The highlight of any trip to a foreign country is getting acquainted with its cuisine. There is an old saying that food is the heart of the country. It is an adventure that requires only a few suggestions of good traditional restaurants and a desire to get to know the country beyond its best-known tourist attractions.
Romania’s traditional food is a testament to the country’s roots in the land and was influenced by invaders and neighbors. The traditional food of this Southeast European country reflects touches of Turkish, Hungarian, Slavic and Austrian cuisine. However, over the years, these dishes have been considered traditional Romanian as much as the oldest foods in the country.
Trademark dishes
Romanian traditional dishes have a lot of meat, but they also usually include vegetables or fruits. Cabbage rolls (called sarmale ), stuffed with spiced pork and rice, are so traditional that they are considered the national dish of Romania and are a favorite main dish. Hot dogs and casseroles (like tocanita) are also at the top of the list of common dinner foods. Muschi poiana consists of beef stuffed with mushrooms and bacon in a vegetable puree and tomato sauce. You can also try traditional Romanian fish dishes such as the grilled salty carp called s awamura.
Soups, Appetizers and Garnishes
Soups, made with or without meat or with fish, are a common item on Romanian restaurant menus and are almost always the first course of the main meal. Zama is a green bean soup with chicken, parsley, and dill. You can also find pilaf and moussaka, vegetables prepared in various ways (including stuffed peppers), and hearty casseroles.
Desserts
Traditional Romanian desserts may remind you of baklava. Other cakes are best described as Danish; they are cakes with cheese filling. Crepes with various fillings and toppings are also found on the typical Romanian dessert menu. Papanasi, which is a Romanian specialty, offers fried dough, cottage cheese, jam and cream.
Holiday dishes
As in other Eastern European countries, Romanians celebrate the holidays with special dishes. For example, during Christmas, a pig can be slaughtered and the fresh meat used to prepare dishes with bacon, sausage, and blood sausage. The organs of the pig are also eaten. At Easter, traditionally a cake ( pasca ) made of sweetened cheese is served.
polenta
Polenta appears in many Romanian cookbooks as a rich and versatile dish or as an ingredient in more elaborate recipes. This pudding made from cornmeal has been part of the cuisine in the Romanian region for centuries. It dates back to Roman times when soldiers cooked this grain-based porridge as an easy way to stay. Polenta can be baked, served with cream or cheese, fried, rolled into balls, or made into cakes. Mamaliga, as it is known in Romania, is a staple of home cooking and a regular item on restaurant menus.