123 Dishes

Side, Snack, Appetizer

Pogacele

Flaky biscuits, made with jumari (fried fatty pork), cheese

Side, Snack, Appetizer

Roti

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

Side, Snack, Appetizer

Cârnați afumați

Smoked sausage, used in stews, casserole, soups

Side, Snack, Appetizer

Carnati plescoi

Plescoi style smoked lamb sausages, bake and serve with mustard and white bread

Side, Snack, Appetizer

Jamon

Jamón (spanish pronunciation: [xaˈmon], pl. jamones) is a kind of dry-cured ham produced in spain. it is one of the most globally recognized food items of spanish cuisine. it is also regularly a component of tapas.most jamón is commonly called jamón serrano in spain.jamón is the spanish word for ham. as such, other ham products produced or consumed in spanish-speaking countries may also be called by this name.

Side, Snack, Appetizer

Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

Side, Snack, Appetizer

Parizer

Bologna sausage, also spelled baloney ( bə-loh-nee), is a sausage derived from the italian mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the city of bologna (ipa: [boˈloɲɲa] (listen)). typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.other common names include parizer (parisian sausage) in the countries deriving from ex-yugoslavia, hungary and romania, polony in zimbabwe, zambia, south africa and western australia, devon in most states of australia, and fritz in south australia.in north america, a simple and popular use is in the bologna sandwich.

Side, Snack, Appetizer

Pastrama

Pastramă is a popular delicatessen meat traditionally in romania made from lamb and also from pork and mutton. pastramă was originally created as a way to preserve meat before modern refrigeration. for pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. at the beginning, pastramă was a speciality from wallachia made from young ram's meat.the word pastramă is etymologically rooted in the romanian a păstra, which means "to keep" or "to preserve". but the word is maybe more ancient and comes from the latin pastor who means shepherd. so pastramă is shepherd's meat so lamb or mutton.pastramă was introduced by romans to the city of caesarea mazaca in anatolia, known as pastron. this recipe may be the origin of pastirma.in 455 ad the gepids under king ardarich conquered pannonia, settled for two centuries in transylvania. the gepids was destroyed by the attack of lombards in 567 ad. at this time, the lombards discovered pastramă, known as bresaola.pastramă was introduced to the united states in a wave of romanian jewish immigration from romania in the second half of the 19th century. early references in english used the spelling "pastrama", closer to the romanian original. the modified "pastrami" spelling likely was introduced to sound related to the italian salami.

Side, Snack, Appetizer

Slanina

Salo (ukrainian: сало, russian: сало, belarusian: сала, hungarian: szalonna, polish: słonina, romanian: slănină, czech, slovak: slanina, carpatho-rusyn: солонина/solonyna, bosnian: slanina/сланина, lithuanian: lašiniai, bulgarian: сланина, serbian: slanina/сланина) is a traditional, predominantly slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin (especially famous in ukraine). the food is commonly eaten and known under different names in countries across the region. it is usually dry salt or brine cured. the east slavic variety is sometimes treated with paprika or other seasonings, while the south slavic version is often smoked. in ukraine and many other countries salo is a part of the traditional national cuisine. the slavic word "salo" or "salanina" as applied to this type of food (it has other meanings as well) is often translated to english as "bacon" or "lard". unlike lard, salo is not rendered. unlike bacon, salo has little or no lean meat. it is similar to italian lardo, the main differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning. east slavic salo uses salt, garlic, black pepper and sometimes coriander in the curing process, while lardo is generally seasoned with rosemary and other herbs.

Side, Snack, Appetizer

Novac Afumat din Ţara Bârsei

Smoked carp from brașov county, romania

Side, Snack, Appetizer

Salam de Sibiu

Cured and smoked pork sausage from sibiu, romania

Side, Snack, Appetizer

Scrumbie de Dunăre Afumată

Smoked danube shad from romania

Side, Snack, Appetizer

Brânzǎ de burduf

Brânză de burduf (also known as "brânză frământată" (english: kneaded cheese)) is a salty type of romanian cheese, made with sheep (or occasionally buffalo) milk. it has a strong flavour and slightly soft in texture.

Side, Snack, Appetizer

Brânzǎ de Suhaia

Cheese matured in brine, from suhaia

Side, Snack, Appetizer

Brânză topită

Brânză topită este un sortiment de brânză obținut prin procesarea brânzei împreună cu ingrediente nefermentate și emulgatori. invenția este atribuită lui walter gerber din thun, elveția, în 1911. avantajul acesteia asupra brânzei naturale constă în faptul că rezistă mai mult timp pe raft fără să se degradeze.

Side, Snack, Appetizer

Bryndza

Bryndza (from romanian brânză – cheese) is a sheep milk cheese made across much of east-central europe, primarily in or around the carpathian mountains of slovakia, ukraine, romania and southern poland. bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. the cheese is white, tangy, crumbly and slightly moist. it has characteristic odor and flavor with a notable taste of butyric acid. the overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. recipes differ slightly across countries.

Side, Snack, Appetizer

Caş brânză

Caș (romanian pronunciation: [kaʃ]) is a type of semi-soft white fresh cheese produced in romania. it is made by curdling sheep or cow milk with rennet, and draining the whey. the resulting cheese is unsalted or lightly salted. if stored in brine, caș turns into telemea after 2–3 weeks.caș cheese is also used to make other types of cheese such as brânză de burduf and cașcaval.

Side, Snack, Appetizer

Caşcaval

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Side, Snack, Appetizer

Kashkaval

Kashkaval is a type of cheese made from cow's milk, sheep's milk or both. in albania, bulgaria, north macedonia, serbia and romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). in english-language menus in bulgaria, kashkaval is translated as "yellow cheese" (whereas sirene is usually translated as "white cheese" or simply "cheese").

