Some of the most common Romanian dishes

Supa de gaina cu taietei de casa: chicken soup with homemade noodles

Ciorba de Perlshoare : soup with meat balis.

Ciorba Pescareasca : soup with many varieties of fish.

Ciorba de Potroace : sour soup with giblets.(כבד,קורקבן,גרון)

Ciorba de burta : tripe soup ( (קיבה

Ciorba Tzaraneasca: meat and vegetable soup peasantstyle.

Borsh de Miel : sour soup containing pieces of lamb, ( טלה או כבש )

Tocanita or Tochitura : meat stew seasoned with onions and/ or spices (נזיד בשר)

Patricleni : similar to Mititei, but dressed with spices and covered with pork intestine.)מעי)

Pui câmpulungean : is chicken stuffed with smoked bacon, sausages, garlic and vegetables.

Sarmale : minced meat, rolled in cabbage or vine leaves with mamallga.)ממולאים )

Sarmalutze in Foie de Vitza : minced meat rolled in vine leaves, sprinkled with Borsh, served with cream or yogurt.

Friptura : steak

Mici : spicy meat patties in the shape of sausages ( פשטידה)

Tocana : Pork, beef or mutton stew, with onions, also usually served with mamaliga.

Ghiveci : a vegetable stew cooked in oil. Also called "calugaresc" when served without meat. Stew = תבשיל

Saramura de Crap : grilled carp with pepper, also served with mamaliga.

Nisetru la gratar ; grilled Black Sea sturgeon=דג החידקן

Scrumbie la gratar : grilled herring

Peste prajit cu mamaliguta si mujdei : fried fish with polenta and garlic sauce

Ardei Umplutzi : sweet peppers stuffed with minced meat and rice.פלפל ממולא בשרואורז))

Pirjoala Moldoveneasca : Moldovian hamburgers.

Pastrama : smoked meat –goats = עז, geese = אווז.

Placinte Poalenbriu : turnovers.

Coltzunash cu Smintina :boiled triangular dumplings filled with cottage cheese and served with cream and sugar.

Cozonac : brioche = עוגיה.

Baclava : nuts and honey.

both of Turkish origin.

Cataif : whipped cream.

Clatite : pancakes served with jam, flambé.

Papansh : ring doughnuts served with soar cream.

SPECIFICALLY ROMANIAN TYPES OF RESTAURANTS

Inns These restaurants, known as "trama", with their rustic furniture, object of folkart (napkins, pottery, plates and pitchers) on the walls, folk musicians and an abundant of omanian dishes and wine, are the living image of the traditional hospitality of the Romanian people. They can be found everywhere, even in the smallest village.

Zahana If you like roast meat, grilled on charcoal = על פחם, you will be pleasantly surprised by dishes far tastier than the usual international beefsteak. In Bucharest and other towns, you will discover the "zahana" and may order specialties not found elsewhere beef sirloin, marrow = מחעצמות, brains, beef or pork kidneys, sweetbreads, chicken, etc.

Mustarli In autumn, after grapegathering, mustari (small, rustically decorated kiosks) appear like mushrooms after the rain. They serve "must" (fresh, unfermented grapejuice) and "turburel" ("must" which has begun to ferment) as well as delicious snacks.

Fish and Game Restaurant These are found in Bucharest, the Danube Delta, near rivers with fish, lakes, and other towns too, in the mountains and on the coast, and serve a variety of specialties.

"Lacto Vegetarian" and "Lacto Bars" These serve mostly vegetable dishes, dairy products, puddings and homemade cakes, and are especially recommended for dietetic or semidietetic menus.

Brasseries These are unpretentious restaurants with a pleasant atmosphere, serving beer, "tzuica", wine and hot dishes.

Cafe Bars Small Cafes where you can drink black coffee or Turkish coffee, as well as alcoholic specialties.

WINES

Zarea : variety of champagnes.

Cotnari : world renowned wines of Moldavian origin.

Murfatlar : very good wine, oily and sweet of Dobrogean origin.

Tirnave Reisling : a dry wine from the Tirnave vineyards.

Tirnave Perla : a fine, light, fragrant wine, medium sweet.

Muscat Ottonel: a muscatel, rich in strength and savor.

Sadova Rose : a fresh, medium rose, of fragrant bouquet.

Segarcea Cabernet : vigorous, red wine, with a strong fruity savor.

Feteasca: dry wine.

Nicoresti Babeasca : full bodied, red, with delicate bouquet.

The national drinkTzuica (pium slivovitz or brandy) 2425 proof alcohol is best taken sitting down it's rather strong ! In winter it is served hot, with pepper, cloves and sugar.