Romanian Cuisine


Romanian cuisine contains a big Mediterranean influence, mainly from Turkey. Romanian people have a habit of drinking Turkish salted yoghurt for breakfast. There are also many food names referring to this country, like ciorba (soup). However, we can also find Greek, German and Italian influences. A typical Romanian dish is something similar to Polish doves called sarmale – its meat rolled up in cabbage or vine leaves.

Lunch dishes in Romania are mostly meat dishes from roasted meat – mici, a kind of meatballs from ground meat formed for sausages with hot spices and garlic or muschi de vaca/porc/miel (a beef/veal/lamb cutlet), piept de pui (chicken breast), cabanos prajit (fried sausage). Fish in Romania are less popular.

The basis for meals
An extra treat for the main dish can be fried potatoes, puree or French fries, and also the famous hominy. It is a hot pulp from corn cereal with milk, sour cream, eggs and cheese, which can be sweet or salty. Also, there might be bread, from time to time lubricated with goose pate.

By the end of the meal, people often eat an omelet or clatite with marmalade, sheep cheese or whey, rice on milk. From sweet treats you can find baklava – a Turkish treat with nuts and honey. You should also try cujka (praline) – a Romanian plumeria Apart from higher mentioned Turkish influences you can also find references to typical Italian dishes like macaronis and pizzas.

The interesting thing about Romania is its attitude towards alcohol – here vodka is sold in little 0,33 l capped bottles or in a cardboard box, in practically every corner. But its quality isn’t as good as the quality of Romanian wines, which have been made here since the middle ages.

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