This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.
I made this up the other night. It is GREAT!! Surprisingly great even. In Romania I use a sausage called Cirnati Paprika which is a bit like Spanish chorizo or Portuguese linguica. Use whatever spicy red sausage you can.
This is the classic tomato sauce my grandmother used to make in summer with tomatoes from the garden. It's pretty standard but I still think it's the best. This makes a lot, which is great, because it freezes wonderfully.
Su boregi is a classic Turkish street food available at many borek shops. It is like mix between a pie and a lasagna. This recipe for a home version is from a friend of mine in Istanbul. I tweaked it a little bit.
This is a classic. In Romanian you'd call it Mamaliga cu Branza. Branza/turos is a kind of cheese you can only find here in Romania. It's a soft, strong tasting cheese that's like a mixture between feta and ricotta. That's what I'll suggest for American cooks. If you can get branza burduf use it.
This is great wih marinated red onions on top.
This is the specialty from here in Cluj. The Romanian name is Varza a la Cluj. It's a heavy dish good for the winter. Truly delicious but somewhat complicated. For the more authentic version use pickled cabbage.
I don't know if this is Libyan or Tunisian, but its a delicious North African way of cooking fish. This is also great cold. I used to cook this a lot on Sundays and bring the leftovers to work on Monday. People's mouths would water when I heated it up in the microwave.
This is an adaptation of a recipe from my ex's mother. It is a Brazilian-style coconut flan. This is always a crowd pleaser at a dinner party. Fat-free condensed milk works fine (and with 5 eggs and coconut milk its probably a better idea anyway.)
This is a Cape Verdean classic. I grew up in an area with a large Cape Verdean population and this was a common quick, easy, and traditional dinner at several of my friends' houses. For best results use Portuguese or Cape Verdean canned tuna in oil.