2. • Romanian cuisine is the name they bear synthesizing result, over time, tastes
and habits gastronomy Romanian people. It is diverse and contains many
customs and culinary traditions, delicious food, from the intersection with
habits gastronomic culture with traditions of other nations with which the
Romanian people came into contact through history. Romanian cuisine
includes dishes both everyday and special holiday dishes.
3. “Sarmale”
• It is a culinary preparation of minced meat (usually pork, and beef, mutton,
poultry or fish), mixed with rice and other ingredients wrapped in cabbage-
shaped roll. Serve with polenta and sour cream usually. This is known
culinary product with the same name in Turkey, Bulgaria, Serbia, Macedonia,
Palestine, Jordan, Syria, Lebanon, Greece and Moldova.
4. “Slănina afumată”
• It is one of the traditional preparations obtained by preparing Romanian
cuisine fat pork belly animal be placed either on the back. In some areas
bacon is flavored in various ways (garlic, papricată, pepper, etc.), but the
process is the most widely used flavoring smoking.
5. “Mămăligă cu brânză și smântână”
• In Romanian polenta is the name of a dish prepared from maize flour (corn
flour). Traditionally the polenta is cooked in boiling water, salt and cornflour
in a bowl cast iron pot called a special form.
• And if we add cheese and cream, get a tasty meal.
6. “Cârnați afumați”
• Meat minced and placed in an envelope made from pieces of intestine of the
animal, and then smoked, these preparations is for some of us a true delight.
Of course the best are those prepared traditionally spiced with paprika, salt,
garlic, cumin and chilli.
7. “Plăcinte cu brânză dulce”
• Is a pastry pies with an old tradition in Romania. Filled with sweet cheese
and dusted with sugar, is a real treat for everyone consumes.
8. “Pomana porcului”
• It is a habit of ancestors representing the name they bear the table of
gratitude for the help received at pig slaughter from relatives, neighbors or
friends and is offered after the affairs of the host. Sacrifice of the pig is
obtained by roasting pieces of meat (muscle, liver, bacon, ribs, jaw,
representing all parts of slaughtered animal) fat.
9. “Ciorba de fasole cu ciolan”
• Bean soup is an integral part of the Romanian cuisine. There are notable
differences from area to area, more full of vegetables in the south, more
flavorful dill in Moldova, or lovage and tarragon in others, thickened with
rântaş in Transylvania or seasoned with cream more tart with a tablespoon of
vinegar or soup, bean soup but essentially remains a national asset.
10. “Cozonac de casă”
• Make a delicious cake in the house is a real challenge for any family. The
elders know that a good cake flour depends on the quality of time devoted
to kneading with conviction, how good is the oven (do not burn, baked good
on all sides), and many other secrets of every housewife.
11. “Drob de miel”
• This is a traditional Romanian cuisine, one of the lamb dishes specific Easter
feast. Lamb block is one of the most popular traditional dishes, there are a
number of variations of the recipe. One of these is the use of a sheet of
dough instead praporelui. In most variants boiled eggs sits in its center.
12. “Mici”
• It is a dish Romanian, a kind of meatballs grilled, usually cylindrical, whose
composition consists of beef (sometimes mixed with mutton or pork), plus
garlic, black pepper and sometimes chilli. They are usually eaten with
mustard. Legend has it that mititei were invented one evening at the inn "La
Iordachi" in Bucharest, known for its sausages, when the kitchen ran out of
shells.
