Some traditional foods to eat in Romania?

Question

Im planning to go to Romania so what would be some food to eat there or any specific restaurants?

Answer 1

Chilled monkey brains

Answer 2

Here are some good sites

http://www.roembus.org/english/communiti...

http://www.recipeatlas.com/rumanianrecip...

Best restaurant in Romania (fancy):

Bella Musica, Brasov. Really great job in doing up the old wine cellars, and providing top quality food in romantic surroundings. And fantastic service too – why have I never been to a restaurant before which has a little button beside your table so you can call over a waiter when YOU want? Excellent place (and they give you free palinka and free chips and salsa when you sit down too)

Best restaurant in Romania (homestyle):

Hanul Dracula not far outside Sighisoara – though it is 4kms off the road down a rutted track – they have great food in a very nice location. Rubbish name, obviously, but you can’t have everything. It’s also a great place to stay if you’re visiting Sighisoara, have a car, and can’t get a room elsewhere.

http://www.romaniatourism.com/info.html

HAVE A GREAT TRIP!!

Answer 3

Anybody can copy and paste a bunch of stuff off a web page!!!

To answer your question, one of the most unique dishes that is Romanian is "Ciorba" which includes many kinds of sour soups. Romanian cooks are judged by their expertise with the many varieties of these soups...since there are so many ways they can be made; from the old time intensive ones to the "fast food versions. To get the sour flavor many things are used including sour wheat bran, unripened green grapes, green plums, sorrel, sour grape leaves, sour apple juice (lemons rarely too exp. imported) and sauerkraut juice( most common for everyday). The meats added run the gamut including meatballs, rabbit, veal, lamb, tripe and fish....

Mamaliga is another national dish of boiled corn meal that is incredibly work intensive (4 hours min.!!!) By the recipes in my book I would say its a variation on Polenta and is used in many ways...but it is considered THE national dish and "manna from heaven"

Those are the two national Romanian dishes that stand out in all my cookbooks...I don't think you will be able to avoid them...since they are such a part of the national identity!

Good traveling to you!!!

Answer 4

you should try

- sarmale

- mici

- mămăligă

Answer 5

potatoes

Answer 6

Lumea, be specific.

I got an amazing dinner set up for you, my friend.

Have a glass of Red wine, and a Glass of coke, and a shot of Tuica [Tzuica] A fine romanian brandy.

You start with a ciorba de pui ([chore-ba] a sour soup, this one with chicken), and some fresh Bread.

Also good are Ciorba de perisoara (meatball)

Ciorba al Grec (Chicken with corn rice and added sour cream)

Ciorba de fasole cu sunca (bean with smoked bacon)

Or if you REALLY want the romanian experience,

Ciorba de Burta (dont ask, but its delicious)

Next course,

o farfurie cu mamaliga, Sarmale, smantana, si ardei iute

Cornmeal, with Sarmales (cabbage rolls stuffed with lamb pork beef rice and spices, slow simmered in a pot for 5 hours) with sour cream, and a pickelled chile.

End with my personal favorite, tzuica fierbinte.

Tuica, brought to boiling in a kettle, served in a little cup with the dried end of a chile at the bottom, believe me my friend, there is nothing like a cup of that and good friends on a cold day.

Pofta Buna

Answer 7

The seasons generally influence the food offered. During summer and autumn markets overflow with fresh vegetables and fruits coming from the local farms.

Radishes, spring onions, potatoes, nettles, spinach, lettuce, tomatoes and cucumbers delight the shoppers in April and May. From the end of May to late September there is a large variety of fruit: cherries, apricots, strawberries, raspberries, plums, pears, melons and watermelons, peaches, blackberries, blueberries, apples, grapes, quinces and nuts.

Beekeeping has always been one of the traditional occupations in Romania, and the products (honey, wax, honeycombs) are also sold on the market.

The best-known dish is sarmale, called also with the diminutive sărmăluţe, (mincemeat wrapped in cabbage or vine leaves) with mămăligă (polenta).

Stews (tocăniţe) made with different kinds of meat (usually chicken and pork) and with vegetables also figure on the restaurant menus, as well as different kinds of soups. Ciorbă de burtă (tripe soup) served with garlic or hot chilli pepper and vinegar is one of the favourites among Romanians.

Pork prepared in different ways is one of the most common ingredients, and all restaurants serve pork chops (cotlet) with French fries and salad.

There are not very many dishes for vegetarians, as Romanians consider a meal without meat very poor indeed. Some dishes are ghiveci (mixed fried vegetables), ardei umpluţi (stuffed peppers, although these might have meat, too) and ouă umplute (filled eggs), besides different kinds of salads and local cheese.

