Rasol (Romanian pronunciation: [raˈsol]) is a Romanian dish made from meat, potatoes, and vegetables, which are boiled together. The meat can be poultry...

Rasol may refer to:heli Rasol (Romanian dish) Rasol (cabbage brine), a secondary product obtained by fermentation while making sour cabbage Rasol (Parvati...

Romanian cuisine (Romanian: Bucătăria românească) is a diverse blend of different dishes from several traditions with which it has come into contact, but...

Mititei (Romanian pronunciation: [mitiˈtej]) or mici (Romanian pronunciation: [mit͡ʃʲ]; both Romanian words meaning "little ones", "small ones") is a traditional...

Mujdei (Romanian pronunciation: [muʒˈdej], plural: mujdeie) is a traditional spicy Romanian sauce. It is made from garlic cloves crushed and ground into...

a central part of Romanian cuisine and are the national dish of Romania. Romania has a large garden and farm culture and Romanians love to make sarmale...

is considered a traditional Albanian cheese, and is widely used as a side dish. Some traditional restaurants will bring plates of raw or fried kaçkavall...

borshch is a beetroot soup, which Romanians generally call borș de sfeclă roșie (red beetroot borscht)". In fact, Romanian gastronomy may use with hardly...

Mămăligă (Romanian pronunciation: [məməˈliɡə] ;) is a polenta made out of yellow maize flour, traditional in Romania, Moldova, Hungary, south-west regions...

A similar dip or spread, salată de icre ('roe salad' in Romanian) is also common in Romania and Bulgaria (known as хайвер, or haiver), and Israel (where...

Bulz, 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...

Salată de boeuf ("beef salad") is a traditional Romanian and Moldovan dish, generally served during all festive and special occasions. It is a combination...

come from German Grieß similar to the English grit. Hungarians call this dish tejbegríz or tejbedara, meaning "semolina in milk". Usually cooked with a...

Cocoloși is a traditional Romanian dish, consisting of balls of mămăligă (a porridge made out of yellow maize flour) filled with cheese and grilled on...

Tochitură (Romanian pronunciation: [toki'turə]) is a traditional Romanian and Moldovan dish made from pork cut into small cubes, (tochitură comes from...

Zacuscă (Romanian pronunciation: [zaˈkuskə]) is a vegetable spread popular in Romania and Moldova which originated from Armenia or Georgia. Similar spreads...

typical Romanian stew that is primarily made from chicken mixed with a thick tomato sauce. Additionally, garlic or spring onions can be added to the dish. Rabbit...

Ciulama is a dish that can be mainly found in Romanian and Moldovan cuisine. The name of this dish is hypothesized to come from Turkish (çullama), however...

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,...

Frigărui (Romanian pronunciation: [friɡəˈruj], singular: frigăruie) is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton,...

is a Romanian stew prepared with tomato, garlic and sweet paprika. Traditionally, it is consumed with a cornmeal mush named mămăligă. The dish has a...

meaning of the Persian word is "store of food". Different varieties of this dish later spread eastwards to Afghanistan, Uzbekistan and South Asia and westwards...

Cașcaval pane is an Eastern European dish made usually with cheese similar to Gouda that is coated in bread crumbs. In Romania and Bulgaria, this cheese is called...

Fasole cu cârnați ("beans with sausages", Romanian pronunciation: [faˈsole ku kɨrˈnat͡sʲ]) is a popular Romanian dish, consisting of baked beans and sausages...

Cozonac (Romanian: [kozoˈnak]) or Kozunak (Bulgarian: козунак [kozuˈnak]) is a sweet yeast dough that can be used to make different traditional holiday...

or lemon juice, and additional seasonings. This dish is traditionally eaten by adherents of the Romanian Orthodox Church during Lent and other fasting periods...

Usually the dish includes vegetables, mamaliga, polenta, potatoes, etc. (The Romanian word itself means "brine".) Lipovans would call the dish rassol, e...

"mămăligă in blankets") is a traditional dish from the Maramureș region, in the north of Romania. The dish is made up of many layers of mămăligă alternating...

Borș de burechiușe or borș de burechițe is a Romanian and Moldovan dish specific from the regional cuisine of Moldavia and of Bukovina. Burechiușe or gălușcă...

Creier pane is a Romanian dish usually made using pig's brains, although cow or lamb's brains can also be used. While there are regional variations for...