Romanian cuisine

RomanianRomaniaRomanian dishRomanian traditional cuisineRomanian culinary tastesRomanian foodRomanian food cultureRomanian saucetraditional 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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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 "small ones") is a traditional Romanian dish of grilled ground meat rolls 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.

Borș (bran)

borșborş
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.

Mihail Kogălniceanu

Kogălniceanu
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 gospodăreşti" (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

MoldovanMoldovaMoldovan dishes
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 – a stew made with pork, smoked and fresh sausage simmered in a tomato sauce and served with mămăligă and wine ("so that the pork can swim"). There are many variations of this stew throughout Romania, with some versions combining different meats, including chicken, lamb, beef, pork and sometimes even offal;
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.

Frigărui

Frigărui - Romanian-style shish-kebab
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.

Mămăligă

mamaligaMimiligethe folk dish
Tochitură – a stew made with pork, smoked and fresh sausage simmered in a tomato sauce and served with mămăligă and wine ("so that the pork can swim"). There are many variations of this stew throughout Romania, with some versions combining different meats, including chicken, lamb, beef, pork and sometimes even offal; One of the most common meals is the mămăligă, the precursor of polenta, served on its own or as an accompaniment.
Since mămăliga 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.

Tripe chorba

İşkembe çorbasıciorbă de burtăPatsas
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). Ciorbă de burtă (tripe soup), soured with sour cream
The Romanian ciorbă de burtă is similar to ciorbă de ciocănele (soup from pork legs).

Rasol (Romanian dish)

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

Pârjoale

Pârjoale - a type of meatball
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.

Tripe

beef tripetripestrippa
Ciorbă de burtă (tripe soup), soured with sour cream
Ciorbă de burtă — Romanian special soup with cream and garlic

Eggplant

auberginebrinjalaubergines
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

Tocană/tocaniță - meat stew
Tocană, also known as tocăniță, is a Romanian stew prepared with tomato, garlic and sweet paprika.

Ciulama

Ciulama - white roux sauce used in a variety of meat dishes
However, this dish has its origins in Turkish cuisine (çullama), otherwise related to the Romanian cuisine.

Pilaf

pulaoplovpilav
Pilaf - a dish of rice, vegetables, and pieces of meat (optional). The meat is usually the offal, wings, and organs of chicken, pork, or lamb. The cooking method is very similar to risotto.
It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, Israel, Crete, India, Iran, Kazakhstan, Romania, Russia, Kurdistan, Kyrgyzstan, Nepal, Pakistan, Kenya, Tanzania, Zanzibar, Uganda, Tajikistan, Turkey, Turkmenistan, Xinjiang, and Uzbekistan.

Murături

Murături - method of pickling different fruits and vegetables
Murături are the pickled vegetables of the Romanian and Moldovan cuisine.

Borscht

borshtbarszczborsch
Ciorbă de sfeclă, also called Borș de sfeclă or Borș rusesc
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 - crushed garlic sauce
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.

Aspic

kholodetspiftiegelatin
Tobă (head cheese) – based on pig's feet, ears, and meat from the head suspended in aspic and stuffed in the pig's stomach;
Romanian and Moldovan piftie (răcitură) is usually made with pork offal, boiled with garlic and bay leaves.

Dumpling

dumplingsKaranjibread dumplings
Supă (de pui) cu găluşte (clear dumpling soup with chicken broth)
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, a type of Cașcaval, traditional product
Penteleu or Caşcaval de Penteleu is the name of a Romanian cheese made with sheep milk from the region of Northern Dobruja.

Amandine (dessert)

Amandine
Amandine - chocolate sponge cake with almond and chocolate filling, glazed in chocolate
Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream.