Romanian Food, while perhaps not as globally recognized as some other cuisines, offers a rich tapestry of hearty and flavorful dishes that are sure to captivate your taste buds. At the heart of traditional Romanian cooking lies pork, a beloved protein that features prominently in many iconic recipes. Don’t let its under-the-radar status fool you; Romanian cuisine is a hidden gem, and once you experience its comforting and delicious flavors, you’ll find yourself craving more.
The culinary landscape of Romania is a fascinating reflection of its history. Influenced by centuries of cultural exchange and neighboring empires, Romanian food shares threads with Eastern European and Balkan traditions. Dishes like “sarmale,” Romania’s national treasure, have variations across the region, each country adding its unique touch while preserving the core cooking methods.
Choosing just a few dishes to represent the vastness of Romanian cuisine is a delightful challenge. Growing up in Romania, surrounded by the aromas and tastes of traditional cooking, I’m flooded with memories of countless dishes – warming stews for cold winters and refreshing platters for hot summers. There’s a special kind of comfort found in a rich pork stew on a frosty afternoon, just as there’s pure bliss in a summer evening enjoying fresh telemea cheese with red onions and smoked lardons, culminating in a slice of juicy watermelon.
Contents
1. Sarmale: Romania’s Iconic Cabbage Rolls
2. Ciorbă de Perișoare: Hearty Romanian Meatball Soup
3. Ciorbă de Burtă: The Unique Romanian Tripe Soup
4. Ardei Umpluți: Flavorful Romanian Stuffed Peppers
5. Ficăței la Tigaie: Savory Romanian Fried Liver
6. Mici: Romanian Grilled Skinless Sausages
7. Mămăliguță cu Brânză si Smântână: Creamy Polenta with Cheese and Sour Cream
8. Pomana Porcului: The Festive Pig’s Alms
9. Chiftele: Classic Romanian Meatballs
10. Tochitură: Rich Romanian Meat Stew
11. Friptură de Porc: Homestyle Romanian Pork Steak Stew
12. Ciolan cu Varză: Rustic Romanian Pork Knuckle with Cabbage
13. Balmoș: Traditional Shepherd’s Polenta
14. Ostropel de Pui: Garlic-infused Romanian Chicken Stew
15. Limbă cu Măsline: Delicate Romanian Tongue with Olives
16. Ciulama de Pui: Creamy Romanian Chicken Ciulama
17. Cașcaval Pane: Crispy Romanian Fried Cheese
18. Salată de Boeuf: Celebratory Romanian Beef Salad
19. Salată de Vinete: Smoky Romanian Grilled Eggplant Salad
20. Zacuscă: Flavor-Packed Romanian Vegetable Spread
1. Sarmale: Romania’s Iconic Cabbage Rolls
Sarmale, often hailed as the national dish of Romania, is a cornerstone of Romanian celebrations. From festive Christmas and Easter gatherings to christenings, weddings, and even somber occasions, sarmale is always present. No matter how modern a Romanian family might be, sarmale remains an indispensable part of any significant event.
These flavorful cabbage rolls are made by wrapping a savory filling of minced meat and aromatic herbs in pickled cabbage leaves. Crafting sarmale is a labor of love, mainly due to the meticulous rolling process. The smaller and more delicate the sarmale, the greater the appreciation for the cook’s skill. Each family boasts its own cherished sarmale recipe, with variations passed down through generations and differing from region to region. While some families might include tomato sauce during boiling, others consider it a culinary transgression. In my family, smoked meat is a must-add, nestled among the sarmale in the pot. Other families opt for unsmoked meat or pork ribs. Regardless of the specific recipe, sarmale is undeniably delicious and an absolute must-try when exploring Romanian food.
Sarmale is traditionally served with creamy polenta, a dollop of sour cream, and a tangy pickled green chili pepper, creating a symphony of textures and tastes.
