Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.

Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its roots in the Eastern Orthodox Church. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game.

Multiple different types of dishes are available, which are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (ciorbă de burtă) and calf foot soup, or fish soup, all of which are soured by lemon juice, sauerkraut juice (zeamă de varză), vinegar, or borș (traditionally made from bran). The category țuică (plum brandy) is a name for a strong alcoholic spirit in Romania.

Romanian

Summer Cake with Strawberries and Cherries

Lemon Magic Cake

Romanian Potato Salad

Romanian Roasted Peppers Salad

Roasted Eggplant and Pepper Spread

Romanian Meatball Soup (Pork or Chicken)

Crockpot Chicken Noodle Soup

Vegetarian

Luscious Wild Garlic and Nettle Soup

Feta Fry Bread

How to Make Sarmale: Romanian Cabbage Rolls