Romanian Flatbread

Romanian Flatbread | From Dill To Dracula www.FromDillToDracula.com

You’ll notice I don’t have the Romanian translation of this blog title. That’s because I’m not entirely sure it’s a Romanian recipe, though it is a family recipe and as many generations back as I can document my family has come from Romania. So I’m going to go with this recipe having Romanian roots. We call it Coca Bread (pronounced coke-ah) but I wasn’t able to find an equivalent recipe anywhere online so that might just be a family name.

That being said, this recipe is awesome and easy when you want (and/or need) a quick bread to sop up soup or sauce. It’s quick to make, doesn’t need time to rise, and I’m pretty sure you have all the ingredients already in your pantry/refrigerator. I’d liken it to a pita bread or naan, but there are still differences between those recipes and this recipe.

This is a fantastic recipe to have in your back pocket should you realize midway through cooking a meal that bread would really take it out of this world.

↓ Recipe below ↓

—But first, some pretty pictures—

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Gomboti / Găluște cu Prune {Plum Dumplings}

Găluște cu Prune {Plum Dumplings} | From Dill To Dracula www.FromDillToDracula.com

I’m back from an unexpected hiatus, where I spent almost all of September, and a bit of October, writing and revising one of my novels. It’s set in 1989 Romania, so I’m able to feature a lot of the dishes on From Dill To Dracula within the story, which is an exciting meld of my two hobbies.

And, well, I’m back! I’m ready to kick off the fall season with fall colors, warm drinks, and these delicious plum dumplings otherwise known as Gomboti (pronounced gom-boat-ee) or Găluște cu Prune (pronounced gah-lou-sh-tay coo proon-ay). To me, everything about these scream fall, and after Milwaukee teased us with a little Summer in October, we’re back in fall temperatures and I’m ready to embrace everything that comes with it.

To be honest, we didn’t have these dumplings very often. I remember my grandma making them a couple of times, but that was enough to hook me. It has to have been at least a decade and a half since I’ve been able to savor the flavor (thanks for the writing tip, Ariana Grande).

By the way, my husband calls these Plumplings, which I don’t have a Romanian translation for, but I’m okay if you call these that, too 🙃

↓ Recipe below ↓

—But first, some pretty pictures—

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Transylvanian Bean Soup

Transylvania Bean Soup | From Dill To Dracula www.FromDillToDracula.com

Contrary to what you might think, this soup, in particular, is a staple of summer and not the bitter cold of winter. Take a second to let that sink in. I still haven’t convinced my husband of it, but it’s true! We’ve been so engrained to think soup = cold, but in Romania, this Transylvanian Green Bean Soup is often made during the warm months. No, it’s not cold like gazpacho; it’s served warm, with a dollop of  sour cream (or my alternative: Greek yogurt). You’ll love how the cream/yogurt plays off of the beans, turning a broth-based soup into creamy goodness (with less calories!).

This is the type of soup you can set and forget. I’ve made it early in the day, simmering until dinnertime. Of course, you can eat it right away, too, but the longer it’s cooking, the more the flavors marry together. I love when flavors marry!

↓ Recipe below ↓

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Placinta cu Mere {Romanian “Apple Pie” Cake}

Romanian Apple Pie | FromDillToDracula.com

Placinta cu mere (pronounced plah-chin-tah coo m-air) translates to pie with apple, but this dessert falls more in the cake family than one would expect from a traditional pie. I figured for my first real post and first recipe, it made sense to feature the Romanian equivalent of a food that screams America. Let’s face it, we love pie here in the good ol’ US of A, but we’re obviously not the only ones, and even though this is different, the Romanian’s have perfected the ability to get those same bright and warm flavors packaged neatly in a three-layered cake—cake, then apple, and more cake.

Now, to be honest, I’m not a big traditional cake fan. Usually, the cake itself is meh and I could do without frosting. That’s what makes this version of cake pie so appealing to me. It doesn’t need frosting, the apple is sweet enough, though I suppose you could always improvise with a glaze. And because there is a layer of apple smooshed between two layers of cake, it keeps the cake from being too dry or flavorless. Really, the pieces of this puzzle come together in perfect harmony, in a way that’ll keep you from missing your traditional apple pie. It reminds me of grandma’s house—she was always the one to make this for me—and who doesn’t like grandma’s house?

Just in time for Fourth of July celebrations, this cake pie is easy to transport, withstands the heat well, and can be cut into bite-sized squares, so you can have more than one with less guilt 😉

↓ Recipe below ↓

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