Moldova
Moldovan cuisine is a rich tapestry that reflects the country's diverse cultural heritage and agricultural abundance. Nestled between Romania and Ukraine, Moldova has been influenced by its neighbors as well as by the various empires that have ruled the region throughout history. The result is a culinary tradition that is both distinctly Moldovan and wonderfully eclectic, characterized by hearty, flavorful dishes made from fresh, locally-sourced ingredients. At the heart of Moldovan cuisine is a reliance on staple ingredients like corn, potatoes, cabbage, and various meats, particularly pork and chicken. Cornmeal plays a central role, most notably in the form of "mămăligă," a polenta-like dish that serves as a versatile base for many meals. Mămăligă is often paired with cheese, sour cream, or meat stews and can be enjoyed soft or allowed to harden and then sliced. Soups and stews are fundamental to Moldovan dining, providing warmth and nourishment. One of the most traditional soups is "zeamă," a chicken soup made with homemade noodles and seasoned with lovage, a herb that imparts a unique, slightly celery-like flavor. Ciorbă, a type of sour soup, is also popular, often featuring vegetables, meat, and a tangy broth made with fermented wheat bran known as “borș.” A variety of meats are prevalent in Moldovan dishes, with pork being particularly favored. "Mititei" are small, skinless sausages made from a mix of beef, lamb, and pork, seasoned with garlic and other spices, then grilled to perfection. "Sarmale," another beloved dish, consists of cabbage leaves stuffed with a mixture of minced meat, rice, and herbs, then slowly cooked in a savory tomato sauce. Vegetables, often grown in family gardens, are plentiful and feature prominently in Moldovan cooking. Pickling is a common preservation method, and pickled vegetables such as cucumbers, tomatoes, and peppers are often served as side dishes or appetizers.
