Romanian cuisine
21 entries in the Romanian Cuisine compendium.
200 Proven Recipes for Dishes, Pastries and Other Household WorksFirst Romanian printed cookbook, introducing Western culinary techniques to Moldova.ĆevapiGrilled minced meat dish from Southeast Europe and former Yugoslavia.Frog legsFrog legs are a global delicacy with a chicken-like taste.HreanA pungent root vegetable used as a spice and condiment.KugelTraditional Ashkenazi Jewish baked casserole for Sabbath and holidays.KürtőskalácsA spit cake from Transylvania, popular among Székelys.LiverwurstA liver sausage eaten across Europe and the Americas.Moldovan cuisineMoldovan cuisine blends local ingredients with regional influences.MuceniciChristian feast of the 40 Martyrs of Sebaste.Paska (bread)Traditional Ukrainian Easter bread with Christian symbolism.PastramiCured, smoked, and steamed beef brisket of Jewish-Romanian origin.Poppy seed rollA sweet yeast bread roulade with poppy seed filling.PörköltHungarian meat stew with paprika, a national dish of Hungary.Potato pancakeA versatile fried potato dish found across many cultures.Romanian cuisineTraditional cuisine of Romania, shaped by geography and history.Salată tradițională cu icre de crapA Romanian carp roe spread.StrudelLayered pastry popular in Central Europe since the 18th century.SujukA dry, spicy fermented sausage of Turkic origin.Summer savoryAnnual herb used in cooking and traditional medicine since Roman times.Transylvanian Saxon cuisineA German-influenced cuisine shaped by centuries in Transylvania.TrdelníkA spit cake with disputed origins and modern tourist popularity.
Browse Romanian cuisine in the interactive codex →