20 Traditional Romanian Food Dishes You Have to Try – With Simple Recipes

Romanian cuisine blends hearty flavors from centuries of history and diverse influences. These 20 traditional Romanian food dishes highlight savory meats, tangy soups, and irresistible sweets that define the country's culinary soul—now with simple recipes so you can make them at home.

Whether visiting Romania or cooking in your kitchen, these classics offer an authentic taste of Eastern European warmth and tradition.

1. Sarmale – Stuffed Cabbage Rolls

Sarmale rank as Romania's beloved national dish: minced pork mixed with rice and spices, wrapped in sour cabbage leaves, then slow-cooked in rich tomato sauce.

Simple Recipe (serves 6):

• 1 large sour cabbage
• 1 lb ground pork
• 1/2 cup rice
• 1 onion, finely chopped
• 2 tbsp tomato paste
• Salt, pepper, dill

Instructions:

1. Mix pork, uncooked rice, onion, seasoning.
2. Separate cabbage leaves, fill and roll.
3. Layer in pot with tomato sauce and water.
4. Simmer 2-3 hours until tender.

They shine during holidays but appear year-round, typically paired with creamy mamaliga and dollops of sour cream.

2. Mici (Mititei) – Grilled Minced Meat Rolls

These casing-free sausages blend beef, lamb, and pork with generous garlic and spices, then grill to juicy perfection.

Simple Recipe (makes 20):

• 1 lb ground beef
• 1/2 lb ground pork
• 1 tsp baking soda
• 4 garlic cloves, minced
• 1 tsp paprika
• Salt, pepper

Instructions:

1. Mix meat with spices and soda dissolved in water.
2. Rest mixture overnight.
3. Shape into small rolls.
4. Grill 5-7 minutes per side.

Romanians devour them with mustard, fresh bread, and cold beer as ultimate street food or barbecue stars.

3. Mămăligă – Cornmeal Polenta

This creamy cornmeal porridge serves as Romania's everyday staple, often crowned with tangy cheese and rich sour cream.

Simple Recipe (serves 4):

• 2 cups cornmeal
• 6 cups water
• 1 tsp salt
• Butter, cheese, sour cream

Instructions:

1. Boil water with salt.
2. Gradually add cornmeal, stirring constantly.
3. Cook 20-30 minutes until thick.
4. Serve hot with toppings.

It complements everything from sarmale to hearty stews beautifully.

4. Ciorbă – Sour Soup

Romanian ciorbă delivers tangy delight in varieties like meatball-filled perisoare or creamy tripe burtă.

Simple Recipe (Ciorbă de Perisoare, serves 6):

• 1 lb ground pork
• 1/2 cup rice
• Carrots, celery, onion
• Bors or lemon juice for souring
• Lovage or parsley

Instructions:

1. Make small meatballs with rice.
2. Sauté vegetables.
3. Add water, simmer, add meatballs.
4. Sour with bors and finish with herbs.

The tangy flavor from fermented bran or lemon makes them unique and refreshing.

5. Tochitură – Pork Stew

This indulgent pork stew features tender meat simmered with garlic, served atop mamaliga and crowned with a fried egg.

Simple Recipe (serves 4):

• 2 lbs pork shoulder, cubed
• Garlic, paprika
• Tomato sauce
• Mamaliga and eggs

Instructions:

1. Brown pork.
2. Add garlic and sauce, simmer 1 hour.
3. Serve over mamaliga with fried egg.

Regional twists add unique local charm.

6. Papanasi – Cheese Doughnuts

These fried cottage cheese doughnuts arrive warm, drizzled with sour cream and berry jam for pure indulgence.

Simple Recipe (serves 4):

• 2 cups cottage cheese
• 2 eggs
• 1 cup flour
• 1 tsp baking soda
• Jam and sour cream

Instructions:

1. Mix cheese, eggs, flour, soda.
2. Shape rings and balls.
3. Fry until golden.
4. Stack and top with cream and jam.

They stand as Romania's most adored dessert.

7. Drob de Miel – Lamb Haggis

This Easter specialty mixes lamb offal with fresh herbs and eggs, baked in caul fat for rich flavor.

Simple Recipe (serves 8):

• 2 lbs lamb offal
• 1 bunch green onions
• Dill, parsley
• 6 eggs
• Caul fat or loaf pan

Instructions:

1. Boil and chop offal.
2. Mix with herbs and 4 raw eggs.
3. Line pan with caul, fill, top with boiled eggs.
4. Bake 1 hour at 350°F.

It surprises with its delicious taste.

8. Zacuscă – Vegetable Spread

Roasted eggplant and red peppers create this smoky spread, ideal on crusty bread.

Simple Recipe (makes 4 jars):

• 6 eggplants
• 8 red peppers
• 2 onions
• Oil, salt

Instructions:

1. Roast eggplant and peppers until charred.
2. Peel and chop.
3. Cook with onions in oil until thick.
4. Jar hot for preserving.

Families preserve it for winter enjoyment.

9. Cozonac – Sweet Bread

This festive swirled bread boasts walnut or poppy seed fillings, essential for holidays.

Simple Recipe (2 loaves):

• Yeast dough with milk, eggs
• Walnut filling with cocoa, sugar

Instructions:

1. Make enriched dough, rise.
2. Roll, spread filling, roll up.
3. Braid or twist.
4. Bake 45 minutes at 350°F.

Its aroma fills homes with celebration.

10. Salată de Boeuf – Beef Salad

This mayonnaise-bound salad mixes beef with root vegetables, elegantly decorated for festivities.

Simple Recipe (serves 8):

• 2 lbs beef or chicken
• Potatoes, carrots, peas
• Pickles
• Mayonnaise

Instructions:

1. Boil and dice meat and vegetables.
2. Mix with chopped pickles and mayo.
3. Chill and decorate with veggies.

Variations often feature chicken instead.

Conclusion: Dive into Traditional Romanian Food

These 20 traditional Romanian food dishes reveal a cuisine of bold, comforting flavors rooted in history and hospitality. From everyday staples to festive treats, they invite you to experience Romania's warm table—with recipes simple enough to try at home.

Seek them in local restaurants or recreate these recipes for authentic delight!