Dining Etiquette • Recipes in 8 Categories • Special Occasion Foods Street Food • The Romanian Pantry
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Urechi de Porc Prajite (Fried Pork Ears) ..............254
Urzici cu Orez la Cuptor (Nettles with Rice) ........204
FOREWORD
Welcome! This cookbook offers a structured and research-informed exploration of Romanian cuisine, drawing on more than 30 years of culinary documentation and cultural study. Developed from our reference dataRomanian home cooks, chefs, and food historians. It is not a narrative of personal experience but rather a contextualized account of how Romanian food has evolved and what it reveals about the country’s diverse cultural foundations.
cultural exchange at the crossroads of Eastern and Central Europe. Indigenous foodways built around maize, meats, stuffed vegetables, and sweet pastries; Austro-Hungarian traditions contributed soups, dumplings, and layered cakes; and Slavic neighbors enriched the cuisine with pickling, cabbage dishes, and sour soups. These external elements blended with local practices to create a food culture that is both distinctive and pluralistic.oritizes cultural and historical context alongside method. From sarmale and to mici, cozonac, and , each entry is positioned within its broader narrative—whether rooted in peasant farming, Ottoman from the hearty dishes of Transylvania to the Black Sea’s seafood specialties and Moldavia’s soups and pastries,
As with all books in this series, the tone is informational rather than anecdotal. The goal is to offer readers a practical yet culturally grounded understanding of Romanian cuisine—not only what is eaten, but how and why. In doing so, the collection illuminates a national food identity that is resilient, diverse, and evolving. It serves history, geography, and community.
REGIONAL CUISINE
as the Ottomans, Germans, Hungarians, Slavs, and Balkans. Known for its hearty dishes, Romanian food often centers around meats such as pork, lamb, and beef, complemented by vegetables, cereals, and dairy prodtraditional recipes. Romanian meals are typically robust and are designed to provide comfort and satisfaction, with soups considered essential in the Romanian diet.
Soups such as , sour soups, are traditionally made with root and seasonal vegetables and a protein from meat or perhaps legumes, such as beans or peas. These soups are made sour by juice, vinegar, or lemon juice. Dairy products, especially cheese, are prevalent in many dishes, including the beloved , a cornmeal porridge often served as a side dish with toppings such as sour cream and cheese. One iconic dish is sarmale, cabbage rolls stuffed with meat and rice and slow-cooked in a tomato sauce. Desserts also hold a special place in Romanian culinary tradition, with various pastries and cakes such as cozonac, a sweet bread often including raisins, poppy seeds, or walnuts.
Transylvania:
Transylvania, known for its Saxon heritage, features a cuisine heavy on smoked meats andtions. A notable dish is , a type of stew made with various meats such as pork, lamb, or chicken, and including vegetables, with an emphasis on tomato and sweet paprika. (or chimney cake) is a popular sweet spiral bread that’s cooked around a spit with butter and sugar, showcasing the intermingling of Hungarian and Romanian baking traditions.
Sour soups are popular in Romania, with various regional recipes.
is a popular sweet spiral bread that’s cooked around a spit with butter and sugar.
CLASSIC DISHES
MAIN DISHES
- Chunks of marinated pork, chicken, or lamb are threaded onto skewers with onions and bell peppers and then grilled over open
- In this comforting stew, chicken and green peas simmer in a light tomato sauce infused with herbs.
- A traditional cold dish made from slow-cooked pork parts set in gelatin, served chilled with mustard or garlic sauce.
- Pickled cabbage leaves are rolled around a seasoned pork-and-rice mixture and braised slowly, often accompanied by and sour cream.
SIDE DISHES
custardy side dish.
- Layers of spinach,
- This thick cornmeal porridge can be served soft with butter, cheese, or
- A colorful assortment of brined cucumaccompanies many Romanian meals.
-
A springtime favorite, this rustic casserole layers stinging nettles with rice, eggs, and local cheese before baking.
DESSERTS
- Whole plums are wrapped in a soft potato dough, boiled, and rolled in toasted breadcrumbs and sugar for a sweet, tangy dessert.
- Puffy rounds of fried dough are dusted with sweet cheese.
- This layered apple dessert combines spiced grated apples with a tender pastry or sponge and baked until golden-brown.
