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Apricot Jam

1. Wash the apricots and and remove the kernel.

2. Boil the water together with the sugar and when the composition begins to thicken add the apricots and turn off the stove for 5 minutes and add small pieces of lime.

3. Cook the composition at low heat until it thickens and the apricots look transulcent.

4. Wait for it to cool down, put it in jars and seal with sterilized lids.

 

Source: http://www.uncover-romania.com/

Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Ingredients

  • 1 kg of sugar
  • 500 ml of water
  • 1 kg of apricots
  • lime

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