I’m not famous but I’m Aromanian

Today I would like to introduce you to a special recipe, equally famous and tasty. It is a traditional Aromanian recipe, known for years and years. Aromanians are people who live in the Balkanic area and they talk a dialect or a language (here, the opinions are divided and it is not the subject of this blog, but you can get a lot of info from many sites). ‘I’m not famous but I’m Aromanian’, to paraphrase a film made recently by another Aromanian,  Toma Enache. I can not say the same thing for my mother, though. She is famous and she is Aromanian. 🙂

She is the cook for this famous recipe too and she does a brilliant job. I don’t like to cook it, only to eat it. In the future I see myself doing it but until then, I enjoy my mum’s fried bell peppers. It is an easy and light recipe, it requires a bit of work and guarding the cook. But it is soooo worth it. Aromanians call this recipe piperchi țârgâsiti or țâgârsiti, in case you know how to read Aromanian, and I hope from the bottom of my heart that once you eat this, you will definitely ask for more. Cross my heart, hope to live.

Fried Bell Peppers

Serves 4


  • 2 kg bell peppers (or sweet pepper later in Autumn), diced into 2,5 (1 in) pieces
  • 1 kg tomatoes, chopped
  • 250 g cow or sheep feta cheese (you get delicious cheese from any market in Romania)
  • 150 g cottage cheese or green cheese
  • oil


  •  Put about 500 ml of oil in a deep pan or wok and leave until hot. Put a batch of bell peppers in and stir a bit, until coated. Leave to fry until golden then remove and put to dry in a colander. Repeat with another batch until all the peppers are fried. You can add more oil if needed.
  • In another large pan, put 5 tbsp of oil and add the tomatoes. Stir and leave to cook at a medium heat, until it becomes sauce-like. You can skin tomatoes before cooking and then diced them.
  • Stir in the peppers and mix well. Leave for 5 minutes until it thickens a bit.
  • Add the cheese and mix again.
  • You can have it with a baguette or bakestone bread.

The End, my friend!

Bon appetite!


Piperchi țârgâsiti

Yummy! Asta este intr-adevar o mancare delicioasa. Pe cat de gustoasa este si pe cat de repede sa mananca, pe atat de greu se face. Nu te speria, nu e chiar asa dar parerea mea este ca prefer sa o mananc decat sa o prepar. Vorbesc de o reteta aromana, traditionala, numita piperchi țârgâsiti (sau țâgârsiti, e corect in ambele feluri, noi in casa asa le zicem, cum apare la titlu) sau ardei prajiti pe romaneste. O face mama, au facut-o si bunicile si nu ma voi satura niciodata de ea. Din partea mea, o va gati mama multa vreme de acum incolo. Eu o voi face candva, nu stiu exact cand dar stiu ca o voi gati. E o reteta simpla, de vara, racoroasa, pentru ca se poate consuma atat calda cat si rece si o mancare din care pur si simplu mai ceri o portie. Iata reteta facuta de mama noastra, careia ii iese fantastic de bine.

Piperchi țârgâsiti / Ardei prajiti

4 portii


  • 2 kg de ardei verzi, grasi (se face si cu gogosari mai spre toamna)
  • 1 kg rosii taiate cubulete
  • 250 g branza de oaie sau vaca, dupa preferinte( mai sarata si mai veche, ii da un gust deosebit)
  • 150 g urda proaspata de vaci sau oaie
  • ulei


  • Se spala ardeii si se curata de seminte si cotor. Se taie bucatele.
  • Se pune intr-o tigaie mai adanca sau intr-un ceaun (mama a luat unul de la tigani, va recomand din tot sufletul asa ceva, mancarea la ceaun nu are egal) ulei la incins, cca 500 ml. Uleiul se va mai adauga din cand in cand atunci cand a inceput sa scada.
  • Se verifica cu o bucata de ardei daca este fierbinte uleiul si se toarna in portii ardeii, ca sa cuprinda uleiul. Se lasa sa se prajeasca la foc mediu, amestecand din cand in cand cu o lingura de lemn sau cu spumiera, pana se fac aurii. Se prajesc nu foarte tare. Se scot de pe foc si se pun la strecurat intr-o strecuratoare.
  • Intr-o alta tigaie mare, se pune putin ulei, cca 5 linguri. Se adauga rosiile cu un strop de sare si se lasa la foc mediu pana se face un sos foarte pastos, amestecand din cand in cand.
  • Peste sos se pun ardeii si se amesteca bine. Se lasa cca 5 minute la foc moderat astfel incat sa scada sosul.
  • Se pun apoi branza si urda si se amesteca.
  • Se serveste fierbinte sau rece, cu paine pe vatra. E atat de gustoasa incat e binevenita oricand.

Pofta buna!