The national dish is...
Sarmale (cabbage rolls)
The Romanian word “sarma” is borrowed from the Turkish language – sarmak, where it means “to wrap”. Sarmale is just that – cabbage (in this case, sour cabbage) wrapped around minced pork, rice and sometimes vegetables. In some regions, vine leaves are used instead of cabbage. It is traditionally served hot with mămăligă (polenta) and a dollop of sour cream.
Mititei, also known as mici, are traditional Romanian skinless grilled minced meat rolls made from a mix of beef, pork, and lamb.
What Are Mici?
Definition: Small, cylindrical skinless sausages.
Name Meaning: The word "mici" means "little ones" or "small ones" in Romanian.
Texture & Secret Ingredient: Baking soda (sodium bicarbonate) and cold water or stock are mixed into the meat to make them juicy, fluffy, and tender.
Spices: Heavily seasoned with garlic, black pepper, thyme, coriander, anise, and savory.
How They Are Served
Accompaniments: Always served hot with yellow mustard, fresh white bread, and cold beer.
Sides: Frequently paired with French fries or pickled vegetables.
Ciorbe
Most of them, are actually a category of sour soups flavored with borș (fermented wheat bran).Ciorba de burta: a traditional Romanian sour tripe soup made with tender beef tripe, a rich bone broth, garlic, and a velvety sour cream and egg yolk dressing.
Ciorba de fasole cu ciolan afumat (bean soup with smoked ham hock).
Tochitură: A rich, savory pork stew cooked with garlic and wine, served alongside polenta, grated cheese, and a fried egg
Zacusca sau salata de vinete (eggplant salad): Flavorful vegetable spreads made from roasted eggplants, bell peppers, and tomatoes, often eaten with fresh bread.
PS: other one favorite food I have, besides salata de vinete:
Ciorba cu perisoare:
What is Ciorbă de Perișoare?
The Name: "Ciorbă" means sour soup in Romanian, and "perișoare" means small meatballs.
The Meatballs: Made from minced pork (or a mix of pork and beef) combined with a bit of rice and finely chopped herbs.
The Broth: Packed with root vegetables like carrots, parsnips, celery root, and onions, simmered with tomatoes or tomato paste.
The Tang: Made sour traditionally using borș (fermented wheat bran), lemon juice, or sauerkraut juice.
The Herb: Finished with fresh lovage (leuștean), which gives the soup its distinct, aromatic flavor.
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