Recipes

Recipe kits

Everything for one dish, in one place

No hunting through 3,500 products. Each kit lists exactly what you need for a classic Romanian dish, with everything priced so you know what you are spending before you start.

The Sarmale Kit

Sunday lunch · Christmas · Easter

Everything for a proper pot of sarmale — sour cabbage, minced pork, rice, bulion and pepper. Serves 6–8.

Kit total
£21.21

Add each item to your basket — or message us on WhatsApp and we will put the kit together for collection.

The Mămăligă Board

Weeknight dinner · Sharing board

Golden cornmeal, salty telemea and cool smântână — Romanian comfort food in thirty minutes.

Kit total
£12.60

Add each item to your basket — or message us on WhatsApp and we will put the kit together for collection.

The Cozonac Baking Box

Christmas · Easter · Baking day

The flour, yeast and raisins for two proper loaves of cozonac — the smell of Christmas and Easter.

Kit total
£6.21

Add each item to your basket — or message us on WhatsApp and we will put the kit together for collection.

The Grătar Box

Summer BBQ · Garden party

Mici and iute mustard — the entire Romanian barbecue, sorted. Just add bread and good weather.

Kit total
£13.18

Add each item to your basket — or message us on WhatsApp and we will put the kit together for collection.

The Papanași Kit

Weekend treat · Dessert

Sweet cheese, the mix, smântână and sour-cherry jam — the dessert everyone orders when only comfort will do.

Kit total
£16.29

Add each item to your basket — or message us on WhatsApp and we will put the kit together for collection.

Planning a celebration? Christmas, Easter, a botez or a nunta — tell us how many people and we will build a kit for you. Message us on WhatsApp.

The EuroPantry Cookbook

The dishes you grew up with, made in your UK kitchen. Six classics, illustrated — and every ingredient links straight to the authentic products in our pantry.

The Sunday classic

Sarmale — Romanian Cabbage Rolls

Serves 6–82½ hoursFestive favourite

The centrepiece of every Romanian celebration. Sour cabbage leaves wrapped around a filling of minced pork and rice, simmered slowly with smoked meat until the whole house smells like home.

How it comes together

Soften the rice in a little water while you mix it into the minced meat with onion, pepper and a spoon of tomato paste. Wrap spoonfuls in sour cabbage leaves, tucking the ends tight. Layer the rolls in a heavy pot on a bed of chopped cabbage, cover with water and a little more bulion, and simmer gently for 2 hours. Serve hot with mămăligă and a generous spoon of smântână.

Ready in 30 minutes

Mămăligă cu Brânză și Smântână

Serves 430 minutesVegetarian

Golden cornmeal polenta layered with salty telemea cheese and cool smântână — the definition of Romanian comfort food, on the table in half an hour.

How it comes together

Bring salted water to the boil and rain in the mălai, whisking so it never lumps. Cook gently, stirring, until thick enough that a spoon stands up. Layer hot mămăligă with crumbled telemea, letting it melt slightly, and finish with plenty of smântână. For the full experience, add a fried egg on top.

The festive bake

Cozonac — Sweet Walnut Bread

Makes 2 loaves3 hours + provingChristmas & Easter

No Christmas or Easter is complete without it. A rich, golden sweet bread swirled with walnut or raisin filling — the smell of cozonac baking is the smell of home.

How it comes together

Warm the milk and dissolve the yeast with a spoon of sugar. Work into the flour with eggs, butter and sugar, kneading until silky — the longer you knead, the finer the crumb. Leave to rise until doubled, roll out, spread with your filling and scatter the raisins, then roll tight and prove again in the tin. Bake at 170°C until deep gold, and resist cutting it warm if you can.

The party essential

Salată de Boeuf

Serves 81 hour + chillingNew Year classic

The salad that opens every Romanian New Year table — finely diced vegetables and meat folded through mayonnaise, decorated like a work of art.

How it comes together

Boil and dice your vegetables and meat finely — everything the same small size is the secret. Fold through mayonnaise with chopped pickles until creamy, season well, then chill for at least two hours. Smooth the top and decorate with pickles and peppers — the prettier, the more Romanian.

The BBQ legend

Mici — Romanian Grilled Sausages

Serves 4–620 minutes on the grillSummer essential

The undisputed king of the Romanian grătar. Skinless, garlicky, juicy — no summer gathering is complete without a plate of mici, a swipe of mustard, and fresh bread.

How it comes together

Take the mici out of the freezer an hour ahead so they grill evenly. Cook over hot coals or a screaming-hot pan, turning often, until deeply browned outside and juicy inside — about 12–15 minutes. Never press them down; the juices are the point. Serve straight off the grill with iute mustard and fresh white bread.

The dessert of childhood

Papanăși cu Smântână și Dulceață

Serves 445 minutesWeekend treat

Golden fried doughnuts of sweet cheese, crowned with cool smântână and sour-cherry jam. The dessert every Romanian orders when only comfort will do.

How it comes together

Mix the brânză de vaci into a soft dough — the Dr. Oetker mix takes the guesswork out, or go traditional with cheese, eggs, flour and a little semolina. Shape rings with a small ball on top, fry in hot oil until deep gold on both sides, and drain well. Serve warm, buried under smântână and a generous spoon of dulceață de vișine.

Missing an ingredient?

Browse the full pantry — over 3,500 authentic products — at our shop page, or message us on WhatsApp and we will find it for you.

Follow EuroPantry:WhatsAppInstagramFacebook

Recipes and kits are suggestions only. Always check the packaging of each product for ingredient and allergen information before cooking, especially if you are cooking for someone with an allergy.