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Romanian cuisine

Romanian cooking stands on mămăligă, pork and soured vegetables: a cuisine of winter and long braising.

Mămăligă occupies the place of both bread and side dish. It is eaten with cheese, with soured cream, with stew, and the leftovers are fried the next day.

Souring is not only for cabbage: Romania sours whole heads, cucumbers, green tomatoes and watermelons. The brine, and the ciorbă made on it, is a soup category of its own.

2 dishes

  • Sarmale

    Cabbage rolls in soured leaves with pork and rice, braised three hours under a layer of shredded cabbage.

    240 min · Medium · Main course

  • Mămăligă

    A firm cornmeal porridge, cut with a thread rather than a knife.

    45 min · Easy · Side dish