Travel Guides, Albums - Romania

Romanian Food

Traditional Romanian Food

The seasons generally influence the food offered. During summer and autumn markets overflow with fresh vegetables and fruits coming from the local farms.
Radishes, spring onions, potatoes, nettles, spinach, lettuce, tomatoes and cucumbers delight the shoppers in April and May. From the end of May to late September there is a large variety of fruit: cherries, apricots, strawberries, raspberries, plums, pears, melons and watermelons, peaches, blackberries, blueberries, apples, grapes, quinces and nuts.
Beekeeping has always been one of the traditional occupations in Romania, and the products (honey, wax, honeycombs) are also sold on the market.
The best-known dish is sarmale, called also with the diminutive sărmăluţe, (mincemeat wrapped in cabbage or vine leaves) with mămăligă (polenta).

Tradition Romanian Food
Tradition Romanian Food – Traistuta Bucatarului .

Stews (tocăniţe) made with different kinds of meat (usually chicken and pork) and with vegetables also figure on the restaurant menus, as well as different kinds of soups. Ciorbă de burtă (tripe soup) served with garlic or hot chilli pepper and vinegar is one of the favourites among Romanians.
Pork prepared in different ways is one of the most common ingredients, and all restaurants serve pork chops (cotlet) with French fries and salad.
There are not very many dishes for vegetarians, as Romanians consider a meal without meat very poor indeed. Some dishes are ghiveci (mixed fried vegetables), ardei umpluţi (stuffed peppers, although these might have meat, too) and ouă umplute (filled eggs), besides different kinds of salads and local cheese.
At home, the peasants’ meal almost always contains polenta (mămăligă) that is also known as the “bread of the peasant”. Some centuries ago, when Romania was strictly divided into two social groups, the boyars and the peasants, bread was only eaten by the boyars. Nowadays the situation is different and mămăligă is the traditional dish for everyone, although in towns it is not eaten daily as in the countryside. A traditional combination on farms is mămăligă and smoked pork fat called slănină with garlic, chased with a small glass of ţuică. A dish associated with the life of shepherds on the hills is mămăligă with sheep-milk cheese.

Cabbage rolls ( Sarmale)

1 large soured cabbage, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 2 large onions, 2 tablespoons rice, 2 tomatoes or 500 mL tomato sauce, salt, pepper, sweet paprika and sour cream (optional).

Tradition Romanian Food
Tradition Romanian Food – Cabbage rolls.

Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt, paprika, and finely chopped onion. Mix everything well.
Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are.
Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage and the bay leafs, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices and add tomato sauce. Then place in the oven so that the liquid is reduced. Serve hot with sour cream.

* When soured cabbage is not available, use cabbage leaves scalded in water.

Tradition Romanian Food
Tradition Romanian Food – Wallets of polenta with cheese.

Romanian Style Polenta (Mamaliga)

1 qt. Water, 1-2 cups corn meal, 2 tsp. salt.

Boil water and salt in a pot. When water is boiling, gradually add corn meal while stirring the mixture with a whisk. Stop adding corn meal when the mixture is considerably thick, though still liquid. Continue to simmer for about 10-15 minutes, with caution since the mixture bubbles up and splatters hot polenta around.
Remove from the heat and serve hot with your favorite dish.

Album Romania - people, places and history

Romanian Walnut Panetone (Cozonaci cu nuca)

Romanian Panetone dough: 2 lbs/1 kg flour, 10 oz/300 g sugar, 1 1/2 cups milk, 6 eggs, 2 oz/50 g yeast, 7 oz/200 g butter, 2 tablespoons oil, vanilla stick, salt, egg for washing the dough, grease for the pans.

Make a starter from yeast and a teaspoon of sugar. Mix until the consistency of sour cream, add 2-3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.

Tradition Romanian Food
Romanian Walnut Panetone (Cozonaci cu nuca).

Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time. Then add 3 whipped egg whites. When you finish this step, start kneading. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms. Cover with a cloth and then something thicker (like a blanket).
Leave in a warm place to triple in bulk. If during kneading the dough seems too hard, you may add a little milk. If, on the contrary, the dough seems too soft, you may add a little flour.

