Romanian cuisine offers a rich tapestry of flavors and traditions.

From hearty soups to savory main dishes and sweet desserts, these recipes showcase the country’s diverse culinary heritage.

You’ll find a mix of influences from neighboring countries and local ingredients that create unique and tasty meals.

By trying these Romanian recipes, you can explore a new culture through food and expand your cooking skills. Each dish tells a story of Romania’s history and people.

Whether you’re looking for comfort food or something special for a holiday meal, these recipes will give you a taste of authentic Romanian cooking at home.

1. Sarmale (Cabbage Rolls)

Sarmale are a beloved Romanian dish. You’ll find these cabbage rolls at many special occasions and family gatherings.

To make sarmale, you wrap a mixture of ground pork, rice, and spices in cabbage leaves.

Traditionally, sour cabbage leaves are used, giving the dish its signature tangy flavor.

You can cook sarmale in a large pot on the stove or in the oven. They’re often layered with smoked meat and sauerkraut for extra flavor.

Sarmale take time to prepare, but the result is worth it. The cabbage becomes tender, and the filling is juicy and flavorful.

Serve them hot with a dollop of sour cream on top for a true Romanian experience.

2. Mămăligă (Polenta)

Mămăligă is a staple in Romanian cuisine. It’s a thick porridge made from yellow cornmeal, similar to Italian polenta.

To make mămăligă, you’ll need cornmeal, water, salt, and butter.

Boil water in a pot, then slowly add the cornmeal while stirring.

Cook the mixture for about 30 minutes, stirring often. The result should be thick and creamy.

Mămăligă is versatile. You can serve it as a side dish or use it as a base for other recipes. It pairs well with stews, cheeses, and sour cream.

In Romania, people often cut mămăligă with a string. This traditional method ensures clean slices.

3. Ciorbă de Burtă (Tripe Soup)

Ciorbă de Burtă is a beloved Romanian soup that warms you up on cold days. This hearty dish features tender strips of beef tripe as its main ingredient.

To make this soup, you’ll need beef tripe, vegetables like carrots and celery, and beef bones for extra flavor.

The tripe is cooked until soft, then mixed with a rich broth.

The soup gets its signature taste from garlic and sour cream. Many people add vinegar for extra tang. You can top it with hot peppers for a spicy kick.

Ciorbă de Burtă takes time to prepare, but the result is worth it. You’ll end up with a comforting, filling soup that’s perfect for chilly weather.

4. Mici (Grilled Sausages)

Mici are tasty Romanian grilled sausages that you’ll love. They’re made with a mix of ground meats, usually beef and pork or lamb.

These small, skinless sausages are packed with flavor. Garlic and spices give them their unique taste.

You can grill mici on a charcoal, gas, or electric grill. They cook quickly, taking about 15-20 minutes.

Serve your mici hot off the grill with yellow mustard and fresh bread. Add some French fries on the side for a complete meal.

Mici are perfect for summer barbecues. They’re easy to make and always a crowd-pleaser.

5. Varză á la Cluj (Cluj-style Cabbage)

Varză á la Cluj is a popular dish from the Transylvania region of Romania. It combines layers of cabbage with ground pork and rice for a hearty meal.

To make this dish, you’ll need shredded cabbage, ground pork, rice, onions, and tomato sauce. Cook the cabbage and rice separately first.

Then layer the ingredients in a baking dish, starting with cabbage. Add a mix of cooked pork and rice, then more cabbage. Repeat these layers.

Pour tomato sauce over the top and bake for about 2 hours. The result is a flavorful, filling casserole perfect for cold weather.

Serve your Varză á la Cluj with sour cream and hot peppers on the side. It goes well with polenta too.

6. Salată de Vinete (Eggplant Salad)

Salată de Vinete is a beloved Romanian dish that you’ll find at many gatherings. To make it, you start by roasting eggplants until they’re soft and smoky.

Once cooled, you scoop out the flesh and chop it finely. Mix in some finely diced onions, salt, and a bit of oil. Some people add mayonnaise for extra creaminess.

This salad is often served as an appetizer with bread or crackers. It’s a summer favorite when eggplants are in season, but you can enjoy it year-round.

The taste is rich and savory, with a hint of smokiness from the roasted eggplant. It’s a simple yet flavorful dish that showcases the eggplant’s natural taste.

7. Cozonac (Sweet Bread)

Cozonac is a beloved Romanian sweet bread often made for holidays like Easter and Christmas. This rich, fluffy bread is similar to brioche or challah.

To make cozonac, you’ll need flour, milk, yeast, eggs, sugar, butter, and salt. The dough rises before baking, creating a light texture.

Many recipes include tasty fillings. You might add walnuts, raisins, poppy seeds, or even Turkish delight. Some versions have pretty swirls of nut filling inside.

Cozonac takes time and effort to make, but the results are worth it. You’ll end up with a soft, slightly sweet loaf perfect for sharing with family and friends.

8. Zacuscă (Vegetable Spread)

Zacuscă is a popular Romanian vegetable spread. You’ll find it in many homes, especially in the fall when vegetables are plentiful.

The main ingredients are eggplants and red peppers. You’ll also need onions, tomato sauce, and oil. Some recipes add carrots or mushrooms for extra flavor.

To make zacuscă, you first roast the eggplants and peppers. Then you cook all the ingredients together until they form a thick spread.

