Romanian National Dishes (2/5)
Explore 100 Romanian recipes, from walnut cozonac and sarmale to regional soups, polenta and pastries.
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2 / 5
Romanian Chicken Giblet Sour Soup (Ciorbă de potroace)
A Romanian sour soup with tender chicken gizzards, hearts, vegetables and rice, balanced with fermented cabbage brine.
Romanian Carp Saramură with Mămăligă
Grilled Romanian carp is covered with a hot brine of roasted peppers, tomatoes, garlic and thyme, then served with firm mămăligă.
Storceag (Danube Delta Catfish Soup)
Make a creamy Danube Delta fish soup with catfish, potatoes, root vegetables, dill, sour cream and tempered egg yolks.
Alivenci (Moldavian Cornmeal and Cheese Bake)
Bake savory Romanian alivenci with cornmeal, fresh cheese, sour cream and dill. This Moldavian recipe makes tender, golden squares for a snack or light meal.
Poale-n brâu (Moldavian Sweet Cheese Pastries)
Romanian yeast pastries filled with fresh cow’s cheese, lemon and raisins, folded into envelopes and baked until golden.
Pârjoale moldovenești (Moldavian Meat Patties)
Romanian Moldavian patties mix pork and beef with bread, potato and carrot, then take a crisp breadcrumb coating and a shallow-fried finish.
Cârnați de Pleșcoi with Mămăligă
Warm smoked Cârnați de Pleșcoi sausages with firm Romanian mămăligă and crisp pickles, with clear guidance for choosing and heating the protected regional product.
Salam de Sibiu IGP with Telemea and Apple
Serve Romania’s protected Salam de Sibiu IGP with telemea, crusty bread and crisp apple. Includes slicing, platter assembly and product-specific storage tips.
Stuffed Peppers with Bulgur and Telemea de Sibiu
Bake Romanian peppers with bulgur, tomatoes, herbs and protected Telemea de Sibiu cheese. A clear four-serving recipe with a tender, savory filling.
Romanian-Style Plum Spread (Magiun de Prune)
Slow-cook ripe plums into a Romanian spread with no added sugar. Refrigerate or freeze; this home recipe is not shelf-stable or the protected Topoloveni PGI.
Mucenici Muntenești (Romanian Sweet Walnut Dessert)
Make Romanian Muntenian mucenici from simple flour dough, shape small figure eights, simmer in sweet citrus broth and finish with walnuts and cinnamon.
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.
Plăcintă cu brânză (Romanian Sweet Cheese Pie)
A tender Romanian cheese pie with thin pastry, fresh cow’s cheese, raisins, lemon and vanilla, baked in a tray.
Plăcintă cu mere (Romanian Apple Pie)
A Romanian tray pie with tender pastry, grated cinnamon apples, lemon and a light dusting of powdered sugar.
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.
Romanian Crepes with Sour Cherry Preserves (Clătite cu dulceață)
Thin Romanian crepes are cooked in a lightly oiled skillet, filled with tart sour cherry preserves and folded into neat quarters.
Balmoș (Romanian Shepherd’s Creamy Cornmeal)
Cook Maramureș shepherd-style Balmoș slowly with buffalo milk, rich cream and fine cornmeal until soft, creamy and cohesive.
Transylvanian Pork Sour Soup with Tarragon
Make a Sibiu-style Transylvanian pork sour soup with smoked ribs, rice, sour cream, vinegar and pickled tarragon.
Transylvanian Chicken Paprikash with Flour Dumplings
Make a documented Ardeal-style chicken paprikash with sweet paprika, tomato sauce and soft flour dumplings cooked in the pan.
Romanian Plum Dumplings (Gomboți cu prune)
Make Bihor-style potato plum dumplings with a soft, sticky dough and buttery toasted breadcrumbs. A documented Romanian regional recipe for about 30 dumplings.
Saxon Hencleș
Make Sibiu-style Hencleș: folded yeast dough with a set topping of eggs and clarified butter, optionally finished with raisins or dried fruit.
Bucovina Tochitură
Cook Bucovina tochitură with browned pork, smoked sausage and white wine, served with Romanian mămăligă, sheep cheese and a fried egg.
Borș moldovenesc de găină
Make Romanian Moldavian chicken borș with a clear hen broth, root vegetables, fermented bran borș, homemade egg noodles and fresh lovage.
Hribi cu smântână
Make Bucovina hribi cu smântână: porcini cooked in butter with dill and sour cream, bound with eggs and baked until golden.
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