Contents
- The Most Delicious Traditional Romanian Food
- A Culinary Heritage Shaped by History
- Sarmale – The National Dish of Romania
- Sarmale – The Heart of Romanian Cuisine
- Ciorbă de Perișoare – Romanian Sour Meatball Soup
- Ciorbă de Perișoare – The King of Romanian Soups
- Ciorbă de Burtă – Romanian Tripe Soup
- Ardei Umpluți – Romanian Stuffed Peppers
- Ficăței la Tigaie – Romanian Fried Liver
- Mici – Romania’s Famous Grilled Skinless Sausages
- Mămăliguță cu Brânză și Smântână – Romanian Polenta with Cheese and Sour Cream
- Pomana Porcului – The Pig’s Alms
- Chiftele – Traditional Romanian Meatballs
- Tochitură – Traditional Romanian Meat Stew
- Friptură de Porc – Romanian Pork Steak Stew
- Ciolan cu Varză – Pork Knuckle on Cabbage
- Balmoș – The Ultimate Romanian Shepherd’s Dish
- Ostropel de Pui – Romanian Chicken and Garlic Stew
- Limbă cu Măsline – Romanian Tongue with Olives
- Ciulama de Pui – Creamy Romanian Chicken Stew
- Cașcaval Pane – Romanian Fried Cheese
- Salată de Boeuf – Romanian Beef Salad
- Salată de Vinete – Romanian Grilled Aubergine Salad
- Zacuscă – Romania’s Most Beloved Aubergine and Pepper Dip
The Most Delicious Traditional Romanian Food
Traditional Romanian cuisine is rich, hearty, and full of bold flavors, offering a delightful mix of satisfying comfort food and unique regional specialties. At its core, pork is the most commonly used protein, featuring prominently in many beloved Romanian dishes.
While Romanian cuisine may not always be listed among the world’s top culinary destinations, those who try it quickly fall in love with its deep flavors, rustic charm, and heartwarming homemade feel. Once you take your first bite of authentic Romanian food, you’ll find yourself coming back for more!
A Culinary Heritage Shaped by History
Romanian cuisine has been shaped over centuries by various cultural influences, as the region was historically occupied by different empires and civilizations. This resulted in a unique blend of flavors and techniques borrowed from:
- The Ottomans – introducing spices, stuffed vegetables, and slow-cooked stews
- The Austro-Hungarians – bringing hearty soups, pastries, and meat dishes
- The Balkans and Slavic countries – influencing fermented foods, sausages, and grilled meats
This shared culinary history explains why many traditional Romanian dishes have counterparts across Eastern Europe and the Balkans. One great example is sarmale, the national dish of Romania.
Sarmale – The National Dish of Romania
Sarmale (stuffed cabbage rolls) can be found in many Eastern European and Balkan countries, with each nation putting its own unique spin on the recipe. While ingredients and seasoning may differ, the core cooking method remains the same—a delicious mix of minced meat, rice, and spices wrapped in pickled cabbage leaves and slow-cooked to perfection.
From Hungary to Serbia and beyond, variations of sarmale are deeply cherished, but Romania has perfected its own version, often served with sour cream, polenta, and a side of pickled vegetables.
This blend of shared culinary traditions and uniquely Romanian flavors makes traditional Romanian food an unforgettable experience. Whether you’re indulging in a bowl of ciorbă (sour soup), a plate of mămăligă (cornmeal porridge), or crispy mici (grilled minced meat rolls), Romanian cuisine offers a journey through history and flavor.
Sarmale – The Heart of Romanian Cuisine
If there’s one dish that defines Romanian cuisine, it’s undoubtedly sarmale. These savory, flavor-packed stuffed cabbage rolls are the national dish of Romania and a staple at every major celebration. Whether it’s Christmas, Easter, weddings, christenings, funerals, or memorial gatherings, no Romanian event is complete without a steaming pot of sarmale.
Even in modern Romanian families, where new traditions emerge, sarmale remains untouchable—a cherished dish that connects generations and carries deep cultural significance.
What Are Sarmale?
At its core, sarmale consists of:
✔ Pickled cabbage leaves – slightly sour and perfectly pliable for rolling
✔ A filling of minced meat and herbs – usually a mix of pork and beef, combined with rice, onions, and spices
✔ Slow-cooking magic – allowing the flavors to blend together for a tender, melt-in-your-mouth texture
The preparation process requires time and skill, particularly when rolling each cabbage leaf into a tight, compact parcel. The smaller the sarmale, the more skilled the cook is considered to be—a tradition that has been passed down for generations.
Regional Variations of Sarmale
Each Romanian family has its own unique sarmale recipe, which often varies depending on the region:
- In some parts of Romania, tomato sauce is added to the pot during cooking, creating a slightly sweeter and tangier flavor.
- In other regions, this is considered unacceptable, and sarmale are cooked in their own juices and broth.
- My family’s tradition? We always add smoked meat between the sarmale layers for an extra depth of flavor.
- Other families may use unsmoked meat, pork ribs, or even bacon for a rich, meaty infusion.
Regardless of how they’re prepared, one thing remains true—sarmale is a dish you simply must try when visiting Romania!
How Are Sarmale Served?
Sarmale is always enjoyed with traditional Romanian side dishes, which enhance its rich and comforting flavors:
🍛 Polenta (mămăligă) – a creamy, cornmeal-based side dish that balances the acidity of the cabbage
🥄 Sour cream (smântână) – adding a creamy, tangy touch to every bite
🌶 Pickled green chili pepper – for those who enjoy a bit of heat
Why You Should Try Sarmale
✔ A dish that defines Romanian hospitality and tradition
✔ Rich, tender, and bursting with flavor
✔ A must-try for food lovers exploring Eastern European cuisine
Whether you enjoy it at a Romanian home, a traditional restaurant, or during a festive celebration, sarmale is the ultimate comfort food that will leave you craving more.
