Curious about Romanian food? This lesser-known cuisine takes from a range of Baltic and Ottoman influences to create some truly delicious foods.
These traditional Romanian foods are full of veggies, herbs, and spices. Get a taste of Romania and enjoy delicacies like cabbage rolls, cheese pie, and meatball soup.
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What To Eat In Romania & Bucharest. Our Mega guide to the best of Romanian Cuisine.
These traditional Romanian desserts are sweet, delicious, and full of so much history. From layer cakes to dumplings to pastries, bring a taste of Romania to your kitchen with these easy recipes.
This smoky Romanian Bean Stew tastes like home and comfort. It calls for just a few basic ingredients, it's versatile so you can use what you have, and it only needs about 5-10 minutes of prep time.
Tocăniță de Cartofi is a delicious, comforting and easy to make Romanian-style potato stew. Enjoy it on its own or with grilled meats.
Romania is known for its beautiful scenery and intriguing history. We have curated 25 easy recipes for the best mouth-watering Romanian foods you can make at home!
Traditional Romanian dishes are usually cooked by smiling women who have learned delicious recipes from their grand-grandmothers. Here are 6 of them!
This very popular Romanian dessert is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple white cream
These traditional Romanian foods are full of veggies, herbs, and spices. Get a taste of Romania and enjoy delicacies like cabbage rolls, cheese pie, and meatball soup.
Christmas in Romania means snow, good food, and a lot of traditions.
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she was a rather grumpy lady (and you wouldn't expect that from her name cause 'draga' is serbian for dear or darling) always complaining about us kids being too loud always asking us to go play somewhere else but every once in a while a miracle would happen she would stop being grumpy for a while and then gather bunch of kids around the garden table and serve us plum dumplings and cherry juice .. in my family plum dumplings were never made so, over the years i forgot about them .. but this summer that changed i've stumbled upon a blog post about them and that post made me remember the childhood and my neighbor draga (that passed away last winter) and i knew i had to try making my version - for the breadcrumb coating: 60 gr (2 oz) butter 2 tablespoons oil (i used sunflower oil) 200 gr (7 oz) fine breadcrumbs 1 cup sugar .. for the potato dough: 700 gr (1,5 pounds) white potatoes (i used kennebec potatoes) teaspoon salt 2 egg yolks 30 gr (1 oz) butter 1 and a half cups of flour .. 20 plums, unstoned (choose firm small plums if the plums are too big, you'll end up with gigantic dumplings..) first make the breadcrumbs coating: put butter and oil in a frying pan, over a medium heat when melted, add breadcrumbs and brown them remove from heat, cool a little bit then add sugar and mix well set aside boil unpeeled potatoes until soft remove from the heat and place under running water until cool enough to handle peel them and mash them (using fork or hand potato masher) add salt, egg yolks and butter, mix, then add flour and quickly mix ingredients with your hands into a soft dough.. do not overwork the dough and try not adding more flour that would make the dumplings hard and chewy .. work fast, dough is supposed to be sticky so work on well floured working surface .. roll out the dough with rolling pin into a large rectangle cut into 20 squares and place a plum into each square then close the dough around the plum and form a ball, using your palms .. heat a big pot of water until water starts simmering put several dumplings in it, one at a time (i cook 6 or 7 in one round) they are going to sink and after few minutes of cooking, they rise and start floating simmer dumplings for 5 more minutes after that point .. remove from the water with slotted spoon put into breadcrumbs mix and roll until covered completely .. they are best eaten the same day they are made if i have leftovers (and that almost never happens) i store them at room temperature cause potato dough hardens when stored in fridge .. recipe is adopted from this fabulous blog and i advice you to go there and check out the plum dumplings post even if it's written in serbian cause there is bunch of pictures of every single step .. mokosha
