Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Ottoman and Turkish cuisine but also a series of European cuisines in particular from the

Balkan Peninsula The Balkans ( , ), corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throug ...

, Greek cuisine and

Hungarian cuisine Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the P ...

as well as culinary elements stemming from the cuisines of

Central Europe Central Europe is a geographical region of Europe between Eastern Europe, Eastern, Southern Europe, Southern, Western Europe, Western and Northern Europe, Northern Europe. Central Europe is known for its cultural diversity; however, countries in ...

. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its religious roots in

Eastern Orthodoxy Eastern Orthodoxy, otherwise known as Eastern Orthodox Christianity or Byzantine Christianity, is one of the three main Branches of Christianity, branches of Chalcedonian Christianity, alongside Catholic Church, Catholicism and Protestantism ...

. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Various kinds of dishes are available, which are sometimes included under a generic term; for example, the category '' ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe ('' ciorbă de burtă'') and calf foot soup, or fish soup, all of which are soured by lemon juice, sauerkraut juice (), vinegar, or '' borș'' (traditionally made from bran). The category '' țuică'' (plum brandy) is a name for a strong alcoholic spirit in

Romania Romania is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern and Southeast Europe. It borders Ukraine to the north and east, Hungary to the west, Serbia to the southwest, Bulgaria to the south, Moldova to ...

. With the cuisine of Romania being shared by another country, namely

Moldova Moldova, officially the Republic of Moldova, is a Landlocked country, landlocked country in Eastern Europe, with an area of and population of 2.42 million. Moldova is bordered by Romania to the west and Ukraine to the north, east, and south. ...

, there are similarities between the cuisines of the two Romanian-speaking countries.

History

In the history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook '' 200 Proven Recipes for Dishes, Pastries and Other Household Works'' ''('') printed in 1841. Also, Negruzzi writes in "Alexandru Lăpușneanu", "In

Moldavia Moldavia (, or ; in Romanian Cyrillic alphabet, Romanian Cyrillic: or ) is a historical region and former principality in Eastern Europe, corresponding to the territory between the Eastern Carpathians and the Dniester River. An initially in ...

, at this time, fine food wasn't fashioned. The greatest feast only offered a few types of dishes. After the borș, Greek dishes would follow, boiled with herbs floating in butter, and finally cosmopolitan steaks". Cheese has been a part of Romanian cuisine since the beginning of its history. '' Brânză'' is the generic term for

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

in Romanian.

Maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

and

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es became staples of Romanian cuisine after their introduction to

Europe Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, the Mediterranean Sea to the south, and Asia to the east ...

. Maize, in particular, contributed to health and nutrition improvements of Romanians in the 16th and 17th centuries, resulting in a population boom. For about three centuries, Wallachia and Moldavia, two of the three medieval Romanian principalities, were mildly influenced by their various neighbors, like the

Ottoman Empire The Ottoman Empire (), also called the Turkish Empire, was an empire, imperial realm that controlled much of Southeast Europe, West Asia, and North Africa from the 14th to early 20th centuries; it also controlled parts of southeastern Centr ...

. Ottoman cuisine changed the Romanian table with appetizers made from various

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

s, such as

eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...

and

bell pepper The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in diff ...

s, as well as various

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

preparations, such as '' chiftele'' (deep-fried meatballs, a variation of kofta). The various kinds of '' ciorbă'' and meat-and-vegetable stews, such as ''iahnie de fasole'' (beans), '' ardei umpluți'' (stuffed peppers), and '' sarmale'' (stuffed cabbage) are influenced by Turkish cuisine.

Description

Romanian recipes bear the same influences as the rest of Romanian culture. The Turks brought meatballs ('' perișoare'' in a meatball soup), from the Greeks there is '' musaca'', from the Austrians there is the '' șnițel'', and the list continues. The Romanians share many foods with the Balkan area and former Austria-Hungary. Some others are original or can be traced to the Romans, as well as other ancient civilizations. The lack of written sources in Eastern Europe makes it impossible to determine today the exact origin for most of them. One of the most common meals is the '' mămăligă'' ( polenta), served on its own or as an accompaniment.

Pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

is the main meat used in Romanian cuisine, but

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

is also consumed, along with mutton and fish. Before

Christmas Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus Christ, observed primarily on December 25 as a Religion, religious and Culture, cultural celebration among billions of people Observance of Christmas by coun ...

, on December 20 (Ignat's Day or ''Ignatul'' in Romanian), a pig is traditionally slaughtered by every rural family. A variety of foods for Christmas are prepared from the slaughtered pig, such as: * '' Cârnați'' – garlicky pork sausages, which may be smoked or dry-cured; * '' Lebăr'' – an emulsified sausage based on

liver The liver is a major metabolic organ (anatomy), organ exclusively found in vertebrates, which performs many essential biological Function (biology), functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of var ...

with the consistency of the filling ranging from fine (''pâté'') to coarse; * '' Sângerete'' ( black pudding) – an emulsified sausage obtained from a mixture of pig's blood with fat and meat, breadcrumbs or other grains, and spices; * '' Tobă'' (head cheese) – based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in the pig's stomach; * '' Tochitură'' – a stew made with pork, smoked and fresh sausage simmered in a tomato sauce and served with '' mămăligă'' and

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

("so that the pork can swim"). There are many variations of this stew throughout Romania, with some versions combining different meats, including chicken, lamb, beef, pork and sometimes even offal; * ''Pomana porcului''—pan-fried cubed pork served right after the pig's sacrifice to thank the relatives and friends who helped with the process; * '' Piftie/ răcitură'' – inferior parts of the pig, mainly the tail, feet, and ears, spiced with garlic and served in aspic; * '' Jumări'' – dried pork remaining from rendering of the fat and tumbled through various spices The Christmas meal is sweetened with the traditional '' cozonac'', a sweet bread made with nuts, poppy seeds, or '' rahat'' (Turkish delight). At

Easter Easter, also called Pascha ( Aramaic: פַּסְחָא , ''paskha''; Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in t ...

, lamb is served: the main dishes are ''borș de miel'' (lamb sour soup), roast lamb, and '' drob de miel'' – a Romanian dish similar to

haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

made from minced offal (heart, liver, lungs), lamb meat and spring onions with spices, wrapped in a caul and roasted. The traditional Easter cake is '' pască'', a pie made from

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

dough with a sweet cottage cheese filling at the center. Romanian pancakes, called ''clătite'', are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat,

, or jam. Different recipes are prepared depending on the season or the occasion.

Wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

is the preferred drink, and Romanian wine has a tradition of over three millennia.Educations.com/Study in Romania
/ref> Romania is currently the world's ninth largest wine producer, and recently the export market has started to grow. Romania produces a wide selection of domestic varieties ( Fetească, Grasă, Tămâioasă, Busuioacă, and Băbească), as well as varieties from across the world ( Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, and Muscat Ottonel).

Beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

is also highly regarded, generally blonde pilsener beer, made with German influences. There are also Romanian breweries with a long tradition. According to the 2009 data of FAOSTAT, Romania is the world's second largest

plum A plum is a fruit of some species in Prunus subg. Prunus, ''Prunus'' subg. ''Prunus'.'' Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century. Plums are ...

producer (after the

United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...

), and as much as 75% of Romania's plum production is processed into the famous '' țuică'', a plum brandy obtained through one or more distillation steps.

Vegetarianism and veganism

Followers of the Romanian Orthodox Church fast during several periods throughout the ecclesiastical calendar amounting to a majority of the year. In the Romanian Orthodox tradition, devotees keep to a diet without any animal products during these times. As a result, vegan foods are abundant in stores and restaurants; however, Romanians may not be familiar with a vegan or vegetarian diet as a full-time lifestyle choice. Many recipes below have

vegan Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a ve ...

versions, and the vegetables section below contains many common fasting foods.

