Bine ați venit! (Welcome!) Romanian cooking is hearty, humble, and made for sharing — exactly the right food for a church potluck. These nine recipes are true home-style classics: the kind of dishes a Romanian grandmother (a bunica) would put on the table for a feast day.
Each recipe below is written for American kitchens with easy-to-find ingredients. Pick a dish, sign up on SignUpGenius, and bring it ready to serve. Poftă bună — enjoy your meal!
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Main Dish · The Star of the Evening
Stuffed Cabbage Rolls
Sarmale (sar-MAH-leh)
Sarmale is Romania's national dish — no Christmas, Easter, or wedding is complete without it. Little bundles of seasoned pork and rice are wrapped in sour cabbage leaves and simmered low and slow. Traditionally served with mămăligă and a spoonful of sour cream.
Ingredients
- 1 large head sour (pickled) cabbage, OR 1 large fresh green cabbage (about 4 lbs)
- Filling
- 2 lbs ground pork (or 1 lb pork + 1 lb ground beef)
- ¾ cup uncooked white rice, rinsed
- 2 large onions, finely chopped
- 3 tbsp vegetable oil
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1½ tsp salt (use less if using sour cabbage)
- 1 tsp black pepper
- 3 tbsp chopped fresh dill (optional but traditional)
- For the Pot
- 4 oz smoked bacon or smoked ham, chopped (optional)
- 2 bay leaves
- 1 tsp black peppercorns
- 2 sprigs fresh thyme or 1 tsp dried
- 1 cup tomato juice or crushed tomatoes
- Water or broth to cover
- Sour cream, for serving
Directions
- Prepare the cabbage. If using sour cabbage (found at European delis), rinse the leaves well to remove excess brine. If using fresh cabbage: core the head, place it in a large pot of boiling salted water with ½ cup vinegar, and simmer 5–8 minutes, peeling off leaves as they soften. Trim the thick center rib from each leaf so it rolls easily.
- Make the filling. Sauté the onions in oil over medium heat until soft and golden, about 8 minutes. Stir in the rice and cook 2 minutes. Remove from heat and cool slightly. Mix thoroughly with the ground meat, tomato paste, thyme, paprika, salt, pepper, and dill.
- Roll. Place about 2–3 tablespoons of filling near the stem end of each leaf. Fold the sides in and roll up snugly (like a small burrito). Tuck the ends in with your finger. Small, tight rolls hold together best. You should get 30–40 rolls.
- Layer the pot. Line a large heavy pot or Dutch oven with chopped leftover cabbage leaves. Arrange the rolls in tight layers, scattering the smoked bacon, bay leaves, peppercorns, and thyme between layers. Cover with a final layer of chopped cabbage.
- Simmer. Pour the tomato juice over the top, then add water or broth until the rolls are just covered. Place a small heatproof plate on top to keep them submerged. Cover and simmer on the lowest heat for 2½–3 hours (or bake at 325°F for the same time), until the cabbage is tender and the rice is fully cooked.
- Serve hot with mămăligă and a generous dollop of sour cream.
Potluck tip: Sarmale reheats beautifully — Romanians insist it tastes better the second day. Make it a day ahead, refrigerate in the pot, and reheat gently before church. A slow cooker on Low (7–8 hours) also works well.
Side Dish
Golden Cornmeal Porridge
Mămăligă (muh-muh-LEE-guh)
Mămăligă is Romania's daily bread — a golden cornmeal porridge similar to Italian polenta, served alongside nearly everything. It is the classic companion to sarmale, and irresistible topped with sour cream and crumbled cheese.
Ingredients
- 3 cups coarse yellow cornmeal (or polenta)
- 9 cups water
- 1 tbsp salt
- 3 tbsp butter
- For Serving
- 1½ cups sour cream
- 8 oz feta or farmer's cheese, crumbled (Romanian telemea if you can find it)
Directions
- Bring the water and salt to a boil in a large heavy pot.
- Pour the cornmeal in slowly, in a thin steady stream, whisking constantly so no lumps form.
- Reduce heat to low and cook, stirring often with a wooden spoon, for 30–40 minutes, until very thick and the porridge pulls away from the sides of the pot.
- Stir in the butter. For a potluck, spread it into a buttered 9×13 pan; it firms up as it cools and can be cut into squares.
- Serve warm with sour cream and crumbled cheese on top or on the side.
Shortcut: Quick-cooking polenta works fine and takes about 5 minutes — follow the package ratio, and season with salt and butter as above.
Main Dish
Grilled Garlic Sausages (Skinless)
Mici / Mititei (MEECH / mee-tee-TAY)
Mici ("the little ones") are Romania's beloved street food — juicy, garlicky, skinless sausages grilled at every summer cookout and festival. They are always eaten with yellow mustard and fresh bread.
