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This page of Romanian recipes is brought to you by the Celtnet European Recipes Site:
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The Romania, officially: România (Romania [sometimes Rumania]) is an Eastern European coutntry located north of the Balkan Peninsula on the lower Danube and bordering the Black Sea. The capital and largest city is Bucharest and the official language is Romanian (a Romance language). The oldest European remains of modern humans (Homo sapiens) dating to 42 000 years old have been found in a cave in Romania. Though the earliest historic peoples of Romania are the Dacians who were defeated by the Romans in 106 CE. The Romans brought Latin with them and it is from vulgar Latin that the Romanian language descends. Following the fall of Rome the land of Dacia was invaded by a succession of Germanic and Slavic peoples. During the Middle agaes Romania was divided into three principalities: Wallachia, Moldavia and Transylvania. From the 11th century until the 16th century Transulvania formed an independent part of the Kingdom of Hungary. By 1541 all three regions came under Ottoman suzerainty. But, by 1775 the majority of the territories were part of the Austro-Hungarian empire. In 1859, however, the electors of Moldavia and Wallachia chose Alexandru Ioan Cuza as a prince thus establishing Romania (without Transylvania) as a personal union. During the Russo-Turkish War Romania fought on the Russian side, and in the 1878 Treaty of Berlin, Romania was recognized as an independent state by the Great Powers. In August 1914, when World War I broke out, Romania declared neutrality. Two years later, under the pressure of Allies (especially France desperate to open a new front), the country joined the Allies, for which they were promised support for the accomplishment of national unity, Romania declared war on Austria-Hungary. Since, by the war's end, Austria-Hungary and Hungary renounced in favour of Romania all the claims of the Austro-Hungarian Monarchy over Transylvania. The union of Romania with Bukovina was ratified in 1919 in the Treaty of Saint Germain. During the Second World War, Romania tried again to remain neutral, but on June 28, 1940, it received a Soviet ultimatum with an implied threat of invasion in the event of non-compliance. The authoritarian King Carol II abdicated in 1940, succeeded by the National Legionary State, in which power was shared by Ion Antonescu and the Iron Guard. Within months, Antonescu had crushed the Iron Guard, and the subsequent year Romania entered the war on the side of the Axis powers. During the war, Romania was the most important source of oil for Nazi Germany. In August 1944, Antonescu was toppled and arrested by King Michael I of Romania. Romania changed sides and joined the Allies, but its role in the defeat of Nazi Germany was not recognized by the Paris Peace Conference of 1947. In 1947, King Michael I was forced by the Communists to abdicate and leave the country, Romania was proclaimed a republic. After the negotiated retreat of Soviet troops in 1958, Romania, under the new leadership of Nicolae Ceauşescu, started to pursue independent policies. After the revolution of 1989 the National Salvation Front, led by Ion Iliescu, took partial multi-party democratic and free market measures. Post-Cold War Romania developed closer ties with Western Europe, eventually joining NATO in 2004, and hosting in Bucharest the 2008 summit. The country applied in June 1993 for membership in the European Union and became an Associated State of the EU in 1995, an Acceding Country in 2004, and a member on January 1, 2007. Romania also joined NATO in 2004. Romania is also a member of the Latin Union, of the Francophonie and of the OSCE. Romanian cuisine is a very important part of the country's cuisine and blendes dishes from several of the cultures and trasitions that the country has come into contact with. For example, the Turks brought meatballs, the Greeks moussaka, from the Bulgarians there are a wide variety of vegetable dishes; from the Austrians there is the schnitzel. Pork is the preferred meat and many sausages are made with lamb or mutton serve at Easter. Wine is the preferred drink, though German-style blonde pilsner beer is also brewed and consumed. |
