Learn Romanian sentences words and phrases using flashcards and games. All with audio by native speakers
This suit includes an embroidered white long-sleeved shirt and a skirt. It is practical for all occasions: baptism, presentation, show, dance, multicultural festival. Material: 50% cotton and 50% polyester. Check the size table to choose the right size. All our models are machine embroidered. Technique - embroidered cross stitch Embroidery threads – Gutermann Every costume bought in my shop comes with a cloth flower for girls as a gift
Explore gilliantravis' 200 photos on Flickr!
Romanian breakfast. What is for breakfast in Romania? Ideas for a Romanian breakfast menu, recipes and photos of breakfast dishes in Romania
In this post, I want to share with you my recipe for Romanian Mici, based on the original one but adapted a little to my taste – just in spices.
These fried meatballs (Romanian chiftele) are easy to make and are rapidly devoured by all family members.
Get lost in the intriguing realm of Romanian traditions! While some of these ancient rituals may appear weird at first, they are all rich in history and mythology. Romanian traditions are saturated with mystical beings, many of whom are inextricably linked to nature. Discover the stories behind these rituals in our article!
This Romanian tochitura recipe is how my mom makes this dish. In fact, I last had it when I visited her back home, last year. She asked me what I fancied eating and I said “tochitura”, because it’s been a while since I had it.
Romanian Sarmale ( Pickled Cabbage Rolls ) is one of my favorite dishes. Here we go: Ingredients 1 cup long grain rice 1 Lb ground po...
I don’t think there is a more iconic spread than the Romanian zacusca. And there is no Romanian who don’t like it – if they say they don’t they are either
Sarmale is essentially cabbage rolls, but what makes these Romanian cabbage rolls different and unique from other cabbage rolls you may have tried before is
It's similar to the German one and it's called Turta Dulce. Refrigerate overnight is required, so keep that in mind before starting. I'm not sure if t
In the neighbouring village of Budești, Anuța Ciceu introduced us to the traditional Romanian textiles of Maramures..best way to connect with local culture
Today I have for you another recipe from my mum – donuts. Unfortunately I’m not well enough to stand up and cook because of my leg these days so my mum is doing most of the cooking. I’m just helping her at the moment. Here is her recipe for donuts and believe me they are unbelievable yummy! Ingredients: 1kg of self raising flour 100 ml vegetable oil 3 eggs 6 tbsp of sugar 50 g of fresh yeast 500 ml of warm milk 1/2 tsp ammonia bicarbonate 1 pinch of salt Other props you need: A big and deep frying pan 500 ml of vegetable oil for frying Rolling pin A round cutting shape(it can be a cup) Preparation: Sift all the flour in a big bowl. Mix the fresh yeast with a bit of sugar until it becomes a paste. Add a couple of tablespoons of the warm milk , mix well and add on the top of the sifted flour. Separately beat the 3 eggs well and after add the rest of the sugar and warm milk. Add the ammoniac and the salt too and start to mix it well to form a dough. Knead well and if you think it’s necessary add more flour. When the dough is formed add the oil so you can start kneading. If you don’t add oil then the dough will stick to your hands. Take the dough and put it on the oiled table or surface to knead. Knead the dough for about 15 minutes. Put the dough in the bowl you mixed all the ingredients , cover it with a kitchen towel and leave it to raise until it doubles the volume. After the dough raised then you can start preparing the actual donuts. From the big bowl of dough just break little pieces enough to make a ball as big as your hand and then put it on the oiled surface. Using a rolling pin start spreading the dough so that you make a 0.5 cm sheet. Cut round circles and place them on the oiled working surface to raise again. In the meantime put the pan with oil on the hob and heat up. It needs to be really really hot. Take the donuts one by one and add to the heated oil and fry until they are golden-brown on all sides. When done take them out and put them on a kitchen towel to drain the oil out. Repeat the process above until you finish the dough. Sprinkle the donuts with powdered sugar and then you can enjoy eating them hot, warm or cold. As you can see from the images below Kara loved them! Like this Article? Subscribe to Our Feed!
Romanian Sausage
TP2 athlete Allen is working on Romanian deadlifts aka RDL's. This exercise is working the posterior chain muscles (glutes, hamstrings and lower back) which ...