2. Ciorbă de Perișoare: Hearty Romanian Meatball Soup
Ciorba holds a special place in Romanian cuisine, representing a category of sour soups, rich in vegetables and often featuring generous portions of meat. Many ciorbas are further enriched with egg yolks and sour cream for added depth and creaminess. A traditional Romanian meal often begins with a comforting bowl of Ciorba, setting the stage for the main course. The characteristic sourness of Romanian ciorba comes from the addition of ingredients like borscht, lemon juice, vinegar, or pickled cabbage juice. This sour element is not overpowering but rather a defining flavor profile that makes these soups uniquely Romanian. Far from being tart or unpleasantly sour, they are incredibly flavorful and a distinctive element of Romanian gastronomy.
Ciorbă de Perișoare, translating to Romanian Meatball Soup, is a beloved variety of ciorba and a personal favorite. The delightful combination of its signature sourness and the succulent meatballs makes it an irresistible dish.
Meatball soup is quintessential winter comfort food, providing warmth and satisfaction when temperatures plummet. It’s a staple in Romanian kitchens and readily found in traditional restaurants throughout the country. I personally love to garnish my Ciorba de Perișoare with a generous spoonful of sour cream and enjoy it with crusty bread. Loaded with meatballs and vegetables, this soup is a complete and satisfying meal in itself.
3. Ciorbă de Burtă: The Unique Romanian Tripe Soup
Another Romanian soup close to my heart is Ciorbă de Burtă, or tripe soup. This is a dish that often sparks strong opinions – people tend to either love it or dislike it intensely, and often, your first experience determines your stance. A well-prepared Ciorbă de Burtă is a truly unforgettable culinary experience. I vividly recall my first encounter with tripe soup at my parents’ workplace canteen. The flavor was so captivating that I indulged in three bowls that day, unable to eat anything else for the rest of the day!
Ciorbă de Burtă is characterized by its sourness, enhanced with sour cream and egg yolks, creating a rich and velvety texture. The star ingredient is tripe, which is meticulously cleaned, boiled until incredibly tender, and then cut into delicate strips. Tripe offers a distinctive, slightly chewy texture, which can be off-putting to some. However, trust me, when prepared correctly, it is an absolute delicacy.
My preferred way to enjoy Ciorbă de Burtă is with a pungent garlic sauce, a fiery pickled green chili, and an extra dollop of sour cream for added richness.
4. Ardei Umpluți: Flavorful Romanian Stuffed Peppers
My relationship with Ardei Umpluți, or stuffed peppers, has been a journey of evolving tastes. As I’ve matured, I’ve come to appreciate the balance and deliciousness of this hearty Romanian dish. While undeniably filling, the flavors are simply irresistible.
Bell peppers are generously filled with a mixture of savory minced meat, fragrant paprika, aromatic herbs, and an egg to bind the ingredients together. They are then topped with fresh tomato slices and simmered gently until perfectly cooked, typically for at least an hour. The result is tender, yielding pepper skin encasing a flavorful and satisfying filling.
Ardei Umpluți is traditionally served with a dollop of sour cream, which complements the richness of the filling and adds a touch of tanginess.
5. Ficăței la Tigaie: Savory Romanian Fried Liver
Ficăței la Tigaie, or fried liver, is another testament to the resourceful nature of traditional Romanian food. In Romania, there’s a deep respect for using all parts of the animal, minimizing waste. Even today, in rural areas, many families uphold the tradition of pig slaughter in December, carefully preparing and preserving the meat to last throughout the year.
This recipe commonly uses either pork or chicken liver. The liver is pan-fried with caramelized onions and fragrant garlic and often served alongside creamy mashed potatoes, sometimes sprinkled with fresh, chopped parsley for a touch of brightness. When cooked to perfection, the liver boasts a delightfully creamy texture and a distinctive, rich flavor. In some restaurants, chefs enhance the dish with a splash of white wine for added complexity. When I prepare Ficăței la Tigaie at home, I like to add a touch of sherry to subtly sweeten the dish.
