Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine but also includes influences from the cuisines of other neighbours, such as the Greeks (musaca), Bulgarians (zacuscă), Turks (pilaf), and Hungarians (langoși). Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, sour cherry plums, vinegar, or traditionally borș (fermented wheat bran). Popular main courses include mititei, frigărui and the șnițel. One of the most common dishes is mămăliga (similar to the Italian polenta), and is served on its own or as a side dish. Pork and chicken are the preferred meats, but beef, lamb and fish are also popular.
Sarmale are prepared from minced meat (pork, beef, mutton, poultry or fish meat, especially in the Danube Delta), mixed with rice and other aliments (pap, couscous etc.) and wrapped in cabbage (fresh or sour) or vine leaves in the form of rolls. Usually, they are served with polenta and sour cream, but can be served with a spoonful of fresh butter.
The list of desserts includes names like amandine, clătite, chec(cake), cozonac, gogoși, griș cu lapte, lapte de pasăre etc. In the north-western Romania, are prepared so-called ciureghe, gomboți cu prune, pancove, plăcinte crețe, while in north-eastern Romania, the traditional desserts are chec cu vișine, tartă cu mere, alivenci moldovenești.
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