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Cheese has been a part of Romanian cuisine since the beginning of its history. Brânză is the generic term for cheese in Romanian. Maize and potatoes became staples of Romanian cuisine after their introduction to Europe. Maize, in particular, contributed to health and nutrition improvements of Romanians in the 16th and 17th centuries ...
Three decades later, many recipes from this book were copied by Ecaterina Steriady for her book "The Good Housekeeper". [18] The book was first printed using the Latin alphabet in 1973 [19] and has since been reissued in Romania at least seven times. In 2023, a commented English translation of the book was released. [13]
Romani cuisine (Romani: Kherutni xabe) is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent.
The interior of a Transylvanian Saxon household, as depicted by German painter Albert Reich (1916 or 1917).. The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with the Romanian cuisine but also with the Hungarian cuisine (with influences stemming mostly from the neighbouring Székelys).
The Aromanians of Romania also make cheese, and also consume meats such as poultry on normal days and pork on holidays and special occasions. Various types of polenta (or mămăligă, as known in Romania) also stand out. Aromanian cuisine has some presence in the region of Dobruja, but virtually none in the rest of Romania. A book has also been ...
Lamb Drob. Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter Drob), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk. [1]
Bulz, [1] also called urs de mămăligă, is a Romanian dish prepared by roasting polenta (mămăligă) and cheese in an oven. Bulz is often eaten with sour cream. In June 2010, the town of Covasna established the record of the biggest bulz of the world with a length of 50 metres (160 feet). This record was recognized by Guinness World Records. [2]
Illustration featuring the Romanian coat of arms and tricolor. Romania's history has been full of rebounds: the culturally productive epochs were those of stability when the people proved quite an impressive resourcefulness in the making up for less propitious periods and were able to rejoin the mainstream of European culture.