Characteristic Features Of Romanian Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The areas of present-day Romania are inhabited by different tribes. The Dacians and Getae were among the first settlers in these lands, and information about them dates back several centuries before the new era. The Romanians believe that the roots of their family tree are the mixing of the Dacians with the Roman colonists from the time of the Roman emperor Trajan.

Romanian cuisine is diverse, with dishes influenced not only by natural conditions but also by centuries of history. The Balkan cuisine has a strong influence, as well as the culinary peculiarities of the neighboring nations - Bulgarians, Serbs and Hungarians.

From the Turks, the Romanians have adopted our favorite tripe soup, from the Bulgarians - vegetable stews, from the Greeks - moussaka, and schnitzel - from the Austrians. Like our cuisine, in different latitudes of Romania, the recipes differ.

There is Dobrudzha cuisine, Transylvanian cuisine and others.

One of the most popular foods in the country is porridge - a dish of corn flour. Mamaliga is probably a culinary emblem of the Romanians and, as we assume you know, is made from boiled corn flour. It is precisely because of this dish that Romanians are called "mamaligi" in other countries.

History tells us that this dish was considered the food of the poor for a long time. Now, however, it occupies a worthy place on the Romanian table and has become an emblem of their cuisine.

Romanians prefer pork. Beef, lamb and chicken can also be found in their kitchen. Most of the traditional recipes are related to a specific holiday or the current season. At Christmas, each family traditionally slaughters a pig. This is how many different meat dishes are prepared, such as potatoes (rump with pork liver) or piftie (jelly parts of the pig such as ears, zurla or head). An interesting fact is that at Christmas Romanians also prepare Easter cake.

For Easter, the Romanians cook lamb, and like the Bulgarians, from the lamb trifles they prepare liver sarma, called in Romanian "liver". For dessert, they serve a specific type of Romanian pie - with cheese and raisins.

Another interesting point from the kitchen of our northern neighbor is the "Bulgarian salad". It is made from tomatoes, cucumbers, roasted peppers, onions, cheese and ham.

Fruits and vegetables are also honored at the Romanian table. Most often, vegetables are marinated and served as a side dish to meat dishes.

Romanians respect garlic. Another revered dish is borscht - a sour tincture of wheat.

Romanians most often pour wine into their glasses, preferring semi-dry and sweet red and white wines. White wine is most often consumed diluted with carbonated water or as they call it - "syringe".

Our northern neighbor is among the largest producers of plums in the world. Almost all of their products are used to make plum brandy, called "tsuyka", which has a low degree. Fruit brandy is also produced, which, however, has a higher degree and is called "palinka". It contains apples, plums, pears and other fruits.

If you want to bring some of the Romanian spirit into your kitchen, you can take advantage of the following recipe:

Chulma

Chulma is a typical Romanian dish that is low in carbohydrates. It is also suitable for dinner.

You will need the following products - 200 grams of beef, which is not fatty. 1 carrot, 1 onion, 1 parsley root, 15 grams of butter, 1 tablespoon flour and salt to taste.

Method of preparation: Cut the meat into small pieces, salt it and pour cold water over it. Put it on the fire and after it boils add carrots, onions and parsley. The dish should boil over low heat.

Sauce is also prepared. Toast the flour on the stove and mix it with the butter and a little beef broth. Bring to the boil. Vegetables and meat should be removed from the water and drizzled with sauce. Then they should boil with it. The dish is served hot. Good afternoon!