Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.
With the cuisine of Moldova being shared by another country, namely Romanian cuisine, there are similarities to these two cuisines of the two Romanian-speaking countries.
Moldova's fertile soil (chernozem) produces plentiful grapes, fruits, vegetables, grains, meat, and milk products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits the growth of a wide range of foods in Moldova.
Perhaps the best-known Moldovan dish is also a well-known Romanian dish, mÃÂmÃÂligà(a cornmeal mush or porridge). This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese, sour cream, or pork rind. Regional specialties include brânzà(a brined cheese) and fripturà(a lamb or goat stew). Local wines accompany most meals.
Traditional Moldovan dishes combine diverse vegetables, such as tomatoes, bell peppers, aubergine, cabbage, beans, onions, garlic, and leeks. Vegetables are used in salads and sauces, and also baked, steamed, pickled (called murÃÂturi), salted, or marinated.
The various kinds of borÃÂ (ciorbÃÂ) include a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, or fish soups, all of which are soured by borÃÂ (traditionally made from bran), or lemon juice. Chicken soup with meat, known as zeamÃÂ, is commonly served.
Meat is traditionally served as an appetizer or first course. Roasted and grilled pork, beef meatballs (known as pârjoale and chiftele), and steamed lamb are common. Meat and fish are often marinated and then grilled.
Traditional holiday dishes include stuffed cabbage rolls with minced meat (known in Moldova/Romania as "sarmale", and in Turkey as "dolma"), pilaf (a rice dish), pork jelly, noodles, and chicken, among others. The holiday table is usually decorated with baked items, such as pastries, cakes, rolls, and buns, with a variety of fillings (such as cheese, fruit, vegetables, and walnuts), known (also in Romania) as cozonac, pascÃÂ, (poale-n brâu), sfinÃÂiÃÂori, papanaÃÂi, colaci, plÃÂcinte, and cornuleÃÂe.
In certain areas, the cuisine of various ethnic minorities is predominant. In eastern Moldova, Ukrainians eat borscht; in the south, the Bessarabian Bulgarians serve the traditional mangea (chicken with sauce), while the Gagauz prepare shorpa, a highly seasoned mutton soup; in the Russian communities, pelmeni (meat-filled dumplings) are popular. Various dishes served at the New Year's Eve table include mostly Russian-influenced dishes such as shuba and salatÃÂ de boeuf.
Other commonly served dishes include a variant of pierogi called colÃÂunaÃÂi, filled with fresh white cheese (colÃÂunaÃÂi cu brînzÃÂ), meat (colÃÂunaÃÂi cu carne), or cherries.
Non-alcoholic beverages include fruit juice, traditional compot (made from boiled fruit), and kvas (a fermented beverage made from toasted rye bread). Popular alcoholic beverages are divin (Moldovan brandy), beer, and local wine.
European grapes are used in the wine making. Popular grapes include Sauvignon, Cabernet, and Muscat. The main domestic Moldovan varieties include FeteascÃÂ, Rara neagrÃÂ, and BusuioacÃÂ albÃÂ.
Sparkling wine has a special place in Moldovan cuisine. The country produces large quantities of classic white and pink sparkling wines, as well as red sparkling wines that were originally introduced in Moldova. The most famous sparkling wines are those made in the Cricova winery. Well-known brands of Moldovan sparkling wines are Negru de Purcari, Moldova, Chià ÂinÃÂu, Cricova, Muscat spumant, National, Nisporeni, etc. They are made from a wide range of European grape varieties, including Chardonnay, Pinot blanc, Pinot gris, Pinot menie, Sauvignon, Aligote, Traminer pink, Muscat blanc, Cabernet Sauvignon, and Pinot noir. The local variety Feteasca AlbÃÂ, also used in sparkling wines, has been cultivated in Moldova since the times of ancient Dacia.
The first cookbook in the Romanian language, 200 Proven Recipes for Dishes, Pastries, and Other Household Works, was written in 1841 in IaÃÂi, in the Principality of Moldova, by Costache Negruzzi and Mihail KogÃÂlniceanu.