Romanian Recipes

A traditional Romanian dish with eggs, tomatoes, mushrooms, cornmeal, and cheese.

A traditional Romanian dish featuring roasted peppers, tomatoes, mushrooms, cornmeal, cheese, and polenta.

A traditional Romanian and Moldovan cornmeal porridge

A classic Romanian recipe for sour pickled cucumbers

A sweet traditional Romanian porridge made with wheat, nuts, and raisins, often served during religious festivals, with a unique method of toasting the wheat before cooking.

A flaky, buttery pastry filled with a creamy cheese mixture, classic in Romanian cuisine.

A variation of the traditional cheese pastry served with a tangy yogurt sauce.

A classic Romanian dish of stuffed grape leaves cooked in a rich brown sauce, featuring pork and sauerkraut.

A faster version of the traditional Romanian sarmale, using a tomato-based sauce for a lighter flavor.

A classic Romanian dish of stuffed cabbage rolls served in a clay pot with a yellow sauce and green toppings.

A variation of traditional sarmale with a distinct yellow sauce and fresh green toppings.

A classic Romanian dish of stuffed cabbage rolls filled with a savory pork and sauerkraut mixture, slow-cooked to perfection.

A plant-based version of Romanian sarmale using mushrooms and rice instead of meat, offering a rich and hearty alternative.

Classic Romanian stuffed cabbage rolls filled with a meat and rice mixture, simmered in a tangy sauce.

A meat-free version of traditional sarmale using lentils and vegetables for a hearty, plant-based meal.

A traditional Romanian dish featuring cabbage rolls filled with a meat and rice mixture, served with creamy polenta.

A classic recipe for Romanian cabbage rolls filled with a savory meat and rice mixture, served with a side of polenta.

A simple version of stuffed grape leaves with rice and herbs, perfect for a quick meal.

A fragrant dish of grape leaves stuffed with a mix of rice, herbs, and spices.

A traditional Romanian moussaka with layers of eggplant, minced meat, and creamy béchamel sauce.

A vegetarian version of Romanian moussaka with layers of eggplant, lentils, and béchamel sauce.

Sweet, flaky pastries dusted with sugar, made for the feast of the 40 Martyrs of Sebaste in Romania.

A variation of Sfințișori with a hint of cinnamon for added warmth and flavor.

Traditional stuffed cabbage rolls filled with a savory pork and rice mixture, slow-cooked to perfection.