sour or salted, wash it well before using it.
Serve sarmas with warm mamaliga, cream and chilli peppers.

Source: Sosa’s special recipe from Romanian Banat .

Mamaliga

A few words...

Mamaliga is a very popular dish across Romania. Originally, it was a peasant food that was used as a substiute for bread, but nowadays it can be found in the menus displayed by some of the fanciest restaurants in the country. The reason for which this dish is widely spread is the fact that, during the Ottoman occupation, peasants were compelled to pay tribute only for wheat and not for corn.

I send Lala to buy:

· 800 g corn flour
· 50 g butter (optionally)
· 30 g salt

How I cook it

Boil the water with salt, in a pot. When the water boils, pour (like a rain) the corn flour gradually. Let the mixture boil at a moderate heat and blend, from time to time, for getting rid of possible corn flour balls. The mixture should boil until it reaches the consistency you prefer. In the end, add the butter and blend one more time.

Source: http://www.gustos.ro

Gibanica

A few words...

Gibanica is one of the most significant dishes in which the traditional Serbian cuisine takes pride. It is usually filled with cheese, but it can also be filled with spinach, meat and potatoes. This dish can be also encountered in countries like Macedonia, Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia.

I send Lala to buy:

· 1 packet phyllo dough
· 500 g low fat cottage cheese
· 500 g full fat cottage cheese
· 5 eggs
· 1 teaspoon of salt
· 1/2 a cup of oil (sunflower or other light-tasting oil)
· 1 cup of milk
· 1/2 a cup of buttermilk
· 20 g butter
· 1 tablespoon of milk

How I cook it

reheat oven to 250 degrees. Combine two types of cottage cheese in large mixing bowl. Add eggs one at a time, beating after each addition. Add salt, oil, milk, and buttermilk, and beat until well combined. Place one layer of pastry in the bottom of a deep pan. Dip almost all of the remaining pieces of pastry into the batter and then place them at random in the pan. Reserve about three undipped pieces for the top, as well as several tablespoons of batter. Cover the top of the mixture with the remaining pastry layers. Cut up the butter into small pieces and place on the pastry. Spoon the remaining batter and the additional tablespoon of milk over the top. Cook for about 40 minutes, until nicely browned on top. Invert onto a plate. Serve warm. This dish is often accompanied by a glass of buttermilk or beer.

Source: http://www.gourmed.gr

Pie with onion and chicken liver

I send Lala to buy:

· 400 g flour
· 400 ml warm water
· 2 onions
· 200 g mushrooms
· 200 g chicken liver
· 1 bundle of dill
· 1 ½ glass of sunflower oil
· Salt
· Pepper

How I cook it

Mix the flour with water, oil and salt, gradually. Work dough until firm and beat it with a rolling pin for 10 minutes. Then roll it on a floured board. Separately, stew the onion in oil and, afterwards, add the mushrooms and the liver and leave the mixture a little bit more to fry. When the liver turns white, add salt, pepper and dill. In a tray greased with oil, put a layer of dough and then a layer of filling, again dough, again filling. The last layer must be dough and must be well greased with oil. Cook it in a heated oven at a low heat.

Source: The Gastronomic Guide of Romania (2007). Bucharest: House of Guides.

Swabian salad from Banat

A few words

Two hundred years ago, Swabians came to Banat from the southern part of Germany. They were a significant ethnic group, in this region, but during the last century, most of them returned to Germany. However, the Swabian cuisine was one of the most precious gifts given to Banat people.

I send Lala to buy:

· 1-2 kg kilos of pink potatoes
· salt
· pepper
· 1 onion
· 200 ml of water boiled with Vegeta
· 3 spoons of vinegar
· 1 teaspoon of mustard
· 1 teaspoon of sugar
· 5 spoons of oil

How I cook it

Wash the potatoes and boil them in water with a little bit of salt, for 20 minutes. Afterwards, take them out of water and let them cool for a few minutes. Peel them while they are still warm and then let them totally cool. Cut the potatoes into 5 mm-slices, add salt and pepper. Peel the onion, cut it in half and afterwards in small cube-shape pieces. Boil the water with Vegeta and add the onion, mustard, vinegar, salt, pepper and sugar. Pour the hot water over the potatoes and leave them for 1 hour. Then, pour the oil over the potatoes and blend gently for not smashing them. You can also add tomatoes, cucumbers or radish slices if you like.

