The dishes you grew up with, made in your UK kitchen. Every recipe below links straight to the authentic ingredients in our pantry — one click and it is in your basket.
The Sunday classic
Sarmale — Romanian Cabbage Rolls
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
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
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
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.
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.