10 Romanian Dishes You Must Taste While Traveling
Romanian gastronomy is renowned for its diversity – and its țuică! Meat, fish or corn-based dishes. Sometimes sweet or spicy: local specialties blend tradition and conviviality.
Romanian gastronomy is renowned for its great diversity – and its țuică ! Meat-based dishes, fish or corn. Sometimes sweet or spicy: local specialties blend tradition and conviviality. Craving ciorba de burta? Some mici, sarmale and other local specialties? Here are 10 Romanian dishes you absolutely must taste while traveling…
1. Mici: One of Romania's Essential Dishes
Extremely popular in Roumanie, mici are a type of sausage made from minced meat (beef, pork or lamb), garlic, thyme, coriander, chili and many other spices... Regardless of the recipe, mici are cooked with baking soda to achieve the spongy texture that characterizes them! For perfect cooking? Mititei must be juicy inside and well-grilled on the outside.
2. Sarmale: A Local Specialty Very Popular in Roumanie
Sarmale are cabbage rolls stuffed with minced meat, rice and vegetables, then simmered for two hours over low heat. They are often accompanied by smântâna (a fresh cream). It is a festive dish, enjoyed at Christmas or Easter, but also at important events.
3. Salată de icre: A Salad Made with Seafood Products
Salată de icre (or "fish roe salad") is a specialty comparable to tarama. Made with pike, herring or carp roe, this starter is served on thin lemon slices for an aesthetic and refreshing touch.
4. Ciorba de burta: A Typical Romanian Gastronomy Dish
Ciorba de burta is a sour soup made… with beef tripe! Very popular in Roumanie, it has a velvety and nourishing texture that, according to legend, is an effective remedy for heavy hangovers…
If you don't dare take the plunge (but still want to taste a traditional Romanian soup), try ciorba de perisoare – a more classic soup, made with herbed meat balls.
5. Romanian Vegetarian Salads
Are you vegetarian (or looking to take a "meat break" during your stay)? Try one of the many Romanian salads, such as:
- zacusca: made with eggplant caviar, red peppers, chopped vegetables and olive oil, this is a savory delicacy to enjoy on a nice slice of bread;
- fasole batuta: this white bean puree (enhanced with caramelized onions, garlic and peppers) may seem simple, yet its preparation is a culinary art, as it requires no fewer than three steps!
- salata de vinete: a type of eggplant tapenade with shallots and lemon, this dish is a little delight enjoyed on toasted bread.
6. Piftie: The Traditional Aspic
Piftie is a traditional aspic, a dish set in savory jelly. In Roumanie, it belongs to the category of cold dishes known as răcituri. It is made with shank, pigs' feet, rind, carrots, herbs, garlic and stuffed cabbage. During cooking, the meat is deglazing in wine. The piftie is then served cold, as a starter, sometimes sprinkled with paprika and accompanied by a horseradish sauce.
7. Mămăligă: The Typical Romanian Dish for Vegetarians
Made with sour white cheese and yellow cornmeal semolina, mămăligă is a dish from rural life, traditionally prepared to replace bread. Similar to polenta, this preparation serves as a side dish to other traditional dishes, such as sarmale.
8. Cozonac cu nucă: The Traditional Marbled Brioche
Cozonac cu nucă is a marbled brioche made with chocolate and walnuts. This traditional pastry is made during family events, particularly in the Maramures region. Twisted, it can be decorated with dried fruits, such as figs or raisins. There are several recipes for cozonac cu nucă, including one made with hazelnuts.
9. Papanas: Jam Fritters
Papanaşi are white cheese fritters made with leavened dough – sometimes cooked in honey! Served warm, they are topped with red fruit jam, such as blueberries or sour cherries, but can also be flavored with vanilla. They are traditionally made on March 9, during the "day of the 40 martyrs" commemorated by Orthodox Christians.
10. Tuica and Palinca: Romanian Spirits
Țuică (pronounced tsuica) is a plum brandy. At around 36 degrees, it is sometimes distilled twice to obtain a stronger spirit! Tuica is most often served as an aperitif or to accompany charcuterie. ..
This liqueur can however also be served as a digestif – and be made with other fruits. In this case, its name varies: we speak of palincă if the brandy is made from apples, pears, cherries or apricots.
Frequently asked questions
The most emblematic Romanian dishes are mici (spiced grilled sausages), sarmale (stuffed cabbage rolls), ciorba de burta (tripe soup) and mămăligă (corn polenta). These specialties are found in most traditional Romanian restaurants.
Mici (or mititei) are small skinless sausages made from minced meat (beef, pork or lamb) mixed with garlic, thyme, coriander and baking soda. They are grilled until juicy inside and golden on the outside, and are often eaten with mustard.
Yes, Romanian cuisine offers several savory vegetarian options: mămăligă (corn polenta), zacusca (eggplant and pepper caviar), fasole batuta (white bean puree with caramelized onions) and salata de vinete (eggplant tapenade). These dishes are often served as starters or side dishes.
Ciorba de burta is a traditional sour Romanian soup made with beef tripe. It is renowned for its velvety and nourishing texture, and is often considered a popular remedy for heavy hangovers. If tripe deters you, you can opt for ciorba de perisoare, a more accessible soup made with herbed meat balls.
The quintessential traditional Romanian drink is țuică, a plum brandy with around 36 degrees alcohol. It is drunk as an aperitif or with charcuterie. Palincă is a stronger variant, distilled twice, and can be made with other fruits such as apples, pears or cherries.
Sarmale are an essential festive dish in Roumanie. They are traditionally enjoyed at Christmas, Easter and during major family celebrations such as weddings or baptisms. These cabbage rolls stuffed with minced meat and rice are usually accompanied by smântâna, a local fresh cream.