Filling: 10 oz/300 g ground walnuts, 1 cup milk, 3/4 cup sugar, 1/4 cup rum, vanilla

Tradition Romanian Food
Tradition Romanian Food – Crema de zahar ars.

Melt the sugar in the warm milk with vanilla in a pot on the range. When the sugar is melted, add the walnuts and keep stirring. After a few minutes of boiling, and after the filling has thickened, remove from heat and add rum. When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top and roll like a jelly roll.
Grease a bread pan, place the roll inside, let rise for a while. Wash with egg and bake at medium heat. Take out of the pan as soon as it is done, place on a cloth and let cool.

Boeuf Salad (Salata de Boeuf)

2 potatoes, 4 carrots, 1 parsley root, 1 parsnip (optional, one can of green peas, 2 pickles, 1/2 lb (250 g) poultry breast or beef sirloin, 300g home made mayonnaise, 1 tablespoon mustard, salt and pepper.

You get the best salad by boiling carrots, parsley root and parsnip with the meat, then take the boiled vegetables and the meat, cut them in cube shape. Separately boil the whole potatoes with skin, then peel and cub them. Cube the pickles as well. Place everything in a bowl, add the peas, mustard and condiments. In a separate bowl, make mayonese. Add ¾ of the mayo mixture to the meat and vegetables and mix. Arrange on a serving platter.

Tradition Romanian Food
Tradition Romanian Food – Musaca de cartofi.

Smooth with a knife and then cover with the rest of the mayo mixture. Garnish with a few olives, hard boiled egg white, or egg slices, pickled red peppers, parsley, etc.
Try to shape flowers, other designs and enjoy!

Other Dishes:

Tradition Romanian Food
Tradition Romanian Food – Chicken soup with galuste.

Supa de gaina cu taietei de casa (chicken soup with homemade noodles) is a famous Bucovinean dish. Everyone knows how to prepare this favourite soup with fresh chicken and noodles made at home with wheat flour, eggs, water and salt for taste.
The Tochitura Bucovineana is a dish made of fried pork sausages, fried pork chops, sheep-milk cheese, fried eggs and polenta.

Sarmalute în cuib cu smântâna (mincemeat in cabbage leaves with polenta and sour cream) is a dish served everywhere in Romania. Pork meat is minced and mixed with rice, tomato sauce, eggs and parsley. This mixture is wrapped in fresh or pickled cabbage leaves or vine leaves. They are cooked and served with polenta and sour cream.

Tradition Romanian Food
Tradition Romanian Food – Muschi de porc la cuptor.

Cârnati de porc cu sfecla rosie (pork sausages with beetroot) are much appreciated. The beetroot salad is prepared with horseradish.

Flora Bucovinei is a stuffed sirloin steak served in Bucovinean restaurants.

Peste prajit cu mamaliguta si mujdei (fried fish with polenta and garlic sauce) is a traditional dish not only in Bucovina but also in all Romania. Fresh fish is covered with wheat and corn flour, is then fried and served with polenta and garlic sauce. Trout and carp are especially popular in the region.

Pastrav în cetina (trout in fir-tree boughs) is usually prepared to last for a longer period. The trout is cleaned and smoked and then kept between fir-tree boughs to get their specific taste.

Piftie de pasare (chicken aspic) is made of chicken cooked with vegetables to give the aspic good taste. The vegetables are re-moved, the meat cleaned and then put with the soup in small bowls. In a cold place the soup will transform into aspic. Pork aspic is prepared in the same way.

Tradition Romanian Food
Tradition Romanian Food – Chicken livers with bacon.

Pui cu smântâna (chicken with cream) is made of chicken cooked in sour cream. It is often served with hot polenta.

Mamaliguta cu ciuperci (polenta with mushrooms) is a dish specific to this region with plenty of forests and mushrooms.

Friptura de caprioara sau de mistret (steak of roe deer or wild boar) is a delicacy that is served rarely.

