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-
Cozonac
Braided holiday sweet bread swirled with walnut-cocoa. Ready in 1 hr prep and 1 hr cooking. 2 loaves. A bread…
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Covrigi
Ring pretzels with sesame or poppy from street kiosks. Ready in 30 min prep and 20 min cooking. 10 pretzels.…
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Gogosi
Puffy fried dough rounds, sugared or filled with jam, sold hot. Ready in 30 min prep and 25 min cooking.…
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Grasă de Cotnari
Golden sweet wine from Moldavian Cotnari made from shrivelled grapes. A wine & spirit recipe from Romania.
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Mucenici
Figure-eight dough shapes in sweet walnut syrup or baked with honey. Ready in 45 min prep and 30 min cooking.…
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Murături
Watermelon, cabbage, tomatoes and cucumbers soured in barrels. 1 hour to prepare. Fills a 10-litre barrel. A fermented & pickled…
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Palincă
Double-distilled plum or apricot brandy from Transylvania and Maramureș. A wine & spirit recipe from Romania.
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Pasca
Sweet Easter bread with a braided rim holding sweetened cheese and raisins. Ready in 1 hour prep and 50 min…
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Pastramă de oaie
Salted, spiced and smoked mutton, grilled and eaten with mămăligă. A charcuterie & cured recipe from Romania.