6. Mici: Romanian Grilled Skinless Sausages
Mici, also known as mititei, are a Romanian food I crave frequently. These grilled skinless sausages are a barbecue staple in Romania, and cooking them in a pan simply doesn’t capture the same authentic flavor. It’s a tradition to fire up the barbecue on the 1st of May bank holiday and grill mici, symbolizing the arrival of summer and the start of barbecue season.
Mici are crafted from a flavorful mixture of minced meat and spices, shaped into small sausage forms without casings. They are typically enjoyed with a generous serving of mustard and fresh bread.
For an authentic Mici experience in Romania, seek out roadside grill restaurants along Dealu Negru, a well-known stop for truckers traveling between Pitesti and Ramnicu Valcea. These establishments are renowned for serving some of the best mici in the country.
7. Mămăliguță cu Brânză si Smântână: Creamy Polenta with Cheese and Sour Cream
Mămăliguță cu Brânză si Smântână, or polenta with cheese and sour cream, is the epitome of Romanian comfort food. It’s a creamy, indulgent, and undeniably calorie-rich dish – but when it tastes this good, who’s counting?
In this recipe, the polenta is cooked to a soft, velvety consistency by using a higher ratio of water to cornmeal. Once the polenta reaches the desired creaminess, it’s enriched with a generous amount of butter and then topped with salty, crumbled cheese and luscious dollops of sour cream. For an even more decadent experience, you can add a fried egg on top.
8. Pomana Porcului: The Festive Pig’s Alms
Pomana Porcului, or “The Pig’s Alms,” is a traditional Romanian dish with a fascinating story. It’s typically prepared by women while the men are outside butchering and portioning a pig. This dish is a celebratory offering, a reward for the men’s hard work, and is traditionally enjoyed alongside palinca, a potent Romanian spirit.
Pomana Porcului is a hearty medley of fresh pork cuts, including freshly made sausages and liver, all fried together in rich lard with aromatic herbs, garlic, and paprika. It’s served with a vibrant array of pickles, crisp raw onions, fresh bread, and homemade garlic sauce, creating a feast of flavors and textures.
9. Chiftele: Classic Romanian Meatballs
Chiftele, Romanian meatballs, are another versatile and delicious element of Romanian cuisine. They can be enjoyed on their own as a snack or appetizer, or simmered in a flavorful tomato sauce, in which case they are called “marinated meatballs.”
Classic chiftele can be either pan-fried or baked in the oven. The base recipe remains consistent: minced meat expertly combined with herbs, paprika, and an egg to bind the mixture.
Marinated meatballs are prepared similarly, then gently simmered in a slightly tangy tomato sauce. I like to enhance the sauce with generous amounts of fresh parsley, basil, and dill. The meatballs are cooked until they fully absorb the sauce, becoming incredibly flavorful and moist. They are traditionally served alongside creamy mashed potatoes, creating a comforting and satisfying meal.
10. Tochitură: Rich Romanian Meat Stew
Tochitură is a traditional Romanian stew that is truly mouthwatering and bursting with flavor. During my last visit to my family, I specifically requested my mom to make it for me, a testament to its irresistible appeal. Originating from the Moldova region of Romania, Tochitură is a hearty and complex stew featuring a medley of meats, sausages, and sometimes offal, slow-cooked together to allow the flavors to meld and deepen.
The meat cooks in its own natural juices, concentrating the flavors, and only a touch of tomato paste is added towards the end to enrich the sauce. Tochitură is traditionally served with creamy polenta, generously topped with grated salty cheese and a perfectly fried egg, creating a truly indulgent and satisfying Romanian culinary experience.
11. Friptură de Porc: Homestyle Romanian Pork Steak Stew
As you may have noticed, traditional Romanian cuisine embraces pork wholeheartedly. While my family enjoys grilling pork steak outdoors, the most common way to prepare this cut of meat at home is in the oven, simmered in a flavorful sauce.