Tradition Romanian Food
Tradition Romanian Food – Stuffed tomatoes.

Tocanita de iepure (rabbit stew) is also a special dish. The stew is prepared with red wine that brings out the good taste of the meat.

Rulada de pui (chicken roll) is a dish much appreciated in Bucovina. Most people raise chickens, and the taste of farmyard poultry is superior to “industrial” meat. The dish is prepared with white wine.

Rasol moldovenesc cu hrean (boiled pork, chicken or beef with sour cream and horseradish sauce) is usually served with polenta.

Pui câmpulungean (chicken in the style of Câmpulung Moldovenesc) is chicken stuffed with smoked bacon, sausages, garlic and vegetables.

Pârjoale (meatballs) is the traditional Moldavian dish made of pork meat, eggs, onion, potatoes and garlic, all minced together. Salt, pepper and dill are added for taste and the meatballs are fried.

Clatite cu carne si ciuperci (pancakes with meat and mushrooms) are also baked in the oven after the filling mixture is ready. Pork or beef meat are used to prepare this meal.

Album Greeting from Romania with Love

Desserts (Desert):

“Poale-n brâu” pies are made either with sweet or salty cheese. The dough is wrapped into an envelope and filled with cheese.

Clatite cu brânza (pancakes with cheese) are baked in the oven with cream.

Tradition Romanian Food
Tradition Romanian Food – Poale-n Brau.

Papanasi cu brânza (cream cheese dumplings) are either fried or boiled and served hot with jam.

Lapte de pasare (floating is-lands), consist of stiff egg whites floating in vanilla sauce.

Wine, beer and water

The national drink is the double-distilled tuica, usually made with plums, but also with apples and pears. An even stronger variant is called palinca. Both are homemade, as are the visinata, made with cherries, and the afinata, made with blueberries. Beer is popular and there is a large variety of lagers (bere blonda) and brown ales (bere neagra), usually sold in bottles.

Romanian wines are very good. Commercial vineyards have existed since the 17th century and are found all over the country. Romania’s great labels come from Cotnari, Dealu Mare, Nicoresti, Niculitel and Odobesti. Sparkling wines from Panciu or Bucium are also much appreciated. Many Romanians make their own wine using traditional fermentation methods, without any chemicals. There are many varieties of grapes like “Grasa de Cotnari“, “Dealu Mare“, “Busuioaca de Bohotin“, “Lacrima Lui Ovidiu“, “Tamâioasa Românesca” or “Frâncusa de Cotnari“, but the white “Feteasca Alba” is said to be the first true Romanian grape.

Romania is full of mineral water springs, and there are many bottled water brands, such as Poiana Negri, Dorna, Borsec, Izvorul Minunilor and Amfiteatru. Many people also go to public springs and fill their own bottles.

Traditional Romanian Food

58 Responses to “Romanian Food”

  1. My Great-grandmother I was told used to make a special desert around Christmas time called something like “Unklisch.” Not quite sure on the spelling but if anyone knows of any Transylvanian reciepes I would be interested in. Thanks!

  2. I come from Romanian background and at Easter my grandmother would make a sweet bread desert with sweet bread dough rolled and spread with melted butter. on top was light raisins and a filling made with about 12 eggs and melted hot butter about one pound. was called Hanglich. have looked for this before but had no luck. could be from a region close by Romania. thanks

  3. to Christine: I would like it if I could get a very special recipe for a sweet bread filled with cottage cheese fresh dill sugar and raisins and baked and if you have a recipe for cabbage rolls I don’t think my family is doing it the way my mother in law did . oh and she made these huge pancakes then put cottage cheese and jelly and roll them if you have the recipe for the pancake batter I would appreciate it thank you very much.

  4. I am also looking for a placinta recipe. My Grandmother, as well as picnics at the Romanian Church, made them like a puffed up doughnut (without the hole). They were filled with dill and cheese, or unstuffed and sprinkled with sugar. This was a yeast dough recipe. It was airy on the inside, and crisp on the outside. My Grandmother passed away last year at 99, and did not use written recipes.

