National cuisine of Romania for gourmets. Authentic recipes, delicacies and specialties

Romania’s rich history is reflected in her traditional cuisine. The food menu of this people takes its influence from the Slavic, Hungarian, and Greco-Roman culinary traditions. The main feature of their national dishes is the abundance of meat which is prepared in various ways. However modern Romania respects vegetarians, offering them a variety of vegetable salads.

The most popular meat dish in the country is Mamaliga, a spicy soup with garlic, chili pepper, chicken or pork. Mamaliga is another dish that is served in all cafes and restaurants of the country, regardless of the price category. Romanians also respect Carnati afumati, which is Pork’s liver baked with vegetables and stuffed with guts. If you are a fan of fatty and spicy dishes, you are sure to find Carnati afumati enjoyable. The world-famous breaded Veal Schnitzel was also invented in this Southern country. Popular dish of “street food” category is Mititei, which is thin meat rolls fried on a grill and spiced with seasonings. Frigarui is served at parties; this is composed of small pieces of meat strung on skewers.

Vegetable dishes are also characterized by a spicy taste brought about by rich seasonings. This is a reflection of the love the Romanians have for fried food. Another traditional dish is the salad Guvec, which is fried eggplants and tomato usually dressed with balsamic vinegar. For a light snack, you can have chicken egg stuffed with vegetables. There is another dish, the Romanian Polenta, a meat soup Mamaliga served with baked rolls and cheese. Romanians are accustomed to an intense and satisfying kitchen experience. For Breakfast, eggs and potatoes are best served, thus providing energy for the remainder of the day. A traditional Romanian feast is incomplete without vegetable soups made from beans, chicken or beef. It is worth noting also the fondness of this people for potatoes, which is abundantly added to salads, soups and garnishes in boiled and fried form. Copyright www.orangesmile.com

Traditional Romanian desserts were influenced by Russian cuisine, the most popular dessert being Pancakes with sweet fillings from jam, cottage cheese and honey. Also popular are doughnuts with jam, covered with sour cream called Papanasi. The influence of English cuisine is expressed in the wide distribution of gingerbread and rice puddings with jam. Romanians also appreciate Baklava (which is puff pastry with sugar), as well as Pandispan (a delicate vanilla biscuit). The warm southern climate promotes the development of winemaking. Among the favorite national drinks is a fragrant “fruit tuica”. This is a wine processed from plums, apples and sour peaches. Strong coffee cooked according to authentic Turkish recipes is also appreciated in this country. However, a cheaper variety of slightly sour roasting is the favorite coffee of the Romanians.

Festivities in this country cannot do without the abundance of puff pastry (kalache, cakes, and pies with meat). Traditional pastries in Romania include sweet or meat Vareniki, as well as pies with an abundant cheese filling, especially pumpkin or cottage cheese. The unique history of this country where many cultures interrelate, led to an abundance of public holidays which are traditionally celebrated in a wide circle of families and close friends. A funny tradition of the classical Romanian feast is the handing out of handshakes as an encouragement to a participant who has pleased the audience with a good joke. Usually when the laughter at the table has died down, all guests together with the hosts approach the joker in turns and firmly shakes his hand.

The people are very serious about their festive banquet. They purchase huge quantities of products in advance for their guests. In some areas of the Country, the practice of “Pomana Porcului” (pig’s alms) is widespread. This involves the killing of the animal in the presence of guests who afterwards receive the very first pieces of the meat. In some regions of the country, the abundance of pork is still considered a sign of high social status of the owners of the house.