List of dishes

Soups

* '' Borș'' is fermented

wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

bran, a souring agent for '' ciorbă''. Borș is also used today as a synonym for ''ciorbă'', but in the past, a distinction was made between ''borș'' and ''ciorbă'' (''acritură''), the souring agent for the latter being the juice of unripe fruits, such as grapes, mirabelle, or wood sorrel leaves. ** '' Borș de burechiușe'' * '' Ciorbă'' is the traditional Romanian sour soup ** '' Ciorbă de burtă'' ( tripe soup), with sour cream, egg yolks, garlic and soured with vinegar ** '' Ciorbă de perișoare'' ( meatball soup) ** ''Ciorbă de fasole cu afumătură'' (

bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...

and smoked meat soup) ** ''Ciorbă de legume'' (vegetable soup) ** ''Ciorbă de pește "ca-n Deltă"'' (

fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

soup prepared in the style of the Danube Delta) traditionally water directly from the Danube River is used ** '' Ciorbă de praz'' is a leek soup ** '' Ciorbă de pui'' is a chicken soup ** '' Ciorbă de lobodă'' is a red orach soup ** ''Ciorbă de salată cu afumătură'' (green lettuce and smoked meat soup) with sour milk ** '' Ciorbă de sfeclă'', also called ''borș de sfeclă'' or ''borș rusesc'' (similar to

borscht Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukrainian origin, made with red b ...

) ** '' Ciorbă de urechiușe'', wild mushroom sour soup ** '' Ciorbă moldovenească de găină'' is a hen sour soup ** ''Ciorbă țărănească'' (peasant soup), made from a variety of vegetables and any kind of meat (beef, pork, mutton, chicken, fish) ** ''Storceag'', fish soup with sour cream and egg, soured with vinegar or lemon juice. * '' Supă'' (generic name for sweet (usually clear) soups, made from vegetables alone or combined with poultry and beef). The difference between ''supă'' and ''ciorbă'' is that the meat and most of the vegetables are removed, the resulting liquid being served with dumplings or noodles. There are also a number of sour soups which use lemon juice as a souring agent, called ''supe a la grec'' (Greek soups). ** '' Supă (de pui) cu găluște'' (clear

dumpling Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled wi ...

soup with chicken broth) ** '' Supă (de pui) cu tăiței'' (clear noodle soup with chicken broth)

Meat

* ''Caltaboș / chișcă'' - a cooked sausage made from minced

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

organs mainly liver, rice, onions, herbs (parsley, dill) and spices, stuffed in a pig's bowel casing * ''Cârnați'' - a garlicky sausage, mostly smoked, stuffed in clean, blanched small bowel as in '' Fasole cu cârnați'' * '' Cevpacici'' - grilled dish of minced meat eaten in regions of

Banat Banat ( , ; ; ; ) is a geographical and Historical regions of Central Europe, historical region located in the Pannonian Basin that straddles Central Europe, Central and Eastern Europe. It is divided among three countries: the eastern part lie ...

and

Oltenia Oltenia (), also called Lesser Wallachia in antiquated versions – with the alternative Latin names , , and between 1718 and 1739 – is a historical province and geographical region of Romania in western Wallachia. It is situated between the Da ...

* '' Chiftele'' - a type of small meatball made of ground pork, beef, lamb mixed with breadcrumbs and egg, onions, garlic and parsley. ** ''Ciulama de vițel'' - veal ciulama white thick flour and sour cream sauce ** ''Ciulama de pui'' -

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

ciulama * '' Drob de miel'' - a lamb

made from minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish, usually with encased boiled eggs * '' Frigărui'' - Romanian-style shish-kebab, made with pork or a mixture of ground pork and chicken , similar to the Iranian kubideh, but with different herbs and spices. * ' - cow tongue with

olive The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean ...

s * '' Mititei'' (mici) - grilled minced meat rolls, traditionally made from lamb meat, or from mixed meats (pork, veal, lamb) with lots of spices (garlic, thyme, pepper, paprika etc.) * '' Grătar'' (usually made together with "mici") - grilled pork/beef, thinly sliced with condiments * '' Musaca'' - an

