Romanian cuisine is a treasure trove of hearty, flavorful dishes that reflect the country’s rich cultural heritage.
From stuffed cabbage rolls (sarmale) to cornmeal porridge (mămăligă), these traditional recipes combine influences from neighboring regions while maintaining their distinctive Romanian character.
Exploring Romanian recipes allows you to experience authentic flavors that have been perfected over generations.
You’ll discover a variety of soups like Ciorba Radauteana, meat dishes such as grilled mititei, and sweet treats including papanași.
Whether you’re looking to connect with Romanian heritage or simply expand your culinary horizons, these dishes offer a delicious way to experience this unique European cuisine.
1. Sarmale (Cabbage Rolls)
Sarmale are Romania’s beloved national dish – cabbage rolls stuffed with a flavorful mixture of ground pork, rice, and spices.
These hearty rolls are wrapped in sour cabbage leaves, giving them their distinctive tangy flavor.
Traditional sarmale are slow-cooked with layers of bacon in between, which adds a wonderful smoky richness. Many Romanian families have their own special recipes passed down through generations.
Serve these delicious cabbage rolls with a dollop of sour cream on the side. The cool, tangy cream perfectly complements the warm, savory rolls.
You’ll also often find sarmale paired with polenta for a truly authentic Romanian meal.
2. Mici (Grilled Sausages)
Mici, also called Mititei (meaning “little meats” in Romanian), are caseless sausages grilled directly over hot coals. These small, flavorful sausages are a popular street food in Romania.
The traditional recipe uses ground beef mixed with garlic and spices like caraway, cloves, and allspice. Some versions include pork or lamb meat as well.
You’ll find these juicy treats served hot off the grill with mustard and bread. They’re perfect for summer cookouts when you want something different from regular burgers or hot dogs.
To make them at home, mix the seasoned meat, form into small cylinders, and grill until cooked through but still juicy.
3. Mămăligă (Polenta)
Mămăligă is Romania’s version of polenta, a simple yet satisfying cornmeal dish.
You’ll need yellow cornmeal, water, salt, and butter to make this staple food.
To prepare mămăligă, bring 3 cups of water to a boil with 1 teaspoon of salt. Gradually add about 1-2/3 cups of medium-grind yellow cornmeal while stirring constantly to avoid lumps.
Cook the mixture for about 15-20 minutes until it thickens. Add 2 tablespoons of butter and stir well. Some recipes include herbs like oregano and rosemary for extra flavor.
Romanians traditionally serve mămăligă with cheese, sour cream, or alongside meat dishes. It’s a versatile side that complements many Romanian meals.
4. Ciorbă de Pește (Fish Soup)
Ciorbă de Pește is a traditional Romanian fish soup with a distinctive sour taste. You’ll find this warming dish especially popular in regions near the Danube Delta and Black Sea.
The soup combines fish fillets with vegetables like carrots, onions, and peppers. After cooking the vegetables, you add tomatoes, tomato paste, and bors (a fermented wheat liquid) or lemon juice to create the characteristic sour flavor.
Some versions include eggs or grated cheese for added richness. This hearty soup is often served hot with fresh bread, making it perfect for cold weather meals.
5. Papanași (Cheese Doughnuts)
Papanași are traditional Romanian fried doughnuts made with a sweet cheese dough. These fluffy treats are typically prepared using cottage cheese or ricotta cheese mixed with eggs, flour, sugar, and lemon or orange zest.
The doughnuts have a distinctive shape – a larger ring with a small ball on top. After frying until golden brown, they’re served warm with a dollop of sour cream (smetana) and sweet blueberry jam or preserves.
You can find these delicious cheese doughnuts throughout Romania, where they’re enjoyed as a beloved dessert. Their combination of soft, cheesy dough and sweet-tart toppings creates a perfectly balanced treat.
6. Zacuscă (Vegetable Spread)
Zacuscă is a traditional Romanian vegetable spread that’s perfect for breakfast or as an appetizer. This delicious mixture combines roasted eggplant, red peppers, tomatoes, and onions cooked slowly to create a rich flavor.
What makes zacuscă special is the smoky taste from grilling the vegetables over an open flame. The recipe has been passed down through generations in Romanian families for over 100 years.
You can enjoy this versatile spread on crusty bread or as a side dish. The preparation takes time, but the result is worth it. Store zacuscă in jars to enjoy throughout the year.
