Food in Romania

Romania, a country with a diverse cultural heritage, offers a culinary journey as captivating as its storied castles and rich folklore. Romanian cuisine, a testament to the country’s history, is a hearty blend of flavors influenced by numerous invaders and neighbors. When visiting Romania, travelers have the opportunity to indulge in a variety of dishes that showcase the best of Eastern European gastronomic traditions. This article provides insight into the must-try Romanian dishes that reflect the soul of the nation, ensuring that your taste buds are as enthralled by your visit as your eyes and heart.

Romanian Dishes

Sarmale

Sarmale are the quintessential Romanian dish, consisting of minced meat (usually pork, beef, or a mix), rice, onions, and herbs wrapped in pickled cabbage leaves, though grape leaves are sometimes used as an alternative. These rolls are slow-cooked and often served with a dollop of sour cream and polenta on the side.

Mămăligă

Mămăligă is Romania's answer to polenta, a staple no less vital than bread. This cornmeal porridge is a versatile companion to a variety of dishes, including sarmale, stews, and cheeses, and can also be served with sour cream or butter.

Ciorbă de burtă

Ciorbă de burtă, or tripe soup, is a sour soup that features the somewhat controversial ingredient of cow's stomach. It's made tangy with vinegar or fermented wheat bran, and enriched with garlic, cream, and sometimes a hot pepper. It's a beloved hangover remedy in Romanian culture.

Mititei

Mititei, or mici, are small, skinless grilled sausages made from a blend of beef, lamb, and pork with spices like garlic, black pepper, and thyme. They are a popular street food and typically served with mustard and bread or fries.

Tochitură

Tochitură is a hearty meat stew that varies by region but generally includes pork, sausages, and sometimes other meats, cooked with onions, spices, and wine. It's traditionally served with mămăligă and topped with a fried egg and some aged sheep's cheese.

Bean Soup with Smoked Pork Hock

This thick, smoky soup is made with white beans, vegetables, and smoked pork hock, creating a rich and flavorful broth. It's often served with pickled hot peppers and a slice of bread.

Stuffed Peppers

Bell peppers stuffed with a mixture of minced meat, rice, and herbs, then baked in the oven with a tomato sauce, is a dish found in many Romanian homes.

Papanasi

Papanasi are fried or boiled doughnuts made from a mixture of sweet cheese, eggs, and semolina, which are then served with sour cream and fruit jam, typically blueberry or sour cherry.

Romanian Desserts

Cozonac

Cozonac is a sweet bread traditionally prepared for Easter and Christmas. It's a fluffy, brioche-like loaf with swirls of walnut, poppy seeds, or Turkish delight fillings, often topped with a sugary crust.

Plăcintă

Plăcintă is a type of Romanian pastry that comes in many shapes and sizes, with a variety of fillings such as cheese, apples, or pumpkin. It can be served as a dessert or a savory snack.

Șarlotă

Șarlotă is a Romanian version of charlotte, a dessert made with sponge cake or ladyfingers soaked in syrup, layered with fruit, and set with a custard or jelly.

Baclava

Baclava, a dessert with Ottoman heritage, is made from layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. It's a rich and sweet treat, often enjoyed during festive seasons.

Kurtos Kalacs

Also known as chimney cake, this treat is a sweet bread with a crispy crust, which is baked on a rotating spit over an open flame. It's coated with sugar and can be rolled in various toppings like ground walnuts, cinnamon, or cocoa.

Foi de napolitană

These are wafer sheets layered with a chocolate, caramel, or rum-flavored cream and cut into small rectangles, a nostalgic treat for many Romanians.