Cașcaval pane is a Romanian dish made with Romanian cheese named Cașcaval coated in bread crumbs and fried.Pârjoale, plural form of pârjoala, are Romanian dry meatballs, usually minced pork (sometimes with lamb, beef or chicken) mixed with eggs, garlic, herbs (parsley, dill, thyme), spices and salt, homogenized to form balls which are rolled in bread crumbs or flour and fried in hot oil.A variation replaces the sausages with smoked meat. Fasole cu carnati is a very popular Romanian dish, consisting of baked beans and sausages.A cold beer is a must for this very popular dish in Romania. It is best served accompanied by french fries, mustard and muraturi(Romanian pickles). Sodium bicarbonate and broth or water are also added to the mixture. Mititei or mici (Romanian pronunciation: ) or mici (pronounced, both Romanian words meaning “small ones”) is a traditional Romanian dish of grilled ground meat rolls made from a mixture of beef, lamb and pork with spices, such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika.Arguably, the most popular of them is sarmale (a type of cabbage roll) with mamaliga.Īnother very popular Romanian dish based on mamaliga is called bulz, and consists of mamaliga with cheese and butter and roasted in the oven. Since mamaliga can be used as an alternate for bread in many Romanian, there are quite a few which either based on mamaliga are, or include it as an ingredient or side dish. Sometimes slices of mamaliga are pan-fried in oil or in lard, the result being a sort of corn pone. Mamaliga is often served with sour cream and cheese on the side (mamaliga cu brânză şi smântână) or crushed in a bowl of hot milk (mamaliga cu lapte). Because mamaliga sticks to metal surfaces, a piece of sewing thread can be used to cut it into slices instead of a knife it can then be eaten by holding it with the hand, just like bread. When cooked for other purposes, mamaliga can be much softer, sometimes almost to the consistency of porridge. When cooked peasant-style and used as a bread substitute, mamaliga is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. Mamaliga traditionally, is cooked by boiling water, salt and cornmeal in a special-shaped cast iron pot called ceaun or tuci.The taste is significant different but still a great dish.
Sweet shredded cabbage layers in between the rolls of pickled cabbage leaves or sauerkraut layers in between of sweet cabbage leaves. It can be prepared with a tomato base, dill base or combination. The flavour is different with an enhanced flavour. The Romanian sarmale is a versatile dish, and the best way of consuming is reheated the next day. For flavour, they usually consist of layers with smoked pork fat, smoked ribs, or smoked sausage. Ground pork is mixed with sauteed caramelized onions and rice stuffed in a cabbage leaf, pickled sauerkraut leaf or grape leaf. Sarmalute Sarmale are Romanian stuffed cabbage rolls traditionally served on Christmas and New Year’s Eve but also served throughout the year at weddings, baptism parties, and other large celebrations.It can be made vegetarian, too.įor mains, you can expect big portions of delicious food: We will start with Romania’s national dish sarmalute. It is a combination of finely chopped beef or chicken and root vegetables, folded in mayonnaise and finished with pickled vegetable garnishes. Salată de boeuf is a traditional Romanian dish, generally served during all festive and special occasions.
The crust is cleaned off and the remaining cooked eggplant is mashed with a blunt, thick wooden cleaver (knife) on a wooden platter (popular belief has it that using a metal knife will turn the eggplant flesh black). The eggplants are grilled until they are covered with black ash crust.
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