SARMALE: “Sarmale”, or stuffed cabbage, which was inherited from the Ottoman lands of Wallachia and Moldavia   , is the most popular dish in Romania. The difference is that it is made with pork and is served with mamaliga.

MAMALİGA: Mamaliga is a dish made from polenta and served as pilaf. Polenta can be thought of as ground corn to the consistency of semolina.  

CIORBÂ DE BURTA: Ciorba de burta, inherited from the Ottoman Empire, is a type of tripe soup. The tripe is thoroughly cleaned, washed and boiled. Vinegar, sour cream and crushed garlic, salt and oil are used. Various ingredients such as carrots, onions, celery, parsley and black pepper are used for the soup.   

PAPANASI: It is a yeast-free cheese pastry served with sour cream and sour cherry jam. It is a sweet with a golden exterior and a soft interior.

 COZONAC: It is a special sweet yeast bread, traditional for Romania, Bulgaria and Serbia. It is rich in eggs, milk and butter. It is usually prepared for Easter in Bulgaria and mostly for Christmas, Easter, New Year’s Eve in Romania and Moldova.