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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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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