Romania recipes
Recipes from Romania: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Mititei (Mici): Romanian Skinless Grilled Sausages
A recipe for Romania's mititei using a beef-pork blend of ground meat and spices. Covers how to say mici, why baking soda and cold liquid make them tender, resting time, grilling heat, internal temperature, preventing cracks and dryness, storage, and the local pairing of mustard and bread.
Tochitură Recipe: Romanian Pork and Sausage Stew from Moldavia
A recipe for tochitură moldovenească, a country dish of eastern Romania's Moldavia region, made with pork shoulder, smoked sausage, bacon, white wine, paprika, and bay leaf. Covers why you sear the meat hard, tomato or no tomato, serving with mămăligă, a fried egg, and salty cheese, and checking that the pork is cooked through.
Plăcintă: Romanian Cheese Pie, Pan-Fried from Thin Dough
An authentic recipe for plăcintă, the Romanian pie of thinly rolled dough wrapped around fresh cheese and fried in a pan. Covers rolling the dough, choosing the cheese, and sweet and savory variations, based on English-language sources.
Sarmale: Romanian Sour Cabbage Rolls with Pork, Rice and Mămăligă
Romanian sarmale, cabbage rolls stuffed with pork and rice, made at home. A stand-in for fermented cabbage leaves, how much rice to put in the filling, the gentle heat that keeps the rolls from breaking, serving with mămăligă, and reheating the next day, plus shopping notes and common mistakes.