Recipes From Romania: Traditional Dishes You Must Try

Romanian cuisine is a delightful blend of rich flavors, hearty ingredients, and centuries-old traditions that reflect the country’s diverse cultural influences. From the savory stews to the sweet pastries, Romanian recipes offer comfort food that feels both familiar and exotic.

Whether you’re new to Eastern European cooking or a seasoned foodie looking to expand your culinary repertoire, exploring recipes from Romania is a wonderful way to experience the warmth and hospitality of this beautiful country through its food.

In this post, we’ll dive into some classic Romanian dishes that you can easily prepare at home. These recipes showcase the essence of Romanian cooking: simple ingredients transformed into soulful, satisfying meals.

So, put on your apron and get ready to explore the tastes of Romania with recipes that are sure to impress family and friends alike.

Why You’ll Love This Recipe

Romanian recipes are beloved for their hearty, comforting qualities that make every meal feel special. The use of fresh herbs, smoked meats, and seasonal vegetables creates dishes that are rich in flavor but not overly complicated.

Whether you’re craving something meaty and filling or light and refreshing, Romanian cuisine offers a variety of options that cater to different tastes and occasions.

These recipes are also highly adaptable, perfect for both novice cooks and experienced chefs. Plus, many Romanian dishes are naturally made from wholesome, fresh ingredients, making them a nutritious choice for your family meals.

Cooking Romanian food is not just about following a recipe – it’s about embracing a culture of warmth and togetherness around the dining table.

Ingredients

• For Sarmale (Cabbage Rolls): 1 large sour cabbage leaf or fresh cabbage leaves, 500g minced pork, 200g minced beef, 100g rice, 1 onion finely chopped, 2 tbsp vegetable oil, 200ml tomato juice, salt and black pepper to taste, 1 tsp smoked paprika, dill and thyme (fresh or dried).
• For Mămăligă (Polenta): 250g cornmeal, 1 liter water, 1 tsp salt, 50g butter, 100g grated cheese (telemea or feta).
• For Ciorbă de burtă (Tripe Soup): 500g beef tripe, 1 carrot, 1 celery stalk, 1 onion, 200ml sour cream, 2 egg yolks, 3 cloves garlic, vinegar, salt, and pepper.
• For Papanași (Romanian Cheese Doughnuts): 500g fresh cow cheese (ricotta or cottage cheese), 2 eggs, 150g flour, 100g sugar, 1 tsp baking powder, lemon zest, sour cream and fruit jam for topping.

Equipment

• Large cooking pot for soups and stews
• Medium saucepan for mămăligă
• Mixing bowls
• Sharp knife and cutting board
• Wooden spoon or spatula
• Frying pan for papanași
• Colander or strainer
• Baking tray or dish for sarmale

Instructions

1. Prepare the Sarmale Filling: In a bowl, mix the minced pork and beef with the finely chopped onion, rice, paprika, salt, and pepper. Add a splash of water or tomato juice to keep the mixture moist.
2. Roll the Cabbage Leaves: Soften the cabbage leaves by boiling them briefly if fresh, or rinse well if using sour cabbage. Place a spoonful of filling on each leaf and roll tightly, tucking in the sides.
3. Cook the Sarmale: Layer the cabbage rolls in a pot, pour over the remaining tomato juice and some water to cover. Add herbs, cover, and simmer gently for about 2 hours.
4. Make the Mămăligă: Bring salted water to a boil in a saucepan. Gradually whisk in the cornmeal, stirring constantly until thickened. Cook for about 15 minutes, then stir in butter and cheese.
5. Prepare the Ciorbă de burtă: Thoroughly clean the tripe and boil it in water with vegetables and seasoning for 2-3 hours until tender. In a separate bowl, whisk sour cream with egg yolks, garlic, and vinegar. Temper with hot soup liquid and then add back to the pot. Heat gently without boiling.
6. Make the Papanași: Combine cheese, eggs, sugar, flour, baking powder, and lemon zest into a thick dough. Form into small doughnuts with a hole in the center. Fry in hot oil until golden brown, drain on paper towels.
7. Serve Papanași: Top with sour cream and fruit jam for a traditional Romanian dessert.

Tips & Variations

For the best sarmale, use a mix of pork and beef for a balanced flavor. If sour cabbage is unavailable, substitute with blanched fresh cabbage leaves and add a splash of vinegar to the cooking liquid for tanginess.

Mămăligă is best enjoyed fresh and warm but can also be cooled and sliced as a base for other dishes.

When making ciorbă de burtă, patience is key – slow cooking ensures the tripe becomes tender and the soup develops deep flavor.

Papanași dough is sticky; flour your hands generously to shape the doughnuts easily.

Nutrition Facts

Serving Suggestions

Sarmale pairs beautifully with a dollop of sour cream and a side of creamy mămăligă. This combination turns a simple cabbage roll into a filling and comforting meal perfect for chilly evenings.

Ciorbă de burtă is traditionally served hot with fresh bread and garnished with extra garlic and vinegar on the side, allowing diners to adjust the flavor to their taste.

Papanași makes a wonderful dessert after any Romanian meal. Serve warm with sour cream and your favorite fruit jam, such as blueberry or sour cherry, for a sweet and tangy finish.

Conclusion

Exploring recipes from Romania offers a delicious window into the country’s rich culinary heritage. These dishes, from the savory sarmale and hearty ciorbă de burtă to the comforting mămăligă and indulgent papanași, showcase the balance of flavors and ingredients typical of Romanian cooking.

Whether you’re cooking for family or entertaining guests, these recipes bring warmth, tradition, and a touch of Eastern European charm to your table.

Don’t hesitate to experiment with these recipes and make them your own. Embrace the joy of cooking Romanian food and discover new favorites that will become staples in your kitchen.

For more hearty and traditional recipes, check out our Rustic Hungarian Goulash Recipe, Classic Polish Pierogi, and Traditional Bulgarian Shopska Salad to continue your Eastern European culinary adventure.

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