Ghismana and the lord’s swaddling clothes, homemade delicacies from the Coman family in Dănești

If we were to pinpoint on a map the birthplace of some of Romania’s most brilliant minds, individuals who were not only diligent farmers but also expressive thinkers whose ideas would change our ancestral existence, Dănești would be one of the symbolic localities of intelligence, intellect, and well-being. Today, on a December day that contradicts everything we know about winter—sunny with gentle breezes—we receive all the warmth from the heart of the Coman family. This family of teachers chose to stay in Dănești for generations and teach dozens of generations of children what is good, how to make it, and how to appreciate it.

Simple, sweet, and flavorful dishes are crafted in the Coman family’s household. Everything is better with honey, and beekeeping has been a family tradition for several generations. Prisca is simply called “HEAVEN” because the sweetness of honey brings the idea of divinity to earth, closer to people.

Ghismana is, in its origins, neither a cake nor a tart, but it combines elements of both. It’s prepared with a few basic kitchen ingredients. Half a liter of buttermilk is mixed with 3 eggs, a handful plus a bit of flour, and a large spoonful of honey. Once the ingredients are mixed, the composition is placed in a preferably ceramic dish, finely greased with butter, and baked for about 45 minutes. Simplicity loves good taste, and this local dessert entices us with its unmatched flavor.

The second dish has deep roots in local gastronomy and has been prepared for ages, encapsulating the essence of the Birth of the Savior: Pelincile Domnului (The Lord’s swaddling clothes). Served during fasting, around Christmas Eve, The Lord’s swaddling clothes are prepared with a pure heart and the simplest ingredients: walnuts, honey, flour, water, salt, and a touch of patience. Thin layers of dough are made with water, flour, and a pinch of salt, then baked on a griddle and left to cool overnight. A syrup is then prepared from water and honey, and the cooled dough layers are briefly dipped in the sweet liquid. Alternating with the syrup-soaked layers, chopped walnuts, previously roasted in an oven and finely ground, are added. The topmost layer must be the walnut one. This wonderful dish is left to rest overnight to enhance its aroma and soften until it acquires a velvety texture.

With grandchildren coming to carol, joy in their hearts, stories told by the fireplace, the anticipation of Santa Claus, and this cake that sweetens our existence, we grew up, and we would be pleased if those who come after us do the same. May the holidays be peaceful and filled with good health!

Ingredients:

Pastry:

– 500 g flour
– 250 ml water
– a pinch of salt

Syrup:

– 1 liter warm water
– 300 g honey
– rum essence to taste

Filling:

– 1 kg ground walnut kernels
– sugar for sweetening
– orange or lemon zest

Instructions:

1. Prepare a compact dough by kneading the warm water, flour, and a pinch of salt together. Once it’s well-kneaded, portion it and form small balls, then roll them out until they are very thin.

2. Cook them on a griddle on both sides and let them cool.

3. Prepare the syrup by dissolving honey in warm water, and adjust the taste with rum essence.

4. Soak the cooled pastries in the syrup and, on a serving platter, alternate them with the filling. The top layer should be the filling, which gives the dish its appearance.

5. It is preferable to serve the dish the day after it has been chilled.

Enjoy!