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Romanian Traditional Foods

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Romanian Traditional Foods - Zama Soup

Romanian Traditional Foods - Zama Soup

Serghei Starus © 2006

Introduction to Traditional Foods of Romania:

Romania has had influence from both invaders and neighbors where its traditional cuisine is concerned. Romania's traditional food sees touches of Turkish, Hungarian, Austrian, and other cuisines, but over the years, these dishes have become just as traditional as the oldest Romanian traditional foods.

Read more about Eastern European Traditional Foods

Typical Dishes:

Romanian traditional foods heavily feature meat. Cabbage rolls, sausages, and stews (like tocanita) are popular main dishes. Muschi poiana consists of mushroom- and bacon-stuffed beef in a puree of vegetables and tomato sauce. You can also sample traditional Romanian fish dishes, like the salty, grilled carp called saramura.

Soups, Appetizers, Side Dishes in Romania:

Soups - made with or without meat, or made with fish - are usually offered on menus at Romanian restaurants. Zama is a green bean soup with chicken, parsley, and dill. You may also encounter pilaf and moussaka, vegetables prepared in various ways (including stuffed peppers), and hearty casseroles.

Desserts of Romanian Cuisine:

Traditional Romanian desserts may resemble baklava. Other pastries may best be described as danishes (pastries with cheese filling). Crepes with various fillings and toppings may also be on the typical Romanian dessert menu.

Holiday Dishes:

As in other countries in Eastern Europe, the people of Romania celebrate holidays with special dishes. For example, during Christmas, a pig may be slaughtered and the fresh meat used to make dishes like bacon, sausage, and black pudding. Organs from the pig are consumed as well. During Easter, a cake made of sweetened cheese is eaten.

Polenta:

Polenta shows up in many Romanian recipe books as a hearty and versatile side dish or as an ingredient of more elaborate dishes. This pudding made of corn meal has been eaten in the region of Romania for centuries--it dates back to Roman times, when soldiers cooked up this grain-based porridge as an easy way to sustain themselves. Polenta can be baked, served with cream or cheese, fried, formed into balls, or made into cakes. Mamaliga, as it is known in Romania, is served in homes and restaurants.
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