Ingredients
- 1½ lbs ground beef (80/20)
- 1 lb ground pork
- 6 cloves garlic, crushed to a paste
- 1 tsp baking soda
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp sweet paprika
- ¼ tsp ground allspice (optional, traditional)
- ½ cup cold beef broth or water
- For Serving
- Yellow mustard
- Fresh crusty bread or rolls
Directions
- Combine both meats with the garlic, baking soda, salt, pepper, thyme, paprika, and allspice.
- Add the cold broth a little at a time, kneading the mixture by hand for a full 5 minutes until it becomes smooth, sticky, and paste-like. (This kneading is the secret to the signature springy texture.)
- Cover and refrigerate overnight (or at least 4 hours) to let the flavors develop.
- With wet hands, shape into small logs about 3 inches long and 1 inch thick.
- Grill over medium-high heat (or use a grill pan or broiler), turning to brown all sides, 12–15 minutes, until cooked through (160°F inside). Do not press them — you'll lose the juices!
- Serve hot with plenty of mustard and bread.
Potluck tip: Shape and refrigerate the day before, then grill just before leaving and transport in a foil-covered pan. They also reheat well in a 325°F oven for 10 minutes.
Soup
Smoky Bean Soup
Ciorbă de fasole cu afumătură (CHOR-buh deh fah-SO-leh)
A ciorbă is a Romanian sour soup — every meal begins with one. This bean soup with smoked meat is a countryside favorite, finished with a splash of vinegar for the gentle tang Romanians love, and fragrant with tarragon and dill.
Ingredients
- 1 lb dried white beans (great northern or navy), soaked overnight
- 1 lb smoked ham hock, smoked turkey leg, or smoked sausage
- 2 onions, chopped
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 celery root (celeriac) or 3 celery stalks, diced
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 1 tbsp dried tarragon (traditional!)
- 3–4 tbsp red wine vinegar, to taste
- Salt and pepper to taste
- ¼ cup chopped fresh dill or parsley
- Sour cream and hot peppers, for serving
Directions
- Drain the soaked beans. Place them in a large soup pot with the smoked meat and 12 cups of water. Bring to a boil, skim any foam, then simmer 1–1½ hours until the beans are tender.
- Remove the smoked meat, pull the meat off the bone, chop it, and return it to the pot.
- Meanwhile, sauté the onions, carrots, pepper, and celery in oil until softened, about 10 minutes. Stir in the tomato paste and paprika and cook 2 minutes more.
- Add the vegetables to the pot along with the thyme and tarragon. Simmer 20–30 minutes more.
- Season with salt and pepper, then stir in vinegar a tablespoon at a time until the soup has a pleasant, gentle tang.
- Finish with fresh dill or parsley. Serve hot, with sour cream stirred in at the table.
Potluck tip: Transport in a slow cooker and keep it on Warm at church. The flavor deepens overnight, so making it a day ahead is ideal.
Appetizer
Roasted Eggplant Salad
Salată de vinete (sah-LAH-tuh deh VEE-neh-teh)
Every Romanian family makes this creamy, smoky eggplant spread in late summer. It's served cold on bread or crackers, often topped with tomato slices — simple, fresh, and always the first appetizer to disappear.
Ingredients
- 4 large eggplants (about 4 lbs)
- 1 small onion, very finely chopped
- ½ cup neutral oil (sunflower is traditional)
- 1–2 tsp salt, to taste
- Optional: 2–3 tbsp mayonnaise for extra creaminess
- For Serving
- Sliced tomatoes
- Fresh baguette, crackers, or crostini
Directions
- Roast the eggplants whole — ideally on a grill or directly over a gas flame, turning until the skin is charred and the flesh collapses (20–30 min). Oven method: prick with a fork and roast at 450°F for about 40 minutes until completely soft. The char is what gives the authentic smoky flavor.
- Let them cool slightly, then peel away all the skin. Place the flesh in a colander and let it drain for 30 minutes — this step keeps the salad from being bitter or watery.
- Chop the eggplant finely with a knife (traditionally a wooden or plastic one — metal can discolor it) until it becomes a rough purée. A few pulses in a food processor also works.
- Beat in the oil a little at a time with a fork or wooden spoon, as if making mayonnaise, until pale and creamy. Stir in the onion and salt (and mayonnaise, if using).
- Chill well. Serve cold with sliced tomatoes and fresh bread.
Potluck tip: Make it 1–2 days ahead — the flavor improves in the fridge. Bring it in a pretty bowl with a basket of sliced baguette.