Source: http://www.gustos.ro

Dobos Cake

A few words...

The cake was the masterpiece of a famous Hungarian confectioner - József C. Dobos and was invented in 1884. Two of the most notable persons who had the privilege of tasting this culinary premiere were Emperor Franz Joseph I and his wife, Empress Elisabeth.

I send Lala to buy:

For the cake
· 6 eggs
· 120g powdered sugar
· 120g flour
· 30g butter
· 150g sugar
· Vinegar

For the filling
· 6 eggs
· 170g powdered sugar
· 100g grated chocolate
· 200g butter
· Vanilla
· Whipped cream to decorate

How I cook it

Beat 6 egg yolks with the powdered sugar, then gradually add the flour, the stiffly beaten egg whites and the melted butter. Spread on an upturned, greased and floured sponge tin and bake 6-10 rounds from the mixture. Caramelize sugar with 1-2 drops of vinegar and pour over the most attractive slice. Before the toffee hardens, use a knife to cut lines on the surface to mark the slices. To make the cream filling, mix the other 6 eggs, the powdered sugar and the grated chocolate in a bowl over boiling water, heating until thick. Allow to cool then whisk with a little powdered sugar flavored with vanilla and butter. Spread this cream on the sponge rings and on the side of the cake, carefully place the ring with the toffee on top and decorate with whipped cream.

Source: http://www.traveltohungary.com

Dumplings with Plums

A few words...

The dish which is also called Gomboce in Serbian Banat or Gomboti in Romanian Banat has an Austrian origin. It is perfect for lunch or early dinner and is cooked especially in autumn or late summer when there are plenty of plums on the market.

Tip

PFor a special taste, you can fill the fresh plum with a plum/cherry/sour cherry from jam. Also, after rolling the plum balls on the bread crumbs, you can cook them in your oven, in a tray greased with butter, at low heat. Keep them in the oven for 15 minutes.

I send Lala to buy:

· 1 kg of potatoes
· 500-700 g of small plums
· 300 g flour
· 2 eggs
· Salt
· 2 tablespoons of margarine or butter
· bread crumbs

How I cook it

Clean plums. You may try to take seeds away by cutting plums in half, but you may also leave plums with seeds inside.
Peel, boil and mash the potatoes.
Prepare dough in a bowl by mixing potatoes, flour, two eggs and a half teaspoon of salt. Work dough until firm. Divide into 2-3 parts and roll each piece into a sheet of thickness of 1/6-1/4 of inch. If the dough is too sticky, add some flour. Cut squares by use of knife, then wrap every plum with dough and form a ball. The plum should be covered with dough completely. Bring to boil a 3/4 full large kettle of water. Place several plum balls in the boiling water and watch until they rise to top. Remove with a colander spoon to a serving platter. Simultaneously, prepare the gravy. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the plum balls.

Source: http://culture.polishsite.us

Strudel (stroodle) with apple and grapes

A few words...

The pastry originated in the Habsburg Empire. According to tales, the Emperor’s cook stated that the dough should be so thin that a love letter could be read through it.

I send Lala to buy:

· sheets ready-made strudel pastry
· 200g seeded grapes
· 200g peeled apple
· 2 tablespoons of redcurrant jam
· 100g powdered sugar
· 50g chopped hazelnuts
· 50g chopped walnuts
· 1 egg
· 2 tablespoons of dry breadcrumbs
· cinnamon
· icing sugar

How I cook it

Unfold the pastry on a clean cloth and brush with melted butter. To make the first filling, mix the grapes with the redcurrant jam, half of the powdered sugar the hazelnuts and the yolk of the egg. Heap this up on one set of pastry sheets and roll up. For the other roll, roughly grate the peeled apple, squeeze out the juice, add the chopped walnuts, 2 tablespoons of dry breadcrumbs, the remaining powdered sugar flavored with cinnamon and use it to fill the roll. Place both rolls in a baking dish rubbed with butter, brush the rolls with butter and bake in a hot oven until golden brown. Allow to cool a little before slicing and serve sprinkled with icing sugar.

Source: http://www.traveltohungary.com

Proiect finantat de UNIUNEA EUROPEANA

Acest site web nu reprezinta in mod necesar pozitia oficiala a Comisiei Europene. Raspunderea privind corectitudinea si coerenta informatiilor prezentate revine initiatorilor site-ului web.

