Romanian Cuisine

[Terry]

Romanian cuisine is diverse. It blends different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine while it also includes influences from the cuisines of other neighbours, such as Germans, Serbians, and Hungarians. Quite different types of dishes are sometimes included under a generic term ; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups (shkembe chorba or iskembe), or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş (fermented wheat bran). The category ţuică is a generic name for a strong alcoholic spirit in Romania, while in other countries every flavour has a different name.

[dick]

It blends different dishes from several traditions with which it has come into contact, but it also maintains its own character

Terry , I sugest you to try my favorite Romanian dishes:

1. "ciorba de burta" or "bors de perisoare"
2. "ciolan cu fasole" or " sarmalutze in foi de vitza"
3. "bulz ciobanesc" or "saramura de crap"
4. desert: "placinta cu branza sarata" or "cozonac"
5. beverages: "tzuica batrana" = plum brandy
"Grasa de Cotnari"-white wine
" Feteasca Neagra-Dealurile Prahovei" -red wine weat

[shane]

The cuisine of Romania is diverse. It has been greatly influenced by Balkan cuisine as well as of its neighbors, such as Germans, Serbians, and Hungarians.