7. Ciorbă de Burtă (Tripe Soup)
Ciorbă de Burtă is one of Romania’s most beloved soups. This creamy soup is made with beef tripe, which gives it a unique texture.
The rich flavor comes from a combination of garlic, sour cream, eggs, and vinegar. The slight sourness from the vinegar balances perfectly with the creamy texture.
You’ll find this soup served in restaurants throughout Romania. It’s known for its supposed ability to cure hangovers, making it a popular choice after a night out.
To prepare it, you’ll need to cut the honeycomb tripe into strips and simmer it with beef bones. Though tedious to make, the delicious result is worth the effort.
8. Ardei Umpluți (Stuffed Peppers)
Ardei Umpluți are traditional Romanian stuffed peppers that make a hearty main dish.
You’ll find sweet bell or Hungarian peppers hollowed out and filled with a savory mixture of ground meat, rice, and herbs.
The meat filling typically uses ground pork or beef mixed with uncooked rice and finely chopped onions. Spices like salt, pepper, and fresh herbs add flavor to this classic combination.
After stuffing, the peppers are slowly cooked in tomato juice or sauce until everything becomes tender. The rice absorbs the meat juices and expands while cooking.
You can make this dish on the stovetop or in an Instant Pot for a quicker version. Ardei Umpluți are especially delicious when served hot with a dollop of sour cream on top.
9. Ciorbă de Perișoare (Meatball Soup)
Ciorbă de Perișoare is a comforting Romanian meatball soup beloved across the country. The dish features tender beef meatballs swimming in a flavorful broth alongside fresh vegetables.
What makes this soup special is its distinctive tangy flavor from lemon, creating a perfect balance with the rich tomato broth. The meatballs are often described as “herby” or “porcupine-style,” packed with fresh herbs for extra flavor.
You’ll find this soup is both hearty and light, making it perfect for any season. The chunky vegetables add substance while keeping the dish from feeling too heavy.
10. Tochitură Moldovenească (Moldavian Stew)
Tochitură Moldovenească is a hearty Romanian stew that showcases the country’s love for pork. This traditional dish combines various cuts of pork, sausages, and sometimes liver for a rich flavor profile.
You’ll find this comforting stew typically served with polenta (mămăligă) and topped with fried eggs and cheese. The combination creates a perfect balance of textures and tastes.
When preparing tochitură at home, you’ll want to brown the meat well before slow-cooking it with spices. The result is tender meat in a savory sauce that will warm you up on cold days.
This classic Romanian comfort food varies between regions, with each area adding its own special touches to the recipe.
11. Cozonac (Sweet Bread)
Cozonac is a traditional Romanian sweet bread enjoyed during Easter and Christmas celebrations. This soft, slightly sweet bread is enriched with eggs, milk, and butter, giving it a tender texture.
The bread is flavored with rum and lemon zest, creating a delightful aroma. Inside, you’ll typically find a swirl of walnut filling, though some recipes include cocoa, almonds, or hazelnuts.
When making cozonac, you’ll need to prepare a yeasted dough that requires proper kneading and rising time. The result is worth the effort – a beautiful braided or twisted loaf with a golden crust and soft interior.
You can enjoy cozonac as a sweet breakfast or afternoon treat with coffee or tea.
12. Salată de Boeuf (Beef Salad)
Salată de Boeuf is a traditional Romanian dish that’s especially popular during winter holidays. It’s made with diced boiled vegetables including potatoes, carrots, and parsley root.
The classic version includes boiled beef, though many variations use chicken instead. Pickles, peas, and sometimes corn are added for extra flavor and texture.
Everything is bound together with mayonnaise, creating a creamy, satisfying salad. Some modern versions use Greek yogurt as a lighter alternative to mayonnaise.
You can serve this colorful dish as an appetizer or side. It’s often decorated on top with sliced vegetables, pickles, or olives for a festive presentation.
13. Murături (Pickled Vegetables)
Murături are traditional Romanian pickled vegetables that add a tangy flavor to many meals. They’re especially popular during winter months when fresh produce is scarce.
The pickling process is simple but requires patience. You’ll need water, pickling salt, and vegetables of your choice like cucumbers, cabbage, peppers, and green tomatoes.
Many Romanians add carrot slices to their pickled cucumbers for extra flavor. The vegetables are placed in jars with a salt brine solution and left to ferment.
These crunchy, tangy pickles serve as both a healthy snack and a side dish to hearty Romanian meals. Making murături at home lets you control the saltiness and fermentation level.