Pentru informatii despre celelalte programe finantate de Uniunea Europeana in Romania, ca si pentru informatii detaliate privind statutul de membru al Romaniei la Uniunea Europeana, va invitam sa vizitati adresa web a Centrului de Informare al Reprezentantei Comisiei Europene in Romania.

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	Home About the project Main tourist attractions Tourism stakeholders Romanian Banat Timis Caras-Severin Mehedinti Serbian Banat Northern Banat Central Banat Southern Banat Tourist guide Chatting with Cross Border Lala Allow me to introduce myself My trips on Banat realms Let’s laugh together! You have the right to reply Banat region in Sosa’s kitchen News Forum Useful information About Romania About Romanian Banat Financial information Customs and visas Transport By train By bus By car Other information Useful language Links Contact Banat region in Sosa’s kitchen Hello, my dear friends! Wise people say that the man is the head and the woman is the neck. Therefore, Lala will do the traveling and I’ll do the cooking because without my food, your chubby pal would not even get to the railway station. Thus, I have prepared several recipes that once again emphasize the cultural mosaic that is specific to this region. However, as I don’t like to cook by myself, I kindly invite you to my kitchen in order to discover the flavor of Banat dishes together. Sausage soup I send Lala to buy: · 1 onion · 1 carrot · 1 root of parsley · 3-4 big potatoes · 2 smoked sausages · 1 pitcher of yogurt How I cook it Choose several potatoes, peel, wash and boil them. When they are ready, strain the water in which they boiled, take the potatoes out with a colander spoon, put them into a stainless steel bowl and crush them. Then boil the water again. When this is seething, add the vegetables cut into small pieces and the sausages peeled and cut into slices. Boil the mixture a little bit more and then serve it soured with yogurt. Source: The Gastronomic Guide of Romania (2007). Bucharest: House of Guides. Goulash soup A few words... Goulash is a dish that is generally spread across the countries which once belonged to the Austro-Hungarian Empire. The denomination originates in the Hungarian word gulyas which means cattle stock farmer or herder. I send Lala to buy: · 400 g beef · 1 onion · 4 potatoes · 2 spoons of tomato puree · 20 ml oil · 4 spoons with flour · 1 egg · Crumbled caraway · Sweet paprika · Parsley · Salt How I cook it Boil the beef in water with salt. Add the onion cut in half and the potatoes cut in small pieces. When the beef is boiled, take it out and use it for other dishes. Stew the tomato puree in oil, a little bit of water, caraway and paprika. Pour the mixture into the soup. Make dough from flour, egg and salt. Then portion dough into dumplings with the help of a spoon and place the dumplings in the boiling soup. Serve hot and sprinkle green parsley on the top. Source: The Gastronomic Guide of Romania (2007). Bucharest: House of Guides Sarma A few words... Sarma belongs to the Turkish culinary heritage from Banat region. The word derives from the Turkish verb sarmak which means wrapping or rolling. Turks also call it dolma. I send Lala to buy: · 300 g minced pork · 200 g minced beef · 100 g rice · 150 g sunflower oil or lard · 200 g onion · 50 g tomato puree · 300 g tomatoes · 1 egg · 2 pickled cabbages · Pepper · Savory · 1 leaf of laurel How I cook it Stew the onion in oil and mix it with the minced meet. Wash the rice, leave it in a cup of water for 15 minutes and then take it out. Add the rice, ground pepper, salt, small cut lovage, savory, 1 teaspoon of tomato puree and one egg and blend again. If you want, you can also add a spoon of grated carrot for the mixture to become more dietetic. Pick some thin cabbage leaves. Place a nut-shape amount of meet at one end of the cabbage leaf, roll it and then introduce the lateral margins of the leaf inside the sarma. Cut the remaining leaves as thin as possible. On the bottom of the pot, place some dill and/or lovage sticks and some of the cut leaves. Then place the sarmas in overlapped layers. On top of the last layer, put the remaining cut leaves. Among layers, you can place smoked chop or bacon. Pour water into the pot until the sarmas are fully covered. Add savory, laurel, tomato slices or tomato juice, cover the pot with a lid and let the sarmas boil for 2-3 hours at low heat. Add some extra hot water if the initial water lowers. If you wish, when the sarmas are half-boiled, you can place them in the oven, at a low heat. If the cabbage