Moldovan cuisine is a blend of Balkan, Russian, Romanian and Mediterranean culinary influences, prepared using the finest home grown ingredients. It has been heavily influenced by the cultures of the many peoples who lived in the territory during the past centuries: Ukrainians, Russians, Greeks, Jews, Germans and others. Moldova produces plentiful fruits, vegetables, grains, meat, and milk products, all of which have found their uses in the national cuisine. Moldovan cuisine features many appetizers. Common appetizers include fresh vegetables, such as tomatoes, cucumbers, bell peppers, and green onion; brined sheep’s cheese (brinza); assorted cheeses; smoked fish; cured meats and salamis; mashed beans with garlic (fasole facaluite); grilled vegetables; stuffed pepper and eggplants; stuffed cabbage and grape leaves (sarmale); and a diverse array of salads made of fresh or pickled vegetables. Another frequent appetizer is placinta, a kind of bread or pastry, varying in shape and size depending upon the region of the country where it is produced, usually filled with cheese, cabbage, mushrooms, or potatoes. Soups are also very popular in Moldova cuisine. Some say a meal is not complete without soup. Two of the most common soups are zama, a kind of chicken noodle soup, and ciorba, served with meat or beans. Both zama and ciorba tend to be slightly sour. There are also many other soups, such as borsh and solyanka. Perhaps the best known Moldovan dish is mamaliga or polenta (a cornmeal mush or porridge). This is a staple food on the Moldovan table, served as an accompaniment to stews and meat dishes and frequently garnished with brinza, sour cream, and sometimes fried or scrambled eggs. Pork tocana (stew) and mamaliga is a local favorite, often served in restaurants throughout the country. Meat and fish features prominently in Moldovan cuisine. Mutton is used to cook mangea and moussaka and beef for paprikas and mititei (grilled ground beef rolls). Pork is the main component of mancarica (stew) and tocana (stewed pork), costita (pork chop), and carnatei (sausages). Poultry is used in iahnie (a sort of ragout) and zeama. Carp, trout, and pike perch are common fish served in Moldova. Many traditional meat and fish dishes are grilled over natural charcoal. Meat and fish are often marinated before grilling.