14. Ciorbă de Fasole cu Afumătură (Bean and Smoked Meat Soup)
This hearty Romanian soup combines white beans with smoky meats like pork hocks or bacon. It’s a beloved comfort food throughout Romania.
The base ingredients include dried white beans (usually navy or cannellini), root vegetables like carrots and parsnips, and herbs. The smokiness from the meat adds depth to the rich broth.
You’ll find this soup served in many Romanian homes, especially during colder months. Preparation is straightforward – you’ll need only 5-10 minutes to prep the ingredients.
For authentic flavor, some versions include tarragon or bell pepper. You can serve this satisfying soup with crusty bread for a complete meal.
15. Carnati de Plescoi (Spicy Sausages)
Carnati de Plescoi are famous Romanian sausages with a fiery kick. They’re traditionally made from a mixture of mutton and beef, though some versions include goat meat.
These sausages get their distinctive flavor from red chili peppers, garlic, and thyme. The combination creates a bold taste that makes them popular throughout Romania.
You can grill these sausages for the best flavor. They’re perfect for summer cookouts or family gatherings. Many Romanians serve them with mustard and fresh bread.
While pork is common in many Romanian sausages, Plescoi sausages stick to their traditional mutton-beef mixture for an authentic taste.
16. Bulz (Polenta with Cheese)
Bulz is a hearty traditional Romanian dish made from polenta and cheese. This comforting meal combines well-cooked polenta stuffed with cheese, often baked until golden.
The traditional version includes sausages and bacon for extra flavor. You can make bulz by shaping polenta into balls, filling them with cheese, and then baking them.
Some recipes call for using a clay bowl to bake the polenta and cheese mixture to perfection. When served hot, you’ll experience a wonderful combination of crispy exterior and gooey, cheesy interior.
This shepherd’s dish provides a satisfying taste of Romanian cuisine that has been enjoyed for generations.
17. Șnițel (Romanian Schnitzel)
Romanian Șnițel is a delicious comfort food enjoyed throughout the country.
While traditional Austrian Wiener Schnitzel uses veal, the Romanian version typically features pork or chicken.
To make Șnițel, meat is pounded thin, coated in flour, dipped in beaten eggs, and covered with breadcrumbs before frying. The result is crispy on the outside and tender on the inside.
Romanians often serve Șnițel with roasted potatoes or mashed potatoes. Some add parsley to the breading for extra flavor.
When done right, the breading forms a perfect golden crust while the meat stays juicy and flavorful.
18. Plăcintă cu Brânză (Cheese Pie)
This savory Romanian cheese pie combines feta and cottage cheese for a delightful taste experience.
You’ll find it’s a popular dish throughout Romania, often enjoyed as a snack or light meal.
The traditional recipe mixes feta, farmer cheese or cottage cheese with eggs and sometimes sour cream. Some versions add scallions and dill for extra flavor.
You can prepare it with phyllo dough, creating layers that become flaky and golden when baked. There’s also a sweet version made with curd cheese and golden raisins, scented with lemon.
Plăcintă cu brânză is relatively simple to make, perfect for trying your hand at Romanian cuisine.
19. Rasol (Boiled Pork with Vegetables)
Rasol is a hearty Romanian stew that combines tender meat with vegetables.
While traditionally popular in the Maramureș region, you can find this dish throughout Romania.
To make Rasol, you boil pork (though beef or poultry work too) with potatoes, carrots, tomatoes, and onions. The slow cooking process allows the flavors to blend perfectly.
The result is a simple yet filling meal that represents Romanian comfort food at its best. The meat becomes tender while the vegetables absorb the rich broth.
You can serve Rasol hot with fresh bread and a side of pickles for a complete Romanian dining experience.
20. Mititei (Skinless Sausages)
Mititei, also known as “mici,” are Romanian skinless sausages that make a perfect street food.
They’re made from a mixture of ground meats, typically beef and pork, seasoned with garlic and spices.
To prepare them, you’ll need ground chuck, ground pork, garlic cloves, and spices like thyme, salt, pepper, and coriander. Some recipes also include caraway seed or baking soda for texture.
Shape the seasoned meat mixture into small sausage-like rolls. Grill them until they’re nicely browned on all sides.
Traditionally, mititei are served with mustard and bread. For an authentic Romanian experience, enjoy them with a cold beer on the side.
21. Jumări (Pork Cracklings)
Jumări are traditional Romanian pork cracklings made by frying pieces of pork belly or pork fat. They create a salty, crispy snack that many Romanians love.
