Romanian cuisine brings a mix of ingredients and is heavily influenced by Balkan, Turkish, Serbian, German, and Hungarian cuisine.
1
It's made with minced meat (usually pork or chicken) mixed with spices, rice, and onions. It is then wrapped in sour (fermented) cabbage leaves.
Sarmale
Ingmar app
2
Mamăligă, served as a side dish for sarmle or with sour cream and Romanian cheese, is made from corn flour boiled in water with a pinch of salt and a few drops of sunflower oil.
Mămăligă
My spoon
3
Mici is really tasty and very popular at barbecues, street food festivals, cottage weekends, and birthday parties. All you need is minced pork and beef. Garlic, spices, and sodium bicarbonate
Mititei or mici
Roman's Cuisiens
4
Considered the ultimate hangover cure, trap soup is made from beef stomachs, vegetables, and special bones and is heavily flavored with garlic and soured with vinegar.
Ciorbă de burtă
Jo Cooks
5
This is made from fresh pork, recently slaughtered, that is fried in its own fat in a deep pan.
Mititei or mici
PM
6
From the same pig sacrifice, Romanians make a crunchy, salty starter called jamari with fried pieces of bacon and lard.
Jumari
Savori Urbane
7
This is a traditional Romanian dessert. It is a type of sweet bread filled with sweet walnut paste, poppy seed paste, or Turkish delight and raisins.
Cozonac
OM
8
Lamb drub is a festive Easter dish that looks like a meatloaf with a hard-boiled egg inside. Bread dipped in minced lamb, green onions, eggs, and milk is baked with freshly chopped herbs.
Drob de miel
icooking
9
It is a doughnut-shaped mixture of cottage cheese and semolina that is first fried and then covered in sour cream and jam, preferably blueberry.
Papanasi
Chefkoch
10
It is a doughnut-shaped mixture of cottage cheese and semolina that is first fried and then covered in sour cream and jam, preferably blueberry.