The best Sarmale recipes
Ciorbă de Perișoare – Romanian Sour Meatball Soup
In Romania, soup is not just an appetizer—it’s a tradition. One of the most popular and comforting soups is Ciorbă de Perișoare, a rich, hearty sour soup filled with juicy meatballs and a flavorful vegetable broth. This dish is a staple of Romanian home cooking, enjoyed in restaurants, family kitchens, and during cold winter days when warmth is needed the most.
What Is Ciorbă?
Ciorbă is a distinct type of Romanian soup, characterized by its sour taste, achieved by adding bors (fermented wheat bran liquid), lemon juice, vinegar, or pickled cabbage juice. Unlike regular soups, ciorbă has a unique balance of acidity and depth, making it incredibly flavorful and satisfying.
💡 Fun Fact: While ciorbă is sour, it’s not overwhelmingly acidic—think of it as a perfectly balanced tanginess that enhances the flavors of the broth rather than overpowering them.
The best Romanian Sour Meatball Soup recipes
Ciorbă de Perișoare – The King of Romanian Soups
Among the many variations of ciorbă, one stands out as a national favorite—Ciorbă de Perișoare, or Sour Meatball Soup.
This warm, nourishing dish features:
✔ A rich vegetable broth – made with carrots, onions, celery, bell peppers, and sometimes tomatoes
✔ Tender, juicy meatballs (perișoare) – typically made from a mixture of ground pork, beef, rice, and fresh herbs
✔ Sour dressing – often with bors, vinegar, or lemon juice for a tangy, refreshing taste
✔ Creamy, velvety texture – enhanced by whisking in egg yolks and sour cream
A Perfect Winter Comfort Food
Ciorbă de Perișoare is the ultimate winter soup, especially when temperatures drop to -10°C in Romania. The combination of hot broth and tender meatballs makes it the perfect dish to warm you up from the inside out.
It is a meal on its own, thanks to the protein-rich meatballs and hearty vegetables, but it’s traditionally served with:
🥖 Crusty bread – perfect for dipping into the flavorful broth
🥄 A dollop of sour cream (smântână) – making the soup even creamier
🌿 Fresh herbs like parsley or lovage – adding an aromatic finishing touch
Why You Should Try Ciorbă de Perișoare
✔ A staple of Romanian cuisine – found in almost every traditional restaurant
✔ A unique balance of sour, savory, and hearty flavors
✔ Perfect for cold weather, but delicious year-round
If you visit Romania, don’t leave without trying Ciorbă de Perișoare—it’s a dish that perfectly represents the warmth and comfort of Romanian home cooking. Whether you enjoy it at a restaurant or in a Romanian home, this soup will quickly become one of your favorites!
Ciorbă de Burtă – Romanian Tripe Soup
Ciorbă de Burtă is one of Romania’s most famous and polarizing soups—a dish that you either love or hate from the first spoonful. But if you’re lucky enough to have a perfectly prepared bowl, you may just fall in love with its rich, creamy texture and deep umami flavors.
This sour, creamy soup is considered a delicacy in Romania, enjoyed at both home and in traditional restaurants. Some claim it’s the best cure for a hangover, while others simply appreciate its bold, satisfying taste.
A Soup with a Unique Flavor and Texture
The main protein in this soup is tripe—the edible lining of a cow’s stomach, which is thoroughly cleaned, boiled until tender, and cut into thin strips. While its slightly chewy texture might put off some first-timers, true fans know that properly prepared tripe is incredibly tender and absorbs the soup’s rich flavors beautifully.
The broth itself is velvety and full-bodied, thanks to a mixture of:
✔ Bone broth – made from slow-simmered beef bones, giving the soup a deep, meaty richness
✔ Sour dressing – usually vinegar or pickled vegetable juice, giving it a tangy kick
✔ Egg yolks and sour cream (smântână) – whisked in at the end for a smooth, creamy finish
A Childhood Memory Turned Into a Lifelong Favorite
For many Romanians, Ciorbă de Burtă is a dish tied to strong memories. Whether it’s a first taste at a family meal or in a local canteen, the experience sticks with you. Some, like myself, fall in love immediately—I still remember eating three full bowls in one sitting, completely satisfied for the rest of the day!
How Is Ciorbă de Burtă Served?
Like many Romanian sour soups, Ciorbă de Burtă is never served alone. To fully enjoy its bold flavors, it’s traditionally paired with:
🧄 Garlic sauce (mujdei de usturoi) – adding a strong, garlicky punch
🌶 Pickled green chili peppers – for a spicy contrast
🥄 Extra sour cream – to enhance the soup’s creaminess
These garnishes allow you to adjust the soup to your taste, making each bite as creamy, tangy, or spicy as you like.
Why You Should Try Ciorbă de Burtă
✔ A unique and iconic Romanian dish
✔ Rich, hearty, and full of deep, satisfying flavors
✔ An unforgettable food experience—love it or hate it, you won’t forget it!
If you’re adventurous when it comes to food, Ciorbă de Burtă is a must-try dish. It’s a perfect example of Romania’s bold and traditional flavors, offering a taste experience unlike any other.
Ardei Umpluți – Romanian Stuffed Peppers
Ardei Umpluți, or stuffed bell peppers, is a classic Romanian dish that offers a hearty, comforting, and flavor-packed meal. While it can be heavy on the stomach, the combination of tender peppers, savory meat filling, and rich tomato sauce makes it irresistible once you find the right balance.
This dish is a staple in Romanian households, commonly prepared for family dinners, special occasions, and even as a meal-prep favorite—since it tastes even better the next day.
What Are Romanian Stuffed Peppers?
