Moldova

The fertile land of the Eastern European country Moldova produces bountiful vegetables and fruits including grapes, tomatoes, eggplants, cabbage, peppers and garlic. Meats such as mutton, beef, pork and fish are combined with this fresh, local produce as well as with spices like tarragon and cloves to create traditional Moldavian cuisine.

Regional soups are popular such as shorpa, made with spicy lamb meat, borsch and chicken with vegetables and noodles. Meats are typically grilled or simmered along with wine, vegetables and fruit such as veal with quince and turkey with apricots. Mamaliga is a dish of hominy, eggs, fried fish, bryzna (goat cheese) and mujdei (a rich garlic sauce). Stuffed and baked vegetables are common, including cabbage leaves stuffed with savory meats and rice and tomatoes filled with bryzna.

Desserts include nut nougat, plum pie, corn cake and gogos, or cookies. In addition to beverages such as plum brandy, wine production is a long-appreciated Moldovan tradition. Grape varieties include Muscat, Cabernet Sauvignon as well as the local Feteasca and Black Rara.—Leska Tomash

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