Romanian food offers a rich blend of flavors from Eastern Europe and the Balkans. The cuisine features hearty stews, grilled meats, and comforting cornmeal dishes that have been perfected over generations.
Traditional Romanian recipes often include ingredients like cabbage, eggplant, pork, and beef combined with local herbs and spices. Many dishes are perfect for family gatherings or special occasions, while others make simple, satisfying everyday meals.
From stuffed cabbage rolls (sarmale) to cornmeal porridge (mămăligă), these recipes provide a taste of Romania’s cultural heritage.
1. Sarmale (Cabbage Rolls)
Sarmale are traditional Romanian cabbage rolls that hold a special place in Romanian cuisine. They feature a savory filling of ground pork, rice, and spices wrapped in sour cabbage leaves.
The cooking method makes these cabbage rolls unique. Slow-cooking with bacon and smoked meats adds flavor.
Some recipes include a mix of ground pork and beef. The cabbage rolls are typically cooked in tomato sauce with fresh herbs like thyme.
You’ll find this dish at most Romanian celebrations and family gatherings. Sarmale take time to prepare, but the result is worth it.
2. Mici (Grilled Skinless Sausages)
Mici, also called Mititei, are Romania’s beloved skinless sausages that dominate every BBQ gathering. These flavorful meat treats are made from a mixture of ground beef and pork seasoned with garlic and spices.
The simple preparation gives Mici their magic. The meat mixture typically includes baking soda, which gives them their distinctive texture.
Common spices include paprika, thyme, and oregano. You’ll traditionally find these served with mustard and a slice of bread.
A cold beer is the perfect companion to these garlicky delights. When you make Mici at home, form them into small sausage shapes before grilling them to juicy perfection.
3. Ciorbă de Burtă (Tripe Soup)
Ciorbă de Burtă is one of Romania’s most beloved soups, famous for its creamy texture and bold flavors. This traditional dish is made with beef tripe, giving it a unique taste and texture.
The soup gets its distinctive flavor from a combination of garlic, sour cream, eggs, and vinegar. These ingredients create a creamy, slightly sour profile.
In Romania, restaurants serve this soup throughout the country. Many Romanians consider it a comfort food.
To prepare it, cut honeycomb tripe into strips and simmer it with beef bones for richness. The final result is a hearty, satisfying dish.
4. Ardei Umpluți (Stuffed Peppers)
Ardei Umpluți is a beloved Romanian comfort food featuring peppers stuffed with a flavorful mixture of meat and rice. The dish typically uses colorful bell peppers or sweet Hungarian yellow peppers as the vessel.
The filling combines ground pork, uncooked rice, chopped onions, fresh herbs like dill and parsley, eggs, salt, and pepper. After stuffing the hollowed peppers, cook them slowly in tomato juice or sauce.
The long cooking process makes the peppers fall-apart tender while the meat-rice mixture becomes perfectly cooked inside. You’ll find this dish in most Romanian homes, especially during summer and fall when peppers are in season.
5. Balmoș (Cheesy Polenta)
Balmoș is a creamy, cheesy polenta dish that has deep roots in Romanian shepherd culture. This comfort food goes beyond basic polenta by incorporating multiple dairy elements.
To make balmoș, combine cornmeal with sheep’s cheese, sour cream, and butter for an incredibly rich texture. The result is a silky, satisfying dish that’s often served as a main course rather than a side.
You can enjoy balmoș on its own or pair it with Romanian sausages for a complete meal. It’s especially popular in rural areas where shepherds traditionally made it with fresh dairy from their flocks.
6. Ficăței la Tigaie (Fried Liver)
Ficăței la tigaie is a traditional Romanian dish that features fried liver, typically from chicken or pork. This simple yet flavorful meal is popular throughout Romania.
Pan-fry the liver with onions and sometimes bell peppers to create a savory combination. Many Romanians consider this a comfort food that reminds them of home cooking.
You can find this dish in many Romanian restaurants, including places like Vatra in Bucharest. Even if you’re not normally a fan of liver, Romanian preparation methods often make it more approachable and tasty.
The cooking process is quick, usually taking about 20 minutes to prepare this protein-rich dish.
