Meat
Mititei, mustard and bread rolls
- Caltaboş/chişcǎ - a cooked sausage made of minced pork organs and rice, stuffed in a pig casing
- Cârnaţi - a garlicky sausage, as in Fasole cu cârnaţi
- Catavitz's - beef, cod and herring made into a soup
- Chiftele - a type of large meatball covered with a flour crust or breadcrumb crust
- Ciulama - white roux sauce used in a variety of meat dishes
- Ciulama de viţel - veal ciulama
- Ciulama de pui - chicken ciulama
- Drob de miel - a lamb haggis made of minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish
- Frigărui - Romanian-style kebabs
- Limbă cu măsline - cow tongue with olives
- Mititei (mici) - grilled minced-meat rolls
- Musaca - an eggplant, potato, and meat pie
- Ostropel - method of cooking chicken or duck
- Papricaş - Goulash
- Pârjoale - a kind of meatball
- Piftie - preparation is similar to the French demi-glace. Pork stock reduced by simmering is placed in containers, spiced with garlic and sweet paprika powder along with the boiled pork meat and left to cool. The cooled liquid has a gelatinous consistency.
- Pleşcoi sausages
- Rasol
- Slănină (şuncă) - pork fat, often smoked
- Şniţel - a pork, veal, or beef breaded cutlet (a variety of Viennese schnitzel)
- Cordon bleu şniţel - breaded pork tenderloin stuffed with ham and cheese
- Mosaic şniţel - a specialty of Western Romania, two thin layers of different meats with mushroom or other vegetable filling
- Sniţel de pui - breaded chicken breast cutlet
- Stufat - lamb, onion and garlic stew
- Tobă - sausage (usually pig's stomach, stuffed with pork jelly, liver, and skin)
- Tocană/tocaniţă - stew
- Tocăniţă vânătorească - venison stew
- Tochitură - a Romanian-style stew
- Varză călită - steamed cabbage with pork ribs, duck or sausages
- Sarmale - minced meat with rice, wrapped in pickled cabbage leaves
Soups
Ciorba de cartofi
Supă (generic name for sweet (usually clear) soups, made out of vegetables alone or combined with poultry and beef). The difference between Supă and Ciorbă is that from Supă meat and most vegetables are removed, the resulted liquid being served with dumplings or noodles.
- Borş is fermented wheat bran, a souring agent for ciorbă
- Borş de burechiuşe
- Ciorbă is the traditional Romanian sour soup
- Ciorbă de burtă (tripe soup)
- Ciorbă de perişoare (meatball soup)
- Ciorbă de fasole cu afumătură (bean and smoked meat soup)
- Ciorbă de legume (vegetable soup)
- Ciorbă de peşte "ca-n Deltă" (fish soup prepared in the style of the Danube Delta)
- Ciorbă de praz is a leek soup
- Ciorbă de pui is a chicken soup
- Ciorbă de salată cu afumătură (green salad and smoked meat soup)
- Ciorbă de sfeclă
- Ciorbă ţărănească (peasant soup)
- Supă (de pui) cu găluşte (halušky, clear dumpling soup with chicken broth)
- Supă (de pui) cu tăieţei (clear noodle soup with chicken broth)
Vegetables
Ardei Umpluti
- Ardei umpluţi - stuffed bell peppers
- Chifteluţe de ciuperci - chiftele made of mushrooms instead of meat
- Dovlecei umpluţi - stuffed zucchini
- Gulii umplute - stuffed kohlrabi
- Vinete umplute - stuffed eggplant
- Sarmale - stuffed cabbage rolls, also made with grape, dock leaves or many other leaves
- Fasole batută - boiled beans that are mashed up, spiced with salt, pepper and a bit of garlic. It's served with diced and fried onions and tomato paste or sauce.
- Ghiveci - vegetable stew or cooked vegetable salad similar to the Bulgarian gjuvec and the Hungarian lecsó
- Ghiveci cǎlugaresc - vegetable stew prepared by the nuns in the monasteries
- Iahnie - beans, spiced up, cooked until there's no more water and a soft sticky sauce binding beans together has formed
- Mămăligă - cornmeal mush, also known as Romanian-style polenta
- Mâncare de mazăre - pea stew
- Mâncare de praz - leek stew
- Pilaf - rice, vegetables, and pieces of meat (optional), often wings and organs of chicken, pork, or lamb. Cooking method is very similar to risotto.
