Romanian cuisine is actually a mixture of dishes from different traditions. Ottoman and Bulgarian influences are prevalent, but there are others: Greek, Austrian and Ukranian. The Turks introduced meatballs (perişoare), the Greeks inspired musaca and the Austrians the şniţel! A common word relating to Romanian cuisine is “ciorbă” which is more related to Eastern Europe culture even if the word comes from the Turkish “çorba”. It includes a wide range of soups with a typical sour taste. There are vegetable soups, meat or fish soups usually soured by lemon juice, vinegar or sauerkraut. Another traditional meal is the mămăligă, a type of polenta served with cheese, sour cream or meat. Romania is currently the world’s ninth largest wine producer and, in addition to the several types of beer, you can find the ţuică typical a plum brandy. For this week’s article, our pick was Transylvania!
Most of the traditional Transylvanian recipes include meat. So we can eat the ciorbă de perisoare with pork-and rice meatballs, or the Szekelyalmas, the traditional pork with apples and cider creamsauce. Chicken is prepared with paprika in the recipe of the Csirkepaprikas and with semolina dumplings in the Supa cu Galuşte. Traditional of this land of castles also Mititei, grilled sausages typical also of other Romanian and Balkanian regions. As a dessert, the queen of Transylvanian sweets is surely the apricot cake prepared with lemon zest.
csirkepaprikas is hungarian(transylvanian hungarian) as well as szekelyalmas,deriving from its name is not Romanian. Transylvanian culture is deeply rooted in their hungarian heritage and it is a shame that You dont mention it at all.