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Romanian Delicacies - Traditional Romanian Dishes

Hosted by the Consul of the London Talks & Networking Group
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Took place 3 weeks 6 days ago
Wed 24 Mar 19:00 - 21:00

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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 the Slavic-speaking countries of Eastern and 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, vegetable oils, milk, dairy products, and meat.

There are quite a few different types of dishes, which 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 (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or borș (traditionally made from bran). The category țuică (plum brandy) is a name for a strong alcoholic spirit in Romania.