Pies and cakes

Dried prunes

Recipe collected from
Victoria

WINTER ANCESTORS IN VICTORIA: TRADITIONAL WINTER CUSTOM”

 

To reach Victoria, we traveled the roads that, once upon a time, the local nobles would take in their carriages to their manor houses, where they would host the distinguished people of the era. Besides its rich history, protected natural areas, recreational spaces dedicated to both young and old, and attractions that draw many visitors, Victoria also boasts a rich gastronomy. All of these are favored by the town’s position as a border point.

 

Our steps led us through places steeped in history and legends until we reached Aunt Viorica, a perfect homemaker and a godmother in the community. Immediately, Aunt Viorica managed to mobilize a part of the committee of godmothers and friends to help her cook various delicacies appreciated in the local community.

 

We talked about everything related to the local cuisine and the place with Aunt Viorica, but she especially wanted to tell us about an ancient custom, on the verge of disappearing in the city, called “Moșii de Iarnă” (Winter ancestors). According to ancient tradition, this custom is celebrated on the Saturday before Meatfare Sunday when housewives go to friends, neighbors, and relatives to give alms in the form of a clay bowl with milk and homemade noodles, a wooden spoon, and a decorated cup filled with a little water.

 

As Aunt Viorica told us about all these things, she began to prepare the ingredients. She soaked the dried plums to rehydrate them and started making the noodles for the milk. In parallel, the flour was kneaded for the flatbreads, and her friend prepared pastries. And if you thought these were all the recipes, we’ll tell you that there’s also fried fish with polenta and garlic and a fish soup from the leftovers on the menu.

 

One recipe that Aunt Viorica will prepare and which is not widely known is prune stew with smoked pork. In fact, Aunt Viorica says that in her family, they mostly ate prune stew during fasting periods, but this time, they’ll prepare a special recipe with meat. You’ll need dried plums, smoked pork ribs, onions, salt, oil, and tomatoes.

 

The plums are soaked in hot water for about half an hour. In the meantime, a few onions are sautéed; once the onions are browned, the plums and ribs are added, along with enough water to make it just right… and the dish is ready.

 

There was a lot of hustle and bustle and so many actions against the clock, so many dishes to cook that the stove became insufficient, and the housewives had to use the stove as well. One by one, the dishes were ready, and even with many helpers, it took almost a whole day to fill the table with delicacies.

 

So, what remains is for all of us to sit at the table and rate the dishes.

 

For those interested in culinary traditions from the Prut Valley (Valea Prutului) region, here’s the recipe for “tăiței cu lapte” (noodles with milk):

 

For the noodles, you’ll need one egg and approximately 100 grams of white flour. Knead a dough, roll it out with a rolling pin, fold the resulting dough sheet and cut it as you like and prefer. Let the noodles dry on a clean towel for about an hour.

 

Boil the milk together with sugar (to taste), and when it starts boiling, add the noodles. Let it boil for about 10 minutes. It can be served hot or cold, with raisins or powdered sugar, for dessert or breakfast. A drop of vanilla can enhance the flavor.

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