A FOOD TRADITION
Romanian Cuisine
Romania's national cooking tradition combines Balkan, Slavic, Ottoman, Central European, and pastoral influences in hearty soups, braises, preserved foods, breads, and festive sweets.
Dishes linked to this cuisine
37–45 of 45
Sarmale
Moldovan stuffed cabbage rolls filled primarily with minced pork, rice, onion, and seasonings, then simmered in tomato-based sauce.
Stuffed Peppers
Bell peppers are filled with a seasoned rice mixture, commonly with onion and tomato, and baked until tender.
Toba
Toba is a Romanian stuffed pork specialty of cooked pork head meat and offal seasoned with garlic and enclosed in a pork stomach casing.
Tochitura
A hearty Romanian pork stew of browned pork and cured pork simmered with onion, garlic, tomato, and seasonings, traditionally served hot.
Turta Dulce
Turta dulce is a Romanian baked gingerbread sweet typically made from wheat flour, honey, sugar, eggs, butter, and warm spices.
Varza a la Cluj
A Romanian layered cabbage dish combining chopped cabbage, seasoned minced pork, rice, onion, and often sour cream.
Varza Calita
Varza calita is Romanian braised cabbage seasoned with onion, oil, and salt, with tomato and cured pork appearing in common variations.
Zacuscă
Zacuscă is a thick Moldovan vegetable spread made primarily from roasted eggplant, peppers, tomatoes, onion, oil, and salt.
Zwetschkenknödel
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.