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Romanian Food Recipes

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Q: Can you please share some easy Romanian recipes for me to try?
I saw a topic about Romanian food and people were listing their favorites. I was wondering if you could please give me some Romanian recipes to try, using American measurements, and if the ingredients are not readily found in American supermarkets, please tell me where to find them.

I am mostly interested in simple, delicious recipes.

Thank you in advance.

A: Romanian food recipes
Herbed beef patties ingredients
1 1/4 lb Lean ground beef

3 tbsp. Cold water

1/2 tsp. garlic salt

1 tsp. Dried oregano leaves

1 dash Each black pepper & paprika

All-purpose flour

1 Egg; lightly beaten

1/4 cup Seasoned bread crumbs

2 tbsp. butter Or margarine

TOPPING

1 cup spaghetti sauce

3/4 cup Grated Cheddar cheese

2 tbsp. Parmesan cheese

1 tbsp. Chopped fresh herbs such as

-basil, sage, oregano or

thyme

Cooking Herbed beef patties
1. In a bowl, combine ground beef, cold water, garlic salt, oregano, pepper and paprika.

2. Mix to blend well.

3. Divide meat into even pieces.

4. Shape each piece into a patty about ¾” thick.

5. Coat patties with flour.

6. Let sit for a few minutes.

7. Then dip patties into beaten egg and into bread crumbs.

8. Brown patties on both sides in butter in a skillet.

9. arrange patties in a shallow baking dish.

10. Pour a little spaghetti sauce over patties.

11. Sprinkle with grated cheese.

12. Pour the rest of the spaghetti sauce over patties.

13. bake at 400°F.

14. for about 25 minutes or until patties are hot and cheese has melted.

15. Sprinkle with herbs and serve.

OR
Ciorba teraneasca (rumanian cabbage soup with bacon) ingredients
8 oz. Sliced banana

2 Onions, sliced

2 Green peppers, hulled and

-chopped

1 Cabbage, cut into slices

Salt and pepper

Several sprigs of dill and

-savory, chopped

1 1/2 qt water

2 Egg yolks

1/2 cup Heavy cream (sweet or sour)

1 tbsp. Vinegar

Cooking Ciorba teraneasca (rumanian cabbage soup with bacon)
1. Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs.

2. Fry the onions in the fat until they are golden.

3. Add the peppers and fry them, too. Remove the stewpan from the heat.

4. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs.

5. Pour the water over it all and bring to a boil.

6. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender.

7. Remove the soup from the heat.

8. Beat the egg yolks with the cream and the vinegar in a little bowl.

9. Stir in a ladleful of the hot soup.

10. Whisk well and pour the mixture back into the soup to thicken and enrich it. Serve in deep bowls accompanied with fresh bread.

11. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete.

12. Serves Time: 20 minutes plus 50 minutes cooking.

Q: Does anybody know of a website where I can find Romanian recipes?
I am learning Romanian, and I wanted to try some of their food. I have searched Google and I can’t really find any websites with a lot of recipes.
Mulţumesc!
I don’t speak Romanian well enough to translate it just yet, but the websites in Romanian will be good practice later on.

A: Just a Few, There’s tons of them on the internet !

http://www.roembus.org/english/communities/copii/romanian_recipes.htm

http://travelromania.tripod.com/i_romanianrecipes.htm

Q: What are good ancient romanian recipes?
I need an ancient romanian recipe, one that rich people had and one that only peasants and the poor had for an assesment… please help!!! xxx

A: CIORBA TERANEASCA (RUMANIAN CABBAGE SOUP WITH BACON)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Sliced bacon
2 Onions, sliced
2 Green peppers, hulled and
-chopped
1 Cabbage, cut into slices
Salt and pepper
Several sprigs of dill and
-savory, chopped
1 1/2 qt Water
2 Egg yolks
1/2 c Heavy cream (sweet or sour)
1 tb Vinegar

Your will need a large soup pot. Chop up one slice of bacon, and fry it in
a heavy stewpan until the fat runs. Fry the onions in the fat until they
are golden. Add the peppers and fry them, too. Remove the stewpan from
the heat. Layer the cabbage and the rest of the bacon into the soup pot.
Season between the layers with salt, pepper, and the herbs.

Pour the water over it all and bring to a boil. Turn the heat down and
simmer the soup for 40 to 50 minutes, until the vegetables are tender.
Remove the soup from the heat.

Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in
a ladleful of the hot soup. Whisk well and pour the mixture back into the
soup to thicken and enrich it.