This dish consists of bell peppers stuffed with a flavorful mixture, then slowly simmered in a rich tomato sauce until tender. The stuffing typically includes:
✔ Minced meat – usually pork, beef, or a mix of both, creating a rich, hearty filling
✔ Paprika and herbs – enhancing the dish with warm, aromatic flavors
✔ Rice – adding texture and absorbing the delicious juices
✔ Egg – binding the ingredients together
✔ Tomato slices on top – adding a slightly sweet, tangy layer of flavor
Once stuffed, the peppers are slowly boiled or baked for at least an hour, allowing the flavors to meld together perfectly.
The Perfect Balance of Flavors
The key to truly enjoying Ardei Umpluți lies in balance. While the dish is rich and filling, it’s traditionally served with:
🥄 Sour cream (smântână) – cutting through the richness and adding a creamy contrast
🍚 Polenta (mămăligă) – a classic pairing that soaks up the flavorful sauce
Why You Should Try Ardei Umpluți
✔ A classic Romanian comfort food
✔ Packed with bold, delicious flavors
✔ Tender, juicy, and satisfying
If you love stuffed vegetables, hearty home-cooked meals, and rich tomato-based dishes, then Ardei Umpluți is a must-try Romanian specialty. Whether enjoyed fresh or reheated the next day, this dish only gets better with time—making it a favorite for generations of Romanian families!
The best Stuffed Peppers recipes
Ficăței la Tigaie – Romanian Fried Liver
Ficăței la tigaie, or fried liver, is a classic Romanian dish that highlights the country’s tradition of using every part of the animal. In Romania, offal is not wasted—it is respected and transformed into rich, flavorful meals.
In rural areas, especially in December, many families still follow the tradition of slaughtering a pig, preparing various cuts, and freezing the meat to last throughout the year. Liver, being one of the most nutrient-dense parts, is often fried with onions and garlic, creating a simple yet delicious meal enjoyed across the country.
What Kind of Liver Is Used?
For this dish, both pork and chicken liver are commonly used:
- Pork liver – has a stronger, more pronounced flavor
- Chicken liver – softer and milder, with a creamy texture
When cooked correctly, the liver should be tender and smooth, not dry or grainy.
How Is Ficăței la Tigaie Made?
The traditional cooking method involves:
✔ Sautéing onions and garlic until fragrant
✔ Adding liver and frying it until tender
✔ Seasoning with salt, pepper, and optional herbs
To enhance the flavor, some chefs and home cooks add white wine or sherry, which helps balance the rich, iron-like taste of the liver. In restaurants, white wine is often used, while at home, a splash of sherry can add a slight sweetness to the dish.
How Is It Served?
Fried liver is typically served with:
🥔 Mashed potatoes – creamy and smooth, perfect for soaking up the flavorful juices
🌿 Chopped fresh parsley – sprinkled on top for freshness
🥖 Crusty bread – for scooping up the sauce
Why You Should Try Ficăței la Tigaie
✔ Rich, flavorful, and packed with nutrients
✔ A great way to experience authentic Romanian home cooking
✔ A dish with deep cultural roots and a rustic charm
If you enjoy bold, meaty flavors and traditional dishes with a rich history, Ficăței la Tigaie is a must-try. Whether served in a countryside home or a Romanian restaurant, this dish showcases the country’s appreciation for offal and its love for simple, hearty meals.
The best Fried Liver recipes
Mici – Romania’s Famous Grilled Skinless Sausages
Mici, also known as mititei, are one of Romania’s most beloved traditional foods. These juicy, flavorful skinless sausages are a staple at Romanian barbecues, filling the air with their rich, smoky aroma.
No May 1st bank holiday or summer gathering is complete without firing up a grill and cooking a generous portion of mici. This tradition marks the arrival of summer and the beginning of barbecue season, bringing families and friends together to enjoy grilled meat, fresh bread, and cold beer.
What Are Mici?
Mici are small, skinless sausages made from a blend of minced meats and a carefully balanced mix of spices. Unlike regular sausages, they have no casing, which allows them to develop a perfect char while staying tender and juicy inside.
Traditional mici are made with:
✔ Ground beef, pork, or lamb – or a combination for the best flavor
✔ Garlic – giving them a strong, fragrant kick
✔ Black pepper, thyme, and coriander – for a bold and aromatic taste
✔ Baking soda and beef broth – helping to create their signature juicy texture
How Are Mici Cooked?
Mici are always best when grilled over an open flame—cooking them in a pan just isn’t the same. The smoky, slightly charred crust from the grill is what makes mici so irresistible.
How Are Mici Served?
🍞 With fresh bread – to soak up the juices
🥄 With mustard (muștar) – the classic condiment pairing
🍺 With cold beer – the ultimate Romanian barbecue experience
Where to Find the Best Mici in Romania
While mici are found at every barbecue, market, and traditional restaurant, one of the most famous places to eat them is at the roadside grill restaurants on Dealu Negru. This stretch between Pitești and Râmnicu Vâlcea is a popular stop for truckers, where the mici are grilled to perfection and served with simple but delicious sides.
Why You Should Try Mici
✔ Juicy, smoky, and full of bold spices
✔ An essential part of Romanian barbecue culture
✔ Perfect with mustard and fresh bread
If you’re visiting Romania, mici is a must-try dish, best enjoyed fresh off the grill with a cold beer in hand. Whether at a family barbecue or a roadside grill, this iconic Romanian street food will leave you craving more!
The best Mici recipes
Mămăliguță cu Brânză și Smântână – Romanian Polenta with Cheese and Sour Cream
Mămăliguță cu brânză și smântână is the ultimate Romanian comfort food—creamy, rich, and deeply satisfying. This simple yet indulgent dish has been a staple of Romanian cuisine for centuries, loved for its warm, hearty flavors and rustic charm.
While it may not be the lightest meal on the menu, when something tastes this good, who’s counting calories?
What Is Mămăliguță?
Mămăliguță is the Romanian version of polenta, made from cornmeal slowly cooked with water and salt until it reaches a smooth, velvety texture.