7. Ciorbă de Perișoare (Sour Meatball Soup)
This beloved Romanian soup combines tender beef meatballs with a flavorful sour broth and fresh vegetables. The hearty meatballs are typically made with ground beef, rice, and herbs, giving them a unique texture and taste.
The soup gets its distinctive tanginess from lemon juice, vinegar, or fermented wheat bran (borș). You’ll find chunks of carrots, potatoes, onions, and bell peppers swimming alongside the meatballs.
It’s often garnished with fresh parsley and served with a dollop of sour cream on top. This soup makes a perfect make-ahead meal, as the flavors continue to develop when stored in the refrigerator.
8. Papanasi (Romanian Fried Cheese Donuts)
Papanasi are delicious Romanian donuts made with a sweet cheese dough, typically using cottage cheese or ricotta. Fry these fluffy treats until golden brown to create a crispy exterior with a soft interior.
Their unique presentation makes papanasi special. Traditionally, they’re shaped into a ring with a small ball on top, resembling a tiny hat.
You’ll find these donuts served warm with sour cream (smetana) and blueberry preserves drizzled over the top. The combination of the warm, cheesy donut with cool cream and sweet-tart jam creates a perfect balance of flavors.
Try making these at home for a taste of Romanian comfort food that’s sure to impress your family and friends.
9. Cascaval Pane (Fried Cheese)
Cascaval Pane is a popular Romanian dish featuring fried cheese with a crispy outer coating. Use Cașcaval, a semi-hard Romanian cheese known for its nutty, mildly salty flavor that melts wonderfully when heated.
To prepare, coat cheese slices in flour, dip them in beaten eggs, and cover with breadcrumbs before frying. The result is a crispy exterior with a gooey, melted cheese center.
If you can’t find Cașcaval cheese, substitute with Provolone, Gouda, or Edam. This hearty dish is perfect as an appetizer or snack.
10. Mămăligă (Cornmeal Polenta)
Mămăligă is Romania’s answer to polenta, a golden cornmeal porridge that serves as a staple in traditional cuisine. You only need a few basic ingredients to prepare this dish: cornmeal, water, salt, and butter.
Combine cornmeal with water and salt, then cook it until it reaches a thick, creamy consistency. Some recipes add herbs like oregano and rosemary for extra flavor.
Serve mămăligă as a side dish or as a base for heartier toppings. It pairs wonderfully with Romanian stews, cheese, or sour cream.
11. Zacuscă (Vegetable Spread)
Zacuscă is a traditional Romanian vegetable spread with origins believed to be from Armenia or Georgia. This flavorful spread combines roasted eggplant, red peppers, tomatoes, and onions cooked slowly with oil and spices.
Enjoy this delicious spread on crusty bread as an appetizer or snack. Many Romanian families pass down their zacuscă recipes through generations, each with slight variations.
The spread is especially popular during fasting seasons because it contains no meat, dairy, or eggs. Making zacuscă at home allows you to experience authentic Romanian flavors and preserve summer vegetables for year-round enjoyment.
12. Ciorbă de Fasole cu Afumătură (Bean Soup with Smoked Meat)
This traditional Romanian bean soup is the ultimate comfort food, especially during cold weather. Use dried white beans like navy or cannellini beans and combine them with smoked pork or bacon for a rich flavor.
The soup includes a variety of root vegetables and herbs that enhance its hearty character. Most recipes call for carrots, parsnips, and bell peppers.
For authentic flavor, add tarragon, which brings a distinctive taste to this classic dish. The preparation is simple but the result is deeply satisfying.
13. Tocană de Măcelar (Butcher’s Stew)
Tocană de Măcelar is a rich Romanian butcher’s stew that combines several types of meat for an intensely flavorful dish. This hearty meal typically features a mix of pork, beef, and sometimes lamb.
Slow-cook the meats with onions, garlic, and red peppers in a savory tomato-based sauce. Season the stew with paprika, bay leaves, and thyme for a deeply satisfying flavor profile.
Similar to other Romanian tocănițe (stews), this dish pairs perfectly with mămăligă (polenta) or fresh bread to soak up the delicious sauce.
14. Cozonac (Sweet Bread with Nuts and Cocoa)
Cozonac is a beloved Romanian sweet bread that appears at most holiday celebrations. This fluffy, slightly sweet bread features a swirled filling of walnuts, cocoa, cinnamon, and sugar.