Serve in deep bowls accompanied with fresh bread. This soup is a meal in
itself, and wants only a piece of cheese and fresh fruit to make it
complete.

Serves 6. Time: 20 minutes plus 50 minutes cooking
From: THE OLD WORLD KITCHEN – THE RICH TRADITION OF EUROPEAN PEASANT
COOKING
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Baked Fish with Vegetables

Baked Fish with Vegetables is a traditional Romanian recipe
for a classic dish of fish pieces cooked with aubergines (eggplants), tomatoes and bell peppers in a tomato-based sauce that’s finished by being baked in a foil parcel in the oven. The full recipe is presented here and I hope you enjoy this classic Romanian version of: Baked Fish with Vegetables.

Origin: Romania Period: Traditional

Ingredients

60ml vegetable oil
3 onions, chopped
3 bell peppers, sliced into 1cm strips
3 tomatoes, diced
1 medium aubergine (eggplant), cut into 6mm slices
60g fresh parsley, chopped
6 fish fillets, cut into 5cm pieces
3 tbsp olive oil
salt and freshly-ground black pepper, to taste

Baked Fish with Vegetables Preparation:
Method:

Heat the oil in a pan then add the onions and peppers and fry for about 6 minutes, or until just soft. Add the tomatoes and aubergines then season with the salt, black pepper and parsley. Stir gently to combine, bring to a simmer and cook for 5 minutes. Meanwhile, season the fish with salt and black pepper.

When the 5 minutes are up add the fish pieces to the vegetables and stir to combine. Take a large piece of kitchen foil fold in half to double then oil the inside very well. Take the fish mixture off the heat then form a parcel from the foil and fill with the fish mixture. Seal well then place the parcel on a baking tray and transfer to an oven pre-heated 10 180°C. Bake for 25 minutes then turn into a warmed dish and serve.
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Peppers Sarmale (Romanian Stuffed Peppers) is a traditional Romanian recipe for a classic dish of bell peppers stuffed with a mix of minced pork and beef with onions, white rice and paprika that’s oven baked in passata (tomato juice). The full recipe is presented here and I hope you enjoy this classic Romanian version of: Romanian Stuffed Peppers (Peppers Sarmale).
Origin: Romania Period: Traditional
Ingredients

450g minced beef
675g minced pork
2 large onions, grated
150g white rice
3 tbsp vegetable stock cubes, powdered
2 tbsp Hungarian paprika
salt and freshly-ground black pepper, to taste
8 large bell peppers, tops sliced off (reserve) and with seeds and sinews removed
400ml passata (tomato juice)

Method:
Brown the meats in a large pan until fully cooked (when no longer pink) then add the grated onion, rice and spices. Stir to combine and continue frying gently for 10 minutes, or until the rice begins to turn opaque. Take off the heat and set aside to cool until the mixture can be handled.

Take one pepper at a time and pack the stuffing into it. Replace the lid then pack the peppers (on their sides) into a baking dish. Pack them tightly so the lids stay on. Pour the passata over the top and season with salt and black pepper. Cover with a lid or foil then transfer to an oven pre-heated to 160°C and bake or 2 hours. Serve immediately.
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Chifteluīe cu Ştiucă (Trout Meatballs) is a traditional Romanian recipe for a classic dish of trout meat with onion, parsnips and carrot flavouted with parsley and bound with eggs that’s fried before serving. The full recipe is presented here and I hope you enjoy this classic Romanian version of: Trout Meatballs (Chifteluīe cu Ştiucă).

Origin: Romania Period: Traditional
Ingredients

1 whole trout, cleaned, gutted and scaled
1 small onion
1 parsnip, peeled and cored
1 carrot, peeled
1/2 bunch parsley, washed
2 potatoes, washed
2 eggs, beaten
4 tbsp flat-leaf parsley
oil for frying

Method:
Carefully fillet the trout then remove any pin bones and mince the meat together with the vegetables. Season the mixture with salt and black pepper then stir-in the parsley and eggs. Bring the mixture together with your hands then roll small portions of the mixture between your hands to form small round meatballs.

Heat a little oil in a pan and use to fry the trout meatballs until browned all over and cooked through. Allow to cool to room temperature and serve.
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Q: Does anyone know any good Romanian recipes? New or traditional?
I would like to cook a romanian meal for a friend, the problem is i dont know any romanian recipes. if anyone could post some it would be so helpful
THANKS!!!

