Dish

Ciulama

Ciulama sauce

Ciulama is made by sautéing garlic in butter or oil, then adding flour to create a roux. Milk or cream is slowly added to the roux, creating a creamy sauce. The sauce is then seasoned with salt, pepper, and other herbs and spices to taste. Ciulama can be served over meat, vegetables, or pasta, and is a versatile sauce that can be used in a variety of dishes.

European cuisine› Eastern European cuisine› Romanian cuisine

Sauce

Origins and history

Ciulama is a traditional Romanian dish that has been enjoyed for generations. It is believed to have originated in the region of Transylvania, and is now a popular dish throughout Romania. The dish is typically served as a sauce over meat or vegetables, and is a staple in many Romanian households.

Dietary considerations

Ciulama is not suitable for those who are lactose intolerant or have a dairy allergy.

Variations

There are many variations of ciulama, including ciulama de pui (chicken ciulama) and ciulama de ciuperci (mushroom ciulama). These variations use different meats or vegetables as the base for the sauce, but the basic recipe remains the same.

Presentation and garnishing

Ciulama is typically served in a bowl or on a plate, with the meat or vegetables arranged on top of the sauce. The dish can be garnished with fresh herbs, such as parsley or chives, to add a pop of color and flavor.

Tips & Tricks

To make the perfect ciulama, be sure to slowly add the milk or cream to the roux, stirring constantly to prevent lumps from forming. You can also add a splash of white wine or lemon juice to the sauce to give it a tangy flavor.

Side-dishes

Ciulama is often served with a side of mashed potatoes or polenta, which help to soak up the creamy sauce. It can also be served with a side of vegetables, such as green beans or carrots.

Drink pairings

Ciulama pairs well with a variety of drinks, including red wine, white wine, and beer. The creamy sauce complements the flavors of the drink, making it a perfect pairing for any meal.