Romania
Romania’s food is built around polenta, cabbage rolls and sour ciorbă soups, with plum brandy and fried-dough desserts. Look for Sarmale (sour cabbage rolls of pork and rice, with mămăligă, sour cream), Mămăligă (golden cornmeal porridge, bread’s everyday stand-in) and Mici (caseless grilled sausages of mixed meats, garlic; with mustard). Cabbage or vine leaves rolled around pork and rice and cooked for hours at Christmas and Easter, from the Ottoman dolma tradition. This atlas has 38 Romania dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
38 dishes.
Vișinatăsour-cherry liqueur macerated with sugar and spirit
Zacuscăaubergine and roasted pepper spread canned for winter-
Afinata
Deep purple liqueur of wild blueberries steeped in spirit and sugar. 20 min to prepare. Makes about 1.5 litres. A…
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Bors
Sour liquid fermented from wheat bran, used to sharpen ciorbă soups. Ready in 20 min prep and 10 min cooking.…
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Braga
Thick fermented millet drink, lightly sour, sold cold from tanks. Ready in 20 min prep and 30 min cooking. 2…
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Brânză de burduf
Salty sheep cheese packed into a sheepskin or fir-bark tube. A cheese & dairy recipe from Romania.
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Bulz
Grilled polenta balls stuffed with cheese, butter. Ready in 20 min prep and 1 hr cooking. 6 balls. A main…
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Cârnați de Pleșcoi
Smoked mutton sausage with chilli and garlic from Buzău. A charcuterie & cured recipe from Romania.
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Ciorba radauteana
Creamy sour chicken soup with garlic, soured with cream and vinegar. Ready in 20 minutes prep and 1 hour cooking.…
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Ciorbă de burtă
Sour tripe soup with garlic, vinegar, cream. Ready in 30 min prep and 4 hr cooking. 6 servings. A soup…
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Ciorbă de perișoare
Meatball soup soured with fermented bran, finished with lovage. Ready in 30 min prep and 50 min cooking. 6 servings.…
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Cornulete
Small pastry crescents rolled around jam or walnut, dusted with sugar. Ready in 40 min prep and 20 min cooking.…