TRADITIONAL ROMANIAN FOOD
SARMALE(CABBAGE ROLLS)
This is a real comfort food that you can find at every traditional Romanian wedding, or that you can smell on the street during Christmas and New Year holidays. It is made of minced meat (usually pork or in combination with poultry) mixed with spices, rice, and onions, then rolled up in sour (fermented) cabbage leaves, and boiled for hours in a special sauce made of sauerkraut juice, tomato juice, and other secret ingredients.
In some Romanian regions they use vine leaves instead of cabbage. For fasting or for a vegan choice, the minced meat can be very successfully replaced with a mixture of ground nuts, grated carrots, and chopped mushrooms. Sărmăluțe, as you can find them on restaurant menus, are served with sour cream and hot mămăligă, which brings us to the next staple food.
MICI(GRILLED MINCED MEAT ROLLS)
Literally translated as “Small ones” because they used to be only as big as an adult finger, Mici are truly delicious and very popular on barbeques, street food, cottage weekends, and birthday celebrations.
It’s another food that can be smelled from miles away and makes you mouth water; and it is easy to make. All you need is minced pork and beef mixed with garlic, spices, and sodium bicarbonate.
Form the mixture into small sausage-like portions and put them on the grill. Juicy on the inside, crispy on the outside, you can savor them best with only mustard and bread.
CIORBA DE BURTA(BEEF TRIPE SOUP)
For a bold and brave experience when traveling abroad, you have to try one of the most popular soups in Romania – Beef Tripe Soup. While the name may not sound too appealing, it’s a real delicacy and is sure to make your tongue dance.
Considered the ultimate hangover remedy, Tripe Soup is made from the stomach of a cow, vegetables, and special bones, flavored with lots of garlic and soured with vinegar. Hot chili peppers go with it very well
JUMARI(GREAVES)
From the same sacrifice of the pig, Romanians make a crunchy, salty starter called jumări from frying bits of bacon and pig fat.
This is best served warm and always accompanied with raw onions and a shot of țuică, the traditional plum brandy, as a digestive. As delicious as it may be, you don’t want to overdo it if you still want your pants to fit.
Romanian food
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Transcript
TRADITIONAL ROMANIAN FOOD
SARMALE(CABBAGE ROLLS)
This is a real comfort food that you can find at every traditional Romanian wedding, or that you can smell on the street during Christmas and New Year holidays. It is made of minced meat (usually pork or in combination with poultry) mixed with spices, rice, and onions, then rolled up in sour (fermented) cabbage leaves, and boiled for hours in a special sauce made of sauerkraut juice, tomato juice, and other secret ingredients. In some Romanian regions they use vine leaves instead of cabbage. For fasting or for a vegan choice, the minced meat can be very successfully replaced with a mixture of ground nuts, grated carrots, and chopped mushrooms. Sărmăluțe, as you can find them on restaurant menus, are served with sour cream and hot mămăligă, which brings us to the next staple food.
MICI(GRILLED MINCED MEAT ROLLS)
Literally translated as “Small ones” because they used to be only as big as an adult finger, Mici are truly delicious and very popular on barbeques, street food, cottage weekends, and birthday celebrations. It’s another food that can be smelled from miles away and makes you mouth water; and it is easy to make. All you need is minced pork and beef mixed with garlic, spices, and sodium bicarbonate. Form the mixture into small sausage-like portions and put them on the grill. Juicy on the inside, crispy on the outside, you can savor them best with only mustard and bread.
CIORBA DE BURTA(BEEF TRIPE SOUP)
For a bold and brave experience when traveling abroad, you have to try one of the most popular soups in Romania – Beef Tripe Soup. While the name may not sound too appealing, it’s a real delicacy and is sure to make your tongue dance. Considered the ultimate hangover remedy, Tripe Soup is made from the stomach of a cow, vegetables, and special bones, flavored with lots of garlic and soured with vinegar. Hot chili peppers go with it very well
JUMARI(GREAVES)
From the same sacrifice of the pig, Romanians make a crunchy, salty starter called jumări from frying bits of bacon and pig fat. This is best served warm and always accompanied with raw onions and a shot of țuică, the traditional plum brandy, as a digestive. As delicious as it may be, you don’t want to overdo it if you still want your pants to fit.