Cozonac is a traditional Romanian sweet bread associated with Easter and Christmas. It’s popular in Romania and in other parts of southeastern Europe like Bulgaria (kozunak), Serbia, Macedonia, and Greece.

This ‘dessert’ is Hungarian in origin, but you can find it in abundance throughout Transylvania and other places with a large population of ethnic Hungarians. Since it was invented in Cluj-Napoca, where I live, it’s on plenty of menus here. Sarmale is without a doubt the unofficial ‘official dish’ of Romania. Virtually every restaurant you visit that serves traditional Romanian food will have this staple on their menu. I had my first sarmale at La Turn, one of my favorite restaurants in Sibiu (pictured above). A great blog! I wanted to share some foods from two areas of the country. First, the south, Oltenia, (even if not given much credit in the food department), one can also find things in there for people who are not meat enthusiasts for its vegetable-oriented soups and foods. Leek soup is a big thing in there, also orache spinach soup, stinging nettle food, and garden patience* stevia* food. The soups are more sour in there. For meat lovers, besides the things said already, there is pork meat preserved in the jar with lard, over the wClătite are a close runner-up for most popular dessert in Romania. They are most similar to French crepes and come in a myriad of fillings. Using a griddle, a thin layer of batter is lightly cooked and then wrapped like a cone. Depending on where you get them, you can get pretty creative with the different fillings and toppings you add. There are two kinds of Papanasi: fried or boiled. Both are served with crème fresh (sweet cream) and blueberry jam. They our out-of-this-world delicious! A Final Word Vișinată and Zfinată are traditional Romanian alcoholic beverages made by macerating fruits in sugar and alcohol. I was pleasantly surprised to sample the perfect combination of sweet, sour, rich, and delicate in all of the traditional Romanian desserts I’ve tried. Between the sweet cheeses, carefully crafted layer cakes, and noodle pies (!?), there’s a little something for everyone. apple cake It’s got a consistency similar to rice pudding, only it’s made with Hungarian sweet noodles. This interesting ‘noodle pie’ is made with egg noodles, egg whites, sweet cheese, and milk between fluffy pastry layers. Occasionally you will find it with raisins, lemon zest, whipped cream, or cinnamon added.

Similar to ardei umpluţi, sarmale is the Romanian version of a stuffed vegetable dish popular in many Balkan countries and beyond like Serbia, Bosnia and Herzegovina, Croatia, Greece, Turkey, Ukraine, and Lithuania. It refers to a sub-type of dolma consisting of cabbage or vine leaves stuffed with a minced pork and rice filling. Using sweet cottage cheese, a bit of sour cream, rum-soaked raisins, an aromatic mixture of spices and sweet cake, you can imagine that this is also a very subtle and lightly sweetened dessert. Salata de Vinete is a traditional Romanian eggplant dip or salad. It’s delicious in the summer, with fresh bread, tomatoes and telemea cheese. Traditionally made with sunflower oil, diced onions, salt and lemon juice or vinegar. Lemons weren’t quite as popular in the past, so the original recipe called for vinegar. This is a must-have if you’re on a quest to sample traditional Romanian foods.It’s a donut shaped cottage cheese and semolina mixture that is first fried and then covered in sour cream and jam, preferably blueberry. This sour and sweet combination is a complete delight for your senses and feast for your eyes. It’s also a nightmare for your waistline, but who cares! 10. Salata De Boeuf (Beef Salad) Salata De Boeuf; Photo credit: lauralaurentiu.ro

Ciorbă de Burtă is a quintessential Romanian dish revered for its rich flavor and comforting, hearty nature.Common variations include chocolate, apricot (caise), apple (mere), branza (cheese), and more. This traditional Romanian food is a staple throughout the country, and something you cannot miss! While găluşte cu prune are like the boiled version of papanasi, gogoși are like the fried version, made in searing hot oil. The dough is scented with citrus zest and prepared without butter or yeast. The maker adds the dough to the oil by the spoonful, which results in some unusual shapes that are nowhere near uniform. One of the best Romanian foods to try is served with soft polenta and sour cream. 13. Mici – Skinless Sausages Popular brands include Cotnari, Jidvei, Murfatlar, and Beciul Domnesc. As far as expensive and old wines are concerned, it depends on the supplier of each restaurant. 43. Țuică – Romanian Plum Brandy

Some will say that while visiting Romania, whether in Transylvania or lesser-known parts of the country, you will feast your eyes on some fantastic natural beauties and ancient architecture. Cornulețe” literally translates to “little horns,” which alludes to their typical crescent or horn-like shape This spirit can contain 40-55% alcohol by volume and is only made of fermented plums. You will also find the cereal version of tuica under the name of rachiuor the same thing as tuica under that other name.

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Once filled, the dough is folded over to form a half-circle or other shapes and then baked until golden. Romanian food may not look very fancy but it’s very tasty and inviting. The recipes are being passed forward through generations without losing their identity or taste. If you like Romanian cuisine, you might also be interested in the following: In some Romanian regions they use vine leaves instead of cabbage. For fasting or for a vegan choice, the minced meat can be very successfully replaced with a mixture of ground nuts, grated carrots, and chopped mushrooms.