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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 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. That happened, mainly, because of a lack of research in this field.^{[citation needed]}

Contents 1 Description 2 List of dishes 3 List of spices and salads 4 List of cheese types 5 List of Desserts 6 List of drinks 7 External links

"I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata"." —Bram Stoker, Dracula, Chapter 1

An existential Romanian question is: We eat to live, or live to eat? A great number of proverbs and sayings have developed around the activity of eating. From the innocent child's saying of thanks:

Merci mult pentru masă,

c-a fost bună şi gustoasă,

şi bucătăreasa frumoasă

Thank you for the meal

it was good and tasty

and the cook was beautiful

to the more philosophical:

Mulţumescu-ţi ţie Doamne

c-am mâncat şi iar mi-e foame

Thank you Lord

for I have eaten and I am hungry again

and Dragostea trece prin stomac (Love passes through the stomach); or the simple Pofta vine mâncănd (Appetite comes while eating); or the sarcastic Porcul mănâncă orice, dar se-ngraşă pentru alţii (The pig eats anything, but it gets fat for others); or a total fulfillment saying Mâncat bine, băut bine, dimineaţa sculat mort (Ate well, drank well, in the morning woke up dead).

Recipes bear the same influences as the rest of Romanian culture: from Roman times there still exists the simple pie called plăcintă in Romanian and keeping the initial meaning of the Latin word placenta, the Turks have brought meatballs (perişoare in a meatball soup), from the Greeks there is musaca, from the Bulgarians there are a wide variety of vegetable dishes like zacuscă, from the Austrians there is the şniţel and the list could continue.

One of the most common dishes is mămăliga, a cornmeal mush, long-considered the poor man's dish (N-are nici o mămăligă pe masă - He hasn't even a mămăliga on the table), but it has become more appreciated in recent times.^{[citation needed]} Pork is the main meat used in Romanian cuisine (Peştele cel mai bun, tot porcul rămâne - The best fish will always be the pork), but beef is also consumed, and a good lamb or fish dish is never to be refused. Different recipes are prepared depending on the season or for special events. For Christmas, a pig is traditionally sacrificed by every family and a wide variety of recipes are prepared, including: cârnaţi (or cărnaţi) - a kind of long sausages with meat, caltaboşi (or cartaboşi) – sausages made with liver and other intestines, piftie – made with difficult to use parts like the feet or the head and ears, suspended in aspic, and also tocătură (a kind of stew) is served along with mămăligă and wine (so that the pork can swim) and of course sweetened with the traditional cozonac (sweet bread with nuts or lokum - rahat in Romanian). At Easter, lamb is served and the main dishes are roast lamb and drob - a cooked mix of intestines, meat and fresh vegetables, mainly green onion, seved with pască (pie made with cottage cheese) as a sweetener.

Wine is the main drink and has a tradition of over two millennia.^{[citation needed]} Romania is currently the world's 9th largest wine producer, and recently the export market has started to grow. A wide variety of domestic (Fetească, Grasă, Tamâioasă) and worldwide (Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, Muscat Ottonel) varieties are produced. Beer is also highly regarded, generally blonde pilsener beer, made with German influences.

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).^{[citation needed]}

• 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

• 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)

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

• 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

• 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)

• Romanian Recipes
• More Romanian Reciepes

Please help improve this article or section by expanding it. Further information might be found on the talk page or at requests for expansion. (January 2007)

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See also	Kitchens · Meals · Wikibooks: Cookbook