    Thank you.

  5. does anyone have this recipe my mother inlaw called it placienta and it was a sweet dough bread with cottage cheese, fresh dill ,cinamon and raisins wrapped in side the dough then baked like a loaf of bread if you have the recipe i would really appreciate it . thank you im afraid that when she passed away the recipe is gone for ever me and her kids have tryed to find it but still have been unsuccessfull thank you for your help

  6. Marie ,hi ! im looking for i think the same recipe.My mother inlaw has passed away her and her mother came here from romania and she told me the bread was called placienta she made a sweet bread dough with sugar in it that she would let rise and punch down several times and cover with a damp cloth on top to cover the dough then when it was ready she would put cottage cheese cinammon sugar fresh dill raisins roll it like a loaf of bread then bake it it was extremely wonderfall if you find the recipe would you let me know thank you

  7. Sherry,
    I would love to have your recipe for placinta stuffed with cheese and dill. My mother used to take us to Romanian picnics where they would serve these and I still remember them. I lost my mother a week ago and would love to make these for my family.

  8. Well, hello to all romanian food fans! So happy to read all these comments and requests for recipes. If you are romanian and still speak the language in diaspora, look on google for Retete Traditionale Romanesti, and you’ll get links to different romanian cooking sites. For speakers of other languages go on google and look for Romanian recipes, or Traditional romanian recipes. For old recipes like the fried bread with dill and cheese, or the one with sauerkraut, let’s see: it would be Intorsuri cu brinza si marar, ori cu varza murata. It’s a simple water and flour dough, soft , rolled very thin with a rolling pin, then by hand on a big wood board, oiled, then spread any filling you want, roll it in a long tube, cut in a few pieces, and roll each piece in a spiral starting from center, flatenned by hand and pin, then fried and eat hot. The sauerkraut you’ll have to fry it first a little in oil, add black pepper by taste, cool it , then use. We also have the fried dough called langosi, which can also be stffed with a mixture of fresh farmers( or home made cheese), chopped fresh dill, egg and salt. It is a very soft dough almost fluid, worked on a big metal or wooden board, with a lot of oil, instead of flour, shaped oblong or round, fried in hot oil, both sides, drained and eat with toppings of sweet cheese and vanilla, salty cheese with dill or shreded telemea(some might say is similar with greek feta) and sour cream, or topped with a mujdei(pressed garlic, mixed with salt and added water to a sauce consistency- very traditional), or even jam or fruit preserve(many people many fabulous tastes). The Placinta with cheese and dill you might have to use a basic dough with yeast, or variations with added eggs and milk. Look for doughs, then fillings for Placinte and choose the ones you like to try or which may be familiar from old times.
    For swets the same goes : Google and search. There is trove of information out there. Cakes the same. Just try!
    Oh! Almost forgot. Someone was looking for TUICA… guess what? Look in any alcohol stores, like ABC Spirits, or next to the regular big food chain stores there are ussually stores that sell alcohol imports. I found it . The best one is from Polland, 100% proof, 5 years old. Around 30$ a 3/4 liter bottle. Here is called Plum Brandy. They will come under the Slivovitz name.
    Hope it helped you!

    Wish you all the best, and Pofta Buna!

  9. looking for recipie for prăjitură de miere, my mom used to make this when my father collected honey from our bee’s.

    The honey was boiled and then baking soda added. It would bubble up quite quickly and the cake used to be a little dry. I cant remember how she made it and the recipe is long lost.

    Can anyone help

  10. Have you given any consideration at all with translating your main web-site into Spanish? I know a couple of translaters right here that will would certainly help you do it for free if you wanna get in touch with me personally.

  11. Hi, I have a Romanian patient that served me a very delicious cake that has a walnuts with 2 layer of light brown and medium brown cake, creamy icing that is not sweet. She said its called a Walnut chocolate creamy cake. Does anybody have this recipe.

  12. @Sherry I think it is langosi. It’s origins are in Hungary.