Friptură de Porc, or pork steak stew, features tender neck chops that are first seared in a pan to develop rich flavors. The seared meat is then transferred to a roasting pan, blanketed with chopped onions, bell peppers, and savory smoked lardons. It’s slow-cooked for several hours until the pork becomes incredibly tender and succulent.
This comforting stew is typically served with either creamy mashed potatoes or crispy fries, accompanied by tangy pickles to balance the richness of the pork.
12. Ciolan cu Varză: Rustic Romanian Pork Knuckle with Cabbage
Cabbage is a versatile ingredient that appears in numerous traditional Romanian dishes. It’s cooked on its own as a side dish, incorporated into hearty stews with meat, or pickled and enjoyed as a refreshing side salad alongside richer fare.
Ciolan cu Varză, or pork knuckle with cabbage, is a rustic and flavorful Romanian recipe. Pickled cabbage is combined with aromatic paprika, thyme, and caraway seeds, then placed in a roasting pan to cook in the oven. The pork knuckle is cooked separately in a pressure cooker until tender, then placed atop the cabbage for the final half hour of cooking. This allows the flavorful juices from the pork knuckle to drip down and infuse the cabbage, creating a harmonious blend of flavors.
13. Balmoș: Traditional Shepherd’s Polenta
Balmoș is a truly unique and indulgent Romanian dish, best experienced when visiting a sheepfold in the mountains. My first taste of balmoș was during a childhood visit to family friends who owned a sheepfold. We spent the night in the mountains, and they prepared balmoș for us that evening. I remember the unforgettable experience of drinking fresh milk straight from the cow in the morning and joining the family’s child to help tend to the sheep. It was a wonderful introduction to the authentic rural mountain life of Romania.
Balmoș is a rich and creamy Romanian dish made from polenta, blended with “urda” cheese (a type of Romanian whey cheese), creamy buttermilk, eggs, and sour cream. Balmoș is not commonly found on restaurant menus, but if you happen to encounter it, don’t hesitate to order it – you’re in for a truly special culinary treat.
14. Ostropel de Pui: Garlic-infused Romanian Chicken Stew
Ostropel de Pui, or chicken and garlic stew, evokes fond memories of my other grandmother, who would prepare it almost every time we visited. We would gather around the table as my grandfather cooked the polenta and my grandmother lovingly plated up the fragrant stew.
This classic Romanian chicken stew is characterized by its generous use of garlic and rich tomato sauce. Originating from the southern regions of Romania, it shows subtle Turkish culinary influences. Chicken legs are first soaked and then simmered in a flavorful tomato and garlic sauce until tender and infused with flavor. Ostropel de Pui is a great choice for warmer months as it’s relatively light yet satisfying.
15. Limbă cu Măsline: Delicate Romanian Tongue with Olives
Many people are unaware that beef or pork tongue is a surprisingly lean and tender cut of meat. Tongue is essentially a muscle, which, when cooked properly, becomes incredibly tender and intensely flavorful.
My first encounter with Limbă cu Măsline, or tongue with olives, was when my grandmother prepared it for herself. At the time, I was a notoriously picky eater, so she assumed I wouldn’t enjoy it. However, once I tasted it, I was immediately captivated by the delicate flavor and unique texture of the meat.
This traditional Romanian recipe is light and refreshing. The flavorful sauce is made with tomato juice, dry white wine, briny black olives, and bright lemon juice, which beautifully complements the pre-boiled and sliced beef tongue. Limbă cu Măsline has become one of my favorite Romanian dishes, and I continue to prepare it frequently at home.
16. Ciulama de Pui: Creamy Romanian Chicken Ciulama
Another traditional Romanian recipe introduced to me by my grandmother is Ciulama de Pui, or chicken ciulama. In this dish, tender chicken is simmered in a creamy, velvety white sauce, enriched with earthy mushrooms, fragrant garlic, and a touch of sour cream for tanginess.
