Romanian Food in Mensa

Once a month | JRC Mensa



Romanian Meatballs, known as “Chiftele” are one of the most popular Romanian dishes. Learn to make the mother of all meatballs, nothing beats these meatballs. See more here

Ghiveci de miel


Ingredients: 800 g/ 28.2 oz lamb (from the leg); 1 tablespoon olive oil; 2 medium onions; 1 large red bell pepper; ½ teaspoon salt; 100 ml/ 3.4 fl.oz/ scant ½ cup white wine; 200 g/ 7 oz tomatoes; 1 teaspoon sweet paprika powder. Receipt

Supa de conopida


Ingredients: 2 qts / 2 l water; 1 medium cauliflower; 1 parsley root; 1 carrot; 1 onion; 1 tablespoon butter; 1 teaspoon flour; 1 teaspoon chopped dill; ½ cup sour cream; salt. Receipt

Ciorba de fasole ardeleneasca


Ingredients: 2 pounds green beans; 1 chopped red onion; 1 pound bacon; 1 Tbsp flour; 1 Tbsp paprika; 2 stalks of celery chopped; 2 chopped carrots; 4-5 garlic cloves; 1 bunch fresh italian parsley; 1 tsp thyme; 4-5 Tbsp tomato sauce or 2 medium chopped tomatoes; 2-3 Tbsp vinegar or to your taste; 8 cups water; sour cream for serving. See more

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