This is going to be quick, hot, yummy!

When you come to Romania and delve into traditional Romanian food, papanași is one of the most common sweets you will find, especially in and around the capital and major cities, in most restaurants and as dessert suggestion from local foodies. Papanași is a fried or boiled doughnut type cheese-based pastry, served with sour cream and delicious jams. The word appears to originate from the Latin papa ( "small food", "food for children") and it will definitely make you feel like a child indulging in a lavish sweet that covers your mouth in cream while you eat it.

If you've tried papanași or look for this dessert online you will find it under this modern, restaurant form of puffed doughnuts, where the dough is mostly made of flour and flour raising agents such as baking soda or yeast, with some cheese in there. What I inherited from my grandmother is a simple recipe, with loads of cheese, very little flour and no additives, and this family heirloom will allow you to taste the rustic, homemade, truly traditional papanași. It's quick too!  Let's get to it...

​Zazulete Ynn Anuca Romanța Ion

Thao Uyen

This one is a family favorite, and a tradition too. Not only that it’s quick to prepare and to cook, it also has all the flavors (sweet, sour, creamy tomato sauce) and, above all, much needed greens. At my family table, there are always greens, especially herbs that are always in high demand. The reason for it is no coincidence though, as my paternal grandmother used to have a stand to sell herbs and veggies at the market. As a result, my dad has been eating veggies and herbs since he was little. And as tradition would have it, he passes that craving on to his children. Herbs and veggies must have an addictive effect, how else to explain that feeling of satisfaction when we can eat a whole bowl of salad? Meat alone just can’t cut it.

Greens are essential for this dish but you’ll also find beef or veal. If you’re trying to lose weight without losing hard earned muscles, you should give this one a try. It’s also a great way to incorporate any kind of greens that are in season. This time I use frisée salad and radish (it’s April after all), but you can choose watercress (yum!), water spinach, kale, escarole, also lettuce, iceberg and batavia salad. Really, there’s no rule for the greens.

For the tomato sauce, you’ll only need tomato, beef, onion, oyster sauce and soy sauce. If the thought of oyster sauce gives you weird feeling (I know some people who find sauce made from oyster a taboo), just add more soy sauce instead. You can use tender beef part or ground beef and based on your choice, adjust the cooking time to not dry out the beef which is so important for the success of the dish.
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