Recipes · Romania

White beans beaten to a purée with softened onion and finished with paprika oil, spread by Romanians on rye bread.

Flame-charred aubergines chopped by hand and beaten with oil into a smoky, creamy spread eaten cold on bread.

A Romanian spread of roasted aubergine and red pepper, cooked down slowly until dark, thick and gently smoky.

Cabbage leaves rolled around rice, mushrooms and dill, then simmered slowly in a gentle tomato broth until meltingly tender.

Romania's golden cornmeal porridge, stiff enough to slice, enriched with butter and served with soured cream and salty cheese.