Romanian cuisine is a delightful blend of Eastern European flavours, influenced by its neighboring countries like Hungary, Bulgaria, and Turkey. Traditional Romanian first courses are known for their hearty and comforting nature, often featuring a wide variety of fresh produce, meats, and dairy products. Whether you are a local or a visitor, exploring the first courses of Romania is an excellent way to dive into the country’s culinary heritage.

One iconic Romanian dish that is commonly enjoyed as a first course is Ciorbă. This hearty and tangy soup is a staple in Romanian households. The base of Ciorbă is made with fermented wheat bran or fermented wheat flour, which gives it a distinct sour taste. Common variations include Ciorbă de burtă, a tripe soup, and Ciorbă de legume, a vegetable soup. Ciorbă is often garnished with sour cream, chopped fresh herbs, and a squeeze of lemon juice, adding layers of flavor to this beloved dish.

Another appetizing Romanian first course is Mămăligă cu brânză și smântână. Mămăligă is a cornmeal porridge that is often compared to the Italian polenta. It is served as a base for various toppings, and in this case, it is topped with brânză, a salty and crumbly traditional Romanian cheese, and smântână, a type of sour cream. The combination of the creamy cheese and tangy sour cream perfectly complements the texture of the maize porridge, resulting in a delightful and filling dish.

Sarmale, or cabbage rolls, are a popular Romanian dish enjoyed as a first course. These rolls are typically made by wrapping a mixture of ground pork, beef, rice, and onions in pickled cabbage leaves. The rolls are then simmered in a flavorful tomato sauce until the flavors meld together. Sarmale are often served with a side of Mămăligă or alongside pickles and a dollop of sour cream. This dish is not only delicious but also showcases the cultural and historical influences that have shaped Romanian cuisine.

When it comes to first courses in Romania, you cannot forget about Zacuscă. This traditional Romanian spread is often served on a slice of crusty bread as an appetizer before a meal. Zacuscă is made by roasting and cooking a combination of eggplant, bell peppers, onions, and tomatoes until they reach a smooth and velvety consistency. It is then seasoned with garlic, parsley, and sometimes chilli peppers for an extra kick. The smoky and rich flavors of Zacuscă make it a perfect starter to whet your appetite before indulging in a main course.

Last but not least, we have Plăcinte, a type of Romanian pastry commonly enjoyed as a first course. Plăcinte can be either sweet or savory and are often filled with ingredients like cheese, spinach, potatoes, or sour cherries. These small, handheld pies are typically fried or baked until golden and crispy. The flaky pastry paired with the savory or sweet filling makes Plăcinte a versatile and appetizing choice for a first course.

Romanian first courses are a celebration of culinary traditions and cultural influences, reflecting the rich history and diverse geography of the country. Whether you prefer soups, porridges, rolls, spreads, or pastries, there is something for everyone to enjoy. Exploring the first courses of Romania will undoubtedly take you on a delicious journey, allowing you to appreciate the country’s vibrant culinary heritage.

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