Romanian cuisine 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 greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians and Hungarians.
Quite different types of dishes are sometimes included under a generic term; for example, the category 'ciorbă' includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditional borş. The category 'ţuică' or 'palinca' (traditional plum brandy) is a a strong alcoholic spirit in Romania, it can also be made of pears, apples or apricots.
Sarmale aka Cabbage Rolls
Minced meat with rice and condiments, wrapped in cabbage leaves. Please note that the rolls can be made in vegetarian version as well.
Papanasi aka Romanian Donuts
Fried donuts with sour cream and fruit jam, a mix between sour and sweet.
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