Appetizer
Roasted Vegetable Spread
Zacuscă (zah-KOOS-kuh)
Zacuscă is Romania's treasured pantry spread — a rich, slow-cooked blend of roasted eggplant, red peppers, tomato, and onion. Romanian families make huge batches every autumn and jar it for winter. Serve it at room temperature on bread.
Ingredients
- 2 large eggplants (about 2 lbs)
- 6 red bell peppers (or roasted red peppers from a jar, about 3 cups)
- 2 large onions, finely chopped
- ¾ cup sunflower or vegetable oil
- 1 cup tomato purée or crushed tomatoes
- 2 bay leaves
- 1½ tsp salt, or to taste
- ½ tsp black pepper
- Fresh bread, for serving
Directions
- Roast the eggplants and peppers as for salată de vinete: char them whole on a grill, gas flame, or under the broiler until the skins blister and the flesh is soft. Steam the peppers in a covered bowl for 10 minutes so they peel easily.
- Peel everything, seed the peppers, drain the eggplant in a colander for 20 minutes, then finely chop both.
- In a wide, heavy pot, cook the onions in the oil over medium-low heat until very soft and lightly golden, 12–15 minutes.
- Add the chopped eggplant, peppers, tomato purée, bay leaves, salt, and pepper.
- Simmer uncovered on low heat, stirring often so it doesn't stick, for 45–60 minutes, until thick, glossy, and the oil rises slightly to the surface. Remove the bay leaves.
- Cool, then refrigerate. Serve at room temperature with fresh bread.
Shortcut: Jarred roasted red peppers save a lot of time and work well — just drain them thoroughly before chopping.
Appetizer · Salad
Festive Potato & Chicken Salad
Salată de boeuf (sah-LAH-tuh deh behf)
Despite the French name ("beef salad"), most Romanian families now make this celebration classic with chicken. It appears at every holiday table — a creamy mosaic of diced vegetables, meat, and pickles, traditionally decorated on top like a piece of art.
Ingredients
- 2 cups cooked chicken breast, finely diced (or cooked beef)
- 4 medium potatoes, boiled in their skins, peeled and finely diced
- 3 carrots, boiled and finely diced
- 1 cup frozen peas, cooked
- 1 celery root (celeriac), boiled and diced, or 2 parsnips
- 1½ cups dill pickles, finely diced, well drained
- 1½–2 cups mayonnaise
- 2 tsp Dijon or yellow mustard
- Salt and pepper to taste
- Decoration (Traditional)
- Sliced olives, strips of roasted red pepper, sliced pickles, hard-boiled egg
Directions
- Make sure all the boiled vegetables are fully cooled, and dice everything into small, even cubes (about ¼ inch) — the fine, uniform dice is what makes this salad special.
- In a large bowl, gently combine the chicken, potatoes, carrots, peas, celery root, and pickles.
- Stir the mustard into the mayonnaise, then fold most of it into the salad, reserving about ½ cup. Season with salt and pepper.
- Mound the salad onto a platter and smooth the reserved mayonnaise over the top like frosting.
- Decorate the top with olives, red pepper strips, pickles, and egg slices — Romanians take pride in beautiful patterns (flowers, borders, even flags!).
- Chill at least 2 hours before serving.
Potluck tip: This must stay cold — transport in a cooler and set it out just before the meal.
Dessert
Sweet Cheese Doughnuts
Papanași (pah-pah-NAHSH)
Papanași are Romania's most famous dessert — warm fried doughnuts made with soft cheese, crowned with a little dough ball, sour cream, and sour cherry or berry jam. Order dessert in any Romanian restaurant and this is what arrives.
Ingredients
- 2 cups (16 oz) farmer's cheese, well-drained ricotta, or dry-curd cottage cheese
- 2 large eggs
- 3 tbsp sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1¾ cups all-purpose flour, plus more for shaping
- 1 tsp baking powder
- ¼ tsp salt
- Vegetable oil, for frying
- Topping
- 1½ cups sour cream
- 1 cup sour cherry jam (or any berry jam)
- Powdered sugar
Directions
- If your cheese is wet, drain it in a cheesecloth-lined sieve first — the dough should not be sticky-wet. Mix the cheese, eggs, sugar, vanilla, and lemon zest until smooth.
- Stir in the flour, baking powder, and salt to make a soft dough. Add a spoonful more flour if too sticky to handle.
- With floured hands, divide into 8 pieces. From each, pinch off a small ball (the "top knot"), and shape the rest into a flattened ring with a hole in the middle, like a doughnut.
- Heat 2 inches of oil to 340°F in a heavy pot. Fry the rings and balls in batches, 2–3 minutes per side, until deep golden. Don't let the oil get too hot or they'll brown before cooking through. Drain on paper towels.
- To serve: place a ring on a plate, spoon sour cream generously over it, top with jam, set the little ball on top, and dust with powdered sugar. Serve warm if possible.
