Popular favorites are pastrami, salami, muscle, sausages, and other delicacies that will go on this platter. This origin story is merely a legend but the cave in Năsal is very real. It contains naturally-occurring Brevibacterium linens, the same type of odor-inducing bacteria found on human skin (think foot odor). Combined with a stable temperature and humidity, the bacteria or fungus growing on the rind is what gives năsal its robust flavor. Some will say that while visiting Romania, whether in Transylvania or lesser-known parts of the country, you will feast your eyes on some fantastic natural beauties and ancient architecture. It’s a flavorful dish that’s enjoyed in many cultures with various adaptations, but in the Romanian context, “ardei umpluți” often comes with a side of sour cream and is sometimes accompanied by bread or polenta. 24. Plachie – Fish Stew It’s very healthy and makes a fantastic partner for gravies or stews. Shepherds like to mix it up with salty sheep cheese to create a specialty called “bulz”. 3. Mici (Grilled Minced Meat Rolls)

Papanasi, a cherished Romanian dessert, invites indulgence with its sweet, creamy, and slightly tangy flavor profile. To try your hand at making these amazing morsels, go to the recipe! Sarmale – The Best Cabbage Rolls on Earth are from Romania! Pleşcoi Sausages Cozonac is a traditional Romanian sweet bread associated with Easter and Christmas. It’s popular in Romania and in other parts of southeastern Europe like Bulgaria (kozunak), Serbia, Macedonia, and Greece. Romanian food is a mix of local Dacian traditions and foreign influences, mostly from ancient Roman, Turkish, Hungarian, and Balkan cuisines.Both of them are delicious. Vegetarians can opt for simple mushroom ciulama, as the sauce is made with corn flour, salt, and vegetable oil. It is a traditional Romanian dish made of pork (often various cuts, including the liver), which is fried and then simmered in a tomato sauce. It is usually seasoned with garlic, bay leaves, and other spices. These sweet dough rolls, typically shaped like an eight or fashioned into a small wreath, are either boiled and sprinkled with honey and chopped nuts or baked and brushed with honey syrup, depending on the region. This is the name of any meat or vegetable stew. Romanians can be very creative in their combinations, and traditional Romanian food recipes are as varied as the cooks themselves, so you wait and see what you find on the menu.

I’ll probably be forever banned from returning home for saying this; but Romanian cabbage rolls are far more superior to Ukrainian. 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. As Romanian food tradition dictates, it is always served with bread, sour cream, and hot peppers. Ciorba de perisoare These are dumplings typically made from potato dough that encases whole or halved plums, and after boiling, they are often rolled in breadcrumbs fried with sugar and butter.

Romanian Desserts

Another delicious sausage are the Pleşcoi variety, produced in the village of the same name. They’re a sheep or mutton-based sausage heavily flavoured with chili and garlic. Unlike their cousins the Mici, Pleşcoi sausages are smoked and dried. Though grilling releases the fatty juices, giving a nice, soft texture. After being shaped and filled, they are baked until lightly golden and then often dusted with powdered sugar. The combination of the flaky pastry with the sweet fillings makes them a favorite treat for many Romanians. Borş is a Romanian/Moldova sour soup. The sourness comes from a wheat or bran fermented drink, also calledBorş. The name may sound familiar as “borscht” is a famous Ukrainian/Russian sour beetroot soup. But the RomanianBorş differs from this as it is a hearty meat or fish soup. Affectionately known as ‘littles,’ you’ll find these guys everywhere, usually sold in portions of three. They are tiny, grilled ground meat rolls, usually a combination of different types of meat. It’s essentially a little sausage without casing.

A vegetable paste is made in autumn from the harvested vegetables and served on bread throughout the rest of the year. Baked eggplants, peppers, tomatoes, onions, and mushrooms go into it. However, various Romanian recipes for this dish can be found for this appetizer. Get a recipe here! 2. Salată De Vinete Romaneasca – Eggplant Salad It’s often homemade in rural areas, with families having their own recipes and distillation methods passed down through generations.

Traditional Romanian Dishes: Mains, Stews & Sides

Sweet versions: filled with fresh fruits (like cherries or plums), jam, or sweetened farmer’s cheese It can also be found all year round in stores or fairs, but nothing compares with the taste of a homemade one. If you get the opportunity to try, make sure you compliment the baker on the unique recipe and his or her skill in making this wonderful Romanian confection. 8. Drob de miel (Lamb Haggis) Drob de miel; Photo credit: savoriurbane.ro Desserts are often a regional affair. Restaurants in the formerly Habsburg western part of the country, in places such as Timișoara or Cluj, typically excel at strudels and cakes. In other parts of the country, the favourite might be clătite, crepes filled with chocolate or fresh fruit.

Personally, this one is not my favorite. And what was even more unusual is that I tried it after originally writing this article. But… not as a dessert! My mother-in-law served it as a meal, which surprised me. So it can be eaten as either, a light dessert or a sweet main meal.

Contents

They’re a popular treat in Romania and can be found in bakeries, at fairs, and are often made at home. The concept is similar to doughnuts in many cultures but with regional variations in the recipe and preparation method. 39. Placinta – Romanian Pie It’s a clear spirit made primarily from the fermentation and distillation of plums, although other fruits can sometimes be used. Țuică is quite potent, typically containing an alcohol content ranging from 40% to 60% or more. Originally a peasant dish, mămăligă has risen through the ranks over the centuries, becoming a staple that’s now found on almost every Romanian dinner table. It’s a dish that speaks volumes about the nation’s ability to take the simple and turn it into something universally loved. Tochitură is a traditional Romanian pork stew. It’s simmered over a low fire in its own fat and juices, most often in a cast-iron pot. It’s traditionally served with over-easy eggs and mămăligă.