, and

pie * '' Ostropel'' - method of cooking

duck Duck is the common name for numerous species of waterfowl in the family (biology), family Anatidae. Ducks are generally smaller and shorter-necked than swans and goose, geese, which are members of the same family. Divided among several subfam ...

or any meat. It is a slow-cooked fried meat in tomato sauce. * '' Papricaș'' - Chicken paprikash made with bell pepper and paprika, originating from Hungary * '' Gulaș'' - Goulash, a stew made with potato and beef, originating from Hungary * '' Jumări'' - kind of pork cracklings, with fat thermally extracted from the lard * '' Pastrami'' - is a food originating from Romania usually made from beef brisket, or from lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. * '' Pârjoale'' - a type of meatball bigger than chiftele, originating in Moldova with breadcrumbs and parsley * '' Piftie'' - the preparation of this dish is similar to the French demi-glace. Pork stock is reduced by simmering, which is placed in containers, and spiced with garlic and sweet paprika powder. The boiled pork meat is then added, and left to cool. The cooled liquid has a gelatinous consistency, salty, garlicky and peppery. It is eaten cold. * '' Plescaviță'' - hamburger type meat consisted of spiced minced pork, beef and lamb meat, originating from Serbia * Pleșcoi sausages - registered as a Romanian protected geographical indication (PGI) product in the European UnionCârnații de Pleșcoi, al șaselea produs românesc recunoscut și protejat în UE
/ref> * '' Rasol'' - slowly stewed beef at low fire, usually served with a garlic paste (mujdei) * '' Salam de Sibiu'' - a variety of salami registered as a Romanian protected geographical indication (PGI) product in the European Union * '' Sarmale'' - stuffed sour cabbage or grape leaves with ground meat with rice, onions, herbs. It is boiled for a few hours traditionally in ceramic pots. In Transylvania smoked pig feet or pork skins are placed in the pot between the stuffed cabbages. There are also many vegan varieties stuffed with rice and herbs. * '' Slănină'' - pork fat, often smoked with paprika, herbs and pepper * ''

Shawarma Shawarma (; ) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with l ...

'' - locally known as ''Șaormă,'' it is one of the most popular street foods in the country. * '' Șnițel'' - a

, veal, or

breaded cutlet (a variety of Viennese ''

schnitzel Schnitzel () is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, Chicken as foo ...

'') ** ''Cordon bleu șnițel'' - breaded pork tenderloin stuffed with ham and

** ''Mozaic șnițel'' - a specialty of Western Romania, which is two thin layers of different meats with a

mushroom A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the n ...

filling. Other vegetable fillings may be used instead of mushrooms. ** ''Șnițel de pui'' - breaded chicken breast cutlet * '' Stufat'' - lamb,

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

, and garlic

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

* '' Tobă'' - pork sausage (usually pig's stomach, stuffed with pork jelly, snout, ears and skin) * ''

Tocană Tocană, also known as tocăniță, is a Romanian cuisine, Romanian stew prepared with tomato, garlic and sweet paprika.tocaniță'' - meat stew * '' Tocăniță vânătorească'' - venison stew * '' Tochitură'' - pan-fried cubed pork, fresh salty cheese (brânză de burduf or telemea), fried eggs, sausages served with '' mămăligă'' and

* '' Varză călită'' - fried or sauteed cabbage with pork ribs, duck, or sausages * '' Virșli'' - a type of sausage made from a mixture of

goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...

or lamb with

Fish

* ''Chiftele de pește'' - fish meatballs * ''Crap pane'' - breaded

carp The term carp (: carp) is a generic common name for numerous species of freshwater fish from the family (biology), family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia. While carp are prized game fish, quarries and a ...

fillet Fillet may refer to: *Annulet (architecture), part of a column capital, also called a fillet *Fillet (aircraft), a fairing smoothing the airflow at a joint between two components *Fillet (clothing), a headband *Fillet (heraldry), diminutive of the ...

