33 Flavorful Romanian Food Recipes to Savor

Journey with us to the heart of Eastern Europe, where Romanian cuisine bursts with rustic charm and soul-warming comfort. From hearty stews to delicate pastries, these 33 authentic recipes bring the rich flavors of the Carpathians right to your kitchen. Ready to explore a world of paprika-kissed meats, tangy cheeses, and sweet, spiced desserts? Let’s dive into these delicious dishes you’ll love to cook and share.

Sarmale (Cabbage Rolls)

Viral comfort food alert! Sarmale delivers cozy perfection—tender cabbage leaves hugging a savory pork-rice filling, simmered in tangy tomato broth. These Romanian cabbage rolls will become your new cold-weather obsession.

Ingredients

• 1 large head green cabbage with tight, crisp leaves
• 1 lb ground pork with 20% fat content
• 1 cup long-grain white rice, rinsed until water runs clear
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp sweet Hungarian paprika
• 1/2 tsp freshly ground black pepper
• 4 cups crushed tomatoes with bright acidity
• 2 cups rich chicken broth
• 2 tbsp chopped fresh dill with feathery fronds
• 1/2 cup full-fat sour cream for serving

Instructions

1. Preheat your oven to 350°F.
2. Bring a large pot of salted water to a rolling boil.
3. Carefully lower the whole cabbage head into the boiling water using tongs.
4. Blanch for 4 minutes until outer leaves become pliable.
5. Remove cabbage and immediately transfer to an ice water bath to stop cooking.
6. Gently peel off 12 large cabbage leaves, keeping them intact.
7. Heat olive oil in a large skillet over medium heat until shimmering.
8. Sauté diced onion for 5 minutes until translucent and fragrant.
9. Add minced garlic and cook for 1 minute until golden.
10. Add ground pork and break it up with a wooden spoon.
11. Cook pork for 8 minutes until no pink remains, stirring frequently.
12. Stir in rinsed rice, paprika, and black pepper until fully incorporated.
13. Remove skillet from heat and mix in fresh dill.
14. Place 1/4 cup filling in the center of each cabbage leaf.
15. Fold sides inward, then roll tightly from stem to tip.
16. Arrange rolls seam-side down in a 9×13 inch baking dish.
17. Pour crushed tomatoes and chicken broth evenly over the rolls.
18. Cover tightly with foil and bake for 90 minutes until rice is tender.
19. Remove foil and bake for 15 more minutes until tops are lightly browned.

Unbelievably tender cabbage gives way to a richly seasoned filling that’s both hearty and comforting. The tomato broth reduces into a tangy sauce that pairs perfectly with a dollop of cool sour cream. Serve these straight from the baking dish for maximum cozy vibes—they’re even better the next day when flavors have fully melded.

Mici (Grilled Minced Meat Rolls)

Packed with flavor and ready to grill, these Romanian mici are your new backyard obsession. Think juicy minced meat rolls with garlic punch and spice warmth—perfect for firing up the grill and feeding a crowd. Get ready to roll, grill, and devour.

Ingredients

– 1 lb freshly ground beef-pork blend (80/20 mix)
– 4 cloves aromatic garlic, finely minced
– 1 tsp fragrant ground coriander
– 1 tsp sweet paprika
– 1/2 tsp baking soda
– 1/4 cup cold sparkling water
– 1 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Combine 1 lb freshly ground beef-pork blend, 4 cloves finely minced aromatic garlic, 1 tsp fragrant ground coriander, 1 tsp sweet paprika, 1/2 tsp baking soda, 1/4 cup cold sparkling water, 1 tbsp rich extra virgin olive oil, 1 tsp coarse kosher salt, and 1/2 tsp freshly cracked black pepper in a large mixing bowl.
2. Mix vigorously with your hands for 3 full minutes until the meat becomes sticky and well-combined.
3. Cover the bowl tightly with plastic wrap and refrigerate for 1 hour to allow flavors to meld and firm up the mixture.
4. Wet your hands with cold water and portion the meat into 8 equal-sized logs, each about 4 inches long and 1 inch thick.
5. Roll each portion firmly between your palms into smooth, compact cylinders.
6. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
7. Place the mici directly on the hot grill grates, spacing them 1 inch apart.
8. Grill for 4-5 minutes until deep grill marks form and the bottoms release easily.
9. Flip each mici carefully using tongs and grill for another 4-5 minutes until all sides are evenly charred.
10. Check internal temperature with a meat thermometer—it should read 160°F for doneness.
11. Transfer the grilled mici to a clean platter and let rest for 3 minutes before serving.