You can eat zacuscă on bread or crackers. It’s also good as a side dish. Many Romanians make large batches and can it for winter use.

Try making zacuscă at home. It’s a tasty way to enjoy Romanian cuisine.

9. Papanași (Cheese Doughnuts)

Papanași are delicious Romanian cheese doughnuts that you’ll love. These sweet treats are made with cottage cheese, flour, eggs, and sugar.

You shape the dough into large and small balls. Then fry them until golden brown. The result is a crispy outside and soft inside.

To serve, place a large doughnut as the base. Top it with sour cream and fruit jam. Add the small doughnut on top for a cute finish.

Papanași have a unique taste from the cheese. They’re not too sweet, making them perfect for dessert or a snack. You can find them in Romanian restaurants or make them at home for a tasty treat.

10. Ardei Umpluți (Stuffed Peppers)

Ardei Umpluți is a classic Romanian dish you’ll love. These stuffed peppers are filled with a tasty mixture of ground pork, rice, onions, and herbs.

To make them, you’ll hollow out bell peppers and stuff them with the meat mixture. Then cook them in a savory tomato sauce until tender.

You can bake Ardei Umpluți in the oven or use an Instant Pot for quicker cooking. The peppers become soft while the filling stays juicy and flavorful.

Serve these stuffed peppers hot as a main course. They’re perfect for family dinners or when you want to impress guests with traditional Romanian cuisine.

11. Drob de Miel (Lamb Haggis)

Drob de Miel is a Romanian Easter staple that you’ll love. It’s made with lamb offal, boiled eggs, and spring greens.

To make it, you’ll need lamb liver, heart, and other organs. Chop them finely and mix with eggs, herbs, and green onions.

Press the mixture into a mold lined with caul fat. Bake until golden brown. Serve it cold as an appetizer.

You can find many versions of this dish. Some add breadcrumbs or rice. Others use different herbs like dill or lovage.

Try Drob de Miel for a taste of Romanian tradition. It’s a unique way to enjoy lamb during Easter or any time of year.

12. Murături (Pickled Vegetables)

Murături are a staple in Romanian cuisine. These pickled vegetables add a tangy kick to many meals.

You can make murături with various veggies. Cucumbers, green tomatoes, and cabbage are popular choices. Carrots, peppers, and cauliflower work well too.

To make murături, you’ll need a brine of salt, water, and vinegar. Add spices like dill, garlic, and peppercorns for extra flavor.

Pack clean jars with your chosen vegetables. Pour the brine over them. Seal the jars tightly and let them sit for a few weeks.

The result? Crunchy, sour pickles that pair perfectly with hearty Romanian dishes. Try them as a side or snack any time of year.

Culinary Traditions and Influences

Romanian cuisine blends diverse cultural influences with local traditions. The country’s history and geography have shaped its unique culinary identity over centuries.

Historical Context of Romanian Cuisine

Romania’s food culture dates back to ancient times. The Dacians, early inhabitants of the region, laid the foundation for many traditional dishes. They grew crops like wheat and millet, and raised livestock.

Roman conquest brought new ingredients and cooking methods. The Romans introduced olive oil, wine, and bread-making techniques.

In medieval times, Romanian cuisine absorbed influences from Byzantine and Ottoman cultures. This added spices, sweets, and dishes like sarmale (stuffed cabbage rolls) to the local diet.

Peasant traditions heavily shaped Romanian cooking. Simple, hearty meals using local ingredients became staples. Mămăligă, a cornmeal porridge, emerged as a key dish during this period.

Influence of Neighboring Countries

Romania’s location at the crossroads of Eastern and Central Europe exposed it to various culinary influences.

Hungarian cuisine left a strong mark, especially in Transylvania. Goulash-style stews and the use of paprika became popular.

Slavic neighbors contributed dishes like borș (sour soup) and methods for preserving meat and vegetables.

Turkish influences brought coffee culture and sweets like baklava to Romania.

Austrian and German culinary traditions introduced schnitzels and strudels, particularly in urban areas.

Greek and Italian flavors also made their way into Romanian cooking, adding Mediterranean touches to some dishes.

Key Ingredients in Romanian Recipes

Romanian cuisine uses a variety of flavorful ingredients. The staples form the base of many dishes, while unique herbs and spices add depth and character.

Staple Ingredients

Pork is a key protein in Romanian cooking. It’s used in stews, sausages, and grilled dishes. Beef and chicken also feature prominently. Lamb is popular, especially for Easter meals.

Vegetables play a big role too. Cabbage, potatoes, and onions are common. Tomatoes and bell peppers add color and flavor to many recipes.

Dairy products are important. Sour cream tops many dishes. Sheep’s milk cheese like brânză is used in various ways.

Cornmeal is crucial for mămăligă, a polenta-like dish. Wheat flour is used for breads and pastries.

Herbs and Spices Unique to Romania

Romanian cooking uses both fresh and dried herbs.

Dill is very popular. It flavors soups, salads, and pickles.

Lovage adds a celery-like taste to many dishes. Thyme and bay leaves are common in meat dishes and stews.

Parsley is used both as a garnish and for flavor. Paprika is a key spice, adding color and mild heat.

Garlic is used generously in many recipes. It’s often combined with other herbs to make mujdei, a garlic sauce.

Caraway seeds flavor breads and some meat dishes. Coriander and allspice are used in sausages and other meat preparations.