A delicious and aromatic Romanian dessert served traditionally on March 9th to celebrate the 40 Martyrs of Sebaste. Mucenici Muntenesti is a sweet pasta dish infused with cinnamon, orange peel, lemon zest, vanilla, and rum essence, topped with ground walnuts for a comforting, festive treat.
Ingredients
- 200 g dried Mucenici (Băneasa brand recommended)
- 2 liters water
- 100 g sugar
- 2 cinnamon sticks
- 1 tbsp vanilla essence
- 1 tbsp rum essence (Dr. Oetker vial recommended)
- 100 g ground walnuts
- Zest from 1 lemon
- Peel from 1 orange
Instructions
- In a large pot, bring 2 liters of water to a boil with the cinnamon sticks.
- Once the water is slightly colored and fragrant, add the sugar and stir until dissolved.
- Add the dried mucenici and cook for 8–10 minutes, until they rise to the surface.
- Turn off the heat. Add vanilla essence, rum essence, lemon zest, orange peel, and ground walnuts.
- Cover with a lid and allow to infuse for 1–2 hours.
- Serve warm, garnished with extra ground walnuts and cinnamon on top.
Notes
The Traditional Romanian Mucenici Muntenesti recipe is more than just a dessert—it’s a symbol of culture, faith, and warm family memories. Prepared every year on March 9th, this beloved dish from the southern regions of Romania celebrates the Orthodox holiday of the 40 Martyrs of Sebaste.
For many Romanians, the aroma of vanilla, cinnamon, orange zest, and toasted walnuts filling the kitchen is the true sign that spring is just around the corner. This dessert is a beautiful reminder of childhood mornings, family traditions, and the importance of heritage.
✨ The Story Behind Mucenici Muntenesti
In the heart of southern Romania, Mucenici Muntenesti (also known as Mucenici fierti or "boiled mucenici") hold a special place in the culinary calendar. Unlike the Moldovan version, which consists of fluffy, honey-glazed pastries shaped like the number 8, the Muntenian variety takes the form of tiny, 8-shaped pasta, served in a flavorful, sweet, spiced broth. The origins of this tradition lie in the religious commemoration of 40 Roman soldiers, martyred in the city of Sebaste. On this day, people in Romania and Moldova come together to remember them through symbolic food offerings. In rural Moldova, it's customary for women to prepare 40 mucenici pastries to be blessed by the priest and shared with the community—representing not only the martyrs but also hopes for prosperity, fertility, and a bountiful harvest. According to Romanian folklore, sowing crops on this day will yield 40 times more!📝 Recipe Notes & Tips
- Don’t overcook the mucenici—they should be tender but not mushy.
- Letting the flavors steep after cooking makes all the difference.
- Whole walnuts, freshly ground, give the best flavor and texture.
- The broth thickens slightly as it cools—this is perfectly normal and enhances the richness.
❓ Frequently Asked Questions
How Long Can Mucenici Muntenesti Be Stored?
Traditionally, mucenici are eaten fresh on March 9th, but if you have leftovers, they can be stored for up to 24 hours in the fridge. Make sure to keep them in the broth, so they don’t dry out.Can Mucenici Be Reheated?
Yes! Simply reheat in the microwave or on the stove. They can be enjoyed warm or cold, but most people prefer them warm for that cozy, comforting feeling. 🔥Where Can I Find Dried Mucenici?
If you're living outside Romania, check your local Eastern European or Romanian grocery stores—they usually stock mucenici from mid-February onward. Online options may also be available.🌾 A Celebration of Tradition and Taste
Mucenici Muntenesti is more than just a dessert—it's a cherished reminder of family, faith, and Romanian tradition. Whether it’s the fragrant steam rising from the pot, the crunch of toasted walnuts, or the sweet warmth of cinnamon and vanilla, this dish brings comfort and joy with every spoonful. Don’t forget to also explore the Moldovan version of Mucenici, a delicious baked treat topped with honey and nuts, if you want to enjoy both traditions. 🥄 Celebrate March 9th like a true Romanian—with a bowl of mucenici, a heart full of gratitude, and maybe a glass of wine (or 40 sips, as the custom says 😉).