Radio România Internațional

Tag: fried

  • האדי פריד, אזרחית כבוד

    האדי פריד, אזרחית כבוד

    המועצה המקומית סיגטו-מרמאי (צפון רומניה) העניקה את תואר אזרח כבוד ל Hédi Fried, הסופרת וניצולת השואה, שחיה בשבדיה. בגלל מצב בריאותה, גברת פריד השתתפה באירוע בטלפון. את תעודת ארזח כבוד קבלה, בשמה של הגב. פריד, מריאנה מרקוס מהקהילה היהודית בסיגט.



    האדי פריד, פסיכולוגית וסופרת, ניצולת שואה, נולדה ב -15 ביוני 1924 בסיגט (במשפחת סמוק, יזמים מקומיים). היא הבכורה מבין שתי בנות המשפחה. במאי 1944 גורשה פריד, ע”י ההונגרים, יחד עם משפחתה ויהודים נוספים מסיגט, למחנה הריכוז אושוויץ. הוריה וקרובי משפחתה נרצחו שם. היא הועברה למחנה עבודת הכפייה ברגן בלזן, משם שוחררה באפריל 1945. בעזרת הצלב האדום היא התיישבה בשבדיה. עבדה בשבדיה כפסיכולוגית והשתתפה בחינוך הדורות הצעירים, בקידום סובלנות והבנה בין אנשים. היא ביקרה בסיגט, בשנים 2010 ו -2011.



    האדי פריד פרסם 5 ספרים אוטוביוגרפים שתורגמו ליותר 20 שפות. ארבעה ספרים תורגמו לרומנית. בשנת 2015 הוענק לה המסדר הלאומי “כוכב רומניה” בדרגת האביר. בשנת 2016 קבלה את אות מסדר הכבוד של גרמניה. בשנת 2017 הוענק לה פרס אולוף פאלם על “מאמצים בלתי נלאים להגן על שוויון זכויות של כל האנשים, כמו גם על עבודתה הקדושה של פירסום הזוועות שנגרמו על ידי נאציזם, גזענות, אלימות ודעות קדומות “.

  • Fried polenta dishes

    Fried polenta dishes

    Made by boiling cornmeal in water with a pinch of salt, polenta has been a traditional replacement for bread on Romanians tables. If it was not eaten up at one meal, the leftovers would be used the next day, as part of a new dish.



    Thin slices of polenta can be dipped in beaten egg, on both sides, and then dredged in grazed cheese. Then, it is fried in a pan with a little butter, until golden. This can be served with sautéed vegetables on the side. You will need two carrots, a small celery root, 200 grams of peas and 200 grams of green beans, and an onion, if you like them. Slice the carrots and celery, cut the onion into thin wedges, then mix with the peas and beans. Fry in a little butter, and add some water or sour cream.



    Another dish that uses sliced polenta includes sausages or pork rind. You will need a pan where to fry the sausages and pork rind. Use the same pork fat to fry slices of polenta, about a finger thick, turning them on both sides. Serve the fried polenta and the sausages on the same plate.



    Another option involves polenta wrapped in bacon and grilled. This time around, you need to dice the polenta and wrap the pieces into bacon slices. We use a skewer, placing a polenta dice next to a piece of onion or a clove of garlic. Grill the skewered mix and eat hot, with a glass of dry or medium red or white wine.



    Grilling is also involved in the cooking of another famed Romanian dish based on polenta, called “bulz. You will need polenta, sharp cheese and sliced sausages or small pieces of ham. After you made the polenta, leave it to cool for a little. Then spread it into a thick layer, cover with a layer of cheese and the slices of sausages or pieces of ham, which you have already fried in a pan. Next, roll the mix into medium-sized balls, keeping the polenta on the outside and the cheese and sausages on the inside. Wrap these balls in tin foil and put them directly on the hot coals to bake. Back in the day, when there was no tin foil to use, the mix was wrapped in clay and also baked on hot coals. This variety is called shepherds bulz.


    (translated by: A. Popescu)

  • Romanian traditional fried dough ribbons

    Romanian traditional fried dough ribbons

    Doughnuts are a very popular and easy-to-make dessert. All you need is half a kilo of flour, a little oil, fresh or dried yeast, sugar, and a pinch of salt. In a bowl mix the flour with 2-3 tablespoons of sugar, a sprinkle of salt and the dried yeast. Add a little warm water and knead until getting sticky dough. Add a little oil and continue to knead until the dough no longer sticks to your hands. Cover the bowl with a damp kitchen towel and set aside to allow the dough to rise in a warm, draft free place until it doubles in size. Then place the dough on an oiled surface and using a rolling pin roll to a thickness of 1 cm. Cut the dough into strips and fry in oil, over low heat. Drain the oil, then sprinkle with icing sugar.



    Today we will also bring you the recipe for a fried dough dish that is very popular in Romania called “minciunele, translating into English as “little lies. This dessert consists of thin, crispy braided strips, without a filling.



