Romanian cuisine

Recipes

Zacusca

A vegetable paste made in autumn from the harvested vegetables and served on bread throughout the rest of the year. Baked eggplant, peppers, tomatoes, onions, and mushrooms go into it. But recipes may vary.

Aubergine salad

Baked aubergine are chopped minutely and are mixed with either chopped onions or mayonnaise. It is served on bread, although some restaurants may throw in some salty cheese and tomatoes to complete the platter. Recipes.

Boeuf Salade

Usually a French dish, Boeuf salad will be served around every major holiday, in restaurants, but mainly in people's homes. It is made of boiled chicken or beef, potatoes, carrots, parsnip, pickled cucumbers, all mixed in with mayonnaise, mustard and some lemon juice. Recipes.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. Laurie Colwin

Ciorbe

This is a sour soup, and you will find it EVERYWHERE. Totally typical Romanian cuisine. You will discover that Romanians are more prone to choose these over the sweet soups any day. They are made with meat, vegetables, served with bread, sour cream and hot peppers. You can have tripe ciorba, chicken or beef ciorba, beans and vegetable ciorba. Recipes.

Cabbage Rolls

Considered to be Romania’s national dish, these stuffed cabbage rolls are actually of Turkish origins, but the Romanians claim that theirs are the best. Here’s a great cabbage rolls recipe so you can enjoy this delicious Romanian dish in the comfort of your own kitchen.

Mici

Well-seasoned red meat, minced and grilled to perfection. Legend has it that this Romanian food was invented in a Bucharest train station restaurant when one of the clients asked for sausages but the owner was out of the casing and only served the grilled filling.

Few are the tourists who make it across the Romanian border and leave without a few extra pounds. Thanks to the fact that the quality of Romanian food is nothing short of exceptional.

Pomana porcului

This dish means "honoring the pig", and it is served after the animal has been sacrificed for the Christmas dinner. But you do not have to travel to Romania around Christmas to have it, as it is a regular in the menus of many restaurants. The pork is stewed with delicious tomato sauce, garlic, and herbs; then it is served with soft polenta.

Mamaliga cu branza si smantana

Some people have this Romanian cuisine as an appetizer, while others claim to get full on this dish alone. It is soft polenta served with cottage cheese and sour cream. The dish is very simple and very delicious, and you will find it in many restaurants throughout the country.

Tocanita

This is the name of any meat or vegetable stew. Romanians can be very creative in their combinations, so you just wait and see what you find on the menu. Recipes

Cozonac

This is the biggest challenge in Romanian cuisine. Think of this as a loaf of sweet and well-kneaded dough, wrapped around cocoa and minced nuts, Turkish delight, and raisins.

Kneading this dough is very demanding work, and it takes a long while to get it done right. However, the results are incredible, and Romanians cannot imagine Christmas or Easter without it.

You will probably have it if you travel around the holidays and stay at a hotel that offers a traditional dinner. Or you can simply pick it up from stores or fairs. Recipes

Romanian food is delicious.

Papanasi

You will fall in love with this Romanian dessert. It's cottage cheese, sweetened and combined with semolina. The mixture is given the shape of a doughnut, passed through bread crumbs and fried.

You usually get two papanasi in one serving. The doughnuts are covered with sour cream and jam and topped with a small ball made of the same ingredients. Watch out for portion sizes, though. Some restaurants tend to be very generous with theirs.

Pasca

This is the Romanian version of the cheesecake. But unlike the cheesecake which can be served anytime, Pasca is only served at Easter. The dough is the same as with cozonac, so you can conclude that it is equally as hard to make. Confectioneries will have some good options if you want to try it out for yourself, and they will come with sweet cottage cheese, sweet sour cream or chocolate filling.