A melting pot of influences

Romanian cooking is marked by its rustic origins, and has been shaped by the products of the soil. While the middle class has long looked to France and its cuisine for inspiration, the ordinary people have turned instead towards the East and Russia.

A melting pot of culinary influences, Romania reveals the imprint of Turkish culture, from gustari, or hors d’oeuvre, to desserts, particularly in the famous jams or dulceturie,  not to mention the authentic Turkish coffee that is the end to every meal. Chili peppers and paprika are also widely used.

The Danube delta provides Romanian tables with fish… and caviar. River carp and crayfish, stews and game dishes are all staples of the Romanian menu.

Hors-d'oeuvre
consisting primarily of vegetables marinated in oil, cheese and salami

Ciorba
a slightly sour soup made with chicken or fish 

Ghiveciu
the national stew, made with vegetables, veal and raisins 

Mamaliga
a Romanian version of polenta: 250 g (8 oz.) of cornmeal mixed with 1 liter (4 cups) boiling water is poured into a greased dish; the mixture is covered with onions cooked in lots of lard and then topped with very softly cooked eggs. It is all baked in the oven for 5 minutes.

Mititei or Mici
grilled homemade sausages

Sarmale
ground meat (half beef, half pork) rolled into a sausage shape and wrapped in cabbage leaves, then cooked in broth on a bed of onions and tomatoes. Before serving, a few good spoonfuls of crème fraîche are added.

Scorcolga
equal parts shelled walnuts and bread crumbs crushed with milk, salt, pepper, lemon juice and a little olive oil. This purée serves as the traditional sauce for crayfish.

Tocana
a spicy stew served with mamaliga (polenta)

Alivenci
cheese and sour cream soufflé 

Satou
wine mousse (similar to sabayon) 

Romanian cooking uses a lot of sour cream and fresh cream. It is a rich cuisine, heavy in butter, shortening or melted lard.

When it comes to beverages, tuica, a plum eau-de-vie, is often drunk at the beginning of the meal. The vineyards of Murfatlar produce dry red wines, while those of Tirnaveni, Cotnari and Dragasani make Riesling and Traminer-style whites.