Romanian cuisine

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Romanian cuisine

Romania's cuisine was somewhat influenced by the other peoples that lived on its territory such as the ethnic Hungarians and Germans that are still living in the middle and western parts of Romania. In the past, the territory of Romania was under Turkish rule for many hundreds of years and there are still considerable influences. Dishes such as sarma(le), mousaka, baklava, saraigli, mititei, halva, rahat are clearly Turkish in origin. Also, some Greek, Slavic and French influences are felt.
There is still a difference between rural cuisine and city cuisine although with the migration of village people into cities, this difference tends to lessen. Still, in the country, people may grow their own produce and raise some poultry, pigs or a few cattle. Therefore, they are more self-reliant in matters pertaining to food. Their cuisine relies on very fresh ingredients and their menu tends to be less elaborate. Increasingly, city people are becoming more and more interested in food containing less fats, and generally healthier food. Still, a typical Romanian menu will tend to include several appetizers, soup, main dish, dessert and all these will be much richer than in EU, UK or US.


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