Traditional Mouth-Watering Romanian Dishes that Everyone Should Try - Part III (Mains, Stews & Sides)

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Traditional Mouth-Watering Romanian Dishes that Everyone Should Try - Part III (Mains, Stews & Sides)


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Traditional Romanian Dishes Part II: Grilled Meats & Fish Dishes

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Top 10 Reasons to Visit Romania

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Sarmale – Romanian National Dish


Sarmale is ground pork and rice, wrapped and cooked in cabbage leaves. It’s considered a Romanian National Dish. Romanians claim this version as 100% Romanian, though it could possibly be derived from a similar Turkish dish.


SÄ‚RMÄ‚LUÈšE ÃŽN FOI DE VIȚĂ – Sarmale With minced Goose in vine leaves



This is a cross between a fancy version of dolma – stuffed vine leaves and Romania’s sarmale above. This version stuffs the vine leaves with goose, instead of pork and covers it with a rich cream and bacon sauce. It was considered a Romanian delicacy during the interwar period (1919-1939) at a time when Romania was relatively affluent. It’s now being served up at some fancy restaurants around the country.

Bulz / Bulz Ciobanesc




Bulz is polenta mixed with white cheese and baked in the oven, normally topped with a fried egg. Ultimate comfort food that packs in the calories. Often served as a starter or side, this is really a full meal for one person.


Varză a la Cluj – Cluj Style Cabbage

Think of this like a cabbage hash. Shredded cabbage cooked with pork and sour cream. Cluj Napoca is a large city in northern Romania and this version of cabbage is popular there.

Pomana Porcului – Pork Feast



“Pomana Porcului” means “pork feast”. It’s the Romanian dish traditionally eaten straight after the slaughter of a pig, to honor the sacrifice. It features some of the choice lean cuts, pan cooked in their own juices perhaps with a little wine. It’s a real farmers meal.


Ciolan afumat cu fasole – Army Stew (Beans & Pork Stew)



Another dish made with ham hock. This hearty stew called Ciolan afumat cu fasole is also known as “army stew” as it was the perfect easy to make, filling meal to keep the troops happy.


Drob de Miel – Lamb Haggis with Boiled Egg

Drob de miel is like a Lamb haggis meatloaf with a boiled egg down the middle so each slice has a circle of egg in the middle. Served at Easter referring to the sacrifice of Jesus, the Lamb of God.

Transylvanian Stews – tochitură ardelenească & GulaÈ™ de cartofi cu afumătură



The tochitură ardelenească is a classic Transylvanian stew made with or without tomato (wine is the substitute for tomato) with the addition of vegetables like carrots, peppers, and potatoes. You may also find an alternative version called GulaÈ™ de cartofi cu afumătură – which is a potato goulash with smoked ham added. Transylvania was previously part of the Austro-Hungarian empire before joining Romania in 1919, so it’s cuisine is more heavily influenced by that historic region.

Ghiveci cu peÈ™te – Fish Stew With Vegetable


A classic example of a use what you have dish. Throw fish and whatever vegetables are available in a big stew pot and cook slowly. A simple solution for those living near the rivers, delta and black sea areas of Romania.


Tochitură moldovenească – Moldovan Stew



Moldova borders Romania to the northeast of the country and used to be a part of Romania. Whether this dish is Romanian or Moldovan seems to be unclear, it was invented in the Moldovan region but possibly before Moldova became part of Romania in 1859. Moldova’s independence still left behind a culinary mark on Romania. The meat heavy stew includes smoked ham, pork loin, and sausages, stewed in a tomato sauce and then served with polenta covered in white cheese and topped with a fried egg.

Mămăligă – Romanian Polenta


Mămăligă is Romania’s polenta dish – made from boiled cornmeal. The ancient version of this dish, before corn arrived in Europe in the 16th century, would have been made from millet flour and is likely a remnant of Roman occupation. Corn grows well in the Danube Delta region of Romania and polenta is a traditional peasant food as an alternative to bread. Today, Mămăligă is served as a side along with many traditional Romanian dishes. Its dense texture is buttery and rich.

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