3 dishes people actually cook in Moldova: what they are, how long they take, and what you need to buy.
What can you cook from Moldova? 3 traditional Moldova dishes, from Mămăligă (40 min, the quickest) to Sarmale (930 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Moldova on the map. Drag to spin the planet.
A firm cornmeal loaf cooked in a cast-iron ceaun, turned out whole and cut with a thread because it sticks to a knife.
Cabbage rolls built on whole leaves of brine-fermented cabbage, simmered for hours in their own sour juice with smoked pork.
Moldovan chicken noodle soup, soured with fermented borș and scented with lovage.
Copper documents three dishes from Moldova: Mămăligă, Sarmale and Zeama. Carrot and dill each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 21 different ingredients.
The three recipes need 21 ingredients between them, of which 4 are shared by more than one dish. Dill and sour cream the hardest to find: of the 586 dishes in Copper's atlas, 8 use dill and 23 use sour cream. Every ingredient list on this page is complete, with quantities, and free to read.
Mămăligă is the quickest at 40 minutes. Sarmale is the longest at 930 minutes, most of it unattended. The median is 165 minutes — a weekend dish rather than a weeknight one.
Mămăligă is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Moldova is part of Eastern European.
Countries close to Moldova on the globe — and close on the plate.
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