Romanian cuisine

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians and Hungarians. Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă), and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş. The category ţuică (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.

Chorba

This is a great dish of meat and vegetables cooked in a tasty spicy broth.

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Placinta cu Brânza – Cheese Filled Pastries

Plăcintă is a Romanian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as Urdă or apples.

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Permanent link to this article: http://aussietaste.recipes/appetisers/placinta-cu-branza-cheese-filled-pastries/

Romanian Cuisine

Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians and Hungarians.

Continue reading »

Permanent link to this article: http://aussietaste.recipes/european-cuisine/central-and-eastern-european-cuisine/romanian-cuisine/about-romanian-cuisine/