* ''Ghiveci cu pește'' - fish stew with vegetables * ''Macrou afumat'' - smoked mackerel fillet * ''Novac afumat din Țara Bârsei'' - smoked

fillet, registered as a Romanian protected geographical indication (PGI) product in the

European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...

* ''Pană de somn rasol'' -

catfish Catfish (or catfishes; order (biology), order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Catfish are common name, named for their prominent barbel (anatomy), barbels, which resemble a cat's whiskers, though not ...

in brine with garlic * ''Plachie din pește'' - ragout of river fish with

s * ''Papricaș de pește'' - fish '' papricaș'' * '' Salată de icre'' - roe salad, traditionally made from

, pike, or various marine fish species, called ''tarama'', with onion ** ''Salată cu icre de știucă de Tulcea'' - a variety of Salată de icre registered as a Romanian protected geographical indication (PGI) product in the European Union ** ''Salata tradițională cu icre de crap'' - another variety of Salată de icre registered as a Romanian protected geographical indication (PGI) product in the European Union * '' Saramură de crap'' -

in brine * ''Scrumbie de Dunăre afumată'' - smoked pontic shad, registered as a Romanian protected geographical indication (PGI) product in the European Union

Vegetables

* '' Ardei umpluți'' - stuffed

s with meat, rice, onions * ''Dovlecei umpluți'' - stuffed zucchini * '' Gulii umplute'' - stuffed

kohlrabi Kohlrabi (; pronounced in English; scientific name ''Brassica oleracea'' Gongylodes Group (horticulture), Group), also called German turnip or turnip cabbage, is a Biennial plant, biennial vegetable, a low, stout cultivar of wild cabbage. It is ...

* '' Găluște'' - boiled dumplings; similar to knedle or knödel in Central European cuisines * '' Vinete umplute'' - stuffed

* '' Sarmale'' - stuffed cabbage rolls, also made from

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,0 ...

or dock leaves similar to Dolma * '' Ghiveci'' - Romania's national dish; a vegetable stew similar to the Bulgarian ''gjuvec'' and the Hungarian '' lecsó'' * '' Ghiveci călugăresc'' - vegetable stew prepared by the nuns in the monasteries * '' Fasole batută'' - bean paste made from Romanian refried beans, uses white or cannellini beans, with the addition of olive or sunflower oil and minced garlic. The dish is traditionally served with fried onions as a garnish. * '' Mămăligă'' - cornmeal mush, also known as Romanian-style polenta. Mămăligă can be served as a side dish or form the basis of further dishes, such as ''mămăligă cu lapte'' (polenta with hot milk), '' bulz'' (baked polenta with Romanian sheep cheese and sour cream), ''mămăliguță cu brânză și smântănă'' (polenta with '' telemea'' (Romanian cheese similar to feta) and sour cream), etc. * '' Mâncare de mazăre'' - pea stew * '' Mâncare de praz'' - leek stew * '' Pilaf'' - a dish of

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

s, and pieces of

(optional). The meat is usually the offal, wings, and organs of

, or lamb. The cooking method is very similar to risotto. * '' Chifteluțe de ciuperci'' - '' chiftele'' made from mushrooms instead of meat * '' Șnițel de ciuperci'' - mushroom

fritter A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...

(''șnițel'' is the Romanian spelling of the German word ''

'' (breaded boneless cutlet), but it may be used to mean any sort of fritter) * '' Tocană de ciuperci'' -

stew made with fried mushrooms, garlic and dill (sometimes sour cream is added) * '' Tocăniță de gălbiori'' - chanterelle stew * '' Zacuscă'' - vegetable spread consisting of roasted eggplant, sauteed onions, tomato paste, and roasted red peppers cooked for a long time at a low temperature

List of salads

* ''Ardei copți'' - roasted pepper salad, with vinegar and sunflower * '' Murături'' - method of pickling different

fruit In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propaga ...

s and

s ** '' Castraveți murați'' - pickled small cucumbers with dill, garlic and parsley root ** '' Gogonele murate'' - pickled green tomatoes, which is the simple version of ''murături asortate'' ** '' Varză murată'' - cabbage pickled in brine, flavored with dill stalks and beetroots for red colour. ** '' Murături asortate'' - pickled mixed vegetables; a combination of any of the following: onions, garlic, green

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

es, peppers, cucumbers,

, beets, carrots,

celery Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times. The original wild ...

