Romanian cuisine

Romanian cuisine is the culinary tradition of Romania, a country in Eastern Europe. It is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine while it also includes influences from the cuisines of other neighbours, such as the Germans, Serbs, and Hungarians.

History

The history of Romanian cuisine began with the country's settlement by the Dacians, who were known for their agricultural skills. They cultivated grains, vegetables, and raised animals for meat, dairy, and eggs. The Romans, who conquered Dacia, also left their mark on Romanian cuisine, introducing dishes like sarmale (stuffed cabbage rolls) and mamaliga (polenta).

Ingredients

Romanian cuisine is rich in meat, especially pork, chicken, and beef. Vegetables, cereals, and dairy products are also consumed. The most commonly used ingredients in Romanian cuisine include garlic, onions, and various herbs such as dill, parsley, and thyme. Romanian dishes are often flavored with vinegar, wine, and tuica (a strong Romanian spirit).

Dishes

Some of the most popular Romanian dishes include sarmale, mamaliga, mititei (grilled minced meat rolls), and ciorba (sour soup). Desserts, such as papanasi (fried dough filled with soft cheese and topped with sour cream and jam), are also popular.

Beverages

Romania is known for its wines, which are produced in several regions of the country. Tuica, a strong spirit made from plums, is also a traditional Romanian drink. Non-alcoholic beverages include mineral water and fruit juices.

See also

• List of Romanian dishes
• Romanian wine
• Culture of Romania

This European cuisine related article is a stub. You can help WikiMD by expanding it.