Christmas in... Romania

Tuesday 26 December 2017

The number of Romanians coming to live in the island since the turn of the century has steadily increased. The latest census shows there were almost 500.

Like French, Italian and Portuguese cuisine, many in the hospitality industry believe Romanian cooking will soon be making its mark in the island.

Alexandra Baditoiu was born in Brasov – a large city in Transylvania and home of Count Dracula - in Romania, and came to live in Jersey seven years ago.

She’s the manager of the Candlelight Grill at the Revere Hotel in Kensington Place.

“It’s normally snowing where I live”, says Alex wistfully. Tradition has it that if it snows on December 6 – the feast day of Sfantul Nicolae (St Nicholas) – winter can officially begin.

“The tree goes up and is decorated on the 24”, she continues to explain. “Then we’ll start preparing the meal for later in the day. Many families will go to an orthodox church service early in the evening before heading back home for supper at around 20:00 or 21:00.

“We’ll start with Ciorba de perisoare – a slightly sour vegetable soup made with fermented bran and port meatballs. We’ll also have a shot or two of pălincă – a very strong homemade spirit. The main meal is a pork steak, with homemade pork sausages, and pickled vegetables. That’s accompanied by a Romanian red wine – usually on the sweet side. Desert is cozonac – a panettone-style cake filled with walnuts, poppy seeds or raisins. We’ll also drink some mulled wine to keep us warm as the temperature can drop dramatically.”

Carol singing (known as Colindatul) is an important element in a Romanian Christmas. Children go from house to house on the 24 and are given sweets or money as a reward. The adults tend to go out and about on Christmas Day.

By midnight most children are asleep eagerly awaiting the arrival of Moş Crăciun – Old Man Christmas – Romania’s Father Christmas. Like his British counterpart he leaves presents under the tree under the cover of darkness.

Pictured: Pork plays a central role in Romanian meals at Christmas.

Christmas Day starts with the family going to church again. “Then”, says Alex smiling, “we sit down for a very extended, long lunch. It goes on for hours”. It starts with salată de boeuf - Russian salad – finely chopped beef and root vegetables, folded in mayonnaise and finished with murături, pickled vegetable garnishes. Once again pork is the main meal. This time though, it’s often accompanied with drob – a Romanian haggis – made with pig offal (liver, lungs, spleen, heart, kidney), green onions, and herbs such as dill, parsley, and garlic. “Pălincă and red wine is not missing all the way through” she adds.

New Year is also important. Amongst the things Alex and her family will eat is fish. Tradition has it that eating it will help you ‘swim through the obstacles’ of the following 12 months. It’s also important to have money on you, as that will help make you wealthy over the coming year, and to wear something red which will keep you attractive.