Nothing beats that first bite into these juicy mici—snappy casing gives way to tender, garlicky meat with subtle spice warmth. Serve them piled high on crusty bread with mustard for dipping, or alongside crispy fries for the ultimate comfort meal.

Mămăligă (Romanian Polenta)

Ditch the boring sides—this Romanian polenta is about to become your new comfort food obsession. Creamy, versatile, and ridiculously easy to make, mămăligă transforms simple cornmeal into pure gold. Get ready to level up your dinner game in under 30 minutes.

Ingredients

– 1 cup coarse yellow cornmeal
– 4 cups cold filtered water
– 1 teaspoon fine sea salt
– 2 tablespoons rich European-style butter
– ½ cup freshly grated Parmesan cheese

Instructions

1. Combine 4 cups cold filtered water and 1 teaspoon fine sea salt in a heavy-bottomed saucepan.
2. Bring the salted water to a rolling boil over high heat.
3. Gradually whisk in 1 cup coarse yellow cornmeal in a steady stream to prevent lumps.
4. Reduce heat to low immediately after adding all cornmeal.
5. Switch to a wooden spoon and stir continuously for 20-25 minutes, scraping the bottom to prevent sticking.
6. Cook until the polenta pulls away from the sides of the pan and thickens to a creamy pudding consistency.
7. Remove the saucepan from heat and stir in 2 tablespoons rich European-style butter until fully melted and incorporated.
8. Fold in ½ cup freshly grated Parmesan cheese until the polenta becomes smooth and glossy.
9. Let the mămăligă rest for 5 minutes off heat to allow flavors to meld.

Buttery and rich with a satisfying coarse texture that holds its shape beautifully. The Parmesan adds a salty kick that pairs perfectly with grilled meats or stews. Try serving it family-style in a wooden bowl with a well in the center filled with saucy mushrooms for an impressive presentation.

Ciorbă de Burtă (Tripe Soup)

Ready to level up your soup game? This Romanian tripe soup brings serious comfort with its rich, tangy broth and tender textures. Grab your biggest pot—we’re making magic happen.

Ingredients

– 2 lbs cleaned beef tripe, cut into thin strips
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, sliced into thin coins
– 2 celery stalks, chopped
– 8 cups rich beef broth
– 1 cup heavy sour cream
– 2 tbsp fresh lemon juice
– 1/4 cup fresh parsley, chopped
– 2 bay leaves
– 1 tsp smoked paprika
– Salt and freshly ground black pepper

Instructions

1. Rinse the cleaned beef tripe under cold running water for 2 minutes to remove any residual odor.
2. Place the tripe in a large stockpot and cover with 6 cups of cold water.
3. Bring the water to a rolling boil over high heat, then immediately drain and discard the water—this first boil removes any remaining impurities.
4. Return the blanched tripe to the clean pot and add the finely diced yellow onion, minced garlic, sliced carrots, chopped celery, and bay leaves.
5. Pour in the 8 cups of rich beef broth, ensuring all ingredients are fully submerged.
6. Bring the mixture to a boil over high heat, then reduce to a low simmer at 180°F.
7. Cover the pot and simmer gently for 3 hours, until the tripe becomes fork-tender—the low temperature prevents toughness.
8. Remove and discard the bay leaves using tongs.
9. Stir in the heavy sour cream gradually to prevent curdling, creating a creamy, opaque broth.
10. Add the fresh lemon juice, smoked paprika, and season generously with salt and freshly ground black pepper.
11. Simmer for an additional 10 minutes at 160°F to let the flavors meld together.
12. Stir in the chopped fresh parsley just before serving.

Let this soup be your new cold-weather hero. The tripe offers a satisfying chew against the velvety, tangy broth that’s both comforting and surprisingly light. Serve it piping hot with crusty bread for dipping, or add a dollop of extra sour cream for ultimate richness.

Zacuscă (Vegetable Spread)

Craving something wildly flavorful? This Romanian zacuscă transforms humble vegetables into a spread that’ll make your taste buds dance. Charred eggplant and peppers create a smoky base that’s pure magic on everything from crusty bread to grilled meats.