A: ROMANIAN EGGPLANT SALAD
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Eggplants — l each
1 1/2 ts Sea salt — or more to taste
1/3 c Safflower oil
1/4 c Extra-virgin olive oil
1 tb Milk
1 ea Fresh tomato — sliced
15 ea Greek black olives
1/4 c Chopped onion

Roast each eggplant, turning frequently, over a
flame or under a broiler, until the skin is charred
all over, 20 to 25 minutes. Using a sharp knife, peel
the eggplants and rinse thoroughly under cold water.
Quarter the eggplants lengthwise and discard as many
seeds as possible. Toss with 1 tsp sea salt, then
place the eggplants in a stainless-steel or other
non-aluminum colander and squeeze out as much water as
possible. with paper towels.
Cut the eggplant flesh into 1 1/2 inch cubes. Place
the cut eggplant in a glass or ceramic bowl and,
stirring continuously with a wooden spoon, slowly add
the safflower and olive oils and remaining 1/2 tsp sea
salt. Stirring, add the milk.
Spread out the eggplant on a large plate, and using
a fork, score parallel lines on the surface. Garnish
with the tomato slices and olives. Serve the chopped
onion on the side. Makes about 2 1/2 cups, serves 4 to 6.
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ROMANIAN SAUSAGES (MITITEI)
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Cloves garlic, peeled
1/4 c Water
1 lb Ground chuck
2/3 lb Coarsely ground pork
1 t Baking soda
1 1/2 ts Salt
1 t Black pepper
1/2 ts Dried thyme, whole
1/2 ts Dried basil
1/2 c Beef stock

Crush the garlic well in the water, using a fork. Stir the meat,
baking soda, seasonings, and garlic puree together. Add Beef Stock
and mix well. For each sausage, take 1/3 cup of the meat mixture, and
roll between the palms of your hands into a sausage shape about 4
inches long. Place sausages side by side in a container and cover.
Refrigerate overnight so that the flavors can blend.
These are excellent on the grill. They may also be broiled or baked
in the oven. Broil the sausages about 3 minutes per side until cooked
through and browned..

HINT: When hand rolling sausages or meatballs of any kind, keep a
small bowl of water near you so that you can keep your hands a bit
wet. This way the meat will not stick to your hands.
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CIORBA TERANEASCA (RUMANIAN CABBAGE SOUP WITH BACON)
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Sliced bacon
2 Onions, sliced
2 Green peppers, hulled and
-chopped
1 Cabbage, cut into slices
Salt and pepper
Several sprigs of dill and
-savory, chopped
1 1/2 qt Water
2 Egg yolks
1/2 c Heavy cream (sweet or sour)
1 tb Vinegar

Pour the water over it all and bring to a boil. Turn the heat down and
simmer the soup for 40 to 50 minutes, until the vegetables are tender.
Remove the soup from the heat.

Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in
a ladleful of the hot soup. Whisk well and pour the mixture back into the
soup to thicken and enrich it.

Serve in deep bowls accompanied with fresh bread. This soup is a meal in
itself, and wants only a piece of cheese and fresh fruit to make it
complete.
Serves 6. Time: 20 minutes plus 50 minutes cooking
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Q: Does anyone know any good, simple Romanian recipes?

A: Here is a reference site…have fun!

http://www.recipeatlas.com/rumanianrecipes/

Q: Where can I find Romanian recipes on the web?
My searches have turned up little in quantity and quality

A: ok i love a challenge sooooo….here are the links i hope will help

http://recipes.wuzzle.org/index.php/81

http://www.pitt.edu/~slavic/sli/admin/romcook.html

http://www.myrecipecircle.com/recipecatalog/Ethnicity/Romanian

http://www.populate.net/Food_and_Drink/authentic-romanian-recipes.html

http://www.lunchtruckparts.com/Eastern%20European%20Recipes.htm

Q: Where can I find a good and reliable listing of Russian, Romanian, and (esp.) Moldovan recipes?
I’m trying to impress my girlfriend and learn some dishes to prepare for her, can anyone recommend a website with reliable, tested, an easy to understand Russian, Romanian, and especially Moldovan recipes?

A: You can try this website for Russian: http://www.ruscuisine.com/
This one for Romanian: http://www.windowtoromania.org/recipes.asp
And this one for Moldovan: http://www.moldova.org/retete/eng/

Q: DOES ANYONE KNOW of ANY ROMANIAN RECIPES??
Hi everyone!
Ok, so my boyfriend is Romanian and I want to cook him some traditional authentic Romanian food because he is in college and rarely if ever gets a hot meal. Anyone have any recipes they could share with me??
Thanks a million in advance!!!!

