ศara Moldovei
Historical period
The foodways of the principality between the 14th century and 1859: a boyar and monastic table of roast and spit meats, fish from the Prut, Siret and Danube, wine, honey and wax as export staples, and beneath it a peasant kitchen of millet and later maize porridge, beans, cabbage, onion and soured broths. Ottoman suzerainty from the 16th century brought pilaf, stuffed vegetables, pastry with nuts and honey, coffee and aubergine into the upper kitchen. โ HISTORICAL GEOGRAPHY: the principalityโs borders are not those of the modern republic and must never be drawn as if they were.
Languages: Romanian
The principality lay on both banks of the Prut; the Romanian region carries its name and much of its territory.
The land between the Prut and Dniester was part of the principality before 1812; "Bessarabia" as a name for the whole of it is an imperial coinage.
No recipes are filed under this cuisine yet.