Romania: Salam de Biscuiti

Romanian cuisine is diverse, blending the dishes of the several traditions which it has come into contact with, as well as maintaining its own character. It has been greatly influenced by Balkan cuisine but also includes influences from the cuisines of other neighbours, such as Germans, Italians, and Hungarians.

The truth is, that Romanians like to eat. And they eat a lot and well. I think man can evaluate the richness of a foreign culture by appreciating the richness of its cuisine. The multitude of combinations, the richness of the tastes, the variety of first courses, second courses and deserts, the constant "must do's" and the doors open to imagination and invention are speaking for themselves. I can assure you, the Romanian cuisine is one of the tastiest and most appetizing.

Sweet salamy it' s an old recipe, my mother used to make it often. I said make, because no cooking is involving. It's an easy recipe because it can be done with more, or less ingredients or even put anything else you like into it, just be creative. This is how I use to do it and I can assure you that is very tasty.

Pofta buna! Bon appetit!

Gina Enescu, Guest Contributor

http://www.ginuca27.blogspot.com/

Salam di Biscuiti (Sweet Salamy)

1-3/4 cups (400 gr) biscuits or vanilla wafers (coarsely crushed)

1 cup + 2 tbs (250 gr) milk

3 tbs cocoa

1/2 lb (200 gr) Turkish delight

2 fiole rum essence/extract/flavoring

1-1/3 cup (300 gr) walnuts, chopped

2/3 cup (150 gr) butter

6 tbs powdered sugar

2 eggs

1 cup (200 gr) sour cherry (from cherry liqueur)

1 grated coconut

For a richer flavor, toast walnuts in the oven for a short time or saute in some melted butter. Set aside to cool.

Boil milk with small pieces of Turkish Delight until the candy starts to melt and reduces in size. Remove from heat.

Add 1/2 of the cocoa, 1/2 of the biscuits/vanilla wafers and 1/2 of the walnuts plus 1/2 of the rum essence/extract/flavoring. Mix thoroughly and set aside.

In a separate bowl, mix the butter with 5 tbs powdered sugar and 2 egg yolks. Combine with the first mixture.

Add in the rest of the rum essence, cocoa and biscuits/vanilla wafers. Add in the rest of the walnuts and sour cherry. Whip egg whites until they form stiff peaks. Blend into the mixture.

Sprinkle some powdered sugar and shredded coconut ona large piece of plastic wrap. Put the dough in the middle and roll it up in the plastic wrap, forming it so it looks like a salami. Refrigerate in the plastic wrap for 6 to 7 hours.

Remove plastic wrap and cut into 1/2" slices.

Notes:

• To see the original recipe in Romanian, please visit Gina's blog page: http://ginuca27.blogspot.com/2007/09/salam-de-biscuii-ingrediente-400-gr.html


• To purchase Turkish Delight online, visit: http://www.turkishfoodstore.com/category.cfm?cat=3&subcat=304&sort=1