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Romanians love to cookand good food has always been an important part of the Romanian culture. Traditional Romaniandishes are neither elaborate norfancy, but theyare verytasty and are generally liked by foreigners. And while the country may not be famous for the best street food in Europe, it surely is famous for for its great cafés and restaurants. It’s a clear spirit made primarily from the fermentation and distillation of plums, although other fruits can sometimes be used. Țuică is quite potent, typically containing an alcohol content ranging from 40% to 60% or more. This is the name of any meat or vegetable stew. Romanians can be very creative in their combinations, and traditional Romanian food recipes are as varied as the cooks themselves, so you wait and see what you find on the menu. You can make this dish either with squash or with bell pepper. We usually eat it after the soup, as the second course. This is abaked dish stuffed with ground beef or turkey, rice, onion, herbs and spices. You can serve it with/without sour cream. Very, very tasty! Stuffed Bell Pepper Literally translated to beaten beans, this vegetarian bean dip is as simple as it gets. The key to such an uncomplicated dish is using only the highest quality ingredients available.
After being shaped and filled, they are baked until lightly golden and then often dusted with powdered sugar. The combination of the flaky pastry with the sweet fillings makes them a favorite treat for many Romanians. The cake is special because it’s shaped after the traditional helmets that the French army wore during the time. Covrigi are Romanian baked goods, similar to a pretzel. They come with a variety of toppings, and are easy to find at a walk-up window or bakery. This delicious dessert is made from a sweet dough shaped in a figure eight. After the shapes are made, the dough is left to cook in boiled water with heaps of spices and crushed walnuts, making an incredibly unique and flavorful treat.As Romanian food tradition dictates, it is always served with bread, sour cream, and hot peppers. Ciorba de perisoare It reminds me of a mixture of a rhum baba combined with a cream puff. Although you’ll find it commonly in bakeries, it’s usually also eaten during special occasions.
Salata de Vinete(eggplant salad) is a very popular food in Romania and one of my most favorite Romanian dishes. It is actually a starter, with a soft and creamy texture that makes itquite addictive. Visit the main tourist street of any major Transylvanian city, and you’re sure to find plenty of storefronts selling covrigi. Sadly we didn’t have enough time to dine at their highly rated French restaurant,L’Atelier, but if the complimentary buffet breakfast is anything to go by, the food I’m sure is exceptional. The pastries are perfection! And the buffet is way above most other hotels. The name “poale-n brâu” literally translates to “skirt in the belt,” which is believed to describe the shape of the pastry, reminiscent of a folded skirtEither through ingredient combinations specific to Balkan food or the influence of food typical from nearby Balkan neighbors, Strudel cu Dovleac interweaves the sweetness of pumpkin with the flaky, buttery delight of pastry, resulting in a dessert that is both comforting and luxuriously indulgent. Thin layers of pastry envelop a filling of sweetened pumpkin, often spiced with cinnamon and accented with raisins or nuts. Baked to a golden perfection, this Romanian pumpkin strudel becomes a symphony of crisp, sweet, and spiced notes, enjoyed both as a casual treat and a festive dessert. 29. Mucenici – Sweet Dough Rolls
There is a saying here: “ Mămăliga nu explodează,” which conveys the message: Romanians are like polenta. Polenta doesn’t explode. It is amorphous, without guts, always adapting to whatever form is required. Fetească Albă– The white Romanian wine variety that is also endemic to the region and easy to find. Used for both sparkling and still wines in Romania & Moldova. There is no Christmas or Easter without this traditional Romanian treat. The pride of every cook, Cozonac can be a real challenge for a household because it has to be done right.Romanian food is a mix of local Dacian traditions and foreign influences, mostly from ancient Roman, Turkish, Hungarian, and Balkan cuisines. This Romanian dish is an appetizer you will find mainly in the homes of Romanians around every major holiday. To make this traditional Romanian Christmas food, hard-boiled eggs are cut in half, after which the boiled yolk is mixed with liver pate, turned into a paste, then used to fill the egg white. 4. Salata de Boeuf – Romanian Beef Salad The legend of Vlad Dracula is the most famous but there are so many compelling reasons to visit this lesser known gem in southeastern Europe. Romania’s medieval castles and painted monasteries are must-visits while its Carpathian Mountains and pastoral countryside offer much to adventure seekers and nature lovers. Similar to ardei umpluţi, sarmale is the Romanian version of a stuffed vegetable dish popular in many Balkan countries and beyond like Serbia, Bosnia and Herzegovina, Croatia, Greece, Turkey, Ukraine, and Lithuania. It refers to a sub-type of dolma consisting of cabbage or vine leaves stuffed with a minced pork and rice filling. The earliest versions of gulyás did not contain paprika, as this spice wasn’t present in the region until the 16th century. That’s right – the peppers used to make paprika are actually native to North America (Mexico, to be precise).
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