Romania
4 topics — topics in this category.
Sarmale
Romania's feast rolls: minced meat and rice wrapped in pickled cabbage (or vine leaves in summer), simmered in tomato broth with smoked meat — the dish of Christmas and weddings. Ingredients: pickled cabbage leaves, minc…
Mămăligă
Romania's golden polenta: cornmeal stirred into salted water until it sets into a sliceable loaf, served under sour cream, cheese and a fried egg — the country's edible foundation. Ingredients: cornmeal, water, salt, but…
Mici (Mititei)
Romania's little skinless grills: juicy beef-and-pork rolls spiked with garlic, thyme and a touch of baking soda, charred over coals and eaten with mustard and beer. Ingredients: beef, pork (and lamb in some regions), ga…
Ciorbă de Burtă
The white velvet of Romanian soups: tripe simmered with vegetables, finished with garlic, egg yolks, sour cream and vinegar into a rich, tangy restorative. Ingredients: beef tripe (pre-cleaned), beef bones, carrots, cele…
World Cuisines
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