This week we are studying Romania. Known by most outsiders for Transylvania and the land of Dracula, there is far more to Romanian history and Culture than that of a fanged vampire.
Romania
is one of the large countries of Europe , with a population of approx. 22
million inhabitants. Along with the Romanians, Hungarians, Germans, Serbs,
Turks and other minorities also live in the country. Most of them are of
Greek-Orthodox religion, but there are also many Catholics, Protestants,
Evangelical, Muslims and others.
Romanians stem from the Dacians, called by Herodotus "very brave and honest fighters". The Dacians lived in southeastern Europe where they farmed, bred cattle, and mined for gold and solver. Their mining led to the a flourishing trade, which urged the Dacians to expand their borders. By the first century A.D., the Romans became very nervous about this group and took them on in battle, a battle the Romans won.
In A.D. 129 the Emperor Hadrian divided Dacia into two provinces. Marcus Aurelius divided it further. Colonists arrived from Rome and called it Roma Nea, or New Rome, from which is derived Romania. The Romans left a significant footprint on present day Romanian Culture. Christianity and the Latin Language for starters, which is the basis for the Romance language spoken today in Romania, the only Romance language spoken in Eastern Europe. By the 3rd Century many outside invaders arrived in including the Goths from the east and then the Huns and Slavs. By the 13th century the Bulgars came from the south. This is when Romanians changed their religious allegiance from Roman Catholicism to the Eastern Orthodox Church. In the 19th Centiry came the Magyars from Hungary followed by the Turks and Russians. The first immigrants from Romania to the United States were Jews. This is why we decided to cook a traditional Kosher Romanian Dish this week.
"Goose-pastrama"
was the starting point for American pastrami. The Jewish immigrants who settled
in Little Romania brought with them a traditional technique for preserving
goose by salting, seasoning, and smoking the meat. In America, however, beef
was cheaper and more widely available than goose, so pastrama was made
with beef brisket instead. Later the name became pastrami—perhaps because it
rhymed with "salami" and was sold in the same delicatessens. By the
time Little Romania dispersed in the 1940s, New Yorkers from every ethnic
background were claiming expertly sliced pastrami as their rightful heritage.
The Romanian culture
is very rich in tradition and folklore.
Festivals feature brightly ornamented costumes with traditional dancing. Wood
carvings, skillfully woven carpets, and pottery are some of the elements of
traditional Romanian culture.
The Romanian folkloric costumes have been developed along the people’s history, being a genuine expression of coherent traditions throughout centuries. Distinct clothing ornamentation, traditional methods used for sewing and tailoring the pieces of clothing, and a wide variety of costumes from one region to another customize the defining spirit of the Romanian people.
On the night of
December 5th, boots are cleaned and carefully polished to be put by the door or
on the windowsill to wait for St. Nicholas’ (Sfantul Nicolae) visit. He is
generous to adults as well as children, putting a little present in each
boot—usually nuts, tangerines, sweets and small items, like new socks. In some areas a walnut
branch or thin twigs with gold, silver, or bronze gilded walnuts are left as a
warning that behavior needs to improve. On the sixth of December, gifts are
given to friends, children, and those in need. It is one of the most important
Romanian holidays. If it snows on the sixth of December, it is said that St.
Nicholas has shaken his beard so winter can begin.
Many legends and stories have been told about St. Nicholas
deeds through the centuries. The real St. Nicholas was raised by a
devout Christian to assist the needy, the sick and the suffering. He
was born in Patara, Turkey (at that time was Greek territory) and became Bishop
Nicholas of Myra Lycia in the fourth century, known for his generosity, love
for children and concern for sailors and ships. He died December 6, 343, in
Myra and was buried in his cathedral’s church and the anniversary of his death
became St. Nicholas Day, day widely celebrated in the World and especially in
Europe, by Catholics and Orthodox.
The
stories of his goodness and generosity are still recounted as a great worker of
miracles (rescuing murdered children, giving dowry gold or bringing gifts,
saving innocents and sailors).
More
than 800,000 Romanians celebrate their name day on St. Nicholas day, December 6th. 815,453 persons are
named Nicholas or derivations of the name (eg. Nicolae, Nicu, Nicoleta,
Nicola), 530,089 men and 285,364 women, reports the Ministry of Administration.
"The central
characteristic of the Romanian cuisine is its great variety. It is a cuisine influenced by repeated waves of different
cultures: the ancient Greeks, with whom Romanians traded; the Romans, who gave
the country its name; the Saxons, who settled in southern Transylvania; the
Turks, who for centuries dominated Romania; as well as Slavic and Magyar
neighbors. All of these influences gradually blended into the varied and
delicious Romanian culinary tradition" (Nicolae Klepper — Taste of
Romania)
The main
ingredients used by Romanian chefs are meats such as pork, beef and lamb, fish,
vegetables, dairy products and fruit. A traditional Romanian meal may include: Eggplant, Corn Meal, Beef, Dill, etc.
This week we cooked 3 traditional Romanian Dishes: Mamaliga(Kosher Romanian Corn Meal with Cheese). Baked Eggplant(Little Slippers) and Goat Cheese and Sour Cream Stuffed Tomatoes with Dill. They were absolutely delicious not to mention healthy. The Mamaliga was very similar to Italian Polenta with the exception of added sour cream and cheese. Paired beautifully with the rich lady slippers which consisted of eggplant stuffed with Beef, onions, garlic, tomato paste, onions, and herbs. The stuffed tomatoes were refreshing and creamy. A beautiful and satisfying meal.
Here are the recipes we used this week:
How can you go wrong with eggplant and goat cheese!
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