Moldavian Zama on a Rooster
7 servings
150 minutes
Zama Moldovenească is a traditional Moldovan soup rooted in rural cuisine. It has a rich, deep flavor from slowly cooked rooster broth, aromatic roots, and spicy herbs. A key feature is the addition of rye kvass, giving the dish a pleasant sourness and light fermented note. Hand-made noodles make the soup especially hearty and cozy. This soup not only warms but also has healing properties due to natural ingredients traditionally used for restoring strength. Zama is served hot with parsley and lovage for a fresh aroma. The dish is perfect for family lunches or traditional feasts that appreciate natural flavors and age-old culinary traditions.
1
Cut the rooster into portion pieces. Pour water into a pot. Cook the broth for 2 hours (time may vary depending on the age of the bird), skimming off the foam, on the very lowest heat, avoiding a vigorous boil.
- Rooster (cock): 500 g
- Water: 2.5 l
2
Prepare homemade noodles from egg yolks, olive oil, and flour (the amount can vary). The dough should be firm. Gather into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out thinly and cut the noodles. Leave to dry.
- Egg yolk: 3 pieces
- Olive oil: 1 tablespoon
- Wheat flour: 250 g
3
20 minutes before the broth is ready, add 1 onion with the skin. Chop the carrot, parsley root, and onion. Add salt to taste to the broth. Toss in the vegetables and cook until done.
- Onion: 1 piece
- Carrot: 2 pieces
- Parsley root: 2 pieces
- Black peppercorns: to taste
- Bay leaf: to taste
- Parsley: to taste
4
Boil the noodles separately (1-2 minutes). Drain in a sieve, rinse. Add to the soup, bring to a boil.
- Egg yolk: 3 pieces
- Wheat flour: 250 g
- Olive oil: 1 tablespoon
5
Pour in the kvass and add chopped lovage. Bring to a boil again.
- Bran kvass: 200 ml
- Lovage: 1 bunch
6
Serve with parsley.
- Parsley: to taste