At home, the peasants’ meal almost always contains polenta (mămăligă) that is also known as the “bread of the peasant”. Some centuries ago, when Romania was strictly divided into two social groups, the boyars and the peasants, bread was only eaten by the boyars. Nowadays the situation is different and mămăligă is the traditional dish for everyone, although in towns it is not eaten daily as in the countryside. A traditional combination on farms is mămăligă and smoked pork fat called slănină with garlic, chased with a small glass of ţuică. A dish associated with the life of shepherds on the hills is mămăligă with sheep-milk cheese.

Romanian cuisine is diverse, blending the dishes of the several traditions which it has come into contact with, as well as maintaining its own character. It has been greatly influenced by Balkan cuisine but also includes influences from the cuisines of other neighbours, such as Germans, Serbians, and Hungarians. An exhaustive study of Romanian cuisine is very hard to make, because under the same generic food name are sometimes included products which can hardly belong to the same category. For example, the category ciorba includes foods classified otherwise as iskembe, sour soup, borsh and even some other soups. The category tuica is a generic name here, while in other countries every flavour has a different name, and sometimes there are even different names inside the same category.

One of the most common dishes is mămăliga, a cornmeal mush, long-considered the poor man's dish, but it has become more appreciated in recent times

Pork is the main meat used in Romanian cuisine.

Romania is the world's 2nd largest plum producer and almost the entire plum production becomes the famous ţuică (a plum brandy obtained through one or more distillation steps).

List of dishes

ardei umpluţi (stuffed bell pepper)

caltaboşi (a sort of rice pudding with chitterlings)

chiftele (a type of large meatballs covered with a flour crust or breadcrumb crust)

chifteluţe de ciuperci (chiftele made of mushrooms rather than meat)

ciorbă de burtă (tripe soup)

ciorbă de perişoare (meatball soup)

ciorbă ţărănească de văcuţă

ciorbă de fasole cu afumătură

ciorbă de peşte "ca-n Deltă"

ciulama (white sauce stew)

dovlecei umpluţi (stuffed vegetable marrow)

drob (a sort of lamb tripe mix cooked with several types of green herbs like dock, bunch onion etc.)

fasole verde (green bean)

frigărui (skewered meat)

iahnie (beans stew)

piftie (meat jelly)

plăcinte (pies)

pilaf (pilaff)

slănina

pârjoale

ostropel

limbă cu măsline (cow tongue with olives)

mămăligă (cornmeal mush, Polenta)

mâncare de mazăre (pea stew)

musaca (moussaka)

mititei (grilled minced-meat rolls)

mâncare de praz

papricaş

peşte marinat (marinated fish)

plachie

rasol (with garlic or horseradish)

saramură (pickled fish)

sarmale (stuffed cabbage)

soté de morcovi (carrots sotè)

şniţel (chicken cutlet)

stufat de miel

supă de găluşte (dumpling soup)

tobă

tocăniţă vânătorească

tocană, dim. tocaniţă (stew)

tochitură moldovenească (moldavian stew)

tochitură ardelenească (transylvanian stew)

varză călită (steamed cabbage with pork ribs or duck or sausages, etc.)

zacuscă

List of spices and salads

ardei copţi (roasted peppers)

borş

murături

mujdei

salată de boeuf

salată de vinete (eggplant salad)

salată de cartofi

salată de macaroane

salată de ţelină

sfeclă murată

salată de sfeclă

salată de roşii (tomatoes salad)

List of cheese types

The generic name for cheese in Romania is brânză and it is considered to be of Dacian origin. Most of the cheese is made of cow or sheep milk, goat milk being rarely used.

brânză de burduf

brânză de vaci (sweet cow milk cheese)

brânză topită

brânză în coajă de brad

caş

caşcaval

telemea

urdă

List of Desserts

Baclava (very sweet pastry)

Covrigi (pretzels)

Gogoşi (donuts)

Halva (khalva)

Rahat (Turkish delight)

Plăcintă (pastry)

Colivă

Cozonac

Pandişpan (sponge cake)

Orez cu lapte (rice pudding)

Griş cu lapte (cream of wheat)

Lapte de pasăre ("bird's milk")

Cremă de zahăr ars (Crème caramel)

Clătite (crêpes)

Turtă dulce (gingerbread)

Chec (cake)

Şarlotă

Prăjituri

Savarine

Amandine

Joffre cake (invented at Casa Capşa)

Măcinici

List of drinks

socată

bere (beer)

palincă

rachiu (fruit brandy)

secărică (caraway seed brandy)

turţ

ţuică (plum brandy)(pronounced tzuy-kah)

horincă

afinată

zmeurată

vişinată (a type of cherry liqueur)(pronounced vi-she-na-ta)

vin (wine)

Answer 8

nilagang talong at mustasa