Welcome to the Celtnet Recipes Romania Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Eastern European country of the Romania. Here you will find all the recipes from Romania on this site all gathered into one place. I have attempted to gather together here as many Romanian recipes as possible. The current collection represents one of the largest gatherings of Romanian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Romania given below.)

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The Romania and its Cuisine

The Romania, officially: România (Romania [sometimes Rumania]) is an Eastern European coutntry located north of the Balkan Peninsula on the lower Danube and bordering the Black Sea. The capital and largest city is Bucharest and the official language is Romanian (a Romance language). The oldest European remains of modern humans (Homo sapiens) dating to 42 000 years old have been found in a cave in Romania. Though the earliest historic peoples of Romania are the Dacians who were defeated by the Romans in 106 CE. The Romans brought Latin with them and it is from vulgar Latin that the Romanian language descends. Following the fall of Rome the land of Dacia was invaded by a succession of Germanic and Slavic peoples. During the Middle agaes Romania was divided into three principalities: Wallachia, Moldavia and Transylvania. From the 11th century until the 16th century Transulvania formed an independent part of the Kingdom of Hungary. By 1541 all three regions came under Ottoman suzerainty. But, by 1775 the majority of the territories were part of the Austro-Hungarian empire. In 1859, however, the electors of Moldavia and Wallachia chose Alexandru Ioan Cuza as a prince thus establishing Romania (without Transylvania) as a personal union. During the Russo-Turkish War Romania fought on the Russian side, and in the 1878 Treaty of Berlin, Romania was recognized as an independent state by the Great Powers. In August 1914, when World War I broke out, Romania declared neutrality. Two years later, under the pressure of Allies (especially France desperate to open a new front), the country joined the Allies, for which they were promised support for the accomplishment of national unity, Romania declared war on Austria-Hungary. Since, by the war's end, Austria-Hungary and Hungary renounced in favour of Romania all the claims of the Austro-Hungarian Monarchy over Transylvania. The union of Romania with Bukovina was ratified in 1919 in the Treaty of Saint Germain.

During the Second World War, Romania tried again to remain neutral, but on June 28, 1940, it received a Soviet ultimatum with an implied threat of invasion in the event of non-compliance. The authoritarian King Carol II abdicated in 1940, succeeded by the National Legionary State, in which power was shared by Ion Antonescu and the Iron Guard. Within months, Antonescu had crushed the Iron Guard, and the subsequent year Romania entered the war on the side of the Axis powers. During the war, Romania was the most important source of oil for Nazi Germany. In August 1944, Antonescu was toppled and arrested by King Michael I of Romania. Romania changed sides and joined the Allies, but its role in the defeat of Nazi Germany was not recognized by the Paris Peace Conference of 1947. In 1947, King Michael I was forced by the Communists to abdicate and leave the country, Romania was proclaimed a republic. After the negotiated retreat of Soviet troops in 1958, Romania, under the new leadership of Nicolae Ceauşescu, started to pursue independent policies. After the revolution of 1989 the National Salvation Front, led by Ion Iliescu, took partial multi-party democratic and free market measures. Post-Cold War Romania developed closer ties with Western Europe, eventually joining NATO in 2004, and hosting in Bucharest the 2008 summit.

The country applied in June 1993 for membership in the European Union and became an Associated State of the EU in 1995, an Acceding Country in 2004, and a member on January 1, 2007. Romania also joined NATO in 2004. Romania is also a member of the Latin Union, of the Francophonie and of the OSCE.

Romanian cuisine is a very important part of the country's cuisine and blendes dishes from several of the cultures and trasitions that the country has come into contact with. For example, the Turks brought meatballs, the Greeks moussaka, from the Bulgarians there are a wide variety of vegetable dishes; from the Austrians there is the schnitzel. Pork is the preferred meat and many sausages are made with lamb or mutton serve at Easter. Wine is the preferred drink, though German-style blonde pilsner beer is also brewed and consumed.


The alphabetical list of recipes from the Romania follows (limited to 100 recipes per page). There are 47 recipes in total:


Page 1 of 1



Baked Fish with Vegetables
     Origin: Romania
Leek Dish from Vaud
     Origin: Romania
Romanian Sweet Pasta
     Origin: Romania
Borş
     Origin: Romania
Mamaliga cu Brinze
(Polenta with Feta Cheese)
     Origin: Romania
Romanian Walnut Crescents
     Origin: Romania
Broedlaewend
(Beef Soup)
     Origin: Romania
Mititei
(Grilled Meat Fingers)
     Origin: Romania
Salată de Cartofi Țărănescă
(Potato Salad, Country Style)
     Origin: Romania
Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts)
     Origin: Romania
Musaca de Vinete
(Aubergine Moussaka)
     Origin: Romania
Sarmale
(Stuffed Cabbage Leaves)
     Origin: Romania
Chicken with Wine and Olive Sauce
     Origin: Romania
Peppers Sarmale
(Romanian Stuffed Peppers)
     Origin: Romania
Sarmale cu Urdă în Foi de Ştevie
(Sorrel Leaves Stuffed with Ricotta Cheese)
     Origin: Romania
Chickpea Soup Mamusia
     Origin: Romania
Plăcintă Moldovenească cu Urdă şi Mărar
(Moldavian Pie with Ricotta Cheese and Fresh Dill)
     Origin: Romania
Sarmalute in Foi de Vita
(Stuffed Vine Leaves)
     Origin: Romania
Chifteluīe cu Ştiucă
(Trout Meatballs)
     Origin: Romania
Prune Uscate cu Orez
(Prunes with Rice)
     Origin: Romania
Scrumbii la Gratar cu Sos Picanti
(Grilled Mackerel with Piquant Sauce)
     Origin: Romania
Ciorba de Fasole
(Bean Soup with Smoked Bacon and Chard)
     Origin: Romania
Romanian Aubergine Salad
     Origin: Romania
Sirbusca
(Potato Soup)
     Origin: Romania
Ciorba de Peste
(Sour Fish Soup)
     Origin: Romania
Romanian Bean Soup
     Origin: Romania
Sour Lamb Soup
     Origin: Romania
Ciorba de Pui
(Chicken Soup)
     Origin: Romania
Romanian Cabbage Salad
     Origin: Romania
Supa de Fasole Boabe de Bucuresti
(Bucharest Bean Soup)
     Origin: Romania
Ciorba Ruseasca
(Russian Soup)
     Origin: Romania
Romanian Cheese and Herb Bread
     Origin: Romania
Sweet and Sour Cabbage with Meatballs
     Origin: Romania
Crema de Cartofi
(Creamed Potato Soup)
     Origin: Romania
Romanian Cucumber Salad
     Origin: Romania
Székely Gulyás
(Romanian Pork Goulash)
     Origin: Romania
Fasole "Minīită"
("False" Beans)
     Origin: Romania
Romanian Mussaka
     Origin: Romania
Taitei ca Varza
(Noodles with Shredded Cabbage)
     Origin: Romania
Flounder Roulade
     Origin: Romania
Romanian Pork and Noodles
     Origin: Romania
Tocana de Miel
(Shepherd's Lamb Stew)
     Origin: Romania
Grilled Trout
     Origin: Romania
Romanian Potato Salad
     Origin: Romania
Toscanita de Ciuperci
(Sautéd Mushrooms)
     Origin: Romania
Halva de Floarea Soarelui
(Sunflower Seed Paste Halva)
     Origin: Romania
Romanian Summer Salad
     Origin: Romania

Page 1 of 1





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This list of Romanian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.


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