Placinta nationala - National Pie

Ingredients

Dough (or buy ready made pie layers): 

1 kg flour

3 eggs

1 teaspoon salt 

warm water

400 g butter

3 spoons oil

Directions

Mix everything and beat it well. Divide in 16 or 24 pieces and leave them in a warm place.

Filling: 

6 spoons sugar

100 g raisins

salt

250 ml sour cream

1 kg sweet cheese paste (sweet cottage cheese)

1 spoon semolina

lemon peeling

cinnamon

6 eggs.

Mix everything well. Lubricate the griddles. Roll each piece of dough until becomes a thin leaf. Sprinkle with melted butter. Repeat the operation until you do half of dough pieces. Pour the filling. Go on with the dough thin layers. Bake at small fire for 1 hour.

Salata de mar cu telina - Celery and Apple Salad

Ingredients

3 celery roots 

3 apples 

2 spoons oil (sunflower or corn) 

2 spoons vinegar 

salt, white pepper

Preparation

Wash and peel the celery and the apples. You can either grate them (both the celery and the apples; but if you do, make sure you squeeze the apples from the juice) or cut them in very thin slices. Add oil, vinegar and salt.

Mici sau Mititei - Romanian Meatballs

Ingredients

1 kg veal meat (from the neck is better) 

250 gr lamb 

250 horse meat (optional) 

500 pork meat 

1 spoon salt 

1 head garlic 

pepper, salt, chilli 

thyme 

3 spoons sour-cream or 1 spoon dicarbonate 

1 spoon cumin, juniper 

1 spoon paprika (sweet or hot)

Preparation

Mix all the above ingredients, make small balls and then roll them into long and round cilinders. Grill them on wood fire and serve them with hot mustard and French rolls. If the mustard is sweet, you can add to it some horse-radish. Serve them with some red wine.

Oua umplute cu branza - Cheese stuffed eggs

Ingredients
6 eggs,
60 g butter
1 teaspoon finely minced dill
2 spoons scraped sheep cheese
salt
pepper
lettuce

Preparation
Hard boil the eggs and let cool. Shell and cut them in two lengthwise. Remove the yolks and place in a bowl. Mix with butter, adding a raw yolk, the cheese and salt. Fill the whites with this paste. Spread some chopped dill on top. Arrange the stuffed eggs on a platter and decorate with dill sprigs around the eggs.