Romanian Ostropel

Ostropel is a very easy and simple to make, also it is remarkable tasty for its simplicity. Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact. These mixed cultural influences are evident in traditional Romanian food. Discover the traditional meal that have been satisfying Romanians for generations.

 Ostropel Recipe (chicken with garlicky tomato gravy)

2 half chicken breasts, cut in cubes
2 onion
4 tbs tomato sauce
2 garlic cloves

Put chicken pieces in the pan, in which you have heated up the oil to a moderate temperature. Let each side brown and turn them. Into the same pan, throw the onion and allow to soften, stirring frequently, add the garlic, tomato souce, salt, pepper and cook for another 20 min. Serve hot over mashed potatoes, mamaliga, pasta or rice. Enjoy!

Romanian Cuisine – Ciorba de Burta

Ciorba de Burta Recipe (Sour Tripe Soup)
If you come to Romania, don't forget to have “ciorba” (the various types of tasty soup) on the menu. Romanian Cuisine is so delicious and special is the fact that the dishes are easy to be prepared, it is just a part of the local culture. Many Romanians cannot imagine eating a meal without “ciorba”. Romanian Cuisine is amazing. Make yourself at home and enjoy!

1 kg beef tripe
1/2 kg beef bones
1 onion
1/2 celery root
1 parsnip
3 carrots
100 g marinated bell peppers
300 g sour cream
5 bay leaves
5 garlic cloves
4 egg yolks
1 lemon
Oil, salt and pepper

Fry the onion in lard till it gets gold brown, and add the water, tripe, carrot, pepper, bay leaf and a few strips of pickled red bell pepper. Let it simmer on a low heat for about 2 hr. In the meanwhile chop up the garlic cloves, mix them with salt and a little bit of lemon and grind them up in a smooth paste. Add egg yolks and sour cream. Remove the beef tripe from the soup and cut it into small strips. In that bowl place a few spoons of hot tripe soup to heat up the mixture and pour it all in the pot stirring continuously .Bring the soup to a boil again. Let it boil for a few more minutes. Serve hot.

Romanian Food Recipes

I love Romanian food! The traditional Romanian food is great, the drinks are tasty. What does it make Romanian food so good? The central characteristic of the traditional Romanian food recipes is its great variety. In Romanian history, parts of its  territories were occupied by Turks, Austrians and Russians. Romanian food has been also greatly influenced by neighbours cuisine, such as Serbians, Bulgarians and Hungarians. Mix of all of this culture's and foods blended into the varied and delicious Romanian food.

Mititei - Romanian Grilled Minced Meat Rolls

Mititei - Romanian Grilled Minced Meat Rolls

Meat is one of the main elements of most Romanian but other popular ingredients include potatoes, beans and different other vegetables.

1/2 pound ground beef meet
1/2 pound ground pork meat, with fat
1/2 pound ground mutton meat
1/4 teaspoon baking soda
2-3 garlic cloves
some ground pepper
juniper berries and caraway
2-3 tablespoons meat broth


All ingredients are mixed thoroughly in a large bowl. The bowl is then put in the refrigerator and left until the next day. With wet hands, take tablespoons of mixture and shape into rolls, approximately two to three inches long and one inch thick. Before placing on grill, grease rolls with oil. Cook for seven minutes on each side over medium flames.


Easy Ice Cream Recipes

Romanian Food

Romanian Sarmale (Pickled Cabbage Rolls) is one of my favorite dishes.
Here we go:


1 cup long grain rice
1 Lb ground pork
1 Lb ground veal or beef
1 Large onion minced
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower seed oil
1 medium head cabbage

The procedure is very simple.

Fry the onion in lard till it gets gold brown, then mix it in a bowl with the meat, rice, salt and pepper. Sour cabbage is already salty and too much salt in the meat mixture could ruin your meal. Carefully remove the cabbage leaves one by one, paying attention not to tear them. Depending on how big your cabbage is you need whole leaves or halves to make the rolls.

In a deep pot place the rolls in concentric layers. Cover with a layer of chopped cabbage, then pour the tomatoes. Repeat this till all rolls are set in the pot. The last layer is whole cabbage leaves and tomatoes. Add water to slightly cover the last layer of cabbage. Place on stove, bring to boil, and then reduce heat to low and continue boiling for at least four hours. Serve hot.