Romanian food offers a tasty mix of flavors from different cultures. It blends Eastern and Western European cooking styles with local touches.

You’ll find hearty meat dishes, fresh vegetables, and sweet treats in Romanian cuisine.

These 12 Romanian recipes will help you make authentic dishes at home. You can learn to cook popular foods like cabbage rolls, polenta, and cheese pies.

The recipes use simple ingredients but create rich flavors. Try these dishes to get a taste of Romania’s food culture.

1. Sarmale (Cabbage Rolls)

Sarmale are a beloved Romanian dish. These cabbage rolls are filled with a tasty mix of ground meat, rice, and spices.

To make sarmale, you’ll need cabbage leaves. Boil them for about 3 minutes to soften.

Cut out the thick ribs to make rolling easier.

For the filling, mix ground meat (usually pork) with rice, onions, and seasonings. Place a small amount in each leaf and roll tightly.

Arrange the rolls in a pot with sauerkraut juice and water. Cook slowly for several hours until tender. Add tomato juice near the end for extra flavor.

Sarmale are often served with sour cream and polenta. They’re a staple at Romanian holiday meals and family gatherings.

2. Mici (Grilled Sausages)

Mici are tasty Romanian sausages you can easily make at home. Mix ground beef and pork with garlic, spices, and herbs in a bowl.

Knead the mixture well for about 5 minutes until it’s smooth and sticky.

Shape the meat into small cylinders about 2-3 inches long. Place them on a tray and chill in the fridge for at least an hour. This helps the flavors blend.

Grill the mici on high heat for about 12 minutes, turning often. They should be browned on all sides and cooked through.

Serve hot with mustard and a cold beer for a true Romanian experience.

3. Ciorbă de burtă (Tripe Soup)

Ciorbă de burtă is a hearty Romanian soup made with beef tripe. To make it, you’ll need tripe, beef bones, carrots, celery, onions, and garlic.

Start by boiling the tripe with vegetables and bones for 2-3 hours until tender. Remove the bones and veggies, leaving just the tripe in the broth.

Cut the tripe into small pieces. Add crushed garlic and shredded carrots back to the pot. Season with salt, pepper, and vinegar to taste.

Serve the soup hot with a dollop of sour cream on top. You can also add some hot peppers for extra kick.

This rich, flavorful soup is perfect for cold days.

4. Mămăligă (Polenta)

Mămăligă is a staple in Romanian cuisine. This hearty dish is made from coarse yellow cornmeal, water, and salt.

To make mămăligă, you’ll boil water in a pot and slowly add the cornmeal while stirring constantly.

Cook it for about 30 minutes, stirring often to prevent lumps.

The result is a thick, creamy porridge-like dish. Serve it hot as a side or main course.

Many Romanians enjoy it with cheese, sour cream, or cracklings on top.

You can also let mămăligă cool and slice it. Then fry the slices for a crispy exterior.

This versatile food is filling and easy to make at home.

5. Zacuscă (Vegetable Spread)

Zacuscă is a popular Romanian vegetable spread. You’ll find it on many tables as a tasty appetizer or sandwich filling.

The main ingredients are roasted eggplant and red peppers. Onions, tomato paste, and oil round out the flavors.

To make zacuscă, you’ll need to roast the vegetables first. Then chop and simmer them with the other ingredients for about an hour.

The spread has a rich, smoky taste. It’s often canned to enjoy year-round.

You can eat it cold or at room temperature on bread or crackers.

6. Cozonac (Sweet Bread)

Cozonac is a beloved Romanian sweet bread enjoyed during holidays. You’ll find this treat at Christmas and Easter celebrations across the country.

To make cozonac, you’ll need flour, milk, eggs, sugar, and butter. The dough is enriched with rum and lemon zest for extra flavor.

The filling often includes ground walnuts, cocoa, and raisins. Some recipes add Turkish delight for a unique twist.

After kneading the dough, let it rise until doubled in size. Then shape it into a braid or spiral before baking.

Bake your cozonac at 350°F (180°C) for about 35-45 minutes. The result is a golden brown loaf with a soft, fluffy texture.

7. Papanasi (Cheese Doughnuts)

Papanasi are delicious Romanian cheese doughnuts that you’ll love. They’re made with a soft cheese like ricotta or farmer’s cheese.

To make papanasi, you mix the cheese with eggs, sugar, flour, and flavorings like vanilla or lemon zest. Then you shape the dough into rings and small balls.

You fry the doughnuts until golden brown. The finished papanasi are served warm with a dollop of sour cream and fruit jam on top.

These treats have a crispy outside and a soft, cheesy inside. The combination of textures and flavors makes papanasi a popular Romanian dessert you should try.

8. Salată de boeuf (Beef Salad)

Salată de boeuf is a popular Romanian dish often served during holidays. Despite its name, many Romanians make it with chicken instead of beef.

This salad combines cooked vegetables like carrots and potatoes with meat, pickles, and mayonnaise. The ingredients are chopped into small cubes and mixed together.

You’ll find regional variations across Romania. Some add green peas, while others prefer it without. Many people make their own mayonnaise for this dish.

Salată de boeuf is typically served cold as an appetizer. It’s a festive food you’ll often see at Christmas and Easter celebrations in Romania.

