In addition to the diverse nature, breathtaking landscapes, different cities, and numerous attractions in Romania, there is still more to explore. The culinary specialties offer a wide range of options, ensuring that everyone will find something to enjoy. In this article, you will get to know the typical dishes of Romania.
Romania’s culinary specialties are influenced by a variety of factors. The ingredients and preparation methods vary depending on the region. The dishes are mainly influenced by neighboring countries and the traditions of immigrants. Some dishes resemble Austrian cuisine, while others are similar to Greek food. Romanian cuisine is also occasionally enriched by Slavic, Turkish, and Hungarian specialties and ingredients.
Since many main dishes are served with various side dishes, the meals are often calorie-rich and more than sufficient. Especially lunch or dinner are hearty, filling meals. To balance this, breakfast is usually a lighter affair.
Polenta is one of Romania’s national dishes, originating from regions shaped by agriculture. The main ingredients are cornmeal, with either water or milk. These are cooked together and processed into a firm mass. There's also an option to try the baked version of the dish with sheep’s cheese, for those who find the neutral-tasting polenta too bland. This Romanian appetizer is similar to Italian polenta.
Plăcintă is a Romanian flatbread that is filled and fried. There is a savory filling with various ingredients like mashed potatoes, cheese, or cabbage, as well as a sweet version with poppy seeds, jam, or apple. This appetizer is also ideal for takeout.
Zacuscă is a vegetable spread made from chopped vegetables with a creamy texture. The vegetables often include eggplant, peppers, and tomatoes. These are first cooked or roasted and then chopped. The vegetables are seasoned with spices and herbs according to taste. The spread is typically served with bread and is a must-have on any well-filled table.
Although the name of this appetizer suggests a salad, it is more of a dip. The dip is made primarily from grilled or roasted eggplant. It is puréed and mixed with sunflower oil and lemon juice. Fresh tomatoes, peppers, and cucumbers are often served alongside it. Vegans should note that Salată de vinete is sometimes made with mayonnaise instead of sunflower oil, making it vegetarian rather than vegan. It is typically served with bread or chopped raw onions.
This “salad” is more of a dip, or even a mousse (a foamy cream). It is made from mature carp roe mixed with sunflower oil into a creamy texture. The majority of the roe is used, with the remainder stirred in. It is typically served with olives or onions. Sometimes, capers and a squeeze of lemon are added to the recipe.
The most famous Romanian soup is “Ciorbă,” with all its different varieties. Due to the main ingredient, "Borș" (a very sour, fermented bread drink), these soups always have a mildly sour taste. There are many variations of Ciorbă, as its preparation offers quite a bit of flexibility. However, we would like to introduce three particularly flavorful versions of Ciorbă.
This is the vegetarian version of the popular soup. It mainly focuses on vegetables and Borș as the primary ingredient. The soup contains various vegetables that vary and are not strictly defined. Sometimes potatoes are also added. Bread is typically served as a side dish.
This version of the classic soup is enriched with tripe (stomach lining of ruminants), garlic, and paprika.
Instead of tripe, this soup is made with beef in a broth made from onions, potatoes, and either tomato paste or Borș. It is cooked with seasonal vegetables and various spices. A bit of cream is added to enhance the flavor.
Rasol is a stew comparable to Portuguese stews. One of the main ingredients is meat, typically chicken, duck, or goose, though there are also versions with beef, pork, or lamb. Potatoes and other vegetables, such as carrots, onions, and tomatoes, are also included in the stew. What makes this stew unique is that it is served in two parts: first the soup, and then the rest of the dish separately. Sometimes, it is served with Mujdei, a Romanian garlic sauce.
Tochitură Moldovenească is a stew made with pork, smoked sausages, ribs, and wine as the main ingredients. Pickled vegetables, spices, onions, and garlic are added. Typically, it is served with maize polenta. The dish originates from the historical region of Moldova, where the name comes from. It is especially popular in winter as it is hearty and warming.
Bulz is essentially Romania’s version of dumplings. These are made from cornmeal and filled with cheese. The dumplings are then either baked or fried, giving them a nice crispy exterior, while you can enjoy the melted cheese inside. Bacon or a fried egg is typically served as a side dish.
Mititei is a popular street food in Romania, though many also prepare it at home when grilling. The dish consists of grilled minced meat rolls, made from beef, pork, or lamb. These are heavily seasoned with black pepper, thyme, and garlic. It is served with fried potatoes, pickles, red peppers, and either spicy or sweet mustard sauce. The dish is often associated with good weather.
Sarmale are cabbage rolls filled with minced meat, rice, spices, and herbs, along with tomato sauce. Mashed potatoes are typically served as a side dish.
This dish consists of skewers where pieces of meat and vegetables alternate. The ingredients include pork or beef, along with various vegetables, often peppers, mushrooms, or tomatoes. The skewers are either fried or grilled, and are typically served with a fresh salad and a garlic dip.
Ardei umpluți is the Romanian version of stuffed peppers. The peppers are first hollowed out and de-seeded, then filled with minced meat (beef or pork), rice, and various spices. The stuffed peppers are cooked in a broth made from puréed tomatoes and water for about an hour. Alternatively, they can also be baked in the oven.
This dessert is a fried pastry in the shape of a donut. The pastry is decorated with the leftover dough after cutting out the donut shape. It is then topped with sour cream, jam, and fruit. Romanian donuts do not use semolina, but rather flour and baking powder.
This dessert consists of egg whites shaped into small balls, served in a vanilla sauce. Nuts can also be added as an ingredient.
Cozonac is a traditional sweet treat that is not only popular in Romania but also in the Balkans, Bulgaria, Macedonia, and Albania. A dough made from milk, eggs, flour, and butter is shaped into a braid and decorated with poppy seeds, nuts, or sugar.
For breakfast, coffee or tea is typically served. During the day, water or something sweet to drink is more common. Orange soda with a few ice cubes is a welcome refreshment, especially in the summer heat. Romania is one of the largest “wine countries” in Europe, and the local spirits are also noteworthy. Here are a few examples:
One must mention Alexandrion, a specialty brandy that pairs perfectly with Romania's hearty cuisine. The brandy has an alcohol content of 37.5% and should be consumed with caution.
The traditional Romanian spirit made from various types of plums is called Țuică. It is commonly enjoyed as an aperitif.
Vișinată is a cherry liqueur that is very popular in Romania.
Romanian cuisine offers a wide variety of flavors and dishes. You can expect meals that you may have never encountered before, offering a completely new experience. For vegetarians, there are several options, though Romanian cuisine is generally meat-heavy. Vegans can inquire about ingredients in vegetarian dishes, as many are prepared without animal products. In larger cities like Bucharest and Timișoara, you will also find vegan restaurants. There is something for everyone, and it’s definitely worth exploring Romania’s culinary specialties.