sarmale (cabbage rolls), mamaliga (polenta), and cozonac (sweet bread)
|sarmale and mamaliga|
While I may have begun this journey questioning my decision to plan a week of Romanian cuisine, I certainly ended the week with a serious respect for Romania’s dishes. I’m still telling people about the flavor of the broth in the ciorbă, and I suspect I will continue to do so. This is one of those weeks that speaks to the heart of this project as I truly discovered new flavors and dishes previously foreign to me and now a cherished part of my culinary journey.