Pârjoale

Pârjoale is a traditional Romanian dish, often considered a staple in the country's culinary culture. It is a type of meatball, typically made from ground pork, beef, or a combination of the two. The meat is mixed with various ingredients such as onions, garlic, and bread soaked in milk, then shaped into oval patties and fried.

Ingredients and Preparation

The main ingredient in Pârjoale is ground meat, usually pork or beef, or a combination of both. The meat is mixed with finely chopped onions and garlic, as well as bread that has been soaked in milk and then squeezed dry. This mixture is then seasoned with salt, pepper, and often herbs such as parsley or dill. Some variations may also include eggs to bind the mixture together.

Once the mixture is prepared, it is shaped into oval patties, which are then rolled in flour or breadcrumbs. The patties are then fried in oil until they are golden brown on both sides.

Serving

Pârjoale is typically served hot, often with a side of mashed potatoes or pickles. It can also be served with a variety of sauces, such as tomato sauce or mustard. In some regions, it is common to serve Pârjoale with a side of polenta, a traditional Romanian cornmeal dish.

Cultural Significance

Pârjoale is a popular dish in Romania and is often served at family gatherings and celebrations. It is also a common dish in Romanian restaurants, both in the country and abroad. The dish's popularity has led to it being considered a symbol of Romanian culinary tradition.

See Also

• Romanian cuisine
• Meatball
• Polenta

This article is a stub related to cuisine. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!