Prepare, alongside the moți, traditional dishes

1. Tocană Moțească ( Moți Stew)

• Chopped onion gets seasoned with lard then it mixes up with chopped pepper and and cut meat. It rest for fry, then some water is poured over and it is let for boiling. At the end it needs to be added some paprika and some sour. It is used ussualy alongside polenta.

2. Upside-down Polenta

• A thick polenta gets prepared. It lays in successive layers in a bowl: salty cheese, polenta, grilled greaves and sausages. The layers pattern repeat itself again, and then the last layer –polenta – is covered with sour and entire dish gets in the oven.

3. Poroniu

• It’s a dessert specialty packed from a battered dough made of two cups of flour, two cups of lard or sour, two yolks and half-cup of sugar. Half of the composition gets baked after it has been layed in a tray and pricked with the fork from place to place.  When it is baked we must add a thin layer of sweet cheese or ”silvoiță”, and the other half unbaked gets layed over the rest of the recipe and set back in the oven.