Moldavians are Romanians, so of course that the Moldavian cuisine is part of the Romanian cuisine. It has been greatly influenced by Ottoman cuisine, but has also elements from other cuisines in the region. Probably the best known Moldavian dish is a well-known Romanian dish, mămăliga (a thick cornmeal mush). This is a staple food on the Moldovian table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese or sour cream. Actually, it is often used as a substitute for bread.
There are quite a few different types of dishes, which are sometimes included under a generic term. For example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by borş (made from bran), zeamă de varză acră (sauerkraut juice), vinegar, or lemon juice. In Moldavia, the word borș means simply any sour soup. Chicken soup with meat, known as zeamă, is very popular.
A traditional holiday dish (especially for Christmas, and for wedding ceremonies) are sarmale, prepared from minced meat (usually pork, but also beef, mutton or poultry), mixed with rice and spiced, and rolled into leaves of cabbage or vine (fresh or pickled). The combination is then slow boiled, preferably in large clay pots. They are often served with sour cream, mămăligă, and hot pepper. Can be prepared also sarmale for fasting, replacing meat filler with rice, mushrooms or chopped vegetables.
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