  13. I am looking to make a recipe that my mother in law made when we were in Romania to visit. I can not seem to find a name of the dessert. The ingriedients used in it were lemon, eggs, cheese (feta?) and it is a crumbled version of a cheese cake but not a smooth texture. I want to say the top was dusted with a powedered sugar. If you are not careful the bottom can burn very quickly. If anyone knows what it is I would love to be able to make this for my husband for Easter (orthodox) this weekend. I am surprising him with a Traditional Romanian meal, (well Romanian foods) he only now gets to eat once a year when we go home. Thanks!

  14. I made this tonight and its wonderful. Kept some of the soup just plain without the cheese’ too and it was delicious! Thank you so much Cybele!

  15. Ingredients
    • 250g/9oz minced pork
    • 250g/9oz minced beef
    • 1 onion, finely chopped
    • 3 garlic cloves, crushed
    • ¾ tsp harissa paste
    • 1 tsp sweet paprika
    • ½ tsp smoked paprika
    • ½ tsp cayenne pepper
    • 1 tsp fresh thyme leaves
    • ½ tsp baking powder
    • 1 tsp soaked and ground caraway seeds
    • 1 tsp marjoram
    • salt and freshly ground black pepper, to taste
    • ½ tsp allspice (optional)
    • meat, chicken or vegetable stock, for basting (optional)
    • 1 tbsp olive oil, for frying

    Preparation method:
    1. Combine all the ingredients, apart from the olive oil and stock, together in a large mixing bowl.
    2. Knead together for about five minutes – the ingredients need to be very well combined.
    3.Divide the mixture into small handfuls and roll into small sausage shapes.
    4.Heat the oil in a large heavy-bottomed frying pan or griddle. Cook the sausages over a medium heat for 20-30 minutes, or until cooked through. Turn them several times during cooking and baste with a little stock to keep them moist, if you like.
    5.Serve with mustard.

  16. ANSWER FOR Rosanna, on July 22nd, 2009 at 7:02 am Said:

    Hi I need some help. My 95 yr old father who is Romanian but of German heritage is longing for a dessert that he had as a child it was made on Pentecost. When I ask what it was called he said it was called the Romanian word for Pentecost.
    He described it as looking like doughnut holes about the size of meatballs. It was fried dough the adults would have a plate that would have meat /potato stuffing inside the children would have a plate that the stuffing was marmalade or fruit . One of the treats would have a prize in it. The children would look for the one that had a little hole in the side indicating the treat holding the prize. He told me that you could only eat 2-3 because they were very filling. I would like to make this for him. I appreciate any help you can give me.

    hi Rossana,

    I have just seen your comment, looking on this site. Please find below the receipe:

    Ingrediente prajitura

    part 1

    4 eggs
    500 g powder
    2 spoons of oil
    20 g of growing powder
    300 ml milk
    half spoon of salt
    100 sugar

    Part 2 – the cream

    500 g swwet cheese (cottage cheese)
    3 eggs
    2 littls spoons of vanila sugar
    lemon skin 1 spoon
    50 g of dried grapes
    1 glass of milk

    part 1
    the growing powder is put into the warn milk then you add a bit of powder and then you leave it to grow.
    The yellow part of the eggs with the sugar and the salt after 2 min with the belnder, you put them on top of the growing stuff.
    then you omogenise with your hands for 15 minutes. add the oil as well.
    another hours let the thing to grow. then you spread it on the table not very thin.

    part 2
    the cootage cheese with all the ingredients from part2 add them together and put it on top of the thin mixture.

    then you roll the things. in one of them you can put a prize, although you might one to put some small bits of paper with some jokes inside as well, or punishments!


  17. Need recipie for Mititei from Arad or Transylvania

  18. for Rosanna, from 22 july. what you want is called coliva. Regards

  19. Iam looking for a recipe for Placinta cu branza. If anyone has a recipe please forward, i like the cheese/dill, potato, sauerkraut.

