Romanian National Dishes (4/5)
Explore 100 Romanian recipes, from walnut cozonac and sarmale to regional soups, polenta and pastries.
All recipes
4 / 5
Romanian Chisătură: Smoked Pork Fat and Onion Spread
Finely chop ready-to-eat smoked pork fat with red onion and parsley, then serve it on rustic bread with tomato.
Romanian Green Lettuce Soup with Smoked Pork Ribs
This Romanian lettuce soup combines smoked pork ribs, tender green lettuce, sweet paprika, garlic and a sour-cream egg finish.
Sheep’s Milk Caș with Mămăligă
Fresh sheep caș softens between layers of Romanian mămăligă in this simple, three-serving dish from a documented Sibiu-region pairing.
Mămăligă with Brânză and Jumări, Moldavian Style
Make soft Romanian mămăligă topped with crumbly sheep cheese and crisp pork jumări in this simple four-serving Moldavian-style recipe.
Bucovina Sheep’s Caș with Mămăligă
Serve soft Romanian mămăligă with crumbled fresh sheep caș. This Bucovina regional recipe makes four portions with a simple stovetop method.
Hot-Smoked Novac with Mămăligă
Serve ready-to-eat hot-smoked Romanian bighead carp with soft mămăligă. This four-serving home recipe pairs 400 g smoked fish with yellow cornmeal.
Mămăligă with Cașcaval de Săveni
Make soft Romanian mămăligă with Cașcaval de Săveni, a protected semi-hard cheese stirred in while hot. This four-serving stovetop recipe takes 35 minutes.
Romanian Nettle Stew with Mămăligă
Young nettles are blanched, simmered with garlic and served with soft Romanian mămăligă in this measured four-serving recipe.
Romanian Lettuce Soup with Omelette and Smoked Pork
Make a Romanian lettuce ciorbă with smoked pork, green garlic, sour cream and a separately cooked parsley omelette cut into ribbons.
Muntenian Baked Mămăligă with Mushrooms, Cheese and Sour Cream
Bake a Muntenian-style mămăligă casserole with mushrooms, milk, Romanian cheese and sour cream. This six-serving recipe takes about 70 minutes.
Romanian Mămăligă Nests with Cheese and Baked Egg
Make four Romanian mămăligă nests with brined cheese and baked eggs, served hot with sour cream. An oven-baked Oltenian roster dish, ready in about 55 minutes.
Mămăligă with Brânză de Burduf and Sour Cream
Make Romanian mămăligă with brânză de burduf and sour cream. This easy four-serving recipe gives timings, tips and a simple stovetop method.
Smoked Fish with Mămăligă and Mujdei
Serve smoked freshwater fish with Romanian mămăligă and fresh garlic mujdei. This four-serving Delta-inspired meal is ready in 45 minutes.
Romanian Sprat Salad with Sardeluță Marinată
Make a five-minute cold salad with labelled Romanian Sardeluță marinată, cherry tomatoes, lettuce, avocado, lemon and toast.
Dobrujan Marinated Fried Fish
Make Dobrujan marinated fried carp with a pepper-and-bay vinegar brine. Chill it safely and serve within four days.
Bucharest-Style Beef Tripe Soup
Make Romanian beef tripe soup with clear beef broth, garlic, vinegar, sour cream and egg yolks. A careful Bucharest restaurant-style adaptation.
Transylvanian Sarmale
Make Transylvanian sarmale with pork, beef, rice, fermented cabbage and smoked pork, then slow-bake until tender.
Maramureș Tochitură
Make a Maramureș-style Romanian tochitură with pork, beef, chicken and smoked sausage in a brown sauce, served over mămăligă.
Maramureș Cabbage Rolls with Păsat and Smoked Pork
Make Maramureș sarmale with pork, beef, rice, coarse maize, smoked sausage and ribs, gently simmered in fermented cabbage.
Banat Sarmale with Smoked Pork
Make large Banat sarmale with pork, rice and sautéed onion, layered with smoked bacon and sausage in fermented cabbage.
Sarmale muntenești
These Muntenian sarmale wrap a pork-forward filling with a little rice, egg and dill in fermented cabbage leaves, then simmer with smoked pork and tomato.
Sarmale moldovenești
Make Moldavian cabbage rolls with pork, beef and rice, then braise them slowly with smoked pork, tomatoes, herbs and wine.
Sarmale în foi de viță moldovenești
Tender grape leaves wrap pork, beef and rice in these Moldavian sarmale, layered with smoked pork, tomato, dill and thyme for a slow covered simmer.
Sibiu Lamb Stew
Make a Sibiu lamb stew from bone-in lamb, smoked pork, plenty of onions and a slow braise, inspired by an 1897 Transylvanian cookbook.
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