Romanian food offers a delicious mix of flavors shaped by history and geography. The country’s cuisine blends influences from neighboring cultures with its own unique traditions.
You’ll find hearty stews, savory meats, and comforting breads that reflect Romania’s agricultural roots.
These 13+ Romanian recipes will introduce you to the rich tastes of this Eastern European cuisine. From warming soups to sweet pastries, you’ll discover dishes that have been enjoyed for generations.
Try your hand at making these traditional foods and bring a taste of Romania to your own kitchen.
1. Sarmale (Stuffed Cabbage Rolls)
Sarmale is a beloved Romanian dish you’ll want to try. These cabbage rolls are filled with a mix of ground meat, rice, and spices.
To make sarmale, you’ll need cabbage leaves, ground pork or beef, rice, onions, and herbs.
Roll the filling in the leaves and cook them in a tomato sauce.
Many Romanians use pickled cabbage for a tangy flavor. Smoked meat is often added to enhance the taste.
Sarmale is a staple at Christmas and other special occasions. You can enjoy this hearty meal year-round too.
2. Mici (Grilled Sausages)
Mici, also called mititei, are tasty Romanian grilled sausages. You can make them with a mix of ground beef and pork.
Add garlic, spices, and a bit of baking soda to the meat. This gives mici their unique flavor and texture.
Shape the mixture into small, sausage-like rolls. Grill them over hot charcoal for the best taste.
Serve your mici hot with yellow mustard and fresh bread. They go great with French fries and a cold beer on the side.
These juicy, flavorful sausages are perfect for summer barbecues. You’ll love their garlicky taste and tender texture.
3. Ciorbă de Burtă (Tripe Soup)
Ciorbă de Burtă is a hearty Romanian tripe soup that will warm you up on cold winter days. To make it, you’ll need beef tripe, vegetables, and flavorful spices.
Start by boiling the tripe with beef bones, carrots, celery, onion, and parsnip in a large pot of water. Cook for 2-3 hours until the tripe is tender.
Remove the bones and vegetables, leaving only the tripe in the pot. Shred the cooked carrots and set them aside.
For extra flavor, add garlic and vinegar to your soup. Some recipes suggest using sour cream as a topping.
This traditional dish is loved by many Romanians for its rich taste and comforting qualities. Give it a try to experience a true Romanian culinary delight.
4. Mămăligă (Polenta)
Mămăligă is a classic Romanian dish similar to polenta. It’s made from yellow cornmeal cooked in salted water. You’ll often find it served as a side dish or used as a bread substitute.
To make mămăligă, bring water to a boil in a pot. Add salt and slowly sprinkle in the cornmeal while stirring. Cook until it thickens, stirring constantly.
Traditionally, mămăligă is cut with a string and served with cheese, sour cream, or stews. You can also bake it with eggs and cheese for a heartier version.
This versatile dish is popular throughout Romania and neighboring countries. It’s no longer considered just peasant food and appears on menus in fine restaurants too.
5. Papanasi (Cheese Doughnuts)
Papanasi are a beloved Romanian dessert that will satisfy your sweet tooth. These cheese doughnuts are made with cottage cheese, eggs, and flour, giving them a unique texture.
To make papanasi, you’ll mix the ingredients and form them into doughnut shapes. Then, fry them until golden brown. The result is a crispy exterior with a soft, cheesy center.
Serve papanasi warm, topped with sour cream and fruit preserves. The combination of flavors and textures makes for a delightful treat.
You can find papanasi in many Romanian restaurants or try making them at home for a taste of Romanian cuisine.
6. Zacuscă (Vegetable Spread)
Zacuscă is a tasty Romanian vegetable spread. You’ll love this mix of roasted eggplant, red peppers, onions, and tomatoes.
To make it, roast eggplants and peppers in the oven at 390°F for about 40 minutes. Turn them halfway through for even cooking.
Cook the mix with oil and spices for about two hours at 350°F. It’s ready when it thickens and oil floats on top.
You can enjoy zacuscă on bread, toast, or crackers. It also works well as a pasta sauce or pizza topping.
7. Cozonac (Sweet Bread)
Cozonac is a beloved Romanian holiday treat. This sweet bread is often made for Christmas and Easter celebrations.
The dough uses high-protein flour, milk, sugar, and butter. Lemon zest adds a hint of citrus flavor.
You’ll find various fillings in cozonac. Common options include cocoa, walnuts, and raisins. The filling typically makes up about 20% of the bread.
Making cozonac takes time and care. You’ll need to knead the dough until it’s elastic. Then let it rise until doubled in size.
After baking, let the bread cool before removing it from the pan. You can enjoy cozonac warm or at room temperature. It’s best stored in a cool place, covered to keep it fresh.
8. Salată de Boeuf (Beef Salad)
Salată de Boeuf is a popular Romanian dish often served at holiday celebrations. Despite its name, many people make it with chicken instead of beef.
The main ingredients are cooked vegetables like carrots and potatoes, mixed with meat and mayonnaise. Some versions include green peas too.
You can serve this salad as an appetizer or side dish. It’s easy to make with common fridge and pantry items.
Many Romanians prefer to use homemade mayonnaise in their Salată de Boeuf. This adds a special touch to the recipe.
When you make this dish, you can adjust the ingredients to your taste. It’s a flexible recipe that allows for some creativity.
9. Telemea (Romanian Cheese)
Telemea is a popular Romanian cheese that’s similar to feta. You’ll find it has a salty taste and crumbly texture.
