Scorcolga

Scorcolga or Scordolea is a traditional Romanian sauce originating from the region of Northern Dobruja. It is a thick sauce, primarily consisting of a puree of walnuts and bread, mashed with milk, salt, pepper, lemon juice and oil. Scorcolga is traditionally served with crayfish, making it a staple in many seafood dishes in the region.

Ingredients and Preparation

The main ingredients of Scorcolga include walnuts and bread, which are mashed together to form a thick puree. This puree is then mixed with milk, salt, pepper, lemon juice, and oil to create the sauce. The consistency of the sauce can be adjusted by adding more or less milk. The sauce is typically served cold, and its tangy and nutty flavor pairs well with the sweet and delicate flavor of crayfish.

Cultural Significance

Scorcolga holds a significant place in the culinary traditions of Northern Dobruja. The sauce is often prepared for special occasions and family gatherings, and is considered a delicacy in the region. Its unique flavor profile and the skill required to prepare it make Scorcolga a cherished part of Romanian cuisine.

See Also

• Romanian cuisine
• Northern Dobruja
• Crayfish as food