• Homemade bread


1 kg of flour

50 g fresh yeast

a tablespoon of oil

one teaspoon of salt

a teaspoon of sugar

half litre of water

How to prepare

Dissolve the yeast in a cup of lukewarm water, together with the salt, sugar and 150 g flour (just enough to thicken a little). Leave to rise for about 20-30 minutes.

Then gradually add the remaining flour, the lukewarm water and the oil to a bowl and knead very well, being careful not to leave lumps. Knead until the dough no longer sticks to the hands. Add more flour if necessary.

Let the dough rise for about an hour or until doubled in volume. Roll the dough from the outside in and leave to rise for another hour in the pan. Preheat the oven and put the loaf in the oven to bake, not forgetting to brush with a brush of water and notch. For bread with a crisp crust, place a pan of water in the oven on a lower rack. Bake the bread for 45 minutes to an hour, depending on your oven. It's ready when the crust is firm.

  • Cheese dumplings


300 g of flour

160 ml of warm water

200 g cottage cheese

2 eggs

50 g sugar

10 g of vanilla sugar

Grated zest of one lemon

A teaspoon of salt

How to prepare

In a bowl mix the cheese with the eggs, sugar, vanilla sugar and lemon zest. In another bowl, knead a dough of just flour and water. Look in the pantry for the most worthy of the pots, fill it with water, dip a spoonful of salt in it and put it to boil. In the meantime roll the dough and cut it into 16 equal slices. Roll out each slice with a twist, top with a spoonful of the yellowish filling, then draw the outline with your index finger dipped in water. This twist will help the dough stick together.

Fold the wedges in half and press the edges firmly with the tines of a fork. The last step is to throw them into boiling water and simmer for 15 minutes.

Cozonaci recipe


1.2 kg flour

300 g sugar

1 grated lemon

1 tablespoon lard/butter

1 ½ tablespoon salt

4/5 egg yolks

150 g oil

35 g yeast

0,5 l of sour milk (chisleac or yoghurt)

1 teaspoon lemon essence

How to prepare

Preparation of the nut

Boil 500 ml milk with 100 g sugar. Pour the hot mixture over 500 g ground walnuts.

Preparation of the poppy

Boil 500 ml of water with 100 g of sugar. Pour the hot mixture over 500 g ground poppy. Then add 2 egg whites beaten to a stiff peaks.


Rub the yeast with the sugar, then add the milk. Pour the mixture over the flour and leave to rise for 20 minutes. (only 100 ml of milk is used). Heat the remaining milk and add a little at a time to the flour. Knead the dough for 20 minutes, then add the lard, oil, 4 yolks and the ingredients for the flavouring.

Leave the dough to rise for 40 minutes in a warm place until it becomes fluffy, then divide it into two parts, add the filling, roll the cakes and leave to rest for 15 minutes.

Before putting them in the oven for an hour, brush them with sugar and yolk.

After baking, they can be spread with honey.

Bucovinian Balmoș


1 kg cornflour

350 g butter

2 l fresh buttermilk

1 egg

600 g sheep cheese

250 g curd

Salt to taste

A jug of chișleag

How to prepare

One of the staple dishes of shepherds in the picturesque Bucovina area is balmoș.

In a high saucepan melt the butter, season with a little salt. Then pour over the buttermilk and bring to a simmer. When it starts to boil, pour in the cornflour gradually and sift it in - like for porridge. Stir a little to avoid lumps and simmer for 15 minutes. Add the egg and stir. Grate the cheese over the bubble that forms in the pot and stir thoroughly. When it starts to come away from the pot, leave it for another 5 minutes and remove it from the heat.

Balmoș is served hot, sprinkled with uncrumbled curd, with a jug full of fresh curds!

Cighir (lamb roulade) from Bucovina


lamb organs: liver, heart, lungs, spleen, kidneys.

1 onion

1 parsley root

1 carrot

2 eggs

2 bunches of green onions

fresh greens (dill and parsley)

1 slice of bread soaked in milk and squeezed well

salt, pepper and thyme

2 tablespoons oil (or lard)

lamb's leek (membrane covering the organs)

How to prepare

The drob - or cighirul, as it is also called in Bucovina - has pride of place on the table prepared on Holy Saturday before Easter. It is usually served warm with salads or side dishes, but it can also be served cold as an appetizer.

Wash and boil the organs together with the carrot and parsley root for 30 to 40 minutes, then drain the juice and chop finely. Chop the onion finely, sauté in oil (or lard) and mix with the chopped organ and bread. Stir the whole mixture together with the chopped greens, raw eggs, salt, pepper and thyme. Wash the lamb shanks and spread them in an oiled pan. Place the mixture on top and cover with the edges of the rabbit. Brush with oil and place in the oven over medium heat until browned.

Bucovinian Tochitură


1 kg pork (mixed: sirloin, leg, neck, ribs)

300g smoked sausages

100 ml sweet white wine

3 cloves garlic

1 teaspoon sweet paprika

50 ml oil

salt, pepper

4 eggs

200 gr. cottage cheese or telemea

How to prepare

Even if you have tasted tochitură in all areas of Romania, the one from Bucovina has a special taste, so we show you exactly how to make this traditional culinary preparation.

Cut the meat into cubes and fry in a pan with the bacon. Add a little water and simmer the meat mixture. Once it is boiling, add the wine, garlic, finely chopped sausages (also fried beforehand). Separately, make the mămagliga. Serve the stew on a plate, with the mămaglione, topped with cheese and fried egg.