Ingredients

– 2 large eggplants, deeply charred and smoky
– 4 red bell peppers, fire-roasted and sweet
– 2 yellow onions, caramelized and golden
– 3 ripe tomatoes, peeled and juicy
– 1/4 cup rich extra virgin olive oil
– 2 tbsp tomato paste, concentrated and deep
– 3 garlic cloves, freshly minced
– 1 tsp smoked paprika, warm and aromatic
– 1/2 tsp fine sea salt
– 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pierce the eggplants and bell peppers all over with a fork to prevent bursting.
3. Roast the vegetables for 45 minutes until the skins are completely blackened and blistered.
4. Transfer the hot vegetables to a large bowl and cover tightly with plastic wrap for 20 minutes—this creates steam that makes peeling effortless.
5. While vegetables steam, heat 2 tablespoons of olive oil in a large skillet over medium heat.
6. Dice the onions and sauté for 15 minutes until they turn translucent and golden around the edges.
7. Add the minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in the tomato paste and cook for 2 minutes to deepen its flavor, stirring constantly.
9. Peel and dice the steamed tomatoes, adding them to the skillet along with any accumulated juices.
10. Peel the charred skins from the eggplants and peppers—they should slide off easily.
11. Roughly chop the roasted vegetables and add them to the skillet mixture.
12. Stir in the remaining olive oil, smoked paprika, sea salt, and red pepper flakes.
13. Simmer the mixture uncovered for 30 minutes, stirring occasionally, until thick and most liquid has evaporated.
14. Taste and adjust seasoning if needed, remembering the flavors will intensify as it cools.
15. Transfer the spread to a food processor and pulse 5-6 times for a chunky texture, or blend longer for smoother consistency.

Smear this vibrant spread thickly on toasted baguette slices for the ultimate appetizer. The texture stays beautifully chunky with bursts of smoky sweetness from the roasted peppers. Try it as a sandwich spread or stirred into pasta for an instant flavor upgrade—it only gets better after chilling overnight.

Covrigi (Romanian Pretzels)

Brace yourself for the ultimate snack upgrade. These Romanian pretzels deliver that perfect chewy-crispy texture you’ve been craving. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

– 4 cups high-protein bread flour
– 1 ½ cups warm whole milk (110°F)
– 2 tablespoons golden honey
– 2 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– ½ cup unsalted butter, softened
– 1 large farm-fresh egg
– coarse sea salt for topping
– 1 tablespoon sesame seeds

Instructions

1. Combine warm whole milk, golden honey, and active dry yeast in a large mixing bowl.
2. Let the mixture rest for 5 minutes until foamy and activated.
3. Add high-protein bread flour and fine sea salt to the yeast mixture.
4. Mix on low speed until a shaggy dough forms, about 2 minutes.
5. Add softened unsalted butter in three additions, mixing thoroughly between each.
6. Knead the dough for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched thin.
7. Place the dough in a lightly oiled bowl and cover with plastic wrap.
8. Let rise in a warm place for 1 hour or until doubled in size.
9. Punch down the dough to release air bubbles.
10. Divide the dough into 12 equal portions on a floured surface.
11. Roll each portion into 12-inch ropes with tapered ends.
12. Twist each rope into a classic pretzel shape, crossing the ends and pressing firmly.
13. Place shaped pretzels on parchment-lined baking sheets.
14. Cover loosely and proof for 30 minutes until slightly puffed.
15. Preheat your oven to 375°F.
16. Whisk the farm-fresh egg with 1 tablespoon water to create an egg wash.
17. Brush each pretzel generously with the egg wash using a pastry brush.
18. Sprinkle with coarse sea salt and sesame seeds. Tip: Press toppings gently to ensure they adhere during baking.
19. Bake for 18-20 minutes until deep golden brown. Tip: Rotate baking sheets halfway through for even coloring.
20. Transfer to a wire rack to cool for 10 minutes.

A perfect balance of chewy interior and crisp exterior makes these irresistible warm from the oven. The subtle sweetness from honey plays beautifully against the savory salt topping. Try tearing them apart and dipping in spicy mustard or serving alongside charcuterie boards for an elevated snack experience.

Cozonac (Romanian Sweet Bread)

Ready to bake something spectacular? Roll up your sleeves for Cozonac, Romania’s legendary sweet bread that’s basically dessert masquerading as breakfast. This fluffy, buttery loaf swirled with rich fillings will make your kitchen smell like a European bakery.

