5 Typical Romanian Foods with Unique and Interesting Flavors

Minggu, 26 Februari 2023

Salata De Boeuf

Salata de boeuf in Romanian cuisine is a very common and popular dish. This dish is also known as beef salad. Making this dish is quite easy because the ingredients are what is left from the ingredients to make the soup plus a variety of vegetables and small pieces of meat.

It also includes pickles and all the ingredients are shaped like a long cake with mayonnaise. Although generally made from small pieces of beef, now many people prefer to use chicken as an ingredient because it is easier to make.

Salata de boeuf is considered a festive dish and is often served at dinner parties, celebrations and gatherings. This dish is quite heavy and filling.

Drob de Miel

Drob de Miel is a very famous Romanian dish. Generally this Romanian food is served during Easter celebrations. Basically drob de Miel is lamb haggis. This dish looks like long minced meat with a few hard-boiled eggs in it.

This food is made from ingredients in the form of minced lamb, eggs, green onions and bread dipped in milk first. Then, all the ingredients are seasoned such as parsley and garlic and then grilled.

Another version of this dish is made using chicken or turkey instead of lamb. This depends on the type of meat desired. Drob de miel is served cold and is generally part of the Easter menu.

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Pomana Porculi

This food is an old tradition. Pomana porcului usually occurs in December, before Christmas and is eaten in honor of a recently slaughtered pig. How to cook this food is to first chop fresh pork in large sizes. Then the meat is deep fried in the face and generally using lard.

Pomana porcului is served promptly to everyone involved in the pork slaughter and it is always served with tuica, a Romanian alcoholic drink. In restaurants you can also get this dish but the meat is not fresh.

Ciorba de Burta

Indonesians are used to tripe and many dishes made from tripe. In Serbia there is skembici and in Romania there is ciorba de burta which is made from tripe. This traditional food has a very strong aroma with a soft texture. This is because tripe is cooked for hours.

In addition to containing beef tripe, this dish also contains beef and pork legs which are boiled for hours to get a delicious gravy. It turns out that the most important part of this meal is not the tripe but the soup. To get a delicious taste, in addition to the bones, some vegetables are used such as bell peppers, celery, carrots, chilies, and parsley.

At the end of the cooking process, a few cloves of garlic are added to enhance the taste and it's all served with chili, sour cream and toast.

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Sarmale

As previously mentioned, typical Romanian food is similar to the food of several countries, one of which is the Balkan country, Serbia. In Serbia there is sarma, in Romania there is sarmale which is both a food in the form of cabbage rolls. Sarmale can be found at every traditional Romanian wedding or during the Christmas and New Year holidays.

Sarmale consists of minced meat (usually pork or combined with poultry) mixed with rice, spices and onions, then rolled in fermented cabbage leaves and simmered for hours in a special sauce consisting of tomato juice, sauerkraut juice and other secret ingredients.

In other parts of Romania, sarmale uses grape leaves as a substitute for cabbage. For vegan options, usually minced meat can be replaced with a mixture of peanuts, chopped mushrooms and grated carrots. This dish is served with sour cream and hot mamaliga.

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Labels: FOOD

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