Ciulama de Pui is a dish best enjoyed when homemade. It’s surprisingly uncommon to find it on the menus of even the most popular traditional Romanian restaurants.
17. Cașcaval Pane: Crispy Romanian Fried Cheese
Cașcaval Pane is a Romanian appetizer that I find utterly irresistible. I love its delightful flavor, satisfying texture, and the characteristic cheese pull when you bite into it.
While fried cheese is found in many cuisines, Romanian Cașcaval Pane is distinct due to the specific type of cheese used: “cascaval.” This semi-hard, slightly sweet cheese has a relatively high melting point, making it ideal for frying. The cascaval is first frozen, then coated in egg, flour, and breadcrumbs before being deep-fried to golden perfection.
Cașcaval Pane is typically served hot with crispy fries and tangy pickles. It’s best enjoyed immediately, while the cheese is still warm and stretchy. For those who enjoy a sweet and savory combination, try dipping it in blackcurrant or cranberry jam for a delightful contrast.
18. Salată de Boeuf: Celebratory Romanian Beef Salad
Salată de Boeuf, or beef salad, is a quintessential element of Romanian cuisine. Like sarmale, this salad is an absolute must-have at any important Romanian event or celebration. Despite its name, “beef salad,” I prefer to make it with chicken. I find boiled beef can be somewhat tough and give the salad an undesirable texture. Chicken, on the other hand, results in a more tender and pleasing salad.
As with many cherished Romanian recipes, every family has their own unique twist on Salată de Boeuf. The core ingredients typically include a protein (beef or chicken), potatoes, carrots, pickles, and mayonnaise. I like to add cooked peas for a touch of sweetness. Some recipes also incorporate pickled peppers, but I prefer to use pepper slices solely for decorative purposes on top of the salad.
When making Salată de Boeuf at home, it’s crucial to use high-quality pickles, preferably homemade or those without added sugar. The ideal pickle for this salad is distinctly sour, not sweet, to provide the perfect tangy counterpoint to the richness of the mayonnaise.
19. Salată de Vinete: Smoky Romanian Grilled Eggplant Salad
Salată de Vinete, or eggplant salad, was a constant presence in my household growing up. Whether I was at home or visiting my grandmother, this delicious salad was a weekly staple. It’s another Romanian food that I consistently crave.
Whenever I fire up the barbecue, I make sure to grill extra eggplants and freeze the roasted flesh. This way, I can satisfy my Salată de Vinete cravings whenever they strike, regardless of the season.
Traditional Romanian Salată de Vinete is a simple yet incredibly flavorful recipe. The best version is made with eggplants grilled over an open fire, imparting a wonderful smoky flavor. However, if you don’t have a grill, baking them in the oven is a perfectly acceptable alternative. This salad is best enjoyed generously spread on slices of fresh bread.
20. Zacuscă: Flavor-Packed Romanian Vegetable Spread
Zacuscă is perhaps the most iconic Romanian vegetable spread. While commercially produced zacuscă is now readily available in jars, the most cherished and flavorful version is still homemade every autumn by mothers and grandmothers across the country. Making zacuscă is a time-intensive process, which is why it’s often considered a “labor of love.” Just the task of cleaning the peppers and eggplants can take half a day – and children in Romanian families are often enlisted to help with this process.
Zacuscă is a chunky spread made from fire-roasted peppers and eggplants, finely chopped and simmered together in a large pot for hours, requiring frequent stirring to prevent sticking and burning. Numerous variations of zacuscă exist, some incorporating additional vegetables, beans, or mushrooms. However, in my opinion, the classic pepper and eggplant zacuscă remains the most authentic and delicious.
Zacuscă is typically enjoyed spread on fresh bread as a snack, light meal, sandwich filling, or appetizer.
Explore More Romanian Flavors
If you’re eager to delve deeper into the world of Romanian cuisine, explore our other articles on traditional Romanian dishes. Romanian food is a journey worth taking, filled with comforting, flavorful, and unforgettable culinary experiences.
