Romanian cuisine

RomanianRomaniaCuisine of RomaniaRomanian dishRomanian culinary tastesRomanian foodRomanian food cultureRomanian sauceRomanian traditional cuisinetraditional Romanian dishes
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character.wikipedia
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Borș (bran)

borșborşBorş (bran)
These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or borș (traditionally made from bran).
Borș is a liquid ingredient used in Romanian and Moldovan cuisine to make traditional sour soup called also borș or ciorbă.

Mititei

Mici
Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as chiftele (deep-fried meatballs, a variation of kofta) and mici (short sausages without casings, usually barbecued).
Mititei or Mici (both romanian words meaning "little ones" / "small ones") is a dish from Romanian cuisine, consisting of grilled ground meat rolls in cylindrical shape made from a mixture of beef, lamb and pork with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika.

Mihail Kogălniceanu

Mihail KogalniceanuKogălniceanu
In the history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook "200 rețete Încărcate de bucate, prăjituri și alte treburi gospodărești" (200 tried recipes for dishes, pastries and other household things) printed in 1841.
In this context, Kogălniceanu and Negruzzi sought to Westernize the Moldavian public, with interest ranging as far as Romanian culinary tastes: the almanacs published by them featured gourmet-themed aphorisms and recipes meant to educate local folk about the refinement and richness of European cuisine.

Chiftele

Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as chiftele (deep-fried meatballs, a variation of kofta) and mici (short sausages without casings, usually barbecued).
Chiftele, plural form of chiftea, are flat and round meatballs from Romanian traditional cuisine.

Moldovan cuisine

MoldovanMoldovaCuisine of Moldova
The Romanians share many foods with the Balkan area (in which Turkey was the cultural vehicle), and Eastern Europe (including Moldova and Ukraine).
The local cuisine is very similar to Romanian, and can be best described as drawing inspiration and elements from other cuisines in the region, including Greek, Polish, Ukrainian, and Russian, with a great influence left by the Ottoman cuisine.

Tochitură

tochitura
Tochitură is a traditional Romanian dish like a stew made from beef and pork in tomato sauce, traditionally served with over-easy eggs and mămăligă.

Tripe chorba

ciorbă de burtăİşkembe çorbasıPatsas
These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or borș (traditionally made from bran).
The Romanian ciorbă de burtă is similar to ciorbă de ciocănele (soup from pork legs).

Frigărui

Frigărui (, singular: frigăruie) is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab.

Rasol (Romanian dish)

Rasol
Rasol is a Romanian dish made from meat, potatoes, and vegetables, which are boiled together.

Pârjoale

Pârjoale, plural form of pârjoală, are Romanian and Moldovan dry meatballs, usually minced pork (sometimes with lamb, beef or chicken) mixed with eggs, garlic, herbs (parsley, dill, thyme), spices and salt, homogenized to form balls which are rolled in bread crumbs or flour and fried in hot oil.

Mămăligă

mamaligaMămăligaMimilige
One of the most common meals is the mămăligă, the precursor of polenta, served on its own or as an accompaniment.
Since mămăligă can be used as an alternative for bread in many Romanian and Moldovan dishes, there are quite a few which are either based on mămăligă, or include it as an ingredient or side dish.

Eggplant

auberginebrinjalSolanum melongena
Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as chiftele (deep-fried meatballs, a variation of kofta) and mici (short sausages without casings, usually barbecued).
Roasted, skinned, mashed, mixed with onions, tomatoes, and spices, and then slow cooked gives the South Asian dish baingan bharta or gojju, similar to salată de vinete in Romania.

Tocană

Shepherd's Stew
Tocană, also known as tocăniță, is a Romanian stew prepared with tomato, garlic and sweet paprika.

Ciulama

However, this dish has its origins in Turkish cuisine (çullama), otherwise related to the Romanian cuisine.

Murături

Murături are the pickled vegetables of the Romanian and Moldovan cuisine.

Borscht

Borshchbarszczborsch
In Romanian and Moldovan cuisines, a mixture of wheat bran or cornmeal with water that has been left to ferment, similar to, but less cloudy than that used in Polish white borscht, is called borș.

Mujdei

Mujdei (, plural: mujdeie) is a spicy Romanian sauce.

Moussaka

musakamusacaMargat Baytinijan
The Turks brought meatballs (perișoare in a meatball soup), from the Greeks there is musaca, from the Austrians there is the șnițel, and the list could continue.
In Albania, Bulgaria, the former Yugoslavia, and Romania, potatoes are used instead of eggplant, pork or beef mince, and the top layer is usually milk or yogurt mixed with raw eggs, sometimes with a small amount of flour added.

Pilaf

plovpulaopilav
It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, China ( notably in Xinjiang ), Cyprus, Georgia, Greece ( notably in Crete ), India, Iraq ( notably in Kurdistan ), Iran, Israel, Kazakhstan, Kenya, Kyrgyzstan, Nepal, Pakistan, Romania, Russia, Tanzania ( notably in Zanzibar ), Tajikistan, Turkey, Turkmenistan, Uganda, and Uzbekistan.

Aspic

kholodetspiftiepork jelly
Romanian and Moldovan piftie (răcitură) is usually made with pork offal, boiled with garlic and bay leaves.

Salată de boeuf

Salată boeuf (English: Beef salad) is a traditional Romanian and Moldovan dish, generally served during all festive and special occasions.

Dumpling

dumplingsKaranjiBoorelu
Germany, Romania, Austria, the Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury.

Ottoman cuisine

Ottomancuisines of the former Ottoman Empirecuisine
Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as chiftele (deep-fried meatballs, a variation of kofta) and mici (short sausages without casings, usually barbecued).
The traditions of Ottoman cuisine continue in Albanian cuisine, Algerian cuisine, Bosnian cuisine, Turkish cuisine, Serbian cuisine, Bulgarian cuisine, Greek cuisine, Azerbaijani cuisine, Iranian cuisine, Armenian cuisine, Georgian cuisine, Ukrainian cuisine, Cypriot cuisine, Sephardi cuisine, Romanian cuisine and Middle Eastern cuisine

Penteleu

Penteleu Massif
Penteleu or Cașcaval de Penteleu is the name of a Romanian cheese made with sheep milk from the region of Northern Dobruja.