Monday, January 24, 2011

Romanian Karnatzlach

I am not very familiar with Romanian food but was intrigued to find this recipe while reading through my La Leche League cookbook.  The only other version of this food online called for mixing the meat with various ingredients and letting it sit for a few hours at minimum. Since I did not really have the time to try that method, I decided to give this one a try. I increased some of the ingredients and put wheat germ in the meat, as well as rolling the meat in the germ for a coating. These actually remind me somewhat of a Kofta or middle eastern version of seasoned meatballs. I did not think these were heavily spiced and if you like more spiced/seasoned meat, then increase the amount of spice in the meat and definitely use the worchestershire sauce.


  • 1/4 cup plus 2-3 Tbsp wheat germ or bread crumbs
  • 2 Tbsp plus 1 Tbsp nutritional yeast (optional)
  • 1/4 tsp plus 1/8 tsp paprika
  • 1 1/2 pound ground beef (or a combination of beef and veal)
  • 1/2 onion, grated
  • 2 Tbsp worchestershire sauce (optional)
  • 1 large carrot, grated (optional)
  • 1/2 small red sweet pepper or hot pepper to your taste, finely chopped, or may substitute red pepper flakes
  • 3-4 garlic cloves, finely minced or crushed and chopped
  • 1/4 cup chopped fresh parsley or 2 Tbsp dry parsley
  • 1 1/2 tsp poultry seasoning or 1 tsp thyme, 1/2 tsp marjoram and 1/2 tsp oregano
  • 2 eggs, beaten
  • 1/2 tsp salt
  • dash pepper
  • Mix 1/4 cup wheat germ, 2 Tbsp yeast and 1/4 tsp paprika.  Add to bowl with meat.
  • Combine remaining 1st 3 ingredients and set aside for coating later. 
  • Add the remaining ingredients (spices, carrots, parsley, eggs) to the meat/wheat germ.
meat with ingredients ready to be mixed
together and then formed into "logs"
everything mixed together
  • Form into rolls about the size of hot dogs. 
  • Roll in wheat germ mixture. 
breaded and ready to put on the rack
  • Broil under moderate heat (350 degrees) on a slightly oiled rack about 15 minutes depending on how cooked you like your meat. Turn to brown all the sides, if needed. 
finished baking/broiling
  • Serve with a salad, other sides/vegetables and starches or put into a bread roll and use whatever sauces you like like a hot dog or sandwich.

Recipe adapted from Whole Foods For The Whole Family La Leche League International Cookbook, 1981, recipe submitted by by Mary Jo Johnson.

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