    The recipe is very simple. You need 4 egg yolks, 3 and a half cups of all-purpose flour, one tablespoon of sugar or 1 pack of vanilla sugar, a few drops of rum essence and a pinch of salt. You can use fewer yolks if you add 1 cup of milk, and, if you wish, 1 tablespoon of sour cream.



    Knead all these ingredients into a smooth, elastic dough. Gently roll out the dough into a sheet the thickness of a knife blade. Use a pastry cutter to cut the dough into strips about 15 cm long and about 3 cm wide. With a sharp knife, make a lengthwise incision right in the middle, about 4 cm long. Take one end of the strip and pass it through this incision in the middle, making a kind of ribbon. Deep-fry the ribbons of dough. Serve plain, with powdered sugar. You can also dip them into your favourite homemade jams.



    Enjoy!

  • Romanian traditional fried dough ribbons

    Romanian traditional fried dough ribbons

    Doughnuts are a very popular and easy-to-make dessert. All you need is half a kilo of flour, a little oil, fresh or dried yeast, sugar, and a pinch of salt. In a bowl mix the flour with 2-3 tablespoons of sugar, a sprinkle of salt and the dried yeast. Add a little warm water and knead until getting sticky dough. Add a little oil and continue to knead until the dough no longer sticks to your hands. Cover the bowl with a damp kitchen towel and set aside to allow the dough to rise in a warm, draft free place until it doubles in size. Then place the dough on an oiled surface and using a rolling pin roll to a thickness of 1 cm. Cut the dough into strips and fry in oil, over low heat. Drain the oil, then sprinkle with icing sugar.



    Today we will also bring you the recipe for a fried dough dish that is very popular in Romania called “minciunele, translating into English as “little lies. This dessert consists of thin, crispy braided strips, without a filling.



    The recipe is very simple. You need 4 egg yolks, 3 and a half cups of all-purpose flour, one tablespoon of sugar or 1 pack of vanilla sugar, a few drops of rum essence and a pinch of salt. You can use fewer yolks if you add 1 cup of milk, and, if you wish, 1 tablespoon of sour cream.



    Knead all these ingredients into a smooth, elastic dough. Gently roll out the dough into a sheet the thickness of a knife blade. Use a pastry cutter to cut the dough into strips about 15 cm long and about 3 cm wide. With a sharp knife, make a lengthwise incision right in the middle, about 4 cm long. Take one end of the strip and pass it through this incision in the middle, making a kind of ribbon. Deep-fry the ribbons of dough. Serve plain, with powdered sugar. You can also dip them into your favourite homemade jams.



    Enjoy!

  • Dishes made in early summer

    Dishes made in early summer

    During the summer, Romanian markets are full of vegetables. One of the most popular being string beans. Either green or yellow, round or flat-shaped, string beans serve as an excellent ingredient, most often used together with other vegetables.



    Popular appetizers making use of string beans include string bean and mayonnaise salad. For this simple dish, you will need one kilogram of string beans, a small jar of mayonnaise and one head of garlic. This tasty dish is extremely easy to prepare. Peel and rinse the beans, then boil in water with a bit of salt. If the strings are long, feel free to cut them in halves.



    Let the boiled beans cool. After draining, mix the beans with the mayonnaise and crushed garlic, add a little salt to taste and serve as an appetizer. You can also add a skinned and finely chopped tomato, or a little chopped dill.



    Another very tasty dish is string bean stew. Meat is also used in this dish – beef, pork, or chicken, the latter being the most popular choice. Chicken breast or legs work just as well. You will need 1 to 1 and ½ kilograms of string beans and 3 chicken legs.



    First, boil the chicken, repeatedly removing the foam that forms on top of the pot. Add the string beans after having washed and peeled them, then let boil over a low heat. For flavor, add a few finely chopped cloves of garlic. Try from time to time to see if its boiled enough, and when it is, add a little tomato paste, freshly chopped dill and salt to taste. Let the new mix boil for a little longer, then serve!



    Early summer is also when markets in Romania are teeming with the new harvest of potatoes. Few foods are more versatile than the potato, and we will be looking at a couple of recipes that are as effective as they are simple.



    Take about a kilo of potatoes, a few stalks of spring garlic, and a bunch of fresh dill. Brush the potatoes well to remove much of the thin peel. If they look less than fresh keep them in cold water for about a quarter of an hour. Cut them into pieces if larger, leave them whole if smaller. Strain them well, then deep fry them for a few minutes, until golden. Take them out, sprinkle them with finely chopped fresh garlic and dill, with salt to taste.



    You can also make a similar dish, which is baked instead of fried. Sprinkle the potatoes with finely chopped spring garlic and dill, and also drizzle a generous amount of olive oil over them before putting them in the oven. It takes about 20 minutes for the potatoes to get cooked. You can replace the spring garlic with a garlic paste as a dip of sorts.



    Irrespective of how you prepare them, new potatoes are always a treat. Enjoy!