, parsley roots, cauliflower,

apple An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...

s, quince, unripe

s, small unripe

watermelon The watermelon (''Citrullus lanatus'') is a species of flowering plant in the family Cucurbitaceae, that has a large, edible fruit. It is a Glossary of botanical terms#scandent, scrambling and trailing vine-like plant, and is plant breeding ...

s, small zucchini, and red cabbage. It is most often cured in brine (Turkish version), though it can also be cured in vinegar (German version). * '' Mujdei'' - crushed garlic sauce, made from garlic, salt, oil and water (for a mild taste can be added lemon or tomatoes) * '' Salată de boeuf'' - minced boiled meat with boiled vegetables,

mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...

, and pickles * '' Salată de vinete'' - roasted and peeled

, chopped onions, and

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

mixed with oil or mayonnaise * '' Salată grecească'' - pieces of tomatoes, cucumbers, onion, feta cheese, olives, salt and olive oil * '' Salată orientală'' -

salad with eggs,

s, and

s * ''Salată de sfeclă'' -

beet The beetroot (British English) or beet (North American English) is the taproot portion of a '' Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner ...

salad * ''Salată de roșii'' - tomato salad, with sliced onions, bell peppers, and cucumber. Flavored with dill or parsley. * '' Shopska salad'' - known locally as Bulgarian salad, it is made from tomatoes, cucumbers, onion/scallions, raw or roasted peppers, telemea, and parsley. The vegetables are usually diced and salted, followed by a light dressing of sunflower/olive oil complemented with vinegar

List of cheeses

The generic name for

is '' brânză'', and it is considered to be of Dacian origin. Most of the cheeses are made from cow's or sheep's milk. Goat's milk is rarely used. Sheep cheese is considered "the real cheese", although in modern times, some people refrain from consuming it due to its higher fat content and specific smell. * '' Brânză de burduf'' is a kneaded cheese prepared from sheep's milk and traditionally stuffed into a sheep's stomach; it has a strong taste and semi-soft texture * '' Brânză topită'' is a melted cheese and a generic name for processed cheese, industrial product * '' Brânză în coșuleț'' is a sheep's milk, kneaded cheese with a strong taste and semi-soft texture, stuffed into bellows of fir tree bark instead of pig bladder, very lightly smoked, traditional product * '' Caș'' is a semi-soft fresh white cheese, unsalted or lightly salted, stored in brine, which is eaten fresh (cannot be preserved), traditional, seasonal product * '' Cașcaval'' is a semi-hard cheese made from sheep's or cow's milk, traditional product. The ''Cașcaval de Săveni'' is a type of cașcaval published as a Romanian protected geographical indication (PGI) product in the European Union. ** '' Penteleu'', a type of cașcaval, traditional product * '' Năsal cheese'' is a type of cheese with a pungent aroma, traditional product * '' Șvaițer'', industrial product ("Schweizer Käse") * '' Telemea'', cow's or sheep's milk white cheese, vaguely similar to feta. The traditional "Telemea de Ibănești" is a type of telemea registered as a Romanian

protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

(PDO) product in the European Union, while the "Telemea de Sibiu" is registered as a Romanian protected geographical indication (PGI) product in the European Union. Notably the "Telemea de Covurlui" is spiced with '' Nigella damascena'' seeds, which gives it a unique flavor. * '' Urdă'' - made by boiling the whey drained from cow's or ewe's milk until the remaining proteins precipitate and can be collected, traditional product *'' Zămătișe'' - a type of cottage cheese.

List of desserts

*'' Alivenci'', corn and cheese pie in sweet and salted variants. Traditional dessert in Eastern Romania and Moldova. * '' Amandine'' - chocolate sponge cake with almond and chocolate filling, glazed in

chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...

