Romanian Cuisine

Tuesday, June 26th, 2007 at 12:00 am

Romanian cuisineThere is diversity in Romanian cuisine that makes it unique. It has blended dishes developed through several traditions with which have influenced the country in its long and interesting history.

And yet, although such influences has greatly affected the way Romanian cuisine has developed through the years, it still has been able to maintain its own character, making it unique enough to be different from the influences that has gone into its journey through time.

Romanian cuisine has been greatly influenced by the Balkans but also has some touch of influence coming from its neighbors such as the Germans, Serbians and Hungarians. There are a number of Romanian recipes that has been able to bear the name of the dish that influenced it.

From the Romans, there is a certain Romanian dish called the placinta, a close resemblance to the ancient roman dish that goes by the Latin name placenta. Influences from Turkey added recipes such as those from meatballs. From the Greeks there is the musaca which is an eggplant based dish traditional with Balkan cuisine but also closely associated with the cuisines from Greece and Turkey.

Other Romanian cuisine influences include the zacusca, which cam from the Bulgarians. It is a popular vegetable spread whose ingredients contain roasted eggplant, red peppers, cooked beans, and chopped onion. Other vegetables can also be added for some variety.  The Austrians meanwhile were able to contribute the Schnitzel which is traditional Viennese dish that consist of veal or other light meat that has been thinly sliced and coated with breadcrumbs and then fried.

Aside from dishes influenced by other countries come other well known Romanian dishes. There’s the mamaliga which is a dish made out of yellow corn. Although known as a typical peasant food in Romania, it is nevertheless considered as one of the traditional dishes in the country and has even emerged as an upscale dish in some of the finest Romanian restaurants.

Pork has been known as the most common ingredient of most Romanian dishes. Beef is also sometimes consumed as well as meat coming from lamb. Fish is also one of the featured ingredients in many Romanian dishes. Pork is so popular a dish in Romania that it is also the main traditional dish of choice in special occasions.

During Christmas, a pig is usually sacrificed by every Romanian family and then prepared into a variety of pork based dishes such as camati, which is a kind of sausage, the piftie, made from parts of the pig such as feet, ears and head as well as the tochitura, which is a kind if stew served along with mamaliga as well as the finest Romanian wine.

In Easter, Romanians usually serve lamb instead of pork with respect to tradition. Some of the main dishes include roast lamb as well as the drob which is a mix of lamb intestines, meat and vegetables, cooked and served with pasca, a pie that is made with cottage cheese to provide the sweetness to the dish as well as the palate.