A: Tomatoes stuffed with eggplant (Rosii umplute cu vinete)

1 big eggplant
2 onions
3 tablespoon oil
tomatoes
salt
pepper
parsley
Bake the eggplant, let it drain well, and chop with a wooden or glass chopper. Set in a bowl and mix with the oil poured little by little. Add finely chopped onion, salt and pepper. Choose small and firm tomatoes and remove the inside with all the seeds. Fill with the eggplant mixture, then place all stuffed tomatoes on a platter and decorate them with a sprig of parsley for each tomato. You can also use stuffing peppers instead of tomatoes.

Salata de boeuf (Beef salad/chicken salad)

4-5 potatoes, 1 carrot, 1 parsley root, 1 parsnip (optional), 1 large celery root, a handful of green peas, 2 pickles, 1/2 lb/250 g poultry breast or beef sirloin, 300g mayo,1 tablespoon mustard, salt.
You get the best beef salad by boiling the vegetables with the meat (soup). Cube the potatoes and all other vegetables. The same goes for the meat and pickles. Place all in a bowl, add the peas and salt. In a separate bowl, mix mayo and mustard. Add 3/4 of the mayo mixture to the meat and vegetables and mix well. Arrange on a serving platter.
Smooth with a knife and then cover with the rest of the mayo mixture. Garnish with a few olives, hard boiled egg white, or egg slices, pickled red peppers, parsley, etc. Try to shape flowers, other designs.

Romanian Style Polenta * Mămăligă

1 qt. Water, 1-2 cups corn meal, 2 tsp. salt
Boil water and salt in a pot. When water is boiling, gradually add corn meal while stirring the mixture with a whisk.
Stop adding corn meal when the mixture is considerably thick, though still liquid.
Continue to simmer for about 10-15 minutes, with caution since the mixture bubbles up and splatters hot polenta around.
Remove from the heat and serve with your favorite dish.
You can also check this web for more other recipes.
: www.windowtoromania.org/recipes.asp
Good Luck and Pofta Buna!!! Enjoy the meal!!!

Q: Anyone know any Romanian recipes?
Just curious to see what romanian recipies can be made in USA.

A: My favorite romanian dish is called sarmale; it is considered a very fancy dish and is made for large gatherings and hollidays.

http://allrecipes.com/Recipe/Sarmale-Stuffed-Cabbage-or-Vine-Leaves/Detail.aspx

Q: Romanian recipe with sauerkraut sausage rice and Tomato sauce?
I’m trying to find a Romanian recipe It may be called Varza. I know the ingredient but I need a step by step process of how to make it.

A: 1/2 lb. sauerkraut
1/2 cup water
4 tbsp. rice
2 tbsp. cooking oil
1.tsp. black peppercorns, slightly crushed
1 cup beef stock
1 tsp paprika
2 tsp. caraway seeds
1/2 cup dry white wine
1 1/2 lbs. boneless pork for braising (from shoulder or neck), cubed
1/2 lbs. onions coarsely chopped
1/2 tsp. crushed hot red pepper
2 garlic cloves, peeled and sliced
1 cup sour cream

serves 4
preparation time 20 mins, cooking time 20 min.

rinse sauerkraut and let it sit in cold water for 30 min. Drain through a sieve, squeezing all juice and water out

in a small kettle, bring 1/2 cup of water to boil. add rice, lower heat to low, cover, and steam for about 20 min. Remove from heat and let stand until all water is absorbed

in a saucepan, heat 1 tbsp. cooking oil over medium high heat. add sauerkraut, peppercorns and 1/4 cup beef stock. stir, lower heat to low, and cover. simmer for about 50 min., stirring occasionally; add beef stock if needed to keep sauerkraut moist. add rice, salt, paprika and caraway seeds. stir well. add wine, cover, continue to simmer another 10 mins

preheat oven to 350 degrees F

while sauerkraut is cooking, heat 1 tbsp. cooking oil in another large saucepan over medium high heat. add meat, onions, red pepper and garlic. brown, turning often with wooden spatula or spoon until meat is browned and onion softened, about 5-6 min; add rest of the beef stock, little by little and stir occasionally

cover the bottom of an oven dish with cooked sauerkraut add meat mixture cover well and cook in oven for 20 min.

serve hot with hot parsleyed potatoes. spoon some sour cream over the meat and the potatoes.

Q: Are there any Romanian recipe websites?
I will be hosting my friend and his Romanian wife for dinner on Sunday. I want to surprise her.