In this dish, the polenta is cooked soft, which means:
✔ More water is used – keeping it creamy and spoonable
✔ Less cornmeal is added – giving it a lighter, more delicate consistency
✔ Butter is stirred in – for a rich, silky finish
How Is It Served?
Once the polenta is warm and creamy, it’s topped with:
🧀 Brânză (Salty Romanian Cheese) – usually telemea (sheep cheese), adding a bold, tangy contrast
🥄 Smântână (Sour Cream) – rich, creamy, and cooling
🍳 Optional: A Fried Egg – for extra indulgence
Some variations also include crispy fried bacon or sausages, making the dish even heartier and more flavorful.
Why You Should Try Mămăliguță cu Brânză și Smântână
✔ A true Romanian classic, found in every home and restaurant
✔ Warm, creamy, and deeply satisfying
✔ Perfect as a main dish or a side to grilled meats and stews
If you want to experience authentic Romanian comfort food, this dish is a must-try. Whether enjoyed as a simple meal or dressed up with extra toppings, Mămăliguță cu brânză și smântână will always bring a taste of home, tradition, and warmth.
Pomana Porcului – The Pig’s Alms
Pomana Porcului, or The Pig’s Alms, is one of Romania’s most traditional and symbolic dishes, deeply rooted in rural customs and family traditions. This dish is not just about food—it’s a ritual, a celebration of hard work, togetherness, and Romanian heritage.
It is traditionally prepared immediately after the slaughter of a pig, a wintertime tradition that still takes place in many Romanian villages. While the men are outside, butchering and portioning the pig, the women take over the kitchen, frying up fresh cuts of pork as a well-earned reward for the labor-intensive task.
Of course, no Pomana Porcului is complete without a shot of pălincă, Romania’s famous strong plum brandy, to warm up the body on a cold winter day.
What Is Pomana Porcului Made Of?
Pomana Porcului is a rustic, hearty dish made by frying freshly cut pork pieces in lard, seasoned with aromatic spices and garlic. The dish often includes:
✔ Different cuts of pork – a mix of lean meat, fatty pieces, and sometimes ribs
✔ Freshly made sausages – adding an extra depth of flavor
✔ Liver and other offal – a common addition for extra richness
✔ Lard – used instead of oil to intensify the dish’s flavor
✔ Garlic and paprika – giving the dish its signature bold and smoky taste
✔ Herbs and black pepper – enhancing the natural flavors of the meat
Everything is fried together in a large pan, creating a rich, juicy, and aromatic feast.
How Is Pomana Porcului Served?
This rich and indulgent dish is best enjoyed with simple, strong-flavored sides, such as:
🥒 Pickles – balancing the fattiness with a sour, refreshing crunch
🧅 Raw onions – adding a sharp, spicy contrast
🥖 Fresh homemade bread – perfect for soaking up the flavorful juices
🧄 Homemade garlic sauce (mujdei de usturoi) – a bold, garlicky dip that elevates every bite
And, of course… a shot of pălincă! 🍶
Why You Should Try Pomana Porcului
✔ A deeply traditional Romanian dish, tied to centuries-old customs
✔ A true carnivore’s feast, rich, flavorful, and incredibly satisfying
✔ A unique experience that embodies Romanian hospitality and rural life
If you ever have the chance to attend a traditional pig slaughter in Romania, Pomana Porcului is a must-try dish. It’s a true taste of Romania’s rustic, home-cooked flavors, celebrating the bond between family, food, and tradition.
The best Polenta recipes
Chiftele – Traditional Romanian Meatballs
Chiftele are Romanian-style meatballs, a flavorful and versatile dish enjoyed in many different ways—on their own as a snack, served as an appetizer, or cooked in a rich tomato sauce for a heartier meal. These savory, herb-infused meatballs are juicy, aromatic, and deeply satisfying, making them a staple in Romanian home cooking.
Two Ways to Enjoy Chiftele
1️⃣ Classic Chiftele (Fried or Baked Meatballs)
- These are small, round, and lightly spiced meatballs, traditionally fried until crispy on the outside while staying juicy inside.
- Some people prefer to bake them in the oven for a healthier alternative.
- Often enjoyed as a snack or appetizer, sometimes with a side of mustard for dipping.
2️⃣ Chiftele Marinate (Meatballs in Tomato Sauce)
- The meatballs are first fried or baked, then simmered in a slightly tangy tomato sauce.
- The sauce is typically made with tomato paste, garlic, onions, and a touch of vinegar or lemon juice for a mild sourness.
- Fresh herbs like parsley, basil, and dill are added for extra fragrance and flavor.
- Served with creamy mashed potatoes, which perfectly absorb the delicious sauce.
What’s Inside a Romanian Meatball?
Chiftele are made with a mix of minced meat and flavorful seasonings:
✔ Minced meat – usually pork, beef, or a combination for a juicy texture
✔ Egg – to help bind everything together
✔ Garlic and onions – for deep, aromatic flavor
✔ Paprika – adding warmth and a slightly smoky note
✔ Parsley and dill – for a fresh herbal touch
✔ A bit of soaked bread or breadcrumbs – making them soft and moist
How Are Chiftele Served?
🍴 As a snack or appetizer – simple, flavorful, and great on their own
🍅 With tomato sauce and mashed potatoes – a comforting, homestyle Romanian meal
🥖 In a sandwich – perfect with fresh bread and a bit of mustard
Why You Should Try Chiftele
✔ Packed with bold flavors from herbs, garlic, and spices
✔ Can be enjoyed in multiple ways—fried, baked, or in sauce
✔ A staple of Romanian home cooking and family gatherings
Whether crispy and golden-brown on their own or simmered in a rich tomato sauce, Chiftele are a must-try Romanian dish that will quickly become one of your favorites!
