It turns out the boy in the last post was helping to make "zakuska." It's a Romanian dish eaten on bread. We were in Romania this past week, and our hostess recognized the boy and the activity. She told me she could probably get a recipe for it, but it would be for 8 kilos of peppers, etc., since the people she knew canned it in large batches.
What we were doing in Romania? Staying with members of the Wycliffe/SIL Roma Service Group. They were working on some media projects in Romani languages. However, they weren't really trained in doing that and asked for Keith's help. So that's what this photo is about. And the other photo is of some Romany girls on the street of the village. I was very impressed with their braids.
Back to Zakuska--I found a couple of recipes on line which all included eggplant. Apparently not all versions do. Here's one which does not call for kilos of anything. Let me know if you try it
Ingredients:
2 chopped onions;
3 cloves garlic
chopped;
4 roasted red and yellow peppers;
2 small eggplants, roasted and
skinned;
6 small tomatoes, skinned and seeded;
1 tablespoon tomato paste;
chopped parsley; s
alt and pepper.
Preparation:
Saute the onions and most of the
garlic (2 cloves). Add tomato paste and chopped tomatoes. Add chopped roast
peppers. Cook approximately 5 minutes to soften. Add coarsely chopped eggplant
and parsley and salt and pepper to taste. Cook approximately 3 minutes. Chill
in refrigerator. Decorate with parsley and serve with Feta cheese. It can be
refrigerated for a week or more in a glass container. Add a little olive oil on
top to preserve longer (optional
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