Romanian National Dishes
Explore 100 Romanian recipes, from walnut cozonac and sarmale to regional soups, polenta and pastries.
Featured recipes
Romanian Sarmale (Stuffed Sour Cabbage Rolls)
Make Romanian sarmale: fermented cabbage leaves wrapped around pork and rice, slowly cooked with tomato and served with mămăligă.
Romanian Mămăligă with Cheese and Sour Cream
Make soft Romanian mămăligă with salted water, crumbled brined cheese and cool sour cream. This spoonable version is ready in about 32 minutes.
Ciorbă de burtă
Make Romanian ciorbă de burtă with beef-bone broth, tender tripe, garlic, vinegar and a gently tempered sour-cream and egg-yolk liaison.
Cozonac cu nucă
Bake Romanian cozonac cu nucă, a soft braided sweet bread filled with ground walnuts and cocoa, with clear steps for kneading, proofing, shaping and baking.
Pască cu brânză (Romanian Easter Cheese Bread)
Bake pască, a Romanian Easter bread with a tender yeast dough, a fresh cheese and raisin filling, and a braided rim with a cross.
Gogoși (Romanian Yeast Doughnuts)
Soft Romanian yeast doughnuts are cut into rounds, fried until golden and dusted with powdered sugar. This home recipe makes 18.
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Romanian Sarmale (Stuffed Sour Cabbage Rolls)
Make Romanian sarmale: fermented cabbage leaves wrapped around pork and rice, slowly cooked with tomato and served with mămăligă.
Romanian Mici (Mititei): Grilled Garlic Meat Rolls
Make Romanian mici: garlic-seasoned beef and pork rolls, rested until tender, grilled without casings and served with mustard and bread.
Romanian Mămăligă with Cheese and Sour Cream
Make soft Romanian mămăligă with salted water, crumbled brined cheese and cool sour cream. This spoonable version is ready in about 32 minutes.
Ciorbă de burtă
Make Romanian ciorbă de burtă with beef-bone broth, tender tripe, garlic, vinegar and a gently tempered sour-cream and egg-yolk liaison.
Cozonac cu nucă
Bake Romanian cozonac cu nucă, a soft braided sweet bread filled with ground walnuts and cocoa, with clear steps for kneading, proofing, shaping and baking.
Tochitură moldovenească
Make tochitură moldovenească, a slow-simmered Romanian pork and smoked sausage stew served with mămăligă, egg, cheese and pickles.
Ciorbă de perișoare
Make Romanian ciorbă de perișoare with tender pork-and-rice meatballs, root vegetables, borș and fresh lovage.
Romanian Papanași with Sour Cream and Jam
Make Romanian papanași: tender fresh-cheese doughnuts fried until golden, then served warm with cultured sour cream and tart sour cherry preserves.
Romanian Zacuscă (Roasted Eggplant and Pepper Spread)
Make Romanian zacuscă with smoky roasted eggplant and red peppers, slowly cooked with onion, tomato and sunflower oil for a rich vegetable spread.
Drob de miel
Make Romanian drob de miel with lamb offal, spring onions, green garlic, herbs and eggs. Bake until safely cooked, then chill for neat Easter slices.
Salată de boeuf
Make Romanian salată de boeuf with tender beef, diced root vegetables, peas, pickles and mustard mayonnaise. Chill it well for a festive cold starter.
Plăcintă dobrogeană
Make a home-style Plăcintă dobrogeană with hand-stretched dough, telemea, fresh curd cheese and a yogurt-egg wash. Includes the spiral shaping method and food-safety tips.
Bulz ciobănesc
Make Romanian bulz ciobănesc: firm cornmeal polenta wrapped around sheep’s-milk cheese, then grilled until lightly crisp outside and soft in the center.
Mucenici moldovenești
Bake Moldavian mucenici, soft figure-eight yeast pastries brushed with honey and finished with walnuts, a Romanian sweet traditionally made for March 9.
Ciorbă rădăuțeană
Make Bucovina’s creamy chicken ciorbă with root vegetables, garlic, vinegar and a tempered sour-cream-and-yolk finish. This home recipe serves six.
Pomana porcului
Make pomana porcului, Romanian browned pork with garlic, thyme and red wine, served with mămăligă and shaped by a tradition of shared work and hospitality.
Iahnie de fasole cu ciolan afumat
Slow-cooked Romanian white beans with smoked pork hock, tomato, vegetables and herbs. A filling bean stew served with bread or pickles.
Ardei umpluți
Romanian stuffed peppers filled with pork, rice, vegetables and herbs, gently simmered in tomato sauce and finished until tender.
Piftie de porc
Make Romanian pork aspic with tender pork, carrot and garlic in a clear broth that sets naturally in the refrigerator.
Ostropel de pui
Make Romanian ostropel de pui with browned chicken thighs braised in a thick tomato, onion and garlic sauce, finished with parsley.
Romanian Chicken Ciulama with Mămăligă
Make Romanian chicken ciulama: tender chicken in a smooth sour-cream sauce, served with golden cornmeal mămăligă.
Cluj-Style Layered Cabbage with Pork and Rice
Make Varză à la Cluj, a Transylvanian casserole layered with fermented cabbage, pork, rice and sour cream.
Romanian Bean Soup with Smoked Pork
Make ciorbă de fasole cu afumătură, a Romanian sour bean soup with smoked pork, root vegetables and fermented wheat-bran borș.
Romanian Country-Style Beef and Vegetable Soup
Make ciorbă țărănească de văcuță, a Romanian country-style beef soup with root vegetables, potatoes, green beans, peas, cabbage and borș.
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