* '' Baclava '' * '' Brânzoaice (Poale-n brâu moldovenești)'' - traditional

n soft cakes filled with sweet cheese * '' Cataife'' * '' Chec'' - pound cake * '' Clătite'' (crepes) with sweet filling - (literally: pancakes) * '' Colivă'' - boiled

, mixed with sugar and walnuts (often decorated with

candy Candy, alternatively called sweets or lollies, is a Confectionery, confection that features sugar as a principal ingredient. The category, also called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum ...

and icing sugar; distributed at funerals and memorial ceremonies) * '' Colțunași'' * '' Cozonac secuiesc'' - spit cake rolled in granulated sugar and melted butter (Hungarian: ''Kürtőskalács'') * '' Cremă de zahăr ars'' - Crème brûlée * '' Cremșnit'' - also known as vanilla slice or custard slice, is cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. * '' Croafne/Crofne'' - airy filled doughnuts with jam, chocolate, nutella or marmalade * '' Doboș'' - sponge cake layered with chocolate buttercream and topped with caramel * '' Gogoși'' - literally "doughnuts", but more akin to fried dough * '' Gomboți'' (Găluști cu prune) - dumplings with plums, a dessert made of mashed potatoes and flour dough and filled with fresh plums * '' Griș cu lapte'' * '' Halva'' * '' Joffre cake'' - invented at the Casa Capșa restaurant in

Bucharest Bucharest ( , ; ) is the capital and largest city of Romania. The metropolis stands on the River Dâmbovița (river), Dâmbovița in south-eastern Romania. Its population is officially estimated at 1.76 million residents within a greater Buc ...

* '' Lapte de pasăre'' - literally "bird's milk",

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). ''Vanilla'' is not Autogamy, autogamous, so pollination ...

custard garnished with "floating islands" of whipped egg whites * '' Magiun of Topoloveni'' - a type of plum jam, registered as a Romanian protected geographical indication (PGI) product in the European Union * '' Mucenici/ sfințișori'' - sweet pastries (shaped like "8", made from boiled or baked dough, garnished with walnuts,

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

, or

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

, eaten on a single day of the year, on 9 March) * '' Orez cu lapte'' - Rice pudding * '' Pandișpan'' - Sponge cake * '' Papanași'' - a kind of doughnut made from a mixture of sweet cheese, eggs, and semolina, boiled or fried and served with fruit syrup or jam and light sour cream * '' Pelincile Domnului'' - a Moldavian type of pie made of honey-flavoured thin wheat cakes and hemp seed cream. Less and less exposure because of the confusion between Cannabis sativa (traditionally cultivated in Romania) and Cannabis indica (the THC-rich variety) * '' Pișcoturi'' - thin, light, sweet delicate, crispy cookie * '' Prăjituri'' - assorted pastries * '' Rahat'' - Turkish delight * '' Chocolate salami'' - salam de biscuiți (literally „salami of biscuits"), made from biscuits, chocolate, and rum essence. The cylindrical shape resembles a sausage, hence the name. * '' Savarine'' - savarina * '' Scovergi'' - flat fried dough. It is eaten with honey, jam or cheese. * '' Șarlotă'' - a custard made from

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

, eggs,

, whipped cream, gelatin,

s, and ladyfingers; from the French Charlotte * '' Ștrudel'' - is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common * ''

Tort A tort is a civil wrong, other than breach of contract, that causes a claimant to suffer loss or harm, resulting in legal liability for the person who commits the tortious act. Tort law can be contrasted with criminal law, which deals with cri ...