is too sour or salted, wash it well before using it. Serve sarmas with warm mamaliga, cream and chilli peppers. Source: Sosa’s special recipe from Romanian Banat . Mamaliga A few words... Mamaliga is a very popular dish across Romania. Originally, it was a peasant food that was used as a substiute for bread, but nowadays it can be found in the menus displayed by some of the fanciest restaurants in the country. The reason for which this dish is widely spread is the fact that, during the Ottoman occupation, peasants were compelled to pay tribute only for wheat and not for corn. I send Lala to buy: · 800 g corn flour · 50 g butter (optionally) · 30 g salt How I cook it Boil the water with salt, in a pot. When the water boils, pour (like a rain) the corn flour gradually. Let the mixture boil at a moderate heat and blend, from time to time, for getting rid of possible corn flour balls. The mixture should boil until it reaches the consistency you prefer. In the end, add the butter and blend one more time. Source: http://www.gustos.ro Gibanica A few words... Gibanica is one of the most significant dishes in which the traditional Serbian cuisine takes pride. It is usually filled with cheese, but it can also be filled with spinach, meat and potatoes. This dish can be also encountered in countries like Macedonia, Bulgaria, Bosnia and Herzegovina, Slovenia, Croatia. I send Lala to buy: · 1 packet phyllo dough · 500 g low fat cottage cheese · 500 g full fat cottage cheese · 5 eggs · 1 teaspoon of salt · 1/2 a cup of oil (sunflower or other light-tasting oil) · 1 cup of milk · 1/2 a cup of buttermilk · 20 g butter · 1 tablespoon of milk How I cook it reheat oven to 250 degrees. Combine two types of cottage cheese in large mixing bowl. Add eggs one at a time, beating after each addition. Add salt, oil, milk, and buttermilk, and beat until well combined. Place one layer of pastry in the bottom of a deep pan. Dip almost all of the remaining pieces of pastry into the batter and then place them at random in the pan. Reserve about three undipped pieces for the top, as well as several tablespoons of batter. Cover the top of the mixture with the remaining pastry layers. Cut up the butter into small pieces and place on the pastry. Spoon the remaining batter and the additional tablespoon of milk over the top. Cook for about 40 minutes, until nicely browned on top. Invert onto a plate. Serve warm. This dish is often accompanied by a glass of buttermilk or beer. Source: http://www.gourmed.gr Pie with onion and chicken liver I send Lala to buy: · 400 g flour · 400 ml warm water · 2 onions · 200 g mushrooms · 200 g chicken liver · 1 bundle of dill · 1 ½ glass of sunflower oil · Salt · Pepper How I cook it Mix the flour with water, oil and salt, gradually. Work dough until firm and beat it with a rolling pin for 10 minutes. Then roll it on a floured board. Separately, stew the onion in oil and, afterwards, add the mushrooms and the liver and leave the mixture a little bit more to fry. When the liver turns white, add salt, pepper and dill. In a tray greased with oil, put a layer of dough and then a layer of filling, again dough, again filling. The last layer must be dough and must be well greased with oil. Cook it in a heated oven at a low heat. Source: The Gastronomic Guide of Romania (2007). Bucharest: House of Guides. Swabian salad from Banat A few words Two hundred years ago, Swabians came to Banat from the southern part of Germany. They were a significant ethnic group, in this region, but during the last century, most of them returned to Germany. However, the Swabian cuisine was one of the most precious gifts given to Banat people. I send Lala to buy: · 1-2 kg kilos of pink potatoes · salt · pepper · 1 onion · 200 ml of water boiled with Vegeta · 3 spoons of vinegar · 1 teaspoon of mustard · 1 teaspoon of sugar · 5 spoons of oil How I cook it Wash the potatoes and boil them in water with a little bit of salt, for 20 minutes. Afterwards, take them out of water and let them cool for a few minutes. Peel them while they are still warm and then let them totally cool. Cut the potatoes into 5 mm-slices, add salt and pepper. Peel the onion, cut it in half and afterwards in small cube-shape pieces. Boil the water with Vegeta and add the onion, mustard, vinegar, salt, pepper and sugar. Pour the hot water over the potatoes and leave them for 1 hour. Then, pour the oil over the potatoes and blend gently for not smashing them. You can also add tomatoes, cucumbers or radish slices if you like. Source: http://www.gustos.ro Dobos Cake A few words... The