Romanian National Dishes (3/5)
Explore 100 Romanian recipes, from walnut cozonac and sarmale to regional soups, polenta and pastries.
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3 / 5
Tocinei bucovineni
Grated potato cakes fried until crisp, then served hot with sour cream and a light dusting of powdered sugar.
Chișcă moldovenească
A Moldavian stuffed pork-casing dish with rice and onion, gently simmered and oven-browned until golden.
Zamă de curechi
A Maramureș home-style soup of sauerkraut, smoked pork ribs and rice, finished with paprika roux, fermented skim milk and whole milk.
Plăcinte codrenești cu brânză
Soft yeast pies from Romania’s Codru region, filled with brânză de burduf and dill, folded thin and cooked in a lightly oiled skillet.
Crișana Chicken Paprikash with Separately Boiled Dumplings
Make a documented Bihor chicken paprikash with paprika, tomato, sour cream and separately boiled nokedli.
Pită de Pecica: Romanian Country Bread
Bake a scored, elongated Romanian wheat loaf with a two-stage yeast dough and a clear home-oven adaptation.
Ciorbă de raci oltenească
Make Oltenian ciorbă de raci, a meatless sour soup with small dried red peppers filled with a thick flour, onion and tomato mixture.
Mâncare de praz cu măsline
Make Oltenian mâncare de praz cu măsline: tender leeks baked with olives in a simple tomato-vinegar sauce.
Iahnie de fasole with Cârnați din topor din Vâlcea IGP
Make Romanian white bean stew with ready-to-eat Cârnați din topor din Vâlcea IGP, tomatoes, peppers and parsley. Add the finished sausage at the end.
Ciorbă de babic with Babic de Buzău IGP
Make Buzău ciorbă de babic with root vegetables, wheat-bran borș, thin Babic de Buzău IGP and fresh lovage.
Mici bucureșteni (Bucharest-style Romanian grilled meat rolls)
Make Romanian mici with beef, pork, garlic and thyme. Chill the mixture, grill the casing-free rolls and check them to 71.1 °C / 160 °F.
Stufat de miel (Muntenian lamb stew)
Make Romanian lamb stufat with spring onions and green garlic braided into crowns, then slowly braised in a light tomato sauce.
Borș pescăresc lipovenesc (Lipovan Danube Delta fish soup)
Make a measured Lipovan fish borș with carp, catfish, vegetables and fermented bran borș, finished with fresh lovage.
Salată cu Scrumbie de Dunăre afumată IGP (Smoked Danube shad salad)
Make a Romanian-style salad with certified smoked Danube shad, boiled potatoes, pickled gherkins, olives, fresh herbs and a measured oil-and-vinegar dressing.
Tulcea Pike Roe Salad with Toast
Serve Romania’s protected Tulcea pike roe salad chilled with crisp toast, red onion, lemon and olives for a simple Danube Delta appetizer.
Batog de Sturion IGP with Warm Potatoes
Serve labelled Batog de sturion IGP with warm dill potatoes, quick-pickled red onion and a cool horseradish cream for a simple Romanian main course.
Malasolca Lipovenească with Salted Pike, Potatoes and Mujdei
Make Lipovan Malasolca with salted pike, boiled potatoes and carrots, plus a separate garlic, oil and vinegar mujdei.
Scordolea dobrogeană with Salted Pike and Garlic Potato Mash
Make Dobrogean Scordolea with salted pike layered in garlic and sunflower-oil potato mash.
Suberek tătăresc cu carne: Dobrogean half-moon beef pastries
Make Dobrogean suberek with thin yogurt dough, seasoned ground beef and onion, folded into half-moons and fried until crisp and safely cooked.
Mămăligă cu Telemea de Ibănești and sour cream
Cook soft Romanian mămăligă and serve it hot with fresh Telemea de Ibănești PDO and sour cream. A measured four-portion recipe.
Romanian Layered Mămăligă with Cașcaval de Săveni
Make layered Romanian mămăligă baked with Cașcaval de Săveni IGP, then serve it hot with sour cream. A measured four-serving home recipe.
Hot-Smoked Novac with Roasted Aubergine
Layer roasted aubergine with Romanian hot-smoked novac, marinated red onion, tomato and chili, then bake until the center is safely hot.
Romanian Rustic Potatoes with Salinate de Turda IGP
Boil waxy potatoes, then pan-fry them with onion, paprika and a little Salinate de Turda IGP for a smoky Romanian-style skillet.
Maramureș Mămăligă with Cheese and Pork Cracklings
Make a hearty Maramureș-style mămăligă with sheep cheese and crisp pork cracklings. This measured four-serving home recipe is served warm.
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