Blossary – Traditional Romanian cuisine

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Romanians are well knowned for their delicious cuisine which successfully blends local dishes with European and Asian influences.Here you can find a selection of their best mouth-watering recipes.

Category: Food

15 Terms

Created by: andreeeeas

Number of Blossarys: 1

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mucenici

Mucenici are a special dish prepared to celebrate spring and they are usually made on the 9th of March. They consist of a simple dough mixture shaped like the number '8' and they can be served two ...

toba

Toba is a dish normally prepared around Christmas and New Year's Eve and is extremely popular among the 'festive' meals. The liver, lungs, heart, spleen, ham, 'soric' and pork meat are boiled, mixed ...

soric

Soric is a dish prepared on the 20th of December, the day of 'Ignat', a Romanian celebration close to Christmas. It is obtained by singeing the pig and removing its top surface. Traditionally, this ...

polenta ( mamaliga)

Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta but has a harder texture. Historically a peasant food, it was often ...

Papanași is a Romanian traditional fried or boiled pastry resembling a small spherical doughnut, usually filled with a soft cheese such as urdă and any kind of sour jam. It is served hot with sour ...

Tochitură is like a stew made from beef and pork in tomato sauce, traditionally served with over-easy eggs and polenta(mamaliga). The tochitură moldovenească is is the Moldavian stew and the ...

tripe soup ( ciorba de burta)

A well known cure for hangovers, the tripe soup is a special Romanian dish which has(obviously) tripe as the main ingredient. Its recipe is complex and time consuming but this soup is worth the ...