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Originally a peasant dish, mămăligă has risen through the ranks over the centuries, becoming a staple that’s now found on almost every Romanian dinner table. It’s a dish that speaks volumes about the nation’s ability to take the simple and turn it into something universally loved. If you enjoy Balkan food, then this first Romanian dish will be familiar to you. Ardei umpluţi means “stuffed pepper” in Romanian and refers to the local version of dolma, a popular dish consisting of hollowed-out peppers stuffed with ground meat and rice. These are sometimes called ‘little martyrs’ in English, due to the translation from Romanian. They are named as a tribute to the Forty Martyrs of Sebaste, a group of Christian-Roman soldiers. During the persecutions of Diocletian, the Forty Martyrs refused to stray from their faith and were killed by drowning. We love to go to La Nu Stiu Cine in Cluj-Napoca for our clatite. Our friend, a Ukrainian called Ghita, made them for me for an entire summer when I was pregnant and they were all I could eat. With strawberries, bananas, and nutella, or ice cream and chocolate, or strawberries with kiwi and mascarpone – you can’t go wrong.
They’re a delicious sweet treat, often enjoyed as a dessert or even a main dish in some Romanian households. I ate these tasty morsels whenever I had the opportunity. They’re my absolute favourite thing to eat out of all the Romanian cuisine. White:Tămâioasă Românească (sweet & semi-sweet wines),Grasă de Cotnari (Grown only in the Cotnari region since the 15th century),Galbenă de Odobești It is a traditional Romanian dish made of pork (often various cuts, including the liver), which is fried and then simmered in a tomato sauce. It is usually seasoned with garlic, bay leaves, and other spices.The most common version, “Iahnie de fasole,” is made from white beans cooked with tomatoes, onions, garlic, and various spices. One of the classic Romanian dishes’ names means “honoring the pig,” and it is served after the animal has been sacrificed for Christmas dinner.
Production is simple. Take fruit of your choice (I like the sour cherry “ vișine”the best ). Add the same weight in sugar. Leave to ferment for a few days, then add vodka orȚuică and leave to mature for 100 days at room temperature. Then filter out the fruit and drink the beautiful colored liquid. I mentioned earlier that Romanian doughnuts are savoury. This is half true. Lángoș are a savoury fried dough, papanași are the dessert equivalent. However, papanași is like the eccentric and flamboyant cousin to the modest doughnut. Mititei are consumed throughout Romania but they’re believed to have been invented at a restaurant in Bucharest sometime in the late 19th century. According to legend, the cook ran out of sausage casings one day so he was forced to improvise and cook the skinless sausages directly on the grill. The play between the sweet, creamy, and slightly savory elements makes Papanasi a delightful conclusion to a Romanian meal, fulfilling the desire for a luxurious and refreshingly light dessert. 38. Gogosi – Doughnuts
As Romanian food tradition dictates, it is always served with bread, sour cream, and hot peppers. Ciorba de perisoare
Ciorbă Radauteana was first introduced in 1979 in a restaurant in Radauti. Created by chef Cornelia Dumitrescu, she was trying to find an alternative for those who were not fans of Ciorbă de Burtă. She managed to create a lighter, cheaper (but very tasty) soup. 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. As delicious and moreish as it may be, you don’t want to overdo it if you still want your pants to fit. 7. Cozonac (Sweet Bread) It’s a flavorful dish that’s enjoyed in many cultures with various adaptations, but in the Romanian context, “ardei umpluți” often comes with a side of sour cream and is sometimes accompanied by bread or polenta. 24. Plachie – Fish StewTraditional Romanian Food: Our comprehensive guide to Romanian dishes, Romanian drink (including popular Romanian wine varieties), Romanian Desserts including some favorite Romanian delicacies and the Romanian national dish. Tochitura Moldoveneasca, hailing from the Moldova region, is a hearty stew, typically prepared with several types of meat, such as pork, sausages, and sometimes even liver, all simmered to perfection in a rich, savory tomato juice. This might be the quintessential Romanian soup and is absolutely fantastic. Ciorba, in Romania, is essentially any sour soup; one flavoured heavily with lemon or vinegar. Ciorba de Burta, is a sour soup made with tripe — or cow stomach.
Romanians tend to treat this dish as more of a breakfast than a dessert, but it’s sweet, so what the hell? It’s pretty similar to a French Toast or a sweetened pâine în ou. Slabs of sweet bread are drenched in a batter of eggs, powdered milk, and spices with a bit of plum jam and powdered sugar. Over our two month visit, we tasted as many traditional Romanian food items as we could find. If you’re heading to this fantastic country, we’ve compiled a list of traditional foods in Romania you need to try!
Traditional Romanian Food: Starters, Soups & Salads
It seems every country has some version of fried dough. Canada has Beaver tails, Spain has churros. In the Netherlands it’s oliebollen, in Colombia bunuelos. The Indian answer is jalebi, and to the rest of us: doughnuts. Personally, this one is not my favorite. And what was even more unusual is that I tried it after originally writing this article. But… not as a dessert! My mother-in-law served it as a meal, which surprised me. So it can be eaten as either, a light dessert or a sweet main meal. Both of them are delicious. Vegetarians can opt for simple mushroom ciulama, as the sauce is made with corn flour, salt, and vegetable oil.
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