The best Chiftele recipes
Tochitură – Traditional Romanian Meat Stew
Tochitură is a rich, hearty Romanian meat stew that is deeply satisfying and packed with bold flavors. Originally from the Moldova region of Romania, this dish features a mix of meats, sausages, and offal, all slow-cooked together until tender and infused with delicious juices.
This dish is so beloved that many Romanians, like myself, request it as a home-cooked favorite when visiting family. The slow-cooking process allows the flavors to fully develop, resulting in a melt-in-your-mouth experience that you won’t forget.
What Makes Tochitură Special?
Unlike most stews, tochitură doesn’t use a lot of liquid. Instead, the meat is cooked in its own juices, allowing for a deep, concentrated flavor. Only at the very end is a small amount of tomato paste added, giving the dish a subtle tanginess without overpowering the meaty richness.
The key ingredients include:
✔ A mix of meats – typically pork, beef, and sometimes lamb, for extra depth
✔ Sausages – adding a smoky, seasoned kick
✔ Offal (optional) – some versions include liver, kidneys, or heart for extra richness
✔ Lard or pork fat – used instead of oil to enhance the flavor
✔ Garlic and onions – giving the dish its aromatic depth
✔ Paprika, black pepper, and bay leaves – for warm, earthy spices
How Is Tochitură Served?
Tochitură is never served alone—it always comes with traditional Romanian sides that elevate the dish to a truly unforgettable meal:
🥘 Mămăligă (Polenta) – soft, creamy cornmeal that balances the richness of the stew
🧀 Grated salty cheese – usually telemea (sheep’s cheese), sprinkled on top for an extra layer of flavor
🍳 A fried egg – placed over the polenta, creating a delicious contrast between the runny yolk and the hearty stew
🥒 Pickles or fresh onions – for a refreshing, tangy bite
Where to Try Tochitură
If you visit Romania, I highly recommend ordering tochitură if you see it on the menu at a traditional Romanian restaurant. Each region has its own version, but no matter how it’s prepared, you’re in for a deeply flavorful, comforting meal.
Why You Should Try Tochitură
✔ Slow-cooked to perfection, with deeply infused flavors
✔ A traditional Romanian dish with a rustic, homemade feel
✔ Perfectly paired with polenta, cheese, and a fried egg
If you love rich, meaty stews, tochitură is a must-try Romanian specialty that will leave you wanting more. Whether homemade or enjoyed at a restaurant, this dish represents the heart and soul of Romanian comfort food.
The best Tochitură recipes
Friptură de Porc – Romanian Pork Steak Stew
If there’s one thing you should know about Romanian cuisine, it’s that pork is king. Friptură de porc, or pork steak stew, is one of the most popular and satisfying ways to enjoy pork at home. While grilling pork steaks over an open fire is a favorite Romanian pastime—especially on outdoor trips and barbecues—this dish is a more home-friendly version, slow-cooked in the oven for maximum tenderness and flavor.
How Is Friptură de Porc Made?
This flavor-packed dish starts with searing pork neck chops in a pan to lock in their juices, then slow-roasting them in the oven with a rich mixture of:
✔ Chopped onions and bell peppers – adding sweetness and depth
✔ Smoked lardons (pork fat cubes or bacon pieces) – giving the dish a rich, smoky taste
✔ Garlic and paprika – enhancing the flavors with bold Romanian spices
✔ A splash of broth or wine – to keep the meat juicy and tender
The slow cooking process allows the meat to become incredibly soft and flavorful, absorbing the aromatic juices from the vegetables and lardons.
How Is Friptură de Porc Served?
🥔 Mashed potatoes or fries – creamy mash balances the richness, while fries add a crispy contrast
🥒 Pickles – cutting through the fat with a tangy, refreshing bite
🍷 A glass of red wine – the perfect pairing for a deep, hearty pork dish
Why You Should Try Friptură de Porc
✔ A deeply comforting, home-cooked Romanian classic
✔ Slow-cooked for tender, melt-in-your-mouth meat
✔ Perfectly paired with potatoes and pickles for a balanced meal
If you love hearty, slow-roasted meats with rich, smoky flavors, friptură de porc is a must-try dish. Whether enjoyed at a family gathering, a countryside feast, or a Romanian restaurant, this dish is a true celebration of Romanian pork cuisine.
The best Pork Steak Stew recipes
Ciolan cu Varză – Pork Knuckle on Cabbage
Ciolan cu varză is a hearty and traditional Romanian dish that brings together two essential ingredients of Romanian cuisine—pork and cabbage. This rustic, slow-cooked dish is a comfort food favorite, known for its rich flavors, melt-in-your-mouth texture, and perfect balance of smokiness and tanginess.
The Role of Cabbage in Romanian Cuisine
Cabbage is a staple in Romanian cooking, used in a variety of dishes, including:
✔ Stews with meat – adding depth and natural sweetness
✔ Stuffed cabbage rolls (sarmale) – one of Romania’s most famous dishes
✔ Pickled cabbage (varză murată) – enjoyed as a side dish, often with hearty meals
For this dish, pickled cabbage is the star, offering a tangy contrast to the rich, fatty pork knuckle.
How Is Ciolan cu Varză Made?
1️⃣ Preparing the Cabbage
- Pickled cabbage is chopped and mixed with paprika, thyme, and caraway seeds, creating a fragrant, slightly spiced base.
- The cabbage is placed inside a deep roasting tray and left to slow-cook in the oven, allowing the flavors to develop.
2️⃣ Cooking the Pork Knuckle (Ciolan)
- The pork knuckle is first pressure-cooked, ensuring it becomes tender and juicy.
- For the final half hour of cooking, the pork knuckle is placed on top of the cabbage inside the tray.
- As it roasts, its juices slowly drip into the cabbage, infusing it with deep, meaty flavor.
How Is Ciolan cu Varză Served?
