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Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. [1] Various kinds 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.
Mititei (Romanian pronunciation:) or mici (Romanian pronunciation:; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef and lamb and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika.
Pastramă[1] is a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton. Pastramă was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed.
Whole meats, like spit-roasted pigs or lambs, are commonly prepared for Romani rituals. Large hams and lamb steaks bought wholesale and barbequed with a customary hot sauce called chile mole are also eaten at Romani feasts. The fat crust of ham is many Roma's favorite part of the meat. The Roma have their own method of making coffee and tea.
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
Mămăligă (Romanian pronunciation: [məməˈliɡə] ⓘ;) is a polenta made out of yellow maize flour, traditional in Romania, Moldova, Hungary, south-west regions of Ukraine and among Poles in Ukraine, the Black Sea regions of Georgia and Turkey, and Thessaly and Phthiotis, as well as in Bulgaria (kacamak) and in Greece. [ 3 ]
Lamb is traditional for Easter; the main dishes are borș de miel (lamb sour soup), roast lamb, and drob – a cooked mix of offal, meat and fresh vegetables, which is quite similar to Scottish haggis, served with pască (a pie made with cottage cheese) as a sweetener. Wine is the main drink and has been a tradition for over three millennia ...
Pastrami. Ben's Best Deli, Rego Park, NY. Pastrami is a type of cured meat originating from Romania usually made from beef brisket. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration.