3 dishes people actually cook in Romania: what they are, how long they take, and what you need to buy.
What can you cook from Romania? 3 traditional Romania dishes, from Mămăligă (30 min, the quickest) to Mici (755 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Romania on the map. Drag to spin the planet.
Skinless Romanian grill sausages whose bounce comes from cold beef bone broth and baking soda kneaded into the meat, then rested overnight.
Romanian cornmeal porridge cooked firm enough to be turned out onto a board and sliced with a thread, then eaten like bread with brânză and smântână.
Cabbage rolls wrapped in whole leaves of brine-soured cabbage, the sourness that separates Romanian sarmale from every other cabbage roll in the region.
Copper documents three dishes from Romania: Mici, Mămăligă and Sarmale. Ground beef and ground pork each appear in more than one recipe. One of the three needs an oven. Between them they use 25 different ingredients.
The three recipes need 25 ingredients between them, of which 2 are shared by more than one dish. Ground pork the hardest to find: of the 586 dishes in Copper's atlas, 15 use ground pork. Every ingredient list on this page is complete, with quantities, and free to read.
Mămăligă is the quickest at 30 minutes. Mici is the longest at 755 minutes, most of it unattended. The median is 240 minutes — a weekend dish rather than a weeknight one.
Mămăligă is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Romania is part of Balkan.
Countries close to Romania on the globe — and close on the plate.
COPPER