Ciulama
From Wikipedia, the free encyclopedia
| Ciulama | |
|---|---|
| Alternative name(s): | |
| Topală | |
| Place of origin: | |
 Romania Moldova | |
| Main ingredient(s): | |
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Poultry Mushrooms Flour Butter Onions Parsley root Carrots | |
| Recipes at Wikibooks: | |
 Ciulama | |
| Media at Wikimedia Commons: | |
 Ciulama |
| This article is part of the series |
| Romanian cuisine |
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Ciulama is a dish that can be mainly found in Romanian and Moldovan cuisine. However, this dish has its origins in Turkish cuisine (çullama), otherwise related to the Romanian cuisine. It is prepared from meat (especially poultry)[1] or mushrooms[2] in white sauce.[1] The sauce is made from flour with onions fried in grease. Often it is served with mămăligă. In Transylvania, this dish is popularly known as topală, and the white sauce rântaș.
References
- ↑ 1.0 1.1 The Fifth Impossibility: Essays on Exile and Language - Norman Manea. Retrieved 2013-08-15.
- ↑ From My Heart to Your Kitchen: Family, Friends, and the Food We Love to Eat - Laura Laird. Retrieved 2013-08-15.
External links
- Romanian Cuisine. Bucharestian.com.
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