Romania's national cuisine has been shaped for centuries by Hungarian and Slavic influences. During this period, it has gained a reputation for being nourishing and quite simple. Nevertheless, the traditional cuisine of Romania has its own peculiarities. It is characterized by pork dishes, the use of bryndza and a large number of spices and seasonings.
The composition of almost all local dishes in Romania includes corn. The most popular everyday dish that includes corn is called Mamaliga. In addition to it, Malai flatbread is a traditional treat of the Romanian table.
Soups are prepared with Chorba dressing. They are divided into beef and vegetable. Chicken broths with rice and vegetables are very popular, as well as lentil soups and puree soups with beans and green peas. Among the side dishes, pickled and pickled vegetables are in demand.
The most popular meat dishes in Romania are various variations of kebabs, as well as roast meat with onions, meat stew with vegetables Givec and boiled poultry with sauce - Angemht.
The favorite alcoholic drink in Romania is Cuica - fruit vodka. It is mainly used to wash down meat dishes. Wine is no less popular in this European country. Among the most popular varieties are Murfaltar, Cotnari and Odobeste.
It is worth saying separately about Romanian sweets. There are a lot of pies, cakes, rolls and cupcakes. Among the pies, the most popular are flour products with meat, fruit or cheese filling.
