Today is about traditional Romanian food:
Sarmale – sour cabbage rolls, made by wrapping fermented cabbage leaves around a savory mix of minced pork, rice, and spices.
Mici – (pronounced “meech”) are traditional Romanian skinless grilled sausages, also known as mititei, which translates literally to “little ones”. You can describe them in English as grilled minced meat rolls or spicy skinless meat logs that look similar to small, thick breakfast sausages without an outer casing.
Ciorbă rădăuțeană – is a traditional Romanian sour chicken soup characterized by a creamy, velvety texture and a pungent, tangy garlic flavor. It features shredded tender chicken, a rich broth infused with root vegetables, and a finishing liaison of sour cream, egg yolks, and plenty of garlic.
Papanași – traditional Romanian fried pastry described as a warm, fluffy cheese doughnut topped with sour cream and fruit jam. It features a distinctive ring shape with a small dough ball sitting on top.
Cozonac – best described as a traditional sweet leavened bread, festive egg bread, or sweet braided cake. It is very similar in texture to a rich brioche or a holiday babka, usually filled with walnuts, cocoa, or poppy seeds.
