What are some traditional foods from Romania

A highlight of any trip to a foreign country is getting to know its cuisine. There is an old saying that food is the heart of the country. It is an adventure that requires just a few suggestions of good traditional restaurants and a desire to get to know the land beyond the most famous tourist attractions.

The traditional food of Romania is a testament to the land's roots in the countryside and were influenced by both invaders and neighbors. This southeast European country's traditional food reflects touches of Turkish, Hungarian, Slavic and Austrian cuisine. However, over the years, these dishes have been considered traditional Romanian as well as the oldest foods in the country.

Branded dishes

Traditional Romanian dishes feature heavily on meat, but also usually include vegetables or fruits. Cabbage rolls (called sarmale ), stuffed with seasoned pork and rice are so traditionally viewed as Romania's national dish and are a popular main course. Sausages and stews (like tocanita ) are also at the top of the list of common meals for dinner. Pussy poiana consists of beef stuffed with mushrooms and bacon in a puree of vegetables and tomato sauce. You can also try traditional Romanian fish dishes, such as the salty grilled carp called s awamura.

Soups, starters and side dishes

Soups, made with or without meat or with fish, are a common element on menus in Romanian restaurants 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 encounter pilaf and moussaka, vegetables, prepared in different ways (including stuffed peppers) and hearty stews.


Traditional Romanian desserts might remind you of baklava. Other pastries are best described as danishes; they are pastries with cheese filling. Crepes with different fillings and toppings are also on the typical Romanian dessert menu. Papanasi, which is a Romanian specialty features fried batter, curd cheese, jam and cream.

Holiday Dishes

As in other countries in Eastern Europe, people in Romania celebrate holidays with special dishes. For example, during Christmas a pig could be slaughtered and the fresh meat used to make dishes with bacon, sausage and black pudding. Pig organs are also eaten. At Easter, a cake ( pasca ) made from sweetened cheese is traditionally served.


Polenta shows books in many Romanian recipes as a hearty and versatile side dish or as part of more elaborate recipes. This cornmeal pudding has been part of the cuisine in the Romania region for centuries. It dates back to Roman times when soldiers cornered this cereal base mash as an easy way to keep themselves up. Polenta can be served with cream or cheese, fried, formed into balls or made into cakes, baked. Mamaliga, as it is known in Romania, is both a staple of home cooking and a permanent item on menus.

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