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- Romanian Cuisine – Expression of DiversityMuntenian CuisineCuisine from Dobrogea and the Danube DeltaMoldavian and Bucovinian CuisineCuisine of OlteniaTransylvanian CuisineBanat CuisineRomanian Recipes
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Cuisine from Dobrogea and the Danube Delta
This is the region that has probably seen the strongest Turkish influence during its history but Greeks, Tartars and Bulgarians left their traces too. The region lies in the south – eastern part of the country and due to a Mediterranean – like climate thanks to the proximity of the Black Sea and the Danube its cuisine is rather light and based on fish.
If we are to sum up the local gastronomic habits then we have to speak about fish, mutton and game dishes as the most common. Breeding sheep has a long tradition in Dobrogea (Dobdrudja) and it was one of the main professions in the area, apart fishing and as one can imagine this is a good explanation for mutton being on the second place on the top of culinary preferences. Transylvanian shepherds who came to Dobrudja and settled there in the past brought with them certain culinary habits, among which the large use of cheese and dairy by – products.
Minced mutton or beef are used to prepare the Dobrogean (Dobrudjan) musaca made of egg fruits, tomatoes, potatoes and various spices and served with cold yogurt. As a matter of fact yogurt and kefir are very popular here. There are a lot of game dishes which are eaten especially in winter and autumn: wild boar meat balls, duck or teal with stuffing and all of them make very refined and appetizing choices.
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