Ciulama is a dish that can be mainly found in Romanian and Moldovan cuisine. The name of this dish is hypothesized to come from Turkish (çullama), however it is entirely unrelated in form and bears no resemblance to the latter. It is prepared from meat (especially poultry)[1] or mushrooms[2] in white sauce.[1] The sauce is made from a flour roux (known locally as "rântaș") with milk, cream, soup or a combination thereof. Typical seasonings include but are not limited to white pepper and nutmeg.
| Alternative names | Topală |
|---|---|
| Place of origin |  Romania Moldova |
| Main ingredients | Poultry Mushrooms Flour Butter Onions Parsley root Carrots |
See also
editReferences
edit- ^ a b Manea, Norman (29 May 2012). The Fifth Impossibility: Essays on Exile and Language - Norman Manea. ISBN 978-0300179958. Retrieved 2013-08-15.
- ^ Laird, Laura (May 2011). From My Heart to Your Kitchen: Family, Friends, and the Food We Love to Eat - Laura Laird. ISBN 9781617395765. Retrieved 2013-08-15.
External links
edit- Romanian Cuisine. Bucharestian.com.