'' - cake * '' Tulumba'' * ''Turtă dulce'' - gingerbread

List of pastries

* '' Cornuleț/Chiflă'' - bread roll that is rolled and formed into a crescent * '' Cornulețe'' - pastries filled jam, chocolate, cinnamon sugar, walnuts, or

raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

s, with the shape representing a crescent * '' Covrig'' - circular bread, typically encrusted with sesame seeds * '' Covrigi'' - pretzel''Covrigi'' on display
/ref> * '' Cozonac'' - a kind of Stollen made from leavened dough, into which

, eggs,

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

, and other ingredients are mixed together before baking * '' Pogăce'' - corn cake baked in the oven; wheat flour dough cake, usually made with pork gizzards or cheese * '' Plăcintă'' - traditional pastry ** ''Plăcintă dobrogeană'' - a type of plăcintă registered as a Romanian protected geographical indication (PGI) product in the European Union ** '' Burec/Foietaj'' - it is a three-cornered filo pie composed of thin sheets and filled with either walnuts, crushed almonds, cheese or minced meat * '' Prăjituri'' - assorted pastries

List of drinks

* ''Afinată'' - a liqueur made from afine (aka. bilberry in English), which are similar to the North American blueberry. * '' Ayran'' - cold savory yogurt-based beverage that is consumed mostly in Dobrogea * '' Bere'' - locally produced beer brands from local breweries and craft beers * '' Cafea'' - Turkish coffee prepared in a cezve using very finely ground coffee beans without filtering * '' Ceai'' - prepared in the form of either various plant tisanes (

chamomile Chamomile (American English) or camomile (British English; see spelling differences) ( or ) is the common name for several plants of the family Asteraceae. Two of the species, '' Matricaria chamomilla'' and '' Chamaemelum nobile'', are commo ...

, mint, tilly flower, etc.) or common

black tea Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more tea processing, oxidized than oolong, yellow tea, yellow, white tea, white, and green tea, green teas. Black tea is generally st ...

, called ''ceai rusesc'' in Romanian, which is Russian tea usually served during breakfast. * '' Chefir'' - fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. * '' Horincă'' is a plum or apple

brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured ...

, produced in the northern part of the country ( Maramureș) * ''

Must Must is freshly crushed Juice, fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must ...

'' - the grape juice in the fermentation process that hasn't become wine yet. * '' Pălincă'' is a strong, double-distilled fruit brandy (especially plum, but also apple, apricots, peach, pear etc.) produced in

Transylvania Transylvania ( or ; ; or ; Transylvanian Saxon dialect, Transylvanian Saxon: ''Siweberjen'') is a List of historical regions of Central Europe, historical and cultural region in Central Europe, encompassing central Romania. To the east and ...

* '' Pelin de mai'' is a wine specialty, usually produced in the spring, flavored with Artemisia dried plants * '' Rachiu/Rachie'' is a fruit brandy. Generic "rachiu" can be made from any fruit (except plums), while "țuică" is reserved exclusively for the variety of brandy made from plums. * '' Rachiu de tescovină'' is a

pomace brandy Pomace spirit (or pomace brandy) is a Distilled beverage, liquor distilled from pomace that is left over from winemaking, after the grapes are pressed (wine), pressed. It is called marc in both English and French, but "grappa" in Italian and "baga ...

produced from grapes that have been used in wine production, very similar to the Italian

grappa Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 Alcohol proof, US proof). Grappa is a protected name in the European Union. Grappa is made by ...

* '' Sana'' is a kind of a drinkable yogurt * '' Secărică'' is a caraway fruit-flavored vodka, similar to the German kümmel * '' Sirop'' - prepared with syrup made from fir tree, pine, buckthorn, blueberry, raspberry, or strawberry, with different types of honey or sugar * '' Socată'' is a non-alcoholic beverage made from fermented elderflower ('' Sambucus nigra'') * '' Șliboviță'' is a plum brandy, produced in the

region. * '' Turț'' is a strong, double-distilled plum brandy, named after the village of Turț in northwestern Romania * '' Țuică'' is a plum brandy * '' Vin'' * '' Vișinată'' is a sour cherry

liqueur A liqueur ( , ; ) is an alcoholic drink composed of Liquor, spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-age ...

* '' Vodcă'' * '' Zmeurată'' is a raspberry liqueur

Notes and references

Other sources

* Nicolae Klepper, ''Taste of Romania'', Hippocrene, New York, 1999, , {{DEFAULTSORT:Romanian Cuisine Romanian cuisine

Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

European cuisine Balkan cuisine