The alphabetical list of recipes from the Romania follows (limited to 100 recipes per page). There are 52 recipes in total:
| Baked Fish with Vegetables Origin: Romania | Leek Dish from Vaud Origin: Romania | Romanian Summer Salad Origin: Romania |
| Borş Origin: Romania | Mǎmǎligǎ Origin: Romania | Romanian Sweet Pasta Origin: Romania |
| Bors cu Perisoare (Sour Soup with Meatballs) Origin: Romania | Mamaliga cu Brinze (Polenta with Feta Cheese) Origin: Romania | Romanian Walnut Crescents Origin: Romania |
| Broedlaewend (Romanian Beef Soup) Origin: Romania | Mititei (Grilled Meat Fingers) Origin: Romania | Salată de Cartofi Țărănescă (Potato Salad, Country Style) Origin: Romania |
| Bucate Gătite cu Ceapă (Onions Stuffed with Nuts) Origin: Romania | Mititei (Romanian Minced Meat Sausages) Origin: Romania | Sarmale (Stuffed Cabbage Leaves) Origin: Romania |
| Chicken with Wine and Olive Sauce Origin: Romania | Musaca de Ţelină (Romanian Celeriac Moussaka) Origin: Romania | Sarmale cu Urdă în Foi de Ştevie (Sorrel Leaves Stuffed with Ricotta Cheese) Origin: Romania |
| Chickpea Soup Mamusia Origin: Romania | Musaca de Vinete (Aubergine Moussaka) Origin: Romania | Sarmalute in Foi de Vita (Romanian Stuffed Vine Leaves) Origin: Romania |
| Chifteluīe cu Ştiucă (Trout Meatballs) Origin: Romania | Peppers Sarmale (Romanian Stuffed Peppers) Origin: Romania | Scrumbii la Gratar cu Sos Picanti (Grilled Mackerel with Piquant Sauce) Origin: Romania |
| Ciorba de Burta (Romanian Tripe Soup) Origin: Romania | Plăcintă Moldovenească cu Urdă şi Mărar (Moldavian Pie with Ricotta Cheese and Fresh Dill) Origin: Romania | Sirbusca (Potato Soup) Origin: Romania |
| Ciorba de Fasole (Bean Soup with Smoked Bacon and Chard) Origin: Romania | Prune Uscate cu Orez (Prunes with Rice) Origin: Romania | Sour Lamb Soup Origin: Romania |
| Ciorba de Peste (Sour Fish Soup) Origin: Romania | Romanian Aubergine Salad Origin: Romania | Supa de Fasole Boabe de Bucuresti (Bucharest Bean Soup) Origin: Romania |
| Ciorba de Pui (Romanian Chicken Soup) Origin: Romania | Romanian Bean Soup Origin: Romania | Sweet and Sour Cabbage with Meatballs Origin: Romania |
| Ciorba Ruseasca (Russian Soup) Origin: Romania | Romanian Cabbage Salad Origin: Romania | Székely Gulyás (Romanian Pork Goulash) Origin: Romania |
| Crema de Cartofi (Creamed Potato Soup) Origin: Romania | Romanian Cheese and Herb Bread Origin: Romania | Taitei ca Varza (Noodles with Shredded Cabbage) Origin: Romania |
| Fasole "Minīită" ("False" Beans) Origin: Romania | Romanian Cucumber Salad Origin: Romania | Tocana de Miel (Shepherd's Lamb Stew) Origin: Romania |
| Flounder Roulade Origin: Romania | Romanian Mussaka Origin: Romania | Toscanita de Ciuperci (Sautéd Mushrooms) Origin: Romania |
| Grilled Trout Origin: Romania | Romanian Pork and Noodles Origin: Romania | |
| Halva de Floarea Soarelui (Sunflower Seed Paste Halva) Origin: Romania | Romanian Potato Salad Origin: Romania |
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Chocolate brownies are the ‘anytime treat’ of the US. Regardless of the occasion from the 4th July to Christmas Brownies are a favourite snack time desert.
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There has been far too much talk regarding which wine to select for a dish. The old adage "White wine with white meats and red wines with red meats" is merely a lazy man's way of not having to think. In place of taking the easy way out and categorize wines by color (a common problem in our society) you will find it much easier if you categorize them by weight. In other words, light wines with light foods and heavy wines with heavy foods.
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Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Recipe Information: 35
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Recipe Information: 35
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Recipe Information: 113
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