This caught my eye
They have amazing Boletus Wild Mushrooms too in Transylvania.
They are not battered. The cooking process, is they are layered in a large pot and those on bottom or in middle may get cooked faster than those on the top layer.
They were sweet and delicious. Totally wonderful though not a starred Michelin dish ! Totally a Romanian authentic classic … and perfect for the truly cold winter temperatures in Romanian´s Brasov and Carthegian Mountain Passage and Transylvania.
I am making a half recipe, but made with all turkey, no pork.
I like that lady a lot.
Actually, H’s family has this regularly for Christmas, before the meal. Some butter with caviar on toast.
Photo credit: the Spruce Eats
Any ideas for how to use a jar of Ajvar?
Some nice recipes here.
Making a beef kharcho tonight. While Georgia isn’t a Slavic culture, Kharcho is popular throughout the Ukraine and Russia, as well as Central Asia. I am substituting dried apricots for the sour plums, which isn’t traditional, but will add a tart note. I have used sour cherries in other Kharchos.
My grandparents served this at every party they hosted, except red caviar, which was more affordable.
My bastardized beef kharcho with apricots
An no recipe oven borscht using cabbage, tomatoes, pickled beets and dill.
H/T Melanie Wong