Side, Snack, Appetizer

Năsal

Side, Snack, Appetizer

Penteleu

Penteleu or cașcaval de penteleu is the name of a romanian cheese made with sheep milk, originally from the buzău mountains region. it is made using the same process as caşcaval, and can be consumed as a table cheese or it can be used to complement traditional romanian dishes such as mămăligă.

Side, Snack, Appetizer

Sirene

Sirene (albanian: djathë i bardhë; bulgarian: сирене [ˈsirɛnɛ]; macedonian: сирење; serbian: сир/sir) also known as "white brine sirene" (bulgarian: бяло саламурено сирене) is a type of brined cheese made in the balkans (south-eastern europe), especially popular in bulgaria, serbia, montenegro, bosnia and herzegovina, north macedonia, romania, albania, greece and also in israel and lebanon. it is made of the milk of goats, sheep, or cows, or a mixture of these. it is slightly crumbly, with at least 46–48% of dry matter containing 44–48% of fat. it is commonly produced in blocks, and has a slightly grainy texture. it is used as a table cheese, in salads, and in baking.

Side, Snack, Appetizer

Svaițer

Emmental, emmentaler, or emmenthal is a yellow, medium-hard cheese that originated in the area around emmental, in the canton of bern in switzerland. it is classified as a swiss-type or alpine cheese. emmental was first mentioned in written records in 1293, but first called by its present name in 1542. it has a savory but mild taste. while "emmentaler" is registered as a geographical indication in switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from france (as emmental), the netherlands, bavaria, and finland, are widely available and sold by that name. in some parts of the world, the names "emmentaler" and "swiss cheese" are used interchangeably for emmental-style cheese.

Side, Snack, Appetizer

Telemea

Telemea (romanian pronunciation: [teleˈme̯a]) is the name of a romanian cheese traditionally made of sheep's milk. nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk.

Side, Snack, Appetizer

Urdă

Urdă (romanian pronunciation: [ˈurdə]; albanian: urdha, indefinite form urdhë; serbian: вурда / vurda; bulgarian: урда, извара, romanized: urda, izvara; macedonian: урда, romanized: urda; ukrainian: вурда, romanized: vurda; hungarian: orda, zsendice) is a sort of whey cheese commonly produced in southeast europe.

Side, Snack, Appetizer

Telemea de Ibăneşti

Semi-soft cheese made from cow's milk or sheep's milk, from ibănești, romania

Side, Snack, Appetizer

Placinta

Plăcintă  (romanian pronunciation: [pləˈtʃintə]) is a romanian, moldovan and ukrainian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as urdă.

Side, Snack, Appetizer

Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Side, Snack, Appetizer

Salata boeuf

Salad made with beef, turkey or chicken, potatoes, peas, pickles and mayonnaise

Side, Snack, Appetizer

Salată de roșii

A salad of tomatoes, cucumber, onions, bell peppers, flavored with dill or parsley

Side, Snack, Appetizer

Salata de sfecla

Beetroot salad

Side, Snack, Appetizer

Salata orientala

Potato salad with eggs, onions and olives

Side, Snack, Appetizer

Aglio olio e peperoncino

Garlic and olive oil with hot peppers, commonly served with pasta

Side, Snack, Appetizer

Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Side, Snack, Appetizer

Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, grand marnier or orange curaçao liqueur, served with crêpes suzette

Side, Snack, Appetizer

Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

Side, Snack, Appetizer

Duck sauce

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. offered at american chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. it is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. it may be used as a glaze on foods, such as poultry. despite its name, the sauce is not prepared using duck meat; rather it is named as such because it is a common accompaniment to chinese-style duck dishes.

Side, Snack, Appetizer

Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

Side, Snack, Appetizer

Demi glace

Demi-glace (french pronunciation: ​[dəmi ɡlas], 'half glaze') is a rich brown sauce in french cuisine used by itself or as a base for other sauces. the term comes from the french word glace, which, when used in reference to a sauce, means "icing" or "glaze." it is traditionally made by combining one part espagnole sauce and one part brown stock. the sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). the term "demi-glace" by itself implies that it is made with the traditional veal stock.

Side, Snack, Appetizer

Sauce Chasseur

Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in french cuisine. it is typically made using demi-glace or an espagnole sauce (which is one of the five mother sauces) as a base, and often includes mushrooms and shallots. it may also include tomatoes and a finishing of fines herbes.

Side, Snack, Appetizer

Garlic sauce

Garlic sauce is a sauce prepared using garlic as a primary ingredient. it is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. the garlic is typically crushed or finely diced. simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. various additional ingredients can be used to prepare the sauce. garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. it is also used as a condiment.

Side, Snack, Appetizer

Garum

Garum is a fermented fish sauce which was used as a condiment in the cuisines of phoenicia, ancient greece, rome, carthage and later byzantium. liquamen is a similar preparation, and at times they were synonymous. although garum enjoyed its greatest popularity in the western mediterranean and the roman world, it was earlier used by the greeks.like the modern fermented fish sauce or the soy product soy sauce, fermented garum is a rich source of umami flavoring due to the presence of glutamates. it was used along with murri in medieval byzantine and arab cuisine to give a savory flavor to dishes. murri may derive from garum.

Side, Snack, Appetizer

Guacamole

Guacamole (spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the united states since the 1980s) is an avocado-based dip, spread, or salad first developed in mexico. in addition to its use in modern mexican cuisine, it has become part of international and american cuisine as a dip, condiment and salad ingredient.