5 Typical Romanian Foods That Make Your Tongue Addictive

Rabu, 22 Februari 2023

Mititei

Mititei is the closest thing to Romanian street food. This dish consists of roasted ground beef rolls made from a combination of beef, lamb, pork, and seasonings such as anise, thyme, black pepper and garlic. Mititei when translated into English means small. This refers to the size of this skinless sausage which is indeed small.

Grilling meat is the most authentic way to prepare this Romanian specialty. It's therefore not surprising that it has become a Romanian staple whether on picnics outside or at roadside restaurants.

According to a popular theory, mititei was made when a famous Bucharesti restaurant ran out of skins for sausages. Eventually the chefs had to make skinless sausages to give to hungry customers. Ideally, mititei is eaten with some French fries, a spoonful of yellow mustard and a cold beer.

Salata de Vinete

Salata de vinete is a traditional Romanian summer dish made from the roasting process of eggplant. Then the eggplant is chopped to form a smooth puree, and finally mixed with the sunflower oil, lemon juice and salt.

Although the name means eggplant salad, it is actually a type of dipping sauce or spread made from eggplant. This dish has many variations and some of the most common additions include egg yolks, raw onions or mayonnaise. This dish can be used as an appetizer or as a garnish for meat dishes.

Usually the salad de vinete is served cold and combined with mayonnaise and bread. Other side dishes include sliced ​​cucumber or tomato, grilled pepper salad as well as Romanian cheeses such as telemea cheese. This dish is recommended to be eaten with a glass of dry wine.

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Ghiveci

A thick vegetable stew called ghiveci is one of Romania's most popular dishes. This dish is made all year round, but due to the availability of ingredients, it is generally divided into two seasonal variants, namely a warm winter version and a lighter summer version.

Usually the winter version contains root vegetables such as cauliflower, cabbage, carrots and celery. While the summer version generally contains seasonal zucchini, peppers or eggplant. Mandatory ingredients are tomatoes or tomato sauce, onions and garlic. However, the choice of other materials can be varied and easy to adjust according to availability, preference and comfort.

While the dish is similar to French ratatouille, Hungarian lecsó or Bulgarian gjuvec, the Romanian version is believed to have been made under Turkish influence in the area. That's because this food is named after the traditional Turkish earthenware pot.

Ciorba Radauteana

Ciorba refers to a traditional type of soup that can be served in various ways, depending on the ingredients used. But radauteana is one that is highly valued in this country.

Created in the late 70s in the town of Radauti, this dish is actually an alternative to the tripe soup, ciorba de burta, which is considered too heavy. In addition, many people do not really like the special taste of the soup. So ciorba radauteana, instead of using tripe, this soup uses chicken breast.

This dish is topped with lots of sour cream and garlic and vinegar are used to give it a specific sour taste. This is a complete meal, not too fatty and not too heavy. Ciorba radauteana is better eaten with homemade bread.

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Mamaliga

After sarmale maybe mamaliga is the second thing that Romanians will point to as an example of traditional Romanian food. This typical Romanian food is almost the same as polenta. Made from corn flour boiled in water and added a little salt and a few drops of sunflower oil or butter.

The result is a delicious cream that will make you forget about bread. Although the recipe is simple, it takes a lot of practice to know how much cornstarch to use when mixed with water. If the dose is wrong, it will be too runny or too hard.

Mamaliga is usually served with sour cream and traditional Romanian white cheese and is often used as a side dish for varza a la cluj sarmale and several other dishes.

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Labels: FOOD

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