Lamb chops according to the Transylvanian recipe – the “star” of the Easter meal. A housewife from Gora Rawloy: ‘Spices make the difference’

For any gourmet, Easter holidays are a reason for joy, especially in the Sibiu region, known for a wide variety of traditional dishes. Not only in Sibiu, but also in the rest of the country, the traditions of the Easter meal remain “sacred”. No matter which region we refer to, red eggs, Easter eggs, and drupes are indispensable. Over time, recipes have diversified from one region of the country to another, enriching them with new flavors and adapting them to current requirements. Transylvania is by far the region where traditional dishes are found at home. Compared with other regions of the country, in Transylvania, in addition to lamb, next to the festive table there are also pork dishes, which are kept and prepared with great skill in winter (of course bacon and brandy will not be lost even at Easter)

Norica Gligoria is a Sibiu food lover. Easter vacation is a source of happiness for her, as she can spend as much time as possible in the kitchen. Pension “Norica” ​​in Gura Râului is famous for the delicious dishes prepared by the pensioner. “We don’t have a catering company, everything was prepared by me. I can’t say Sibiu is very different from other regions, the dishes, especially lamb liver are classics. Now the focus is on lamb, where a lot of lamb and goat dishes are prepared.” , such as: lamb soup, lamb steak, lamb liver or mixed with pork. He also makes beef salad, and for those who do not eat lamb, you can also cook fish and pork. In the dessert category, there are traditionally cakes, cheese pies and pies. Apples on Pork,” says Norica Gligoria.drop1

Lamb fillet according to Transylvania recipe

Drupol is a traditional aperitif that has not been missing from Roman Easter meals any year. The recipe for Transylvanian lamb steak is not much different from the classic recipes, but the differences are noticeable, says Maria Iacob, a Sibiu housewife with a passion for culinary art.

The components of Transylvanian lamb liver are: 1 kg of lamb liver, 1.5 kg of lamb intestines with puree, 500 g of onions, 300 g of lard, 200 g of flour, 5 eggs, vegetables to taste, pepper to taste, salt to taste.

Preparation – Transylvanian lamb liver

– The first step is to wash the lamb’s guts and then boil them in a saucepan with water and salt.

– When it starts to boil, it turns into foam. Boil the offal for 30 minutes, then leave to cool and pass through a meat grinder.

– In a frying pan or saucepan with lard, fry finely chopped onions, then put the chopped offal to fry.

After frying, remove the pan from the heat and leave to cool. Then add half the amount of eggs, chopped greens, pepper and salt and mix well.

– This composition is filled with lamb purée, which has previously been kept in cold water to better thaw.

– Cover the composition and fold the breadcrumbs and give it a round shape, then pass through the flour and beat the eggs on the formed package.

– The last step is to put the butter in a saucepan with hot lard and fry it well over a low heat.

Lamb chops can be served with lamb or French fries, or as an appetizer on the Easter table.

“Transylvanian cuisine is not much different from other parts of the country, but we have a different style of cooking. For lamb liver, I use lard and this gives another flavor, besides the fact that it is healthier. We also use a lot of spices compared to other parts of the country, And the secret to our lamb drum is the seasoning, if you know how much to put, you’ll see a huge difference in taste,” says Maria.lamb tripe

lamb stew It is another specific Transylvanian dish. This Easter recipe needs 1.6 kg of lamb, 200 grams of lard, 800 grams of onions, 2 eggs and 10 grams of sweet pepper; 100 grams of flour, 50 grams of vegetables, 50 grams of salt and 10 grams of pepper. The meat is cut into pieces, washed and fried in hot lard. Chop the onion and add it to the meat. Then put it in the oven. Mix eggs with flour. When the onions melt, we take out the meat from the oven and add salt, paprika, pepper, eggs and flour. Boil in warm water and cook until the meat is ready. Add finely chopped greens. Mutton broth is served like tarnava with polenta.

Meat With Spinach It is another dish that should not be missing from the Easter table during this period.

In the local Orăştie district of Hunedoara county, tender lamb is cooked with broth sauce and spinach leaves. The ingredients required for this recipe are: 800g of lamb, 100g of lard, 150g of onions, 50g of pasta broth, 50g of flour, 1.2kg of spinach, 2g of lemon salt, 25g of salt, 2g of pepper. The meat is cut into pieces, washed in cold water, drained, salted, fried in hot lard. Then put it in a bowl. In the remaining lard, fry the flour, on top of which finely chopped onions are laid. Pour the broth and warm water and simmer for 30 minutes. Pour the sauce over the meat and leave it on a low heat. Separately, spinach is plucked from the stalks, washed with water and boiled for 15 minutes. Then cool, drain the water, chop larger and add to the meat, along with pepper, salt and lemon. Boil for another 15 minutes, then serve.

Mutton Stew – Recipe from Bihor

Behor Lamb Chop Recipe Ingredients: lamb offal; 5 or 6 eggs a piece of bread; green parsley, green dill, green onion, 5-6 cloves of garlic, salt, pepper; Pepper paste. Prepare lamb broth – recipe from Bihor: wash the offal well, drain the water and cut into pieces. We boil 3-4 eggs.

Peel and chop onions and garlic. Finely chop the parsley and dill and soak the bread slices in a little milk. Saute the onions with a little oil. We add the lung first, so that the air comes out of it, and then the other organs cut the liver less. Add salt, pepper and pepper paste and let it solidify. If necessary, add 12 cups water. As soon as it is ready, let it cool a little, then pass it through a meat grinder, along with raw liver, bread slice, parsley, green dill and garlic. Mix them all well with two raw eggs. In a round shape or a bun, put the lamb (which we have kept in cold water for now) on the side walls, add 1/2 of the composition, put the boiled and peeled eggs and then the other 1/2 of the composition. Place the remaining parts of the steamer on top of the drum assembly and place in the oven until a crust forms on top. Let it cool, then cut the lamb liver into slices, and it can be served hot or cold.

Lamb or roasted lamb – recipe from Moldova and Bukovina

This type of trail is very fragile and juicy. There is no “original Moldovan cigar recipe” because every housewife has her own version. Cighir is also made in Bukovina, but also in Iai or southern Moldova. Moldovan housewives from all over Prut also make cighiri. Moldovan residents also make pork chops, that is, from pig organs (in winter, when cutting pigs). We add minced meat.

The recipe for traditional lamb stew, prepared as in Bukovina, is simple, but it has its secrets.

The ingredients are: Organs of pregnancy: liver, heart, lungs, spleen, kidneys, 1 onion, parsley root. 1 carrot, 2 eggs, 2 bunches of green onions, fresh greens (dill, parsley); 1 slice of bread, soaked in milk and pressed well; Salt, pepper and thyme. 2 tablespoons oil (or lard); Mutton puree.

How to prepare:

The organs are washed and boiled with carrots and parsley root for 30-40 minutes, after which they are drained from the juice and finely chopped. Finely chop the onion, fry in lard, mix well with chopped organs and bake. Then the whole composition is mixed with chopped vegetables, raw eggs, salt, pepper and thyme. Wash the lamb purée and grease it in an oiled frying pan. Put the composition on top, and then cover it with the edges of the blanket. Grease it with oil and put it in the oven on the right fire until it turns brown.

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