Romanian cuisine

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Romanian cuisine (Romanian: Bucătăria românească) is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.^[1]

Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its roots in the Eastern Orthodox Church. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game.^[1]

Multiple different types of dishes are available, which are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (ciorbă de burtă) and calf foot soup, or fish soup, all of which are soured by lemon juice, sauerkraut juice (zeamă de varză), vinegar, or borș (traditionally made from bran). The category țuică (plum brandy) is a name for a strong alcoholic spirit in Romania.

With the cuisine of Romania being shared by another country, namely Moldovan cuisine, there are similarities to these two cuisines of the two Romanian-speaking countries.