    Thank you

  20. Bees need enough water to thrive in a city or town setting.

  21. Man, my grandmomma was from Sicily and she made the most delicious meatballs I ever tasted, like you wouldnt believe. Sadly, she died last year and she didnt leave a recipe for us so I’ve been trying to figure it out by myself… slowly working my through the meatball recipe here, I still cant figure out what her secret ingredient was though!!!

  22. Interesting, thank you! I spent my childhood in Yorkshire in the UK, and I’ve been trying to find a recipe for this tasyy pie I remember eating all the time, but can’t remember what we called it!!! Do you know a famous pie recipe from Yorkshire?

  23. I am a 3rd generation Romanian American. 100% Romanian!!! I have 2 Romanian cookbooks as well as my mother’s hand written recipes but I’m sure what we called certain foods are not what you have been referring to. I’m looking for the sauerkraut filling for Placinta–the cheese ones are called Placinta cu Branza (pancakes with cheese) my grandmother used dry cottage cheese, eggs, sugar, sometimes golden raisings and milk. I’ll be happy to share any recipes and tips with anyone who wants them

  24. my husband and I belong to a gourmet club, and we are hosting the night with a Romanian night. Need badly recipes for appetizer and salad. My e-mail address is above, thanks.

  25. need recipe for apetizer and salad. Help!!! my e-mail is above
    we belong to a gourmet club and we are hosting a Romanian night. thanks!!

  26. My grandfather was 100% romanian and his sisters use to make a flat bread with dill and spinach in the dough and then it was fried jn a lightly oiled pan… i have been searching for this recipe forever and every variation wasnt quite right… i seen breads on here that include cheese that look similar but i do not recall them ever using cheese, all i remember was the spinach and dill… it was usually made for special occasions like easter or a wedding or funeral but always abundant in the spring in my granfathers freezer lol! If you have the recipe or can tell me anymore about the dish please email me at :) thank you. And @ Amelia I think i have the recipe for the bread made with the walnuts and sugar paste and then is rolled up and baked, i have made it before but my recipe isnt quite the same as the stuff i had as a child but the closest i have gotten, the bread i believe is called Kiefla’ or keifla’…? They usually made it around easter… even the church sold it … if you would like the recipe you can email me … my email is above

  27. Some of you who have posted on this site seem to be Romanians sharing with those of us who are not well-versed in anything Romanian. I have a Romanian American landlady who has been especially nice to me while attending a sick relative out of town. I would love to give her something that would be cherished by someone from Romania. She seems interested in plants…and speaks of the beauty of Romania along the Danube. If there is a flower that is iconic in Romanian history, art, mythology…or just indicative of what is typical in Romanian landscapes…your idea for what I can give this special lady would be really appreciated. Thanks, Denise
    Note: Please put Romanian Gift as the subject so I don’t delete it as spam.

  28. If anyone has the recipe for the Romanian sweet “Arlequin”, please……

  29. my grandma used to make some sort of cake with walnuts and a darkbrown paste she mixed it all together and placed it on dough and rolled in up. can anyone tell me what that is and where i can find it, i would like to make it for my kids and my american husband. he loves our food and wants to try so much more. thank you guys!

  30. Oh how I miss the tzuica!! Can anyone here in the states point me to tzuica source? I haven’t sipped any in over 15 years!

  31. I’m studying about romanian wine and i’ve to fine out
    about the local dishes and local wine that would harmonise with. If someone who have known about this please kindly mail me to
    Thanks a lot ^^

  32. Kids english academy nursery (Sulaybikat area) invite all romanian children to enjoy time together and learn or practice romanian language .
    During weekends under romanian teachers supervision ,starting from september make sure to be there.
    It may be a good idea to serve them romanian food.
    More info at

  33. I am a 3rd generation Romanian American. 100% Romanian!!! I have 2 Romanian cookbooks as well as my mother’s hand written recipes but I’m sure what we called certain foods are not what you have been referring to. I’m looking for the sauerkraut filling for Placinta–the cheese ones are called Placinta cu Branza (pancakes with cheese) my grandmother used dry cottage cheese, eggs, sugar, sometimes golden raisings and milk. I’ll be happy to share any recipes and tips with anyone who wants them

