Romanian Food


When Easter came around, my host family prepared various traditional dishes for the special occasion. One of the dishes, Pasca, I thought to be especially enjoyable. On tasting it, it reminded me of a mix between cheesecake and bread.
It has the consistency of cheesecake, but wasn’t as sweet, and might fall under the bread category rather than cake. - 1 small block of yeast - White flour - Eggs - Sugar - 1 lemon - 1 orange - Salt - Soft cheese - Goat’s cheese - Feta cheese - Vanilla Sugar - Currents 1. First mix yeast with luke warm water until it turns into a paste. 2. Add a little sugar, then mix in the flour, leaving the mixture to sit for 10 minutes. 3. Then take the egg yolks and mix them in a bowl with sugar, grating a little lemon and orange for flavoring. 4. Add half a liter of milk to this then stir thoroughly, adding some salt for flavor. 5. Next add the egg mix to the yeast, and mix with hands for roughly 20-30 minutes until it turns into dough. 6. Leave the dough for 1-2 ours to rise. 7. Whilst waiting for the dough to rise make the cheese mixture. First put all the different cheeses together. Add 2 eggs (or more) until the mixture turns into an almost liquid state. Then add currents and white sugar, as well as a teaspoon of salt, a tablespoon vanilla sugar, and some grated lemon. Then mix together into a smooth paste. 8. When the dough is ready, roll it out until it’s a thin, flat circle, saving two small balls of dough. 9. Then use the dough to line a deep, circular tray, covering the bottom and folding up the sides. 10. Pour the cheese mix on top of the bread and even it out until it fills the entire tray. 11. Roll the two small balls of the remaining dough into two long thin strips. 12. Twist the strips around until they look like two pieces of rope. 13. Then put the ropes on top of the tray in a cross. 14. Brush the Pasca with a little egg yolk then put in the oven turned on gentle heat for 30-40 minutes. Recipe collected by: Daniel Zmistowski

  • Paska
    Traditional Romanian Paska with Cheese
Daniel Zmistowski
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