DAILY MEALS
Dinner
As work and school hours have shifted, dinner increasingly serves as the family’s main shared meal, especially in cities. Evenings may begin with small appetizers—bread with spreads, seasonal salads, or cheeses— and sometimes a traditional aperitif such as or , while homemade fruit liqueurs like are reserved for convivial occasions. The meal often features a soup or light broth followed by a main of grilled dishes with , potatoes, or rice, plus simple salads or pickles. Dessert ranges from fresh fruit to classic pastries and cakes— with sour cream and jam, layered , or, seasonally, cozonac followed by coffee or herbal tea. In busy households, takeaway, delivery, and mall food courts are common weekday solutions, but weekends still favor home-cooked, sit-down dinners.
Dinner often includes , vegetables, and meat or fish.
SPECIAL OCCASION FOODS
Life Milestones and Personal Celebrations
A Romanian bride prepares for the wedding ceremony at home, surrounded by her bridal party, friends, and family. Before the group leaves for the church, the godmother and mother of the bride hold a turta miresei (large sweet bread) over the bride’s head and break the loaf in half. The turta miresei is further broken down into pieces and distributed to the bride’s guests for luck and happiness. Sometimes the bread is only given to the unwed women, and the luck it imbues
turta miresei, another traditional bread commonly featured at Orthodox weddings is colac. Colac is a braided or circular bread that plays a symbolic role, representing prosperity, unity, and the couple’s future life together.
Following the ceremony, the newlyweds throw a reception that includes multiple courses. The wedding banquet, called , often features traditional dishes such as (meatball soup), sarmale (cabbage rolls stuffed with pork and rice), (roast pork), and (cornmeal porridge). The party extends into the early hours of the next day, and the wedding cake is traditionally not
Alcoholic beverages, including (plum brandy) and Romanian wine, also are central to the celebration. The morning following the wedding, the newlyweds host their family and friends for a breakfast of potroace, a sour soup typically used as a Romanian hangover cure. The food at Romanian weddings symbolizes abundance, joy, and the merging of two families, with meals shared in a festive atmosphere.
BAPTISMS
Baptisms in Romania are important family events, often followed by a large meal. The post-baptism feast typically includes dishes such as sarmale (cabbage rolls stuffed with pork and rice), (cornmeal porridge), roast chicken, and (a vegetable and meat salad). Cozonac (a sweet, yeasted bread often with raisins, nuts, and/or poppy seeds) and medovik (honey cakes) are commonly served for dessert. Drinks, including (plum brandy) and wine, accompany the of the baptized child.
STREET FOOD
Sweet Treats
COZONAC SECUIESC
Cozonac Secuiesc, also known as , is a chimney-shaped pastry made from sweet dough that until crispy on the outside and soft on the inside. After baking, the pastry is coated with toppings such as cinnamon-sugar, ground nuts, or melted chocolate. Cozonac Secuiesc, originally from the Szekler community of Transylvania, is widely sold at street fairs and markets.
PAPANASI
Papanasi are fried doughnuts made from a sweet cheese dough and topped with sour cream and fruit preserves. Variations might include baked versions or different toppings such as chocolate sauce. Papanasi are a beloved Romanian dessert, commonly found in restaurants and at food stalls during festivals.
GOGOSI
Gogosi are Romanian doughnuts that are deep-fried and enjoyed plain or dusted with powdered sugar.
chocolate sauce. Gogosi are a popular street treat, especially in the winter months, and are sold by vendors across Romania.
COZONAC
Cozonac is a traditional Romanian sweet bread made with a soft dough that is often mixed with raisins. walnuts or poppy seeds. Other variations might include
Cozonac is usually baked during Christmas and Easand street stalls. Traditionally eaten by Christians on Good Friday, made without eggs or milk.
COFFEE CULTURE
How It’s Enjoyed
Coffee is typically enjoyed at breakfast and again in the afternoon. At home, many Romanians still prepare cafea la ibric often enjoy espresso drinks paired with pastries such as cozonac (sweet bread) or Coffee is a vital part of social life, business meetings, and casual gatherings. In the cities of Bucharest, work, or relaxation.
Interesting Facts
Romania’s traditional cafea la ibric added during brewing and served without milk. Bucharest’s Old Town boasts historic cafés alongside modern specialty coffee shops, offering a bridge between old and new traditions.
During communist times, instant coffee brands such as Cafea Nechezol (nicknamed after horse feed due to its poor quality) were widespread.