Potluck tip: Fry them at home, then rewarm in a 300°F oven for 10 minutes at church and let guests add their own sour cream and jam at a little topping station — fun and fast.
Dessert
Walnut Swirl Sweet Bread
Cozonac (koh-zoh-NAHK)
Cozonac is the sweet braided bread of Romanian Christmas and Easter, swirled with a cocoa-walnut filling. Baking it fills the whole house with the smell of a Romanian holiday. It travels perfectly and slices beautifully for a crowd.
Ingredients
- Dough
- 5 cups all-purpose flour
- 1¼ cups whole milk, warm
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup sugar
- 4 egg yolks (save the whites for the filling)
- 6 tbsp butter, melted
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
- ¾ tsp salt
- Walnut Filling
- 2½ cups walnuts, finely ground
- ¾ cup sugar
- 3 tbsp cocoa powder
- 4 egg whites
- 1 tsp vanilla or rum extract
- Finish
- 1 egg, beaten, for glazing
Directions
- Dissolve the yeast and 1 tablespoon of the sugar in the warm milk; let stand 10 minutes until foamy.
- In a large bowl, whisk the egg yolks with the remaining sugar, vanilla, zest, and salt. Add the yeast mixture, then the flour, then the melted butter. Knead 10 minutes (or 6–7 minutes in a stand mixer) until smooth, soft, and elastic.
- Cover and let rise in a warm place until doubled, about 1½ hours.
- Meanwhile, make the filling: beat the egg whites to soft peaks, then fold in the ground walnuts, sugar, cocoa, and vanilla.
- Divide the dough in half. Roll each half into a rectangle about 10×14 inches, spread with half the filling, and roll up from the long side into a log. (For the classic look, make 2 thinner filled logs per loaf and twist them together.)
- Place each loaf seam-side down in a greased 9×5 loaf pan. Cover and rise 45–60 minutes until puffy.
- Brush with beaten egg and bake at 350°F for 40–45 minutes, until deep golden and hollow-sounding when tapped. Tent with foil if browning too fast.
- Cool completely in the pans for 15 minutes, then on a rack, before slicing.
Potluck tip: Bake 1–2 days ahead; cozonac keeps well wrapped in a clean towel. Slice at church and arrange on a platter.
Drinks
Elderflower Lemonade
Socată (soh-KAH-tuh)
Socată is the drink of a Romanian summer — a lightly fizzy, floral "lemonade" that grandmothers brew from elderflower blossoms every spring. This easy version uses elderflower syrup and tastes remarkably close to the homemade original. Alcohol-free and loved by kids and adults alike.
Ingredients
- 1½ cups elderflower syrup/cordial (IKEA, World Market, or the international aisle)
- 3 quarts cold sparkling water (or half still, half sparkling)
- 2 lemons — 1 juiced, 1 thinly sliced
- A handful of fresh mint sprigs
- Plenty of ice
Directions
- In a large drink dispenser or pitchers, stir together the elderflower syrup and lemon juice.
- Add the sparkling water and stir gently. Taste — it should be lightly sweet and floral; add a splash more syrup or water to your liking.
- Add the lemon slices and mint, and chill at least 2 hours.
- Serve over ice.
Potluck tip: Bring the syrup mixture and the sparkling water separately, and combine at church so it stays fizzy. A 2-gallon drink dispenser with lemon slices floating on top looks beautiful on the drinks table.
Drinks
Chilled Fruit Compot
Compot de fructe (kom-POT deh FROOK-teh)
Compot is the drink of every Romanian childhood — fruit gently simmered in lightly sweetened water, then chilled and served in glasses, fruit and all. Every pantry holds jars of it for winter. Sour cherry is the most beloved, but any summer fruit works.
Ingredients
- 2 lbs fruit: sour cherries, plums, apricots, peaches, or a mix (fresh or frozen both work)
- 10 cups water
- ¾ cup sugar, or to taste
- 1 strip of lemon peel
- Optional: 1 cinnamon stick or a few cloves
Directions
- Wash and pit the fruit; halve larger fruit like plums or peaches.
- Bring the water, sugar, and lemon peel (and spices, if using) to a boil in a large pot.
- Add the fruit and simmer gently for 10–15 minutes, until just tender but not falling apart.
- Cool to room temperature, then refrigerate until well chilled.
- Serve cold in cups, spooning a little fruit into each one.
Shortcut: Two large cans of pitted cherries or sliced peaches in juice, simmered briefly with extra water and a squeeze of lemon, make a fine quick compot.
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"Enjoy your meal, and blessings!" — May this evening of Romanian food and fellowship bless our church family and encourage our missionary partner in Romania.