Traditional Moldovan Cuisine

Traditional Moldovan cuisine is renowned for its broad variety of dishes and mouthwatering flavor. It did so because it was shaped by the cultures of the various peoples who have inhabited this land over the ages, including the Ukrainians, Russians, Greeks, Jews, Germans, and others. Brynza, a dairy product that resembles cheese, polenta (also known as "mamaliga," a mash made from corn flour), and dishes made from vegetables, fruits, and meat are among Moldovans' favorite foods. The Moldovan cuisine, of course, places a specific emphasis on wine. Since the 17th century, when sheep breeding was particularly prevalent, goat cheese known as brynza has been made in Moldova. In order to prepare various dishes of national cuisine, brynza is used. It is additionally offered as an appetizer.

Polenta is another dish that is as well-known in Moldova ("mamaliga"). With brynza, milk, red-beet soup, salted fish, and cracklings, it is formed with fully cooked corn flour. Moldova first saw corn over 200 years ago. Initially, it was used to prepare meals for the underprivileged, but it is currently utilized to prepare a variety of foods (soups, side dishes). Additionally, Moldovan cuisine uses a variety of spices, including pepper, savory, cloves, and tarragon. Celery and onions are frequently served separately. Also highly popular is garlic. In Moldova, "mujdei" and "scordoli" are two common varieties of garlic sauce, and garlic is also included in practically all meat and vegetable dishes.