9. Mucenici (Honey and Walnut Pastry)

Mucenici is a sweet Romanian pastry shaped like the number 8. You make it with a yeast dough that’s rolled into ropes and formed into this special shape.

After baking, you brush the pastries with warm honey and sprinkle them with ground walnuts. This gives them a delightful sweetness and nutty crunch.

Some recipes call for boiling the pastries instead. In this version, you cook them in water with cinnamon and sugar. Then you top them with honey, walnuts, and sometimes orange and lemon zest for extra flavor.

Mucenici is often eaten on March 9th to celebrate the Forty Martyrs of Sebaste. It’s a tasty treat that brings together simple ingredients in a unique way.

10. Drob de miel (Lamb Haggis)

Drob de miel is a Romanian Easter tradition you’ll want to try. This dish uses lamb offal, eggs, and fresh herbs to create a flavorful appetizer.

To make drob, you’ll combine chopped lamb liver, heart, and lungs with green onions, dill, and parsley. Mix in bread soaked in milk and eggs for binding.

Shape the mixture into a loaf and bake until golden. Slice and serve cold as a starter. The rich, herbaceous flavor pairs well with spring vegetables.

You can find drob on many Romanian Easter tables. It’s a beloved holiday dish that showcases lamb in a unique way. Give this recipe a try for an authentic taste of Romanian cuisine.

11. Covrigi (Romanian Pretzels)

Covrigi are tasty Romanian pretzels you can make at home. They’re soft on the inside with a golden crust.

To make covrigi, mix flour, yeast, sugar, salt, warm water, and oil. Knead the dough until smooth. Let it rise, then divide and shape into pretzel twists.

Boil the shaped pretzels briefly in water with baking soda. This gives them a shiny surface. Sprinkle with coarse salt or sesame seeds before baking.

Bake covrigi at 400°F (200°C) for 12-15 minutes until golden brown. Enjoy them warm as a snack or with your morning coffee.

12. Placinta cu mere (Apple Pie)

Placinta cu mere is a beloved Romanian dessert. You’ll love this sweet treat that’s similar to apple pie but with its own unique twist.

To make it, grate tart apples like Granny Smith. Cook them with sugar, cinnamon, and vanilla until soft and caramel-like.

The crust is made from flour, yogurt, and margarine. It’s kneaded into a soft dough and chilled before use.

Roll out the dough, add the apple filling, and bake until golden. The result is a delicious pastry with a gooey apple center.

Serve it warm for a comforting taste of Romanian home cooking.

Cultural Significance of Romanian Cuisine

Romanian cuisine reflects the country’s rich history and diverse cultural influences. It showcases a unique blend of flavors and ingredients that have shaped the nation’s culinary identity over centuries.

Historical Influences

Romania’s food traditions have been shaped by many cultures. Turkish influences brought dishes like meatballs (perișoare) to Romanian tables. Greek cuisine introduced musaca, while Austrian influence can be seen in șnițel. These borrowed foods became part of Romania’s culinary landscape over time.

The cuisine also shares similarities with other Balkan and former Austria-Hungary countries. This shows how trade and historical ties impacted what Romanians eat.

Many traditional dishes use ingredients that were easily grown or raised in the region.

Traditional Ingredients

Romanian cooking relies on locally-grown produce and farm-raised meats. Cabbage is a key ingredient, used fresh and pickled in dishes like sarmale (cabbage rolls). Pork features heavily, appearing in many recipes from meatballs to stews.

Cornmeal is another staple, used to make polenta-like dishes such as alivenci. Dairy products like milk, sour cream, and cheese are common in both savory and sweet foods. Seasonal fruits and vegetables play a big role too, with each region having its own specialties.

Spices and herbs add flavor to Romanian dishes. Garlic, onions, and bay leaves are used often. These ingredients combine to create hearty, comforting meals that reflect Romania’s agricultural heritage.

Techniques and Tips for Cooking Romanian Recipes

Romanian cuisine relies on simple cooking methods and key tools to create flavorful dishes. Mastering a few techniques and having the right equipment will help you make authentic Romanian meals at home.

Common Cooking Methods

Slow cooking is a popular method in Romanian cuisine. You’ll often simmer stews and soups for hours to develop rich flavors.

Roasting meats and vegetables is another common technique, especially for festive dishes.

Grilling is popular in the summer months. You can grill meats, vegetables, and even cheese for a tasty meal.

Sautéing is used to cook vegetables and meats quickly while keeping them tender.

Baking is important for breads and desserts. You’ll find many recipes that call for baking in the oven or even on the stovetop in a special pan.

Essential Kitchen Tools

A large pot or Dutch oven is a must-have for Romanian cooking. You’ll use it for soups, stews, and even some baked dishes.

A good frying pan is also important for sautéing and pan-frying.

A grater is essential for many Romanian recipes. You’ll use it for cheese, vegetables, and even for making certain types of dough.

A wooden spoon is a simple but important tool for stirring soups and sauces.

A rolling pin is needed for making pastries and doughs. Many Romanian recipes call for rolled-out dough.

A mortar and pestle can be helpful for grinding spices and making certain sauces.