Dishes
Moldovan stew in Ciurbești village
Ciurbești is a village of traditions, starting with its cuisine, preserving various local customs, and organizing gatherings in which the village women participate. Periodically, visitors from other parts of Romania and the Republic of Moldova come to Ciurbești, appreciating the village’s traditions and specific cuisine.
Moldovan stew is specific to our geographical area but is cooked throughout the country. In Ciurbești village, it is prepared on Sundays when it’s not a fasting day and during various holidays. Constanța Olaru and Iulia Căliman first cooked Moldovan stew in their childhood.
“In our household, we always had everything we needed for cooking. We can say that we truly cook organic. For stew, we use meat from pigs raised on our property, eggs from our hens, vegetables from our garden, and sheep’s cheese from the fold,” says Constanța Olaru. Moldovan stew is cooked in a wood-fired oven, using pots that are over 40 years old. The wine served with stew or dishes made by women is also from the village. The vineyard areas are gradually decreasing, but the idea of having homemade wine is not abandoned.
“We have our own ritual. No hurry, we put our hearts into it. That’s why our dishes turn out so well. In our village, grandmothers and mothers used to cook at weddings, various events. We still cook together sometimes. Our old recipe notebooks are somehow passed down from mothers to daughters, and then to granddaughters. Traditional cooking is learned from childhood,” says Iulia Căliman.
Ingredients:
– Pork ribs,
– Pork shoulder,
– 200 g smoked bacon,
– 200 g lard,
– 1 kg homemade sausages,
– 150 g white wine,
– 1 garlic head,
– Pepper and salt to taste,
– Pickled cucumbers,
– Eggs,
– Bell peppers,
– Sheep’s cheese.
Preparation:
The pork from the household is cut into small pieces. The same is done with the homemade sausages. When the lard and lard are hot, add the pieces of pork, turning them to brown well. Add the wine, which should be allowed to evaporate slightly. The sausages should be well browned. At the same time, prepare the polenta and sunny-side-up eggs so that they are neither too cold nor too hot.
The proximity to the city of Iași poses a problem for many villages in terms of preserving rural architecture, customs, and traditional cuisine. In many situations, those who buy land and houses unknowingly contribute to transforming villages into bedroom communities. Slowly, villages are changing their appearance, and the population settling due to this phenomenon has no connection to local traditions and history.
Ciurbești has managed to preserve its rural architecture, traditions, and traditional cuisine to some extent, thanks in large part to the old inhabitants who are proud of the village’s history. Ciurbești has historical records dating back to the time of Ștefan cel Mare (Stephen the Great). According to the village legend, two brothers came from over the mountains and decided to steal wives. Thus, at the foot of Movilei Hill, the Village of Ciorbă is said to have originated. Over time, the name changed to Ciurbești. In the early 20th century, the village had 198 residents and 45 families. During the communist period, Ciurbești was collectivized (in 1960), and since the territorial-administrative reform of 1968, it has been part of Miroslava Commune.
Traditions are preserved in Ciurbești, to a large extent, thanks to the “Ciurbeștenii” Ensemble, which includes residents born in the village. Their role is essential in preserving rural architecture, promoting customs, and traditional cuisine.
It is important to mention that some women in the village used to prepare dishes for various events: weddings, godparents’ gatherings, funerals.