Dobrogean
pie
Romanian cuisine combines dishes from various cultures, still preserving the specific flavors inherited from ancient times. Although countless dishes have been passed down from generation to generation, Romanians have, over time, borrowed recipes and ingredients from their German, Hungarian, Bulgarian, Serbian neighbors, with Ottoman influences being dominant. Pies have a much longer history, spanning thousands of years. Although they are different from one country to another, pies are the dessert made of dough, which hides a sweet or salty filling. And their shapes are different. The Americans make them round, in tart pans, and with a dough pattern on top. In Romania they fold, while Greece rolls.
The Dobrogean pie, however, has some special specificities. Authentic Dobrogean pie is made only in the geographical area delimited by the counties of Tulcea and Constanța. It is made with many eggs, the sheets are slightly wrinkled or rolled, as the old recipe was handed down. By tradition, pies carry with them a number of rigors and rituals and are present in traditional celebrations during the year.
Product Name: Dobrogean pie
European quality certification: Protected Geographical Indication
Producer: Asociația Moesis Traditional
Manufacturer contact details: No. 7 Valea cu Tei Street, Greci village, Tulcea
Identification area: Dobrogea
Product features: pastry product, baked, pre-baked, frozen and raw, obtained from sheets, filled with salty telemea cheese mixed with cottage cheese and eggs.
Manufacturing method: the sheets with filling are rolled, wrinkled and placed in a spiral shape in round trays.