Interpreted Romanian cuisine
JANUARY 2017 – lonelyplanet.com
Thanks to a rich confluence of cultures, Romania’s cuisine counts on Slavic, Turkish and Greek influences. But above all, home-cooked peasant food is the norm. A sour soup, ciorbă, usually acts as the starter, while mămăligă (polenta) with sarmale (cabbage rolls filled with rice and meat) is the trademark main course.