Many Romanian cafés now pride themselves on sourcing beans ethically and highlighting single-origin coffees. Coffee culture is considered highly social; it’s common to invite someone for o cafea (a coffee) as a way to propose a casual meeting.
Romania’s baristas have increasingly competed and won awards in international coffee competitions, boosting the country’s reputation in specialty coffee circles.
i is one of Romania’s most cherished summer and autumn salads, showcasing the abundance of bell peppers and Romanian gogo ari (a round, sweet variety of pepper). The dish is simple, yet it is served alongside grilled meats, stews, or with fresh bread, making it a staple of family gatherings and smokiness, a hallmark of authentic preparation.
is a hearty vegetable soup topped with semolina dumplings. Romanians traditionally enjoy it in the fall, when root vegetables are in season. While this recipe is vegetarian, chicken is also a popular addition to Romanian dumpling soups. Serve hot, with dry white wine and cooked potatoes.
COLAC
Recipe Servings: 1 large loaf
Dietary Considerations: Vegetarian, Kosher, Halal
Colac, one of Romania’s most recognizable festive breads, is woven into cultural and religious traditions. Typically prepared for Christmas, Easter, weddings, and funerals, it symbolizes unity, eternity, and hospitality, thanks to its round shape and braided form. The bread is soft, slightly sweet, and golden, often offered to guests or taken to church as an offering. Historically, colac has been a ritual bread, used in pre-Christian and Orthodox customs alike, bridging the sacred and communal.
A spinach pie or casserole that’s similar to the classic Greek dish spanokopita, is subtly adapted for the Romanian palate. For an exceptionally delicious pie, Romanians recommend adding generous amounts of fresh herbs. Rich and savory, this dish is popular as both an accompaniment to meat dishes, or as an entrée, served with warm, crusty bread.
(zucchini pie) is a creamy, cheesy, egg-enriched casserole using zucchini as its main ingre-tional recipes. The dish combines grated zucchini with eggs, cheese, and herbs to create a light yet satisfying fresh bread or a simple salad. Enjoy as a savory side dish, or as an entrée served with crusty bread.
is a traditional Romanian dessert made from boiled wheat berries sweetened with sugar and honey, memorial services, and religious feasts within the Orthodox Christian tradition. Symbolically, the boiled wheat represents resurrection and eternal life, echoing biblical passages where wheat must die to bring forth new life. Though strongly tied to rituals of remembrance, is also enjoyed as a wholesome, comforting sweet in rural households. Traditionally, is decorated with a cross design made from ground walnuts, cocoa powder, or crushed graham crackers.
Prep Time: 20
Recipe Servings: 8
Dietary Considerations: Vegetarian, Kosher, Halal
dients such as cheese, cabbage, potatoes, apples, or sour cherries. They are similar to other pastries found across Eastern Europe, but Romania has developed many regional varieties, from pan-fried rustic versions to oven-baked festive ones. Historically, were everyday peasant food, made with simple dough and a large , which was then cut into squares to be sold.
BELL PEPPER
Description
Bell peppers are the fruit of a cultivar group of the species Capsicum annuum and members of the nightshade family. They are plump and hollow, with an interior ribbing of white membrane and seeds. The bell pepper is the only member of the Capsicum genus that does not produce capsaicin, the chemical that gives other peppers a burning quality.
Origin
The bell pepper originated in Central and South America.
Varieties
Common varieties are bright red, orange, yellow, or green, while less common varieties are lavender, deep purple, white, or brown.
Red, orange, and yellow bell peppers are sweet and texture. Green and purple peppers are slightly bitter, as are the interior membrane and seeds of all bell peppers.
Bell peppers—particularly the red, orange, and yellow varieties—are an excellent source of vitamin C, as well as a good source of pyridoxine, vitamin A, folate, molybdenum, and vitamin E. Bell peppers also contain
Preparations
Although they are botanically fruits, bell peppers are used as vegetables in culinary preparations. Bell peppers are used fresh as a snack, in salads, and as a garnish. They are cooked when used in soups, stews, sauces, meat dishes, and vegetable dishes, and they can be preserved in salt and oil.
Season
Red, orange, and yellow bell peppers are harvested in late summer and early fall.
Did You Know?
• The word pepper comes from the Greek word pipari, which referred to pungent black peppercorns originating in India.
• It is thought that Christopher Columbus gave this name to the Capsicum genus for its spicy characteristics, and the name stuck to bell peppers, even though they are not spicy.
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