We Romanians love to start a meal with a variety of mezze style dishes, from small plates of dips, fresh salads, devilled eggs and fish roe tarama spreads, to platters of famous Romanian charcuterie and cheeses. All served with slices of red onion, fermented green tomatoes and gherkins. There is also the traditional small glass of țuică, Romanian brandy, to whet the appetite ahead of the feast to come.
Colaci, covrigi – these little bagels are popular for breakfast or lunch, and we usually buy them freshly baked in specialised bakeries.
Fasole bătută – we love this butterbean dip with caramelised onions in Romania. It is sensational, extremely easy to make and lighter than hummus, since there is no tahini. However, there is garlic, and we’ll prepare the recipe to your taste.
Aubergine dip and roast pepper salad – they are both iconic dishes in Romania served as part of the mezze starters.
By the time we make all this, the breads will be out of the oven and ready to eat.
Prepping: No prepping needed ahead of the course, apart from weighing all the ingredients. All recipes use staple, ingredients.
Diets and preferences: The course is vegetarian but not suitable for vegan, dairy free or gluten free.
The course will be held on Zoom. Closer to the date, you will receive all the recipes and instructions and a link to the Zoom class. I can send you an online gift card too.