Cuisine
Romanian recipes
Romanian recipes bring together the hearty, comforting flavours of Eastern European home cooking, where meals are meant to warm you from the inside and gather loved ones around the table. These are the dishes families reach for during cold winter evenings, festive celebrations, and Sunday dinners that stretch long into the afternoon. From the rich, tangy Ciorba de Burta, a tripe soup that's a beloved hangover cure and special occasion starter, to Sarmale cu Mămăligă, those perfectly spiced cabbage rolls served alongside creamy polenta, every recipe here comes straight from real family kitchens where these traditions have been lovingly preserved and passed down through generations.
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Romanian cooking questions
What are traditional Romanian dishes I should try making at first?
Start with sarmale (cabbage rolls), mămăligă (polenta), and mici (grilled sausages). These showcase fundamental Romanian flavours using accessible ingredients. Ciorbă de burtă (tripe soup) is beloved but requires more specialist ingredients. Papanași (fried doughnuts) make an excellent dessert introduction to Romanian cuisine.
Can I freeze sarmale and reheat them later?
Yes, sarmale freeze excellently for up to three months. Cool completely after cooking, then freeze in portions with their sauce. Defrost overnight in the fridge and reheat gently on the hob or in the oven, adding a splash of water if needed to prevent drying out.
What can I use instead of cabbage leaves for sarmale?
Vine leaves make an authentic alternative, creating sarmalute (smaller rolls). Chard or large spinach leaves work well too. You can also use sauerkraut leaves for a tangier flavour, which is traditional in winter. Blanch fresh leaves briefly to make them pliable for rolling.
