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Traditional Romanian Foods That Must Be Tried (With Modern Twists)
24 items
By
Neagoe Theodor
Discover Romania through its rich, savory flavors—classic dishes reinvented for the modern foodie!
1
Traditional minced pork & rice rolled in cabbage leaves, now served with truffle oil or vegan lentil fillings. It's my mother's favorite!
Romanian Cabbage Rolls (Sarmale)
Creamy, tangy tripe soup with modern spicy jalapeño toppings or vegetarian mushroom versions.
Tripe Soup (Ciorba)
Golden polenta with artisan cheeses like goat or truffle brie, topped with microgreens.
Polenta with Cheese & Sour Cream (Mămăligă cu brânză și smântână)
Juicy, smoky minced meat rolls, reimagined with lamb or beyond-meat alternatives.
Grilled Balkin Sausage (Mititei)
Hearty bean soup served in crusty bread, now elevated with caramelized onions or smoked paprika butter.
Bean Soup in Bread Bowl (Ciorbă de fasole în pâine)
Rich eggplant spread, now paired with avocado or spicy jalapeño infusions.
Vegetable Spread (Zacuscă)
Traditional pork aspic refreshed with gourmet mustard mousse or pickled vegetables on the side.
Meat Jelly (Piftie)
Hearty pork stew, modernized with wine reduction sauces and gourmet cheese toppings.
Moldavian Stew (Tochitură Moldovenească)
Vegetable & chicken salad with homemade mayo—now seen with pomegranate seeds or artistic plating.
Romanian Olivier Salad (Salată de Boeuf)
Easter favorite, modernized with pistachios, cranberries, or vegetarian mushroom-lentil alternatives.
Lamb Haggis (Drob de Miel)
Flaky pastry stuffed with sweet or salty cheese, upgraded with pistachio cream or berry compotes.
Cheese Pastry (Plăcintă cu Brânză)
Soft festive bread with swirls of cocoa and walnuts, now featuring Nutella or pistachio fillings.
Sweet Bread with Cocoa & Nuts (Cozonac)
Fried or boiled doughnuts with cheese inside—served with wild berry coulis or salted caramel drizzle.
Fried Cheese Doughnuts (Papanași)
Grilled skewers of meat and veggies—modern takes include halloumi or spicy harissa marinades.
Romanian Skewers (Frigărui)
Layered cabbage, pork & rice casserole, reinvented as vegan or with gourmet sausage versions.
Cluj-Style Cabbage Bake (Varză a la Cluj)
Rich paprika chicken stew now featuring slow-cooked techniques and creamy polenta sides.
Chicken Paprikash (Papricaș de pui)
Crunchy pork bites, now served gourmet-style with caramelized onion dips or chili flakes.
Pork Cracklings (Jumări)
Colorful peppers stuffed with meat and rice—trendy versions now use quinoa or spiced couscous.
Stuffed Peppers (Ardei Umpluți)
Savory garlic chicken stew, updated with smoked paprika or sundried tomatoes for a modern kick.
Garlic Chicken Stew (Ostropel de Pui)
Rich wild mushroom stew—now upgraded with coconut milk for vegan versions.
Mushroom Stew (Tocană de Ciuperci)
Freshwater fish gently boiled, now modernized with citrus zests or herb butter sauces.
Boiled Fish with Vegetables (Rasol de Pește)
Zesty fish soup with local herbs—some chefs now adding coconut cream for a fusion twist.
Fish Soup (Ciorbă de Pește)
Dobrogean specialty—now featuring gourmet lamb fillings or spicy vegetarian chickpea versions.
Fried Pastry with Meat (Șuberek)
Layers of soft cake with vanilla cream—upgraded with lemon zest or white chocolate curls.
Snow-White Cake (Prăjitura Albă ca Zăpada)