cake was the masterpiece of a famous Hungarian confectioner - József C. Dobos and was invented in 1884. Two of the most notable persons who had the privilege of tasting this culinary premiere were Emperor Franz Joseph I and his wife, Empress Elisabeth. I send Lala to buy: For the cake · 6 eggs · 120g powdered sugar · 120g flour · 30g butter · 150g sugar · Vinegar For the filling · 6 eggs · 170g powdered sugar · 100g grated chocolate · 200g butter · Vanilla · Whipped cream to decorate How I cook it Beat 6 egg yolks with the powdered sugar, then gradually add the flour, the stiffly beaten egg whites and the melted butter. Spread on an upturned, greased and floured sponge tin and bake 6-10 rounds from the mixture. Caramelize sugar with 1-2 drops of vinegar and pour over the most attractive slice. Before the toffee hardens, use a knife to cut lines on the surface to mark the slices. To make the cream filling, mix the other 6 eggs, the powdered sugar and the grated chocolate in a bowl over boiling water, heating until thick. Allow to cool then whisk with a little powdered sugar flavored with vanilla and butter. Spread this cream on the sponge rings and on the side of the cake, carefully place the ring with the toffee on top and decorate with whipped cream. Source: http://www.traveltohungary.com Dumplings with Plums A few words... The dish which is also called Gomboce in Serbian Banat or Gomboti in Romanian Banat has an Austrian origin. It is perfect for lunch or early dinner and is cooked especially in autumn or late summer when there are plenty of plums on the market. Tip PFor a special taste, you can fill the fresh plum with a plum/cherry/sour cherry from jam. Also, after rolling the plum balls on the bread crumbs, you can cook them in your oven, in a tray greased with butter, at low heat. Keep them in the oven for 15 minutes. I send Lala to buy: · 1 kg of potatoes · 500-700 g of small plums · 300 g flour · 2 eggs · Salt · 2 tablespoons of margarine or butter · bread crumbs How I cook it Clean plums. You may try to take seeds away by cutting plums in half, but you may also leave plums with seeds inside. Peel, boil and mash the potatoes. Prepare dough in a bowl by mixing potatoes, flour, two eggs and a half teaspoon of salt. Work dough until firm. Divide into 2-3 parts and roll each piece into a sheet of thickness of 1/6-1/4 of inch. If the dough is too sticky, add some flour. Cut squares by use of knife, then wrap every plum with dough and form a ball. The plum should be covered with dough completely. Bring to boil a 3/4 full large kettle of water. Place several plum balls in the boiling water and watch until they rise to top. Remove with a colander spoon to a serving platter. Simultaneously, prepare the gravy. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the plum balls. Source: http://culture.polishsite.us Strudel (stroodle) with apple and grapes A few words... The pastry originated in the Habsburg Empire. According to tales, the Emperor’s cook stated that the dough should be so thin that a love letter could be read through it. I send Lala to buy: · sheets ready-made strudel pastry · 200g seeded grapes · 200g peeled apple · 2 tablespoons of redcurrant jam · 100g powdered sugar · 50g chopped hazelnuts · 50g chopped walnuts · 1 egg · 2 tablespoons of dry breadcrumbs · cinnamon · icing sugar How I cook it Unfold the pastry on a clean cloth and brush with melted butter. To make the first filling, mix the grapes with the redcurrant jam, half of the powdered sugar the hazelnuts and the yolk of the egg. Heap this up on one set of pastry sheets and roll up. For the other roll, roughly grate the peeled apple, squeeze out the juice, add the chopped walnuts, 2 tablespoons of dry breadcrumbs, the remaining powdered sugar flavored with cinnamon and use it to fill the roll. Place both rolls in a baking dish rubbed with butter, brush the rolls with butter and bake in a hot oven until golden brown. Allow to cool a little before slicing and serve sprinkled with icing sugar. Source: http://www.traveltohungary.com
	Proiect finantat de UNIUNEA EUROPEANA Acest site web nu reprezinta in mod necesar pozitia oficiala a Comisiei Europene. Raspunderea privind corectitudinea si coerenta informatiilor prezentate revine initiatorilor site-ului web. Pentru informatii despre celelalte programe finantate de Uniunea Europeana in Romania, ca si pentru informatii detaliate privind statutul de membru al Romaniei la Uniunea Europeana, va invitam sa vizitati adresa web a Centrului de Informare al Reprezentantei Comisiei Europene in Romania.