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Home / Countries / Romania
A mix of Latin, Slavic, Hungarian and Ottoman cooking: sour ciorbă soups, sarmale and mămăligă, and plum brandy țuică.
Soured cabbage leaves rolled around spiced pork and rice and simmered slowly, the dish for Christmas and weddings.
Skinless garlic sausages grilled on charcoal and eaten with mustard and bread, a barbecue favourite.
A traditional Romanian plum brandy distilled once or twice, served in small glasses before meals.