This dish is typically enjoyed straight from the oven, with:
🥖 Fresh bread or polenta (mămăligă) – perfect for scooping up the flavorful cabbage
🌶 Pickled green chilies – adding a touch of heat
🍷 A glass of red wine or țuică (Romanian plum brandy) – the ideal pairing for this rich dish
Why You Should Try Ciolan cu Varză
✔ A true Romanian classic, full of deep, smoky flavors
✔ Perfectly tender pork that melts in your mouth
✔ A comforting and traditional dish found in Romanian homes and restaurants
If you love slow-cooked meat and hearty, flavorful dishes, Ciolan cu Varză is a must-try. Whether enjoyed at a countryside feast or in a traditional Romanian restaurant, this dish showcases the best of Romania’s rustic, home-cooked cuisine.
Balmoș – The Ultimate Romanian Shepherd’s Dish
Balmoș is a rich, creamy, and deeply comforting dish, traditionally prepared high in the Carpathian Mountains by shepherds tending their flocks. This hearty polenta-based meal is not just food—it’s a taste of Romania’s rural heritage, passed down for generations.
The best place to enjoy authentic balmoș is at a sheepfold, where it’s made fresh with local ingredients, cooked over an open fire, and served in the fresh mountain air.
A Childhood Memory in the Mountains
I first tried balmoș as a child when my family was invited to a sheepfold in the mountains. That evening, the shepherds cooked balmoș for us, and in the morning, I had the unique experience of drinking fresh milk just minutes after it was collected. It was a magical introduction to Romania’s mountain traditions, where simple, fresh ingredients are transformed into incredibly delicious meals.
What Is Balmoș?
Balmoș is a creamy, indulgent dish made from polenta, but unlike regular polenta, it’s enriched with dairy, making it incredibly rich and flavorful.
The ingredients include:
✔ Cornmeal – the base of the dish, cooked into a soft, creamy consistency
✔ Urda cheese – a fresh, slightly sweet Romanian cheese made from whey
✔ Buttermilk – adding tanginess and depth
✔ Eggs – making the texture smooth and rich
✔ Sour cream – for extra creaminess and a slightly tangy flavor
✔ Butter – to enhance the richness
How Is Balmoș Served?
Balmoș is typically enjoyed on its own, as it is already rich and filling, but it can also be paired with:
🥩 Cured meats or sausages – adding a salty contrast
🧀 Extra cheese crumbles – for even more flavor
🍷 A glass of țuică (Romanian plum brandy) – to balance the richness
Why You Should Try Balmoș
✔ A rare, traditional dish that’s hard to find in restaurants
✔ A true taste of Romania’s shepherd culture and mountain life
✔ Creamy, cheesy, and deeply satisfying
If you ever stumble upon balmoș, don’t hesitate to order it—it’s one of Romania’s most unique and indulgent dishes, offering a taste of rustic, authentic Romanian cuisine that you won’t forget.
The best Balmoș recipes
Ostropel de Pui – Romanian Chicken and Garlic Stew
Ostropel de pui is a classic Romanian dish that is both simple and full of flavor. This garlicky chicken stew holds a special place in many Romanian families, passed down through generations as a beloved home-cooked meal.
For me, this dish brings back childhood memories of visiting my grandmother. She would prepare ostropel de pui every time we visited, while my grandfather stirred the polenta. The meal always brought the family together, filling the kitchen with the rich aroma of garlic and tomatoes.
A Dish with Turkish Influence
Originating from the south of Romania, ostropel de pui carries strong Turkish influences, as many Romanian stews were shaped by Ottoman cuisine. The dish is known for its light, yet deeply flavorful sauce, making it a perfect summer meal.
What Makes Ostropel Special?
Unlike heavy, slow-cooked stews, ostropel de pui is a quick and fresh dish, featuring:
✔ Chicken legs – tender and juicy, simmered to absorb the rich flavors
✔ Garlic – the key ingredient, adding depth and aroma
✔ Tomato sauce – slightly tangy and full of umami
✔ Bay leaves and black pepper – adding warm, earthy notes
✔ A splash of vinegar – balancing the flavors with a mild acidity
The chicken is first lightly soaked, then simmered in a garlicky tomato sauce, allowing the flavors to develop beautifully without overpowering the dish.
How Is Ostropel de Pui Served?
This dish is traditionally enjoyed with:
🥘 Mămăligă (Polenta) – the perfect side to soak up the delicious sauce
🥖 Crusty bread – for those who prefer a softer contrast
🌿 Fresh parsley – sprinkled on top for extra freshness
Why You Should Try Ostropel de Pui
✔ A comforting, home-cooked meal full of garlic and tomato goodness
✔ A lighter alternative to heavier stews, perfect for summer
✔ Deep-rooted in Romanian and Ottoman culinary traditions
If you love garlicky, tomato-based dishes with tender chicken, ostropel de pui is a must-try. Whether enjoyed at a Romanian home or a traditional restaurant, this dish will quickly win you over with its simplicity and bold flavors.
The best Ostropel de Pui recipes
Limbă cu Măsline – Romanian Tongue with Olives
Limbă cu măsline is one of Romania’s hidden culinary gems, a dish that many overlook, but those who try it are often surprised by its incredible tenderness and depth of flavor. Though beef or pork tongue may seem like an unusual ingredient to some, it is actually one of the most delicate and lean cuts of meat, boasting a rich, melt-in-your-mouth texture when cooked properly.
I first discovered this dish thanks to my grandmother, who prepared it for herself. As a picky eater at the time, she never expected me to like it. But once I took a bite, I was hooked by the unique combination of flavors and the surprisingly tender texture. Since then, limbă cu măsline has become one of my favorite Romanian dishes, and I still make it at home regularly.
Why Is Tongue a Special Cut of Meat?
