A Culinary Tour In Romania

You may think because I’m Hungarian, I know a lot about Romanian cuisine. Well, that is not the case. I lived on the western side of Hungary, 30 minutes away from the border of Austria. I also have to admit that I have never visited Romania before. Of course, I was always interested to see Transilvania because of its historical roots with Hungary.
When I was doing my research, I was not that surprised to find that many Romanian dishes are quite close to our local meals. There may be a small difference in seasoning, but in the whole, we have the same taste. The answer to this lies in our common history, mainly the Turkish invasion.

I hope you forgive me for choosing two meals that are also present in the Hungarian kitchen. I grew up with these dishes, so I have a kind of sentimental attachment to them. The first, of course, is the layered sauerkraut with meatballs, which in Romanian means “Sarmale”. Although in the original recipe the meat is wrapped in cabbage leaves, I never do that, but I assure you it tastes just as good. In fact, this is the food my mother cooks for me every year before New Year’s Eve when I’m home.

Yeast dough is also very common in Romania, and I found that the “Cozonac”, a typical chocolate and nut flavor pastry, is the perfect recipe to bake in the winter time. It is a typical Xmas sweet, very similar to what my grandmother used to bake.

The more I learn about European cuisine, the more I see how closely the national meals are related. Pofta buna! That means “enjoy your meal” in Romanian.

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