Ingredients

• 4 cups all-purpose flour, plus extra for dusting
• 1 cup whole milk, warmed to 110°F
• ½ cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• 3 large eggs, at room temperature
• 2¼ teaspoons active dry yeast
• 1 teaspoon pure vanilla extract
• ½ teaspoon fine sea salt
• 1 cup walnut pieces, toasted and finely chopped
• ½ cup dark chocolate chips
• ¼ cup cocoa powder
• Zest of 1 orange
• 1 egg yolk mixed with 1 tablespoon milk for egg wash

Instructions

1. Combine warmed milk, yeast, and 1 tablespoon sugar in a large bowl and let stand for 5 minutes until foamy.
2. Whisk in remaining sugar, melted butter, eggs, and vanilla until fully incorporated.
3. Gradually mix in flour and salt until a shaggy dough forms. Tip: Scrape the bowl sides to incorporate all flour.
4. Knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when poked.
5. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours until doubled in size.
6. Punch down dough and divide into two equal portions. Roll each into a 9×12-inch rectangle.
7. Mix walnuts, chocolate chips, cocoa powder, and orange zest in a bowl for the filling.
8. Sprinkle filling evenly over both dough rectangles, leaving a ½-inch border.
9. Roll each rectangle tightly from the long side, pinching the seam to seal. Tip: Roll firmly but gently to avoid tearing.
10. Place loaves seam-side down in greased 9×5-inch loaf pans. Cover and let rise for 45 minutes until puffy.
11. Preheat oven to 350°F during the last 15 minutes of rising.
12. Brush loaves with egg wash using a pastry brush. Tip: Avoid pooling egg wash in crevices for even browning.
13. Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F.
14. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Expect a tender, feather-light crumb with buttery layers that peel apart beautifully. The chocolate-walnut swirl creates pockets of rich, slightly bitter contrast against the sweet dough. Serve thick slices toasted with coffee for breakfast, or transform leftovers into spectacular French toast soaked in cinnamon-vanilla custard.

Mititei (Spiced Grilled Sausages)

Ditch the boring burgers—these Romanian street food legends are about to become your new grill obsession. Mititei deliver explosive garlic-herb flavor in juicy, spice-kissed sausage form. Get ready to fire up the flames for the most addictive handheld feast of summer.

Ingredients

– 1 lb freshly ground beef chuck (80/20 fat ratio)
– 4 plump garlic cloves, finely minced
– 1 tbsp sweet paprika with vibrant red color
– 1 tsp aromatic ground coriander
– ½ tsp fiery cayenne pepper
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup sparkling cold club soda
– 2 tbsp rich extra virgin olive oil
– Fresh parsley sprigs for garnish

Instructions

1. Combine 1 lb freshly ground beef chuck, 4 finely minced garlic cloves, 1 tbsp sweet paprika, 1 tsp ground coriander, ½ tsp cayenne pepper, 1 tsp coarse kosher salt, and ½ tsp freshly cracked black pepper in a large mixing bowl.
2. Pour ¼ cup sparkling cold club soda over the meat mixture—the carbonation creates an incredibly tender texture.
3. Use your hands to vigorously mix for 2 full minutes until the spices are fully incorporated and the meat becomes slightly sticky.
4. Cover the bowl tightly with plastic wrap and refrigerate for 1 hour to allow the flavors to meld perfectly.
5. Preheat your grill to medium-high heat, aiming for 400°F surface temperature.
6. Divide the chilled meat mixture into 8 equal portions using a kitchen scale for consistent sizing.
7. Roll each portion into 4-inch cylindrical sausages about 1-inch thick, applying firm pressure to prevent cracking.
8. Brush each sausage lightly with 2 tbsp rich extra virgin olive oil to promote beautiful charring.
9. Place mititei directly on the hot grill grates and cook for 4 minutes until deeply browned with prominent grill marks.
10. Flip carefully using tongs and grill for another 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
11. Transfer to a platter and let rest for 3 minutes—this allows the juices to redistribute evenly.
12. Garnish with fresh parsley sprigs before serving immediately.

Mouthwatering mititei boast a satisfying snap from their crispy, spice-crusted exterior that gives way to remarkably juicy, garlic-forward interiors. The coriander and paprika create warm, complex layers that pair brilliantly with sharp mustard or tangy ajvar. For the ultimate street food experience, tuck them into warm pita with crunchy pickled vegetables and a generous drizzle of garlic sauce.

Papanasi (Romanian Doughnuts)

Let’s get these Romanian doughnuts straight into your kitchen. Loaded with sweet cheese and fried to golden perfection, they’re the ultimate comfort food hack. Prepare for your new obsession—they disappear faster than you can say “more jam.”

