Romanian Recipes & Cookbooks

How to Cook dishes from Romania

• Ardei umpluti - Bell peppers stuffed with ground pork, rice, onion and other vegetables.
  
  
  
• Chiftele - Breaded meatballs.
  
  
• Cioba de burta - Tripe soup, made from the stomach of a cow with milk and various seasonings.
  
  
• Cioba de ciocanele - A soup made from leg of pork with milk.
  
  
• Cioba de perisoare - Meatball soup.
  
  
• Frigarui - Smalled pieces of meat cooked on a skewer. Beef, chicken, lamb, mutton or pork may be used, and the pieces of meat on the skewer may be alternated between bacon, sausages or various vegetables such as bell peppers, mushrooms, onions or tomatoes. Frigarui are seasoned with spices such as garlic, laurel, and marjoram, pepper, and rosemary.
  
  
• Mamaliga - Cornmeal mush made from yellow maize, similar to Italian cuisine's polenta.
  
  
  
• Mititei - Grilled rolls made from beef mixed with mutton or pork.
  
  
• Papricas - A meat stew flavored with paprika, similar to Hungarian cuisine's pörkölt.
  
  
• Rasol - Boiled meat, potatoes and vegetables. If chicken is used for the meat, the whole chicken is typically is cut into pieces and used, whereas if pork is used, the pig's leg is used. It is item with a spicy garlic sauce known as mujdei or horseradish.
  
  
• Salata de boeuf - A salad made from chopped beef and root vegetables in mayonnaise. It is eaten garnished with pickled vegetables.
  
  
• Salata de vinete - A salad made from chopped grill eggplants with chopped onions and sunflower oil. Mayonnaise, or crushed garlic and pepper powder may be added.
  
  
• Sarmale - Rolls of cabbage stuffed with ground meat, rice and onions. These rolls are often eaten on Christmas Eve and at Easter.
  
  
• Snitel - Pork tenderloin stuffed with cheese and ham, covered with breadcrumbs and fried. It is the Romanian version of Austrian cuisine's Wiener schnitzel. Sometimes other meats such as beef, chicken or pork may be used, a fast-food version eaten in a sandwich is also popular, and in Western Romania the dish is made from two layers of meat with mushrooms between them.
  
  
• Zacusca - A vegetable spread made from cooked eggplant, beans, red peppers and chopped onion. It is typically matured for several months before eating, but once the jar is opened must be eaten within a few days. Zacusca is typically spread on to bread.

• Eastern European Recipes & Cookbooks

Art of Romanian Cooking, The By Galia Sperber Pelican Publishing Released: 2002-05-31 Hardcover (208 pages) List Price: $24.95* Lowest New Price: $15.97* Lowest Used Price: $11.99* Usually ships in 24 hours* *(As of 18:04 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781565549296 Notes: Brand New from Publisher. No Remainder Mark. Product Description: An excellent introduction to an inventive style of cooking, with over 200 recipes carefully explained for the home cook.

Sanda Marin's Traditional Romanian Cooking Black Sea Publications Spiral-bound (516 pages) List Price: $31.18* Lowest New Price: $33.00* Lowest Used Price: $102.66* *(As of 18:04 Pacific 21 Mar 2010 More Info) Click Here Product Description: From the Carpatian Mountains comes the most comprehensive collection of traditional Romanian recipes. This 516-page book, with colored illustrations, offers bilingual titles and search index and metric and English units for 1,296 recipes translated and adapted from the 1966 edition of the most favorite Romanian cookbook.

Transilvania: Romanian Cuisine By Catalina Radu PublishAmerica Paperback (77 pages) List Price: $16.95* Lowest New Price: $14.95* Lowest Used Price: $14.94* Usually ships in 24 hours* *(As of 18:04 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9781413765878 Notes: Product Description: I come from a big family of five children-one brother and three sisters. I am the second child in the family after my brother. My parents taught me many family values; one, which I love the most, is cooking. My mother gave me a wooden spoon at an early age. I love cooking for family and friends. I came to the United States in the fall of 1997. Now I live in Maryland, with my husband, Waldo Mojica, who is from Puerto Rico. Waldo inspired me to write this book. He loves and appreciates my cooking very much. This is my first book. Also, I'm working on a bilingual book for children, English-Romanian and Romanian-English. I love and enjoy cooking, traveling and reading. I speak English, Romanian and basic Spanish.

Cooking Around the World: Romanian, Bulgarian & Balkan By Trish Davies Lorenz Books Paperback (96 pages) List Price: $10.99* Lowest New Price: $22.73* Lowest Used Price: $12.43* *(As of 18:04 Pacific 21 Mar 2010 More Info) Click Here Product Description: This comprehensive guide to the food and cooking of a largely unexplored cuisine presents a superb group of recipes full of surprises.

Taste of Romania: Its Cookery and Glimpses of Its History, Folklore, Art, Literature, and Poetry (New Hippocrene Original Cookbooks) By Nicolae Klepper Hippocrene Books Hardcover (335 pages) List Price: $24.95* Lowest New Price: $15.39* Lowest Used Price: $16.99* Usually ships in 24 hours* *(As of 18:04 Pacific 21 Mar 2010 More Info) Click Here ISBN13: 9780781807661 Notes: Brand New from Publisher. No Remainder Mark. Product Description: Over 150 recipes, including the specialty dishes of Romania's top chefs, are intermingled with fables, poetry, photos and charming illustrations, making this book a genuine treasury of both Romanian cuisine and culture. Also includes an appendix of Romanian wines and an index in Romanian and English. Here is a real taste of both Old World and modern Romanian culture in a unique book that combines more than 140 tasty traditional recipes with enchanting examples of Romania's folklore, humor, art, poetry, and proverbs. A wealth of archival material provides a glimpse into the 4,000-year-old history of the Romanian people and their Roman ancestry. This comprehensive and well-organized guide to Romanian cuisine contains recipes for many classic favorites including Mamalinga, a polenta-style cornmeal, Eggplant Salad, Fish Zacusca, Mititei Sausages (The Wee Ones), and Pan-fried Pork with Polenta. Savor the tastes of one of Europe's heartiest and most varied culinary traditions!