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  35. hello – i am looking for an authentic, traditional recipe and method for romanian pastrama (not pastrami).

    if you would like to share one, please contact me at the email address below. feel free to add any notes history, stories, or memories associated with it. i would like to post this at a website dedicated to preserving traditional and regional international foods.

    thank you

    ron fischer

  36. tare site ! romania lend of choise ! uitativa la drumul de la rm valcea la pitesti! bun site pt tema la engleza !u n 10 din partea mea (sarmalele’s turcesti si mamaliga e poleta e italieneasca)

  37. looking for a good snitel recipe as well as shwarma

  38. I was in a relationship with a Romanian for 6 years. His mom used to make this flat bread with cheese and dill in the center of it. She would take them and fry them. When they were done you could either dip them in sour cream or eat as is. I know what it was called I just don’t know how to spell it. The best I can do is sound it out. Piztzafripte or pizzafreeptez. Something like that. It is the best dish to ever hit my mouth. If anyone has the recipe for that I will be forever great full.

  39. Help, My Romanian Grandmother made a bread with cheese inside and I’m not sure what it’s called or how it is made. She is gone, and the family would like to make it for the holidays. Does anyone have an idea about what I am talking about? I think she called it placinta? Thanks!

  40. I am looking for Romanian recipies that are semi-easy. My daughter is in 6th grade and is doing a report on Romania and as part of the report she needs to make a bring a dish from that country. I greatly appricate any help anyone can give!

  41. Hi! I’m engaged to a Romanian and we spent a week this summer in Sibiu, where I had the best Ciorbă de burtă. I was wondering if there is a recipe for it from the specific area (because it’s definitely different to what I’ve tasted in Greece–where I’m from–and Bucharest) and if someone could give it to me, please, please, please *bats eyelashes*

    Thank you in advance,

  42. misto site :X:X

    imi place

    ne e folositor la scoala la engleza:D:D;))

    mai faceti site-uri din asta si la matematica pentru a rezolva probleme la geometrie si algebra va rog eu


  43. hi i am romanian, i think you are talking about placinta cu brinza si need to use feta cheese,and if you like dill {marar}you can add in it .but it is not necessary.

  44. My Romanian grandma used to make placinta stuffed with cheese and dill. The pies were deep fried and then rolled in sugar. I have the recipe for the dough, but have no idea what kind of cheese to use or how much dill. I’ve seen recipes that call for cottage cheese, but I don’t think thats what she used.

  45. Hi I need some help. My 95 yr old father who is Romanian but of German heritage is longing for a dessert that he had as a child it was made on Pentecost. When I ask what it was called he said it was called the Romanian word for Pentecost.
    He described it as looking like doughnut holes about the size of meatballs. It was fried dough the adults would have a plate that would have meat /potato stuffing inside the children would have a plate that the stuffing was marmalade or fruit . One of the treats would have a prize in it. The children would look for the one that had a little hole in the side indicating the treat holding the prize. He told me that you could only eat 2-3 because they were very filling. I would like to make this for him. I appreciate any help you can give me

  46. I recently visited romanina and I loved everything I ate. However I have no idea what any of it was. Now I am married to a romanina and I would love to cook some romanian food. SOMEONE PLEASE HELP.

  47. @charity, what you are talking about must be the cheese pie, in romanian called ‘placinta cu branza’ or ‘poale-n brau’. Unfortunately pies are not my specialty , try to google ‘romanian recipes placinta cu branza’ and you might find it.
    lapte de pasare (‘bird milk’):
    you need:
    – half liter milk
    – 2 eggs
    – 100 g sugar
    – a little bit of vanilla (the quantity of vanilla pouder you can get between 2 fingers)
    Put the milk on fire with one teaspoon of sugar. Mix the yolks with the rest of the sugar and the vanilla. Beat the eggwhites to make a (hard) foam out of them
    When the milk starts boiling, you take eggwhite foam with a metal spoon and drop the eggwhite balls in the milk. Let them boil there 1 min, then take them out with a pierced spoon and put them in a sieve to dry a bit.
    Take the milk from the fire and let it cool down a little, than mix it with the yolks and let them cook au bain-marie until the cream gets thicker. Afterwords you put the cream in a bowl, with the eggwhite balls in it.