Ingredients

– 2 cups all-purpose flour
– 1 cup fresh ricotta cheese
– 2 large farm-fresh eggs
– ¼ cup granulated sugar
– 1 tsp pure vanilla extract
– ½ tsp baking powder
– Pinch of fine sea salt
– 4 cups neutral vegetable oil for frying
– ½ cup tangy sour cherry jam
– ½ cup chilled heavy cream

Instructions

1. Whisk together 2 cups all-purpose flour, ½ tsp baking powder, and a pinch of fine sea salt in a large bowl.
2. Beat 2 large farm-fresh eggs with ¼ cup granulated sugar and 1 tsp pure vanilla extract in a separate bowl until pale and frothy.
3. Fold 1 cup fresh ricotta cheese into the egg mixture until fully incorporated.
4. Gradually combine the wet ingredients with the dry ingredients using a spatula until a soft dough forms.
5. Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth.
6. Divide the dough into 8 equal portions and roll each into a ball.
7. Press your thumb into the center of each ball to create a deep indentation.
8. Heat 4 cups neutral vegetable oil in a heavy-bottomed pot to 350°F using a deep-fry thermometer.
9. Carefully lower 3-4 doughnuts into the hot oil using a slotted spoon.
10. Fry for 3-4 minutes, flipping halfway, until puffed and golden brown on both sides.
11. Remove with a slotted spoon and drain on a wire rack set over paper towels.
12. Whip ½ cup chilled heavy cream to stiff peaks in a chilled bowl.
13. Fill each doughnut’s center with 1 tbsp tangy sour cherry jam.
14. Top generously with whipped cream and dust with powdered sugar.

Ready to dive in? The exterior crackles delicately while the interior stays cloud-soft with pockets of warm jam. Serve them immediately with extra jam for dipping—these pillowy wonders turn any afternoon into a celebration.

Jumări (Pork Cracklings)

Sizzling, salty, and seriously addictive—these pork cracklings deliver that perfect crunch you crave. Transform humble pork belly into golden shards of crispy perfection. Get ready for the ultimate snack that’s dangerously easy to devour.

Ingredients

– 2 lbs fresh pork belly with skin
– 1 tbsp coarse sea salt
– 1 tsp smoked paprika
– ½ cup cold water

Instructions

1. Pat dry the fresh pork belly completely with paper towels.
2. Score the pork skin in a diamond pattern using a sharp knife, cutting ¼ inch deep.
3. Rub the coarse sea salt evenly over the entire scored skin surface.
4. Sprinkle the smoked paprika over the meat side only.
5. Place the seasoned pork belly skin-side up on a wire rack set over a baking sheet.
6. Refrigerate uncovered for 12 hours to dry the skin thoroughly.
7. Preheat your oven to 450°F.
8. Pour the ½ cup cold water into the baking sheet beneath the rack.
9. Roast the pork belly at 450°F for 30 minutes until the skin begins to bubble.
10. Reduce oven temperature to 325°F.
11. Continue roasting for 90 minutes until the skin puffs into cracklings.
12. Check for doneness—the cracklings should be golden brown and completely crisp.
13. Transfer the pork belly to a cutting board and let rest for 10 minutes.
14. Break the cracklings into bite-sized pieces using your hands.

Heavenly crisp with an audible snap, these cracklings deliver pure pork essence in every bite. Serve them sprinkled over salads for texture contrast or crush them as a crunchy topping for soups. That smoky paprika undertone makes them dangerously snackable straight from the baking sheet.

Drob de Miel (Lamb Haggis)

You haven’t lived until you’ve tried this bold twist on tradition. Drob de Miel transforms lamb into an unforgettable feast that’ll have everyone asking for seconds. Get ready to impress with flavors that dance between savory and sweet.

Ingredients

– 2 lbs ground lamb shoulder
– 1 cup steel-cut oats
– 1/2 cup rich honey
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1/2 cup rich beef stock
– 2 tbsp Worcestershire sauce
– 1 tsp freshly ground black pepper
– 1/2 tsp coarse sea salt
– 1/4 tsp ground allspice
– 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan with cooking spray.
2. Heat a large skillet over medium-high heat and add the ground lamb shoulder.
3. Cook the lamb for 8-10 minutes, breaking it up with a wooden spoon until browned and crumbly.
4. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
5. Add the finely diced yellow onion to the skillet and cook for 5 minutes until translucent.
6. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
7. Sprinkle in the steel-cut oats and toast for 2 minutes, stirring constantly.
8. Pour in the rich beef stock and Worcestershire sauce, scraping up any browned bits from the bottom.
9. Remove from heat and stir in the rich honey until fully incorporated.
10. Season with freshly ground black pepper, coarse sea salt, and ground allspice.
11. Transfer the mixture to the prepared loaf pan and press down firmly with the back of a spoon.
12. Dot the top with unsalted butter pieces for a golden crust.
13. Cover with foil and bake for 45 minutes at 350°F.
14. Remove the foil and bake for another 15 minutes until the top is golden brown.
15. Let rest for 10 minutes before slicing to allow the flavors to meld. The texture is wonderfully coarse yet tender, with the honey creating a subtle sweetness that balances the savory lamb perfectly. Serve thick slices alongside roasted root vegetables or crumble over creamy mashed potatoes for an elevated comfort food experience.

