Romanian cuisine

Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game.

After the borș, Greek dishes would follow, boiled with herbs floating in butter, and finally cosmopolitan steaks".

[4][5] For about three centuries, Wallachia and Moldavia, two of the three medieval Romanian principalities, were mildly influenced by their various neighbors, like the Ottoman Empire.

Ottoman cuisine changed the Romanian table with appetizers made from various vegetables, such as eggplant and bell peppers, as well as various meat preparations, such as chiftele (deep-fried meatballs, a variation of kofta).

The lack of written sources in Eastern Europe makes it impossible to determine today the exact origin for most of them.

[8][9] The traditional Easter cake is pască, a pie made from yeast dough with a sweet cottage cheese filling at the center.

[10][11] Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam.

[12] Romania is currently the world's ninth largest wine producer, and recently the export market has started to grow.

[14] Followers of the Romanian Orthodox Church fast during several periods throughout the ecclesiastical calendar amounting to a majority of the year.