You can think of jumări as Romania’s version of pork rinds, though they often contain more fat. The pieces vary between pure fat and fat with bits of meat attached.
These tasty treats are versatile in Romanian cuisine. You can enjoy them as a simple snack, serve them with bread, or include them as part of a larger traditional meal.
For an authentic Romanian experience, pair your jumări with a shot of traditional spirits or use them as an ingredient in other dishes.
Understanding Romanian Cuisine
Romanian cuisine blends flavors from various cultures with hearty traditional cooking methods. It features locally-sourced ingredients that reflect the country’s agricultural heritage and geographical diversity.
Historical Influences
Romanian food has been shaped by centuries of different cultural influences.
The Romans introduced certain cooking techniques and the concept of hearty stews during their rule of ancient Dacia.
Later, Ottoman Turkish influence brought dishes like sarmale (stuffed cabbage rolls) and various grilled meats that remain popular today. You’ll notice Hungarian influences in Transylvanian dishes, particularly in the use of paprika and cooking styles.
Slavic neighbors contributed to Romanian cuisine through preservation methods and fermented foods. After the fall of communism, Romanian cuisine began incorporating more international elements while still maintaining traditional recipes.
The pastoral lifestyle of Romanian people also influenced their cuisine, with dairy products like cheeses produced on mountain pastures becoming staples in many households.
Common Ingredients
Romanian cooking relies heavily on locally-grown ingredients that reflect the country’s fertile agricultural lands.
Staple ingredients include:
- Cornmeal (used for mămăligă, a porridge similar to polenta)
- Cabbage (fresh and fermented)
- Root vegetables (potatoes, carrots, onions)
- Pork and chicken
- Fresh herbs (dill, parsley, lovage)
- Dairy products (soft cheeses, sour cream)
You’ll find seasonal produce featured prominently in Romanian dishes. During summer, fresh vegetables form the base of many meals, while preserved foods sustain winter cooking.
Game meats appear in traditional recipes from forested regions. Honey serves as a natural sweetener in many Romanian desserts, reflecting the country’s beekeeping tradition.
Traditional Cooking Techniques
Romanian cooking techniques emphasize slow preparation methods that develop rich flavors and textures.
Slow-cooking is essential for traditional dishes like sarmale (stuffed cabbage rolls) and various stews that simmer for hours. You’ll appreciate how this method tenderizes tougher cuts of meat and blends flavors.
Grilling plays an important role, especially for preparing mititei (grilled meat rolls) and other meats during celebrations and gatherings. The smoking and preserving of meats remain important techniques passed down through generations.
Fermentation is used to preserve cabbage for winter use and create the tangy base for many Romanian soups. Pickling vegetables extends their availability throughout the year.
Many dishes finish in the oven after initial stovetop preparation, creating layers of flavor and texture in Romanian cuisine.
Cultural Significance of Food in Romania
Romanian cuisine reflects the country’s rich history and diverse cultural influences. Food plays a central role in family gatherings, religious celebrations, and regional identity throughout Romania.
Festive Dishes
Romanian holidays center around special foods that bring families together.
During Christmas, Romanians prepare a feast featuring pork dishes like sarmale (cabbage rolls stuffed with meat and rice) and cozonac (sweet bread with nuts and cocoa).
Easter celebrations showcase drob (lamb haggis), pasca (sweet cheese pastry), and painted eggs. These colorful eggs aren’t just decorative—they’re part of traditional games and rituals.
Weddings feature elaborate multi-course meals lasting hours. The traditional wedding bread called colac symbolizes prosperity and fertility.
During funerals, coliva (boiled wheat sweetened with honey and nuts) is served as a ritual food to honor the deceased.
Regional Variations
Romanian cuisine varies significantly across regions due to geographic and historical factors.
Transylvania shows Hungarian influences with dishes like varza a la Cluj (layered cabbage) and hearty meat stews.
Moldova’s cuisine features more fish dishes and Russian-influenced recipes due to its eastern location. Their poale-n brâu (cheese-filled pastries) are famous throughout Romania.
The southern regions near the Danube offer more vegetables and Turkish-influenced dishes.
You’ll find excellent eggplant salads and grilled fish specialties here.
Maramureș in the north is known for its unique cheese varieties like caș and fruit-based spirits such as horinca.
Mountain areas emphasize hearty, warming foods like bulz (polenta with cheese) that sustain shepherds during cold months.