Salata de Vinete (Eggplant Salad)

Perfect your snack game with this Romanian eggplant salad that’s about to become your new obsession. Pack all that smoky, creamy goodness into crunchy toast or fresh veggies for an instant flavor upgrade that’ll have everyone asking for the recipe.

Ingredients

– 2 large globe eggplants
– 1/4 cup rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 tablespoons freshly squeezed lemon juice
– 1/4 cup creamy mayonnaise
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each eggplant 8-10 times with a fork to prevent bursting during roasting.
3. Roast eggplants directly on the oven rack for 45 minutes until skins are completely charred and collapsed.
4. Transfer hot eggplants to a large bowl and cover tightly with plastic wrap for 15 minutes—the steam will loosen the skins.
5. Peel away all charred eggplant skin using your fingers, discarding any stubborn bits with a paring knife.
6. Finely chop the roasted eggplant flesh with a sharp chef’s knife until it reaches a chunky paste consistency.
7. Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering.
8. Sauté diced onion for 5-7 minutes until translucent but not browned, stirring frequently.
9. Combine chopped eggplant, sautéed onions, remaining olive oil, lemon juice, mayonnaise, salt, and pepper in a mixing bowl.
10. Mix vigorously with a wooden spoon for 2 full minutes until completely smooth and emulsified.
11. Chill the salad in an airtight container for at least 2 hours to allow flavors to meld.

Smear this velvety eggplant salad thickly on crusty bread for the ultimate open-faced sandwich. The smoky depth from charred eggplants balances beautifully with the sharp onion bite and creamy mayo base. Try it as a dip with pita chips or stuffed into cherry tomatoes for elegant party appetizers that disappear in seconds.

Ardei Umpluți (Stuffed Peppers)

Make these vibrant Romanian stuffed peppers your next kitchen obsession. Packed with savory rice and spiced meat, they deliver comfort in every bite. Seriously, your taste buds will thank you.

Ingredients

– 6 large bell peppers (mixed colors for visual appeal)
– 1 pound lean ground beef
– 1 cup long-grain white rice
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (14.5-ounce) can crushed tomatoes with rich tomato puree
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon sweet paprika
– 1/2 teaspoon finely ground black pepper
– 1 teaspoon sea salt
– 1/2 cup fresh parsley, chopped
– 1 cup beef broth

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off all 6 bell peppers and remove all seeds and membranes.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
4. Add the finely diced yellow onion and cook for 4–5 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add 1 pound of lean ground beef, breaking it up with a spoon, and cook for 6–8 minutes until browned.
7. Mix in 1 cup of long-grain white rice, 1 teaspoon of sweet paprika, 1/2 teaspoon of finely ground black pepper, and 1 teaspoon of sea salt.
8. Pour in the entire can of crushed tomatoes and stir to combine.
9. Remove the skillet from heat and fold in 1/2 cup of chopped fresh parsley.
10. Stuff each bell pepper firmly with the meat and rice mixture, leaving 1/4 inch of space at the top.
11. Arrange the stuffed peppers upright in a baking dish just large enough to hold them snugly.
12. Pour 1 cup of beef broth into the bottom of the baking dish around the peppers.
13. Cover the dish tightly with aluminum foil.
14. Bake at 375°F for 45 minutes.
15. Remove the foil and bake for another 15–20 minutes until the peppers are tender and slightly charred at the edges.
16. Let the peppers rest for 5 minutes before serving.

Hearty and satisfying, these peppers offer a tender bite with a savory, spiced filling that’s perfectly moist. Serve them over creamy polenta or with a dollop of cool sour cream to balance the richness. They’re even better the next day, making them ideal for meal prep.

Conclusion

Deliciously diverse, this collection brings Romania’s rich culinary heritage right to your kitchen. From comforting sarmale to sweet cozonac, there’s something for every home cook to explore. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share these tasty discoveries with fellow food lovers by pinning this article. Happy cooking!