- Sniţel de ciuperci - mushroom fritter (şniţel is the Romanian spelling of the German word schnitzel (breaded boneless cutlet), but it may be used to mean any sort of fritter)
- Tocană de ciuperci - mushroom stew
- Zacuscă
Mamaliga
Sarmalute cu mamaliga
A plate of sărmăluţe cu mămăligă, a popular Romanian dish of stuffed cabbage rolls (sarmale), accompanied by sauerkraut and mămăligă. The cabbage rolls are usually garnished with sour cream,not lemon and olive.
Desserts
Amandine, romanian chocolate sponge cake
- Papanași, Romanian doughnuts.
- Covrigi - pretzel
- Gogoşi - literally "doughnuts", but more akin to fried dough[16]
- Halva
- Rahat - Turkish delight
- Plăcintă - pie
- Colivă - boiled wheat, mixed with sugar and walnuts (often decorated with candy and icing sugar; distributed at funerals and/or memorial ceremonies)
- Cozonac - a kind of Stollen made with leavened dough, into which milk, eggs, sugar, butter, and other ingredients are mixed
- Pandişpan
- Orez cu lapte
- Griş cu lapte
- Lapte de pasăre - literally "bird's milk", vanilla custard garnished with "floating islands" of whipped egg whites
- Cremă de zahăr ars
- Clătite - pancakes
- Turtă dulce - gingerbread
- Chec - coffee cake
- Papanași - a kind of doughnut made from a mixture of sweet cheese, eggs, and semolina, boiled or fried and served with fruit syrup or jam and sour cream
- Şarlotă - a custard made with milk, eggs, sugar, whipped cream, gelatin, fruits, and lady fingers; from the French Charlotte
- Prăjituri - assorted pastries
- Savarine - savarina
- Amandine - chocolate sponge cake with almond and chocolate filling, glazed in chocolate
- Joffre cake - invented at the Casa Capşa restaurant in Bucharest
- Mucenici - sweet cookies (shaped like "8", made of boiled or baked dough, garnished with walnuts, sugar or honey, eaten on a single day of the year, on 9 March)
Salads
Salad
- Ardei copţi - roasted peppers
- Murături - pickled vegetables (most often in brine but also using vinegar)
- Castraveţi muraţi - pickled cucumber
- Gogonele - pickled unripe tomatoes
- Varză murată - pickled cabbage
- Murături asortate - pickled mixed vegetables - onions, garlic, unripe tomatoes, peppers, cucumbers, kohlrabi, beet, carrots, celery, parsley roots, cauliflower, apples, quince, unripe plums, small unripe watermelons, small zucchini, and red cabbage
- Mujdei - crushed garlic sauce
- Salată de boeuf - minced boiled vegetables with meat mayonnaise and a dash of mustard
- Salată de vinete - roasted and peeled eggplant, chopped onion, salt, mixed with mayo
- Salată orientala - potato salad with egg, onions, olives
- Salată de sfeclă - beet salad
- Salată de roşii cu ceapa - tomato and onion salad
Cheeses
Cheese
The generic name for cheese in Romania is brânză, and it is considered to be of Dacian origin. Most of the cheeses are made of cow's or sheep's milk. Goat's milk is rarely used. Sheep cheese is considered "the real cheese", although in modern times some people refrain from consuming it due to its higher fat content and specific smell.
- Brânză de burduf is a kneaded cheese prepared from sheep's milk and traditionally stuffed into a sheep's stomach; it has a strong taste and semi-soft texture
- Brânză topită is a melted cheese and a generic name for processed cheese, industrial product
- Brânză de coşuleţ is a sheep's milk, kneaded cheese with a strong taste and semi-soft texture, stuffed into bellows of fir tree bark instead of pig bladder, very lightly smoked, traditional product
- Caş is a semi-soft fresh white cheese, unsalted, sometimes lightly salted, stored in brine, which is eaten fresh (cannot be preserved), traditional, seasonal product
- Caşcaval is a semi-hard cheese made with sheep's or cow's milk, traditional product
- Năsal, traditional product
- Penteleu, traditional product
- Șvaițer, industrial product
- Telemea is similar to feta, traditional product
- Urdă - made by boiling the whey drained from cow's or ewe's milk until the remaining proteins precipitate and can be collected, traditional product