Trifter

Mici La Gratar

Romanians love to grill – it’s almost a national hobby!  In the summer months, city-dwellers escape en masse to the nearest forest or field and cook huge feasts on makeshift barbecues, sometimes right there at the side of the road, their car radios blaring out the musical entertainment.

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A grill favourite, Mici literally means ‘little ones’.  In Romania you can buy the pre-seasoned mici meat from the butcher shop, but it is basically a mix of beef and pork with garlic and other flavourings including paprika, pepper and thyme.  The mixture is then shaped into fat sausages, grilled and traditionally served with mustard, bread and, of course, beer!

Salată de Boeuf

You will need some salad to serve with your grilled mici.  Romanians love salad and have created a huge variety of salad dishes without a wilted lettuce leaf in sight!  Salată de boeuf is often not made from beef as you might assume from its name – chicken is usually used instead.  Its main ingredients are finely cubed potatoes and carrots, and peas cooked lightly and then cooled and mixed with mayonnaise, mustard, olives and pickled cucumbers.  Chicken or beef pieces can be added, but if you want a vegetarian option, the meat can be omitted and it still tastes great!

Salată de Vinete

Eggplant, or aubergine salad is a wonderful accompaniment to a meal as well as a tasty snack food.  The eggplants are grilled very thoroughly and then the flesh is mashed using wooden tools (metal tools turn the flesh black) and mixed with sunflower oil or mayonnaise, chopped onions, garlic, salt and pepper.  Delicious served on slices of fresh, crusty bread.

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Clătite cu Brânza

Of course, after you have finished your grilled meat and salads, you will be ready for dessert.  Using cheese in desserts is a typical Romanian custom, and although it can be something of an acquired taste, it is certainly worth persevering with.  Clătite are European-style pancakes – large and thin like crepes.  Here they are served rolled up around brânza, which is a strong, white cows’ cheese, mixed with currants and vanilla essence.  Sprinkle some icing sugar over the top, and serve with sour cream.

For other great Romanian dishes, see my first Romanian food article, ‘Eat Romanian‘.