The dough combines milk, butter, eggs, and flour to create a soft, pillowy texture. Many recipes add rum essence or vanilla for extra flavor.
To make cozonac, roll the dough flat, spread the nut mixture across it, then roll it up to create the signature swirl pattern. When baked, it fills your home with an amazing aroma.
You might also find versions with Turkish delight (lokum) mixed into the filling for a fruity twist.
15. Salată de Vinete (Eggplant Salad)
Salată de Vinete is a beloved Romanian eggplant dip that’s simple yet incredibly flavorful. This traditional dish requires only a few basic ingredients: eggplant, onion (or garlic), oil, and salt.
Roast eggplants until soft and smoky, then peel and finely chop them. Mix with finely chopped onion or minced garlic, salt, and a bit of oil.
Some recipes include a small amount of mayonnaise for creaminess. The result is a spreadable, savory dip typically served on bread.
It’s perfect as an appetizer or side dish. Garnish with paprika or chili flakes for a pop of color and extra flavor.
16. Pomana Porcului (Pork Stew)
Pomana Porcului is a traditional Romanian pork stew typically prepared during Christmas time. The dish combines both fatty and lean cuts of pork for the perfect balance of flavor.
This hearty one-pot meal is deeply rooted in Romanian culture. The name translates to “Pork’s Alms” in English, reflecting its cultural significance.
When making this dish, use a variety of pork cuts cooked together. It’s often prepared with potatoes for a filling meal that brings the family together during celebrations.
Slow cooking develops rich flavors, making it ideal for special occasions or winter gatherings.
17. Plăcintă cu Brânză (Cheese Pie)
This traditional Romanian cheese pie combines feta cheese, farmer cheese, and cottage cheese for a creamy, savory filling. Some recipes include sour cream and fresh herbs like dill or scallions to enhance the flavor.
Make this dish with phyllo dough or homemade pastry. Simply layer buttered sheets of phyllo in a baking pan and add the cheese filling in the middle.
For a sweet version, add golden raisins and a hint of lemon. Both savory and sweet varieties are popular in Romania.
18. Fasole bătrânească (Old-Style Bean Stew)
Fasole bătrânească is a comforting Romanian bean stew that will warm you up on cold days. This hearty dish uses simple ingredients like dried white beans, root vegetables, and herbs.
You’ll find this stew in many Romanian homes, especially during winter. It’s often prepared with smoky flavors from traditional afumătură (smoked meat), though vegetarian versions are also common.
The name “bătrânească” means “old-style,” reflecting its traditional cooking method. Prep takes about 10 minutes, then simmer the stew until the beans become tender and the flavors meld together.
Serve fasole bătrânească with pickled vegetables and fresh bread for an authentic Romanian meal.
19. Varză a la Cluj (Cluj-Style Cabbage)
Varză a la Cluj is a delicious Romanian casserole dish that originated in the Cluj region. This flavorful meal combines layers of cabbage with rice and other tasty ingredients.
The traditional recipe uses fermented cabbage, giving it a distinctive tangy flavor. Some versions include ground meat, while others feature mushrooms for a vegetarian option.
Prepare this hearty dish in about two hours total. The preparation takes about an hour, and then it bakes for another hour.
The spicier flavor profile and substantial ingredients make it more filling than simple cabbage dishes.
20. Papanași cu Smântână (Cheese Doughnuts with Sour Cream)
Papanași are traditional Romanian cheese doughnuts that make a delightful dessert. They’re typically made with cottage cheese or ricotta that’s been well-drained of excess water.
To prepare these treats, mix the cheese with eggs, vanilla, and flour to form a dough. Shape the doughnuts into rounds with a hole in the middle, plus a small ball from the cut-out center.
After frying until golden brown, serve papanași warm with a generous dollop of sour cream (smântână) and fruit jam. Popular jam choices include cherry, strawberry, or blueberry.
21. Ciorbă de Burtă cu Smântână (Tripe Soup with Sour Cream)
Ciorbă de Burtă is a beloved traditional Romanian soup made with beef tripe. This hearty dish features a creamy texture that comes from a mixture of sour cream and egg yolks.