The tongue is actually a muscle, meaning it has a naturally soft and tender texture when cooked correctly. It absorbs flavors beautifully and becomes buttery and delicate, making it an underrated delicacy in Romanian cuisine.
How Is Limbă cu Măsline Made?
This dish is light yet flavorful, featuring a fragrant tomato-based sauce with Mediterranean influences. The preparation involves:
✔ Boiling the beef or pork tongue – to achieve a tender, melt-in-your-mouth texture
✔ Peeling and slicing the tongue into small pieces – once it is fully cooked
✔ Simmering the tongue in a refreshing sauce made from:
- Tomato juice – providing a slightly sweet and tangy base
- White wine – adding depth and light acidity
- Black olives – infusing the dish with a bold, briny contrast
- Lemon juice – balancing the richness with citrusy freshness
A Light Yet Satisfying Dish
Unlike heavier Romanian stews, limbă cu măsline is a refreshing and elegant dish, perfect for those who enjoy bold yet balanced flavors.
How Is It Served?
🥖 With crusty bread – to soak up the delicious sauce
🥘 With mashed potatoes or rice – for a more filling meal
🌿 Garnished with fresh herbs – for a fragrant finishing touch
Why You Should Try Limbă cu Măsline
✔ A lean, flavorful, and underrated dish
✔ A perfect balance of richness and freshness
✔ A classic Romanian recipe that surprises with its delicate flavors
If you’re looking to explore Romanian cuisine beyond the basics, limbă cu măsline is a must-try. Whether enjoyed at home or in a traditional restaurant, this dish will introduce you to a new world of flavors and textures—one you might just fall in love with!
The best Limbă cu Măsline recipes
Ciulama de Pui – Creamy Romanian Chicken Stew
Ciulama de pui is a classic Romanian comfort food, a dish that feels like home with every bite. This creamy chicken stew, enriched with mushrooms, garlic, and sour cream, is one of those recipes passed down through generations, often cooked by grandmothers and enjoyed during family meals.
I was first introduced to ciulama de pui by my grandmother, and it quickly became a favorite. Interestingly, this dish is rarely found in Romanian restaurants, not even in the most traditional ones. It’s a homemade specialty, best enjoyed in a cozy kitchen with loved ones.
What Is Ciulama de Pui?
This dish is based on a white velouté sauce, which is a light, creamy sauce made by thickening broth with a roux (butter and flour mixture). The combination of tender chicken, earthy mushrooms, and fragrant garlic creates a rich yet delicate stew.
How Is It Made?
✔ Chicken is gently simmered – making it tender and juicy
✔ A light velouté sauce is prepared – by combining broth, flour, and butter for a smooth texture
✔ Mushrooms and garlic are added – giving the dish an earthy, aromatic depth
✔ Sour cream is stirred in – to enhance the richness and add a mild tang
How Is Ciulama de Pui Served?
🥖 With fresh, crusty bread – perfect for soaking up the creamy sauce
🥘 With polenta (mămăligă) – a classic Romanian pairing
🌿 Garnished with parsley – for a fresh finishing touch
Why You Should Try Ciulama de Pui
✔ A creamy, comforting dish that’s deeply rooted in Romanian home cooking
✔ Perfectly balanced between richness and lightness
✔ A rare find in restaurants, making it a special home-cooked treat
If you’re looking for a warm, velvety, and satisfying meal, ciulama de pui is a must-try. Whether enjoyed on a rainy day or as a nostalgic taste of home, this dish embodies the heart and soul of traditional Romanian cuisine.
The best Ciulama de Pui recipes
Cașcaval Pane – Romanian Fried Cheese
Cașcaval pane is one of Romania’s most irresistible appetizers, featuring crispy golden breadcrumbs on the outside and gooey, melty cheese on the inside. If you love fried cheese, this dish is a must-try—not just for its delicious texture and flavor, but for the satisfying cheese stretch when you cut into it.
What Makes Romanian Fried Cheese Special?
While many countries have their own versions of fried cheese, Romanian cașcaval pane is unique because of the cheese used—cașcaval.
✔ Cașcaval is a hard, slightly sweet cheese with a high melting point, meaning it doesn’t fully liquefy when fried but instead becomes soft and stringy inside.
✔ Unlike softer cheeses used in other European fried cheese dishes, cașcaval holds its shape, giving you a perfect balance of crispiness and meltiness.
How Is Cașcaval Pane Made?
To get the perfect crunchy coating and melty interior, the cheese is prepared as follows:
1️⃣ Freezing the cheese – to help maintain its shape while frying
2️⃣ Coating it in flour, egg, and breadcrumbs – ensuring a crispy, golden crust
3️⃣ Deep-frying until golden brown – locking in all the cheesy goodness
How Is It Served?
🍟 With fries – for the ultimate indulgent pairing
🥒 With pickles – adding a tangy contrast to the richness
🍇 With blackcurrant or cranberry jam – for those who enjoy a sweet-savory twist
⚠ Tip: Eat it while it’s hot—the signature cheese stretch disappears as it cools!
Why You Should Try Cașcaval Pane
✔ Crispy, melty, and packed with flavor
✔ A Romanian take on fried cheese, using unique cașcaval cheese
✔ Pairs perfectly with both savory and sweet accompaniments
If you love fried cheese with a crunchy bite and a rich, stretchy interior, Cașcaval Pane is a must-try dish. Whether served as an appetizer or a comfort snack, this classic Romanian favorite is simply irresistible!
The best Cașcaval Pane recipes
Salată de Boeuf – Romanian Beef Salad
Salată de Boeuf is a must-have dish at every Romanian celebration. Just like sarmale, this creamy, hearty salad is always present at Christmas, Easter, weddings, and special gatherings. Despite its name—“beef salad”—many Romanians, including myself, prefer making it with chicken, as it has a softer texture compared to boiled beef, which can sometimes be a bit too tough.