This cheese comes in different varieties based on the milk used and how it’s made. Some types are aged while others are fresh.
You can enjoy telemea in many ways. Try it crumbled over salads or as a topping for traditional dishes. It’s great paired with tomatoes, onions, and bread.
Telemea is also used in cooking. You might find it in Romanian recipes like cheese pies or mixed into polenta. Its tangy flavor adds depth to many meals.
To make telemea at home, you’ll need milk, rennet, and salt. The process involves curdling the milk and aging the cheese in brine.
10. Mucenici (Sweet Pasta)
Mucenici is a sweet pasta dish enjoyed in Romania on March 9th. You can make this treat to celebrate the Forty Martyrs of Sebaste.
The pasta is shaped like the number 8 and cooked in a sweet soup. This soup has vanilla, rum, cinnamon, and citrus flavors. Crushed walnuts add a nice crunch.
To make mucenici, mix flour, water, oil, and salt to form a dough. Shape it into figure 8s. Cook the pasta in boiling water, then add it to the flavored syrup.
Serve your mucenici warm. The sweet, aromatic soup and soft pasta make for a tasty and unique dessert. Try this Romanian tradition in your own kitchen!
11. Tochitură (Meat Stew)
Tochitură is a hearty Romanian meat stew that will warm you up on cold days. This dish features tender pork cubes and sausages cooked in a flavorful sauce.
To make tochitură, you’ll start by browning seasoned pork pieces. Then add onions and simmer until the meat is soft. Next, toss in sausages, garlic, and tomato paste for extra flavor.
You can serve tochitură with polenta, cheese, and a fried egg on top. This comforting meal is perfect for sharing with family and friends.
Try making tochitură for a taste of traditional Romanian cuisine. It’s a satisfying dish that showcases the rich flavors of pork and sausage.
12. Mititei (Skinless Sausages)
Mititei are tasty Romanian skinless sausages. They’re made with ground beef, pork, or lamb mixed with garlic and spices.
You shape the meat into small sausage-like rolls without casings. Then grill them until they’re brown and juicy.
Mititei are great for BBQs and outdoor parties. You can serve them with mustard and bread as an appetizer or main dish.
The name “mititei” means “little ones” in Romanian. These sausages are loved by locals and visitors alike for their rich, meaty flavor.
13. Pomana Porcului (Pork Feast)
Pomana Porcului is a beloved Romanian dish often enjoyed during winter holidays. This hearty meal showcases the rich flavors of pork.
You can make this dish using various cuts of pork, such as neck, thigh, or ribs. Choose your favorite part for the best taste.
To prepare Pomana Porcului, cook the pork with garlic and spices. The result is a savory, tender meat that’s full of flavor.
Serve your pork feast with mămăligă (polenta) and pickles for a true Romanian experience. This combination creates a perfect balance of tastes and textures.
Pomana Porcului is more than just food – it’s a celebration of Romanian culture and traditions. Enjoy this dish with family and friends for a cozy, satisfying meal.
Ingredients and Techniques
Romanian cuisine relies on simple ingredients and time-honored cooking methods. The flavors come from key spices and herbs, while traditional techniques bring out the best in each dish.
Common Spices and Herbs
Romanian cooking uses a mix of familiar and unique seasonings. Paprika adds color and mild heat to many dishes. Dill is a favorite herb, used fresh or dried in soups and salads.
Thyme brings an earthy flavor to meat dishes. Garlic is essential, adding punch to sauces and stews.
Other common spices include:
- Black pepper
- Bay leaves
- Caraway seeds
- Tarragon
Parsley brightens up many recipes as a garnish. Lovage, a less common herb, gives soups a unique taste.
You’ll often find these spices and herbs combined in different ways to create distinct Romanian flavors.
Traditional Cooking Methods
Slow cooking is key in Romanian cuisine. Many dishes simmer for hours to develop rich flavors.
Stewing meat with vegetables is common for hearty meals. Roasting is another popular method, especially for large cuts of pork or lamb.
Grilling adds smoky tastes to meats and vegetables. You might cook mici, small sausages, on an outdoor grill.
Baking is used for breads and pastries. Stuffed dishes are also common. You’ll find cabbage rolls and stuffed peppers in many homes.
Pickling vegetables preserves harvests for winter use. This method creates tangy side dishes and condiments. Fermentation is used to make sauerkraut and other preserved foods.
Regional Variations
Romanian cuisine has distinct regional flavors shaped by local ingredients and cultural influences. Different areas of the country have their own unique specialties and cooking styles.
Transylvanian Flavors
Transylvania’s cuisine reflects Hungarian and Saxon influences. You’ll find hearty meat dishes like pork knuckle and sauerkraut. Kürtőskalács, a sweet chimney cake, is a popular treat.
Transylvanian goulash features beef, potatoes, and paprika. It’s often served with mămăligă, a cornmeal porridge.
Cozonac, a sweet bread with nuts and cocoa, is enjoyed during holidays. Stuffed cabbage rolls called sarmale are also common in this region.
Moldavian Influences
Moldavian cuisine incorporates elements from Russian and Turkish cooking. You’ll discover more fish and vegetable dishes here.
Zeamă, a sour chicken soup with vegetables, is a Moldavian staple.
Mititei, grilled meat rolls, are popular at barbecues and festivals.
Moldavian stews often include beans, potatoes, and pork. Sweet and sour tastes feature prominently in many recipes.
Plăcintă, a savory pastry filled with cheese or potatoes, is a beloved snack.
Moldavian wines pair well with the region’s hearty fare.