To prepare this soup, use pre-boiled beef tripe, vegetables like carrots, onions, and parsnip, plus plenty of garlic for flavor. Remove any froth during cooking to maintain a clear broth.
The signature taste comes from the final steps, when you combine egg yolks with sour cream and add vinegar for tanginess. This creates the soup’s distinctive creamy, slightly sour profile that Romanians cherish.
Serve hot with fresh bread for a comforting meal that showcases Romania’s rich culinary traditions.
Essential Romanian Ingredients
Romanian cuisine depends on several key ingredients that give dishes their authentic flavor. These ingredients have been used in Romanian cooking for generations and form the foundation of traditional recipes.
Spices and Seasonings
Romanian cooking relies on a distinct set of spices and herbs that create its signature flavors. Dill is perhaps the most important herb in Romanian cuisine, used in everything from soups to meat dishes.
Fresh or dried, dill adds a distinctive aroma to many traditional recipes. Sweet paprika is another essential, giving color and mild heat to stews and meat dishes.
Romanian dishes typically use the sweet variety rather than hot paprika. Bay leaves, thyme, and lovage are commonly used in soups and stews.
Lovage in particular has a celery-like flavor that is distinctive in Romanian ciorbă (sour soups). Garlic is a cornerstone of Romanian cooking, used both fresh and roasted.
It appears in nearly everything from the famous mujdei (garlic sauce) to marinades for grilled meats like mici.
Traditional Dairy and Cheese
Dairy products feature prominently in Romanian cuisine, with several unique varieties you won’t find elsewhere. Smântână, a sour cream with higher fat content than Western versions, adds richness to soups, stews, and serves as a topping.
Brânză de burduf is a pungent sheep’s milk cheese traditionally aged in pine bark or animal skin. This cheese has a strong flavor and is often used in polenta dishes.
Caș is a fresh, mild white cheese similar to cottage cheese but with a firmer texture. People eat it fresh or use it in pastries like plăcintă.
Urdă, made from whey, has a ricotta-like consistency and is often sweetened with sugar or honey for desserts. It can also be used in savory dishes like stuffed vegetables.
Heritage Grains and Flours
Corn is the most important grain in Romanian cooking, used primarily to make mămăligă, a polenta-like dish that has been a staple for centuries. It replaces bread in many traditional meals, especially in rural areas.
Wheat flour is essential for the country’s various breads and pastries. Cozonac, a holiday sweet bread, requires a fine white flour, while everyday bread might use a mix of flours.
Buckwheat, though less common, appears in mountain regions for hearty porridges and side dishes. It offers a nutty flavor that complements game meats and mushroom dishes.
Barley appears in soups and occasionally replaces rice. It adds texture and a subtle earthy flavor that works well with root vegetables common in Romanian cooking.
Cultural Significance of Romanian Cuisine
Romanian cuisine reflects the country’s rich history and diverse cultural influences. Food traditions are deeply rooted in agricultural practices and have been shaped by both geography and historical events.
Influences From Neighboring Regions
Romanian dishes show clear influences from surrounding cultures, creating a unique culinary identity. Turkish influences brought meatballs and various meat preparations to Romanian tables.
This influence appears in popular dishes like mititei (grilled ground meat rolls). The Ottoman Empire’s long presence left its mark on Romanian sweets and cooking techniques.
Slavic neighbors contributed to pickling methods and hearty stews that helped locals preserve food for harsh winters. Hungarian influences are evident in paprika-spiced dishes and certain cooking methods, especially in Transylvania.
Austrian and German culinary traditions introduced various pastries and bread-making techniques that are now staples in Romanian homes.
Role of Family and Community
Romanian cooking is deeply connected to family traditions and community gatherings. Meals serve as important social events where multiple generations come together.
Many families pass down recipes through generations. Each family maintains slight variations of classic dishes like sarmale (stuffed cabbage leaves) or mămăligă (cornmeal porridge).
You’ll find these dishes at every important celebration. Holiday cooking is especially significant, with Easter and Christmas featuring elaborate preparation rituals.
During these times, entire families participate in making specialties like cozonac (sweet bread) or drob (lamb haggis). Community cooking events like pig slaughtering in rural areas remain important cultural practices.
These events strengthen bonds between neighbors. Families ensure traditional knowledge continues to the next generation.