A Dish with Many Variations
Every Romanian family has its own twist on Salată de Boeuf, adapting the recipe to their taste and traditions. However, the base ingredients remain the same:
✔ Protein – traditionally beef, but chicken is a popular alternative
✔ Boiled potatoes and carrots – giving the salad a smooth, hearty texture
✔ Pickles – adding tanginess and crunch (best when homemade or without added sugar)
✔ Mayonnaise – creating the creamy, rich consistency
Some people add cooked peas, which give the salad a subtle sweetness—a touch that I personally love. Others include pickled red peppers, but I prefer to use them only as a garnish on top for decoration.
How to Choose the Best Pickles for Salată de Boeuf
One of the key ingredients in Salată de Boeuf is pickles, which add an important sour contrast to the creamy mayo. When making this dish at home, make sure to:
🟢 Use homemade pickles if possible – they have the best natural sourness
🟢 Avoid store-bought pickles with added sugar – the salad should be tangy, not sweet
How Is Salată de Boeuf Served?
🥄 Chilled – this dish is always served cold, allowing the flavors to meld together
🍽 As an appetizer – spread on bread or served on a plate before the main course
🌶 Beautifully decorated – often topped with mayo, sliced pickles, red peppers, or olives
Why You Should Try Salată de Boeuf
✔ A staple dish at any Romanian celebration
✔ Creamy, tangy, and full of contrasting flavors and textures
✔ Easy to customize with your favorite ingredients
If you want to experience a true taste of Romanian tradition, Salată de Boeuf is a must-try dish. Whether enjoyed at a festive gathering or made at home, this beloved Romanian salad is a comforting and flavorful classic.
The best Beef Salad recipes
Salată de Vinete – Romanian Grilled Aubergine Salad
Salată de vinete is one of Romania’s most beloved traditional dishes, a simple yet flavorful aubergine spread that is light, smoky, and absolutely delicious. This dish was a staple in my home growing up, whether I was at my parents’ house or my grandmother’s—I would eat it at least once a week. Even today, it remains one of the Romanian foods I always crave.
A Taste of Romanian Tradition
This creamy aubergine salad is made from just a few simple ingredients, yet it delivers incredible depth of flavor. The key to the best salată de vinete is how the aubergines are cooked. Traditionally, they are grilled over an open fire, which gives them a rich, smoky aroma.
Whenever I fire up the barbecue, I always take advantage of the flames to grill extra aubergines, then freeze the flesh so I can satisfy my cravings any time.
How Is Salată de Vinete Made?
The best version of this salad is made using fire-roasted aubergines, but if you don’t have a gas stove or barbecue, they can also be baked in the oven.
✔ Aubergines are grilled until the skin is charred and the flesh is soft
✔ The flesh is scooped out and left to drain – to remove excess liquid and bitterness
✔ Blended or finely chopped – for a creamy yet slightly textured consistency
✔ Mixed with oil and salt – for smoothness and flavor
✔ Finished with lemon juice or vinegar – to balance the richness
✔ Garlic or finely chopped onion can be added – depending on personal preference
How Is Salată de Vinete Served?
🥖 Spread generously on fresh bread – for a simple but deeply satisfying meal
🍅 Paired with fresh tomatoes – their sweetness enhances the smoky flavor
🥚 Topped with a boiled egg – a common Romanian variation
Why You Should Try Salată de Vinete
✔ A light, creamy, and smoky dish bursting with flavor
✔ A Romanian favorite, found in almost every household
✔ Perfect for summer, but great year-round
If you love simple yet flavorful spreads, Salată de Vinete is a must-try dish. Whether enjoyed as an appetizer, snack, or light meal, this Romanian aubergine salad is pure comfort food that never disappoints.
The best Grilled Aubergine Salad recipes
Zacuscă – Romania’s Most Beloved Aubergine and Pepper Dip
Zacuscă is Romania’s most famous homemade dip, a deliciously rich spread made from charred peppers and aubergines, slowly simmered to perfection. Though store-bought versions exist, nothing compares to the homemade zacuscă prepared in autumn by mothers and grandmothers across Romania.
This dish is not just food—it’s a labor of love. Making zacuscă is a lengthy process, which is why it is often made in large batches and stored in jars to last through winter. The tradition of preparing zacuscă often involves the whole family, with children helping to clean and roast the vegetables—an annual ritual in many Romanian households.
How Is Zacuscă Made?
The secret to the deep, smoky, and slightly sweet flavor of zacuscă lies in its slow cooking process and the quality of its ingredients.
✔ Peppers and aubergines are fire-roasted – to develop a deep, smoky aroma
✔ The vegetables are peeled and finely chopped – a time-consuming but essential step
✔ Slow-cooked for hours in a large pot – allowing the flavors to meld together
✔ Constant stirring is required – to prevent the mixture from sticking and burning
✔ Seasoned with oil, bay leaves, and sometimes a hint of vinegar – balancing the rich, earthy taste
While the classic zacuscă recipe focuses on aubergines and peppers, there are many regional variations, including:
🥕 Zacuscă with extra vegetables – adding carrots, onions, or tomatoes for sweetness
🌱 Bean zacuscă – using white beans for a heartier, protein-rich version
🍄 Mushroom zacuscă – incorporating mushrooms for an earthy, umami-packed variation
How Is Zacuscă Served?
🥖 Spread on fresh bread – the simplest and most traditional way to enjoy it
🥪 As a sandwich filling – perfect for breakfast or a light meal
🍽 As an appetizer – served alongside pickles, cheese, or cold meats
Why You Should Try Zacuscă
✔ A rich, smoky, and deeply flavorful spread
✔ A true Romanian homemade delicacy, full of tradition
✔ A versatile dish that can be eaten in many ways
If you ever get the chance to try homemade zacuscă, don’t miss it! This dish represents the heart of Romanian home cooking, combining family tradition, patience, and the flavors of autumn into one incredible spread.
