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.
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Varza murata
Whole cabbage soured in brine, its leaves rolled into sarmale. 45 min to prepare. Fills a 10-litre barrel, about 6…
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Vișinată
Sour-cherry liqueur macerated with sugar and spirit. 20 min to prepare. Makes about 1.5 litres. A wine & spirit recipe…
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Vin fiert
Red wine mulled with honey, cloves and citrus, drunk in cold months. Ready in 10 minutes prep and 20 minutes…
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Zacuscă
Aubergine and roasted pepper spread canned for winter. Ready in 1 hr prep and 2 hr cooking. About 3 kg.…
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Sarmale
Little cabbage or vine-leaf rolls, festive table centerpiece. Ready in 1 hr prep and 3 hr cooking. 8 servings. A…