  48. Does anyone have this recipe.. I lived in Romania for 3 years and am craving these square shaped bread filled with some sort of cheese and raisin mixture and sprinkled with powdered sugar. I can’t remember what it is called, I used to buy it off the vendor carts on the street. Please if anyone can help that would be great!!!! I have some Romanian dessert recipes if anyone is looking for them (Cremes, etc.)

  49. Im a Muslim woman who is going to marry a christian Romanian. I need to learn how to cook romanian dishes for my future husband and mother in law. but it has to be non pork dishes. can you advice me where can i find it? by the way, I am from Malayzia

  50. romanian food looks freally goood

  51. Can anybody give me a recipe for romanian lapte de pasare – please.
    I really miss it – have not had it in about 25 years.
    Please feel free to email it to me.
    Thank you

  52. What is the name of this food?

  53. I love the Romanian food my mom makes. Since I am Romanian, we make it a lot. It is vary delicious!

  54. just kidding i think dis food is great i tried a couple. one word

  55. My Romanain Grandmother taught me this recipe when I was very young, and I’ve been making it for about 40 years.
    The name of it is pronunced as Na lesh nee ka
    here is the recipe;
    Make a large pitcher of homemade pancakes but
    use 4 eggs instead of one. ( really you are making
    1 container of dry cottage cheese.
    1/2 container of rocotta cheese ( opt )
    1/3 cup of fresh chopped dill
    pinch of salt

    Place all of above in a food processor or a heavy plastic bag to mash…( not the Batter )

    After mashed place covered in a glass bowl
    and put in fridge.

    Make crepes.
    pour batter in large flat bottomed pan
    make at least 3 crepes per pan
    crepes should be about the size of of the top a coffee
    cup or juice glass.
    keep making until all of the batter is used.

    Once all are make and cooled enough to handle, place
    on a very clean counter top
    lay as many as you can on the counter
    take cheese from fridge and with a spoon smaller than a teaspoon scoop up the cheese.
    roll this in your hands to make a very small ball ( the size of a small marble should do it)
    Lay each ball on each crepe. ( you may have to adjust the size a little for the size of the crepe, you’ll learn this as you go along)
    After each crepe has a ball in it you can start to roll .
    starting at the end closest to you roll into what looks like fat cigar.
    Place each rolled crepe into a glass cake pan until
    pan is filled.

    Now for the topping

    1 pint of whip cream
    3 tbs chopped dill
    1 tsp sea salt ( optional )
    1/2 yellow or white onion chopped
    2 tbs flour
    8 tbs water

    Place chopped onions in a bowl with a tablespoon of
    butter or marg and microwave on high for about 4 mintues.
    Place whip cream , dill and salt in a saucepan and bring to a slow boil.
    In a small container with a lid, mix the flour with the water and shake.
    Add onions to the whip cream and you may thicken with very little with the flour mixture.
    At this point may either warm up the crepes in the microwave (not too hot ) and pour the sauce over and serve or you may cover the crepes and keep in a slightly warm oven until time to serve. ( do not pour sauce over until you are ready to serve.

    P.S. you may make these crepes ahead and freeze.
    Just not the sauce, until ready……….Enjoy!

  56. My grandmother used to make a dessert with dill, cottage cheese, cinnamon and raisins wrapped in bread. The recipe, it seems, died with her and I can’t find one like it any where. If anyone knows what this is or how to make it please let me know I would love to make this for my children the way my grandmother did for me.

  57. anna, I beleive I know what are you talking about, if still intrested, please write me at

  58. I am looking for a recipe not sure what it is called. MY romanian neighbor use to make what looks like a pancake but it has sourcrout mixed in or cheese, very tasty. I am hoping to find the recipe and try it since we have moved and sure miss her cooking. thank you.

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