A: Here are a few that popped up on Google…

http://hometown.aol.com/simonagscu/recipes.html

http://www.windowtoromania.org/recipes.asp

http://www.roembus.org/english/communities/copii/romanian_recipes.htm

Q: romanian recipes. does anyone know it?
hi when i visited romania 2 summers ago we went to a bakery and they served us with little frog shaped desserts. they are really good does anyone know what they are called and the recipe? thx

A: candy rain frogs
real rain frogs, dehydrated, then covered with chocolate and other candy icings

Q: Need Recipe for Romanian Cakes Amandina and Bucuresti?
I am looking for the authentic recipes for Prajitura Amandina and Prajitura Bucuresti if anyone can PLEASE help me. All the web sites I find for the cakes are in Romanian and I do not read Romanian. My husband is Romanian and away and I would like to surprise him with these cakes if anyone has a recipe please let me know. Thanks so much!

A: Do you know what type of cake the Bucuresti is? I read that the Amandina is a chocolate sponge cake with almond cream filling, and it is also made in Romania and Hungary. Sorry this isn’t a recipe, yet. I will try finding it.

Q: Easy Romanian treat/cookie recipes?
I’m doing a project on Romania and I was hoping to find some recipes online for cookies I could give out to the class for some extra pizazz when I present my project, but unfortunately I have been able to find any.
If there’s anyone out there who knows some quick, easy, tasty recipes for cookies or some other small treats I can hand out to my class, it’d really help a lot. I’d much rather not have to resort to handing out bite-size candy.
Thank you in advance!

A: hi dear, here are two of them my family (I’m Romanian married to an American and living in the US) is crazy about.

1. this one is called “biscuit salami” because it resembles a type of salami. You have to buy like 2-3 boxes of cheap breakfast / tea cookies (no chocolate, just regular ones), their a couple of dollars, break them into small pieces in a blender. Then get a pot, put some milk (like 4 cups), vanilla essence and rum essence (a few drops of each) and cocoa (so that it gets black http://www.ghirardelli.com/products/images/cocoa_unsweetened.jpg), plus sugar (as much as you think it’s best) to heat on the stove. Stir them continually until their completely mixed. Take the pot off the stove and gradually put the composition over the cookies (you can also add almonds, nuts and so on in this). Stir them continually. Finish the process when the cookies and the milk (+rest of the ingredients) form a hard pasta. Make sure the pasta is not loose, as I said it has to be still hard a bit but homogeneous. Then take some aluminum foil and make some salami (cilinder like these http://assets2.gustos.ro/assets/recipes_tested_images/2009/05/04/213/tn4_salamul_de_biscuiti.jpg) shaped things out of that pasta. Wrap the shapes completely in foil, then store them in the refrigerator for a few hours until they’re cold and hard. Then slice them and remove the foil. The result looks like this: http://2.bp.blogspot.com/_xhAACAH4Wk4/SmXFSG06A3I/AAAAAAAAAAU/cUTOrABi54s/s320/salam-de-biscuiti.jpg
You should be done with it in like 20 mins, plus the refrigerating time.

2. this one is a little more difficult, but worthy.

Put 3-4 eggs, a few ounces of flour, milk (about 3 cups), a tsp. of olive oil or a little piece of butter in a big bowl. Stir until you mix it all and make sure the liquid has a loose yoghurt kind of consistency.
Heat a pan (non-sticky) on the stove. When it’s heated put some non-stick pan oil on its surface. Use a soup spoon to pour a layer of the mix into the pan. It should look pretty much like a tortilla layer. Let it cook for like 2 mins, until the edges are starting to cook. With a big knife, lift it up and turn it around, making sure it doesn’t brake (if you can’t pick it up with the knife because it’s still not cooked on the other side, leave it a bit longer). After you turn it, leave it again a minute or two. Then remove it and put it on a plate. After you finished them all put nutella (chocolate) inside them or peanut butter and roll them like tortillas. They should look like this: http://raoulpop.files.wordpress.com/2009/05/clatite-genu-birthday-party-11.jpg

they’re delicious.

Q: How to cook a Romanian Dish?
Do you have any Romanian dish recipes? Thanks!

A: Ciuperci Umplute (Stuffed Mushrooms)
1 pound chicken livers
1 each onion small, chopped
1 x parsley leaves chopped
1 each egg
1 x salt to taste
1 x black pepper to taste
8 each mushrooms large
1 x butter

Directions
Boil livers in dry wine. Grind liver; add onion, parsley, egg, salt and pepper. Mix well. Clean and stem mushrooms. Stuff with liver mixture. Place in baking dish with pat of butter on each. Bake at 300 for 30 min to 1 hr depending on size of shrooms. Serve hot.

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