What Romanians are eating for Christmas and Easter? The best Romanian holiday dishes

I have included here dishes that are served at both the Christmas and Easter meals (the cabbage rolls, the Russian salad, piftie and cozonac), foods that are served especially at the Christmas meal (the pork dishes), then dishes specific to the Easter meal (lamb, drob, pască, painted eggs), followed by some dishes specific to secular or other religious holidays.

This post is part of a wider material about Romanian gastronomy. Learn about the best Romanian food and drinks in our material: The best Romanian food and drinks: An Honest Introduction to Romanian Cuisine from a Local Foodie

Want to experience the best holidays dishes in the most authentic places in Transylvania? Check our Winter tour in Transylvania or our Christmas photo tour in Romania!

Sarmale (cabbage rolls)

It’s a culinary consensus among Romanians that sarmale are the epitome of traditional Romanian cuisine, with approximately 9 out of 10 people naming them as their top pick. Interestingly, the appeal of the cabbage rolls extends beyond Romania, resonating with the taste buds of people across the region—from the Balkans to Hungary and Poland. The dish’s popularity might be attributed to a combination of factors: the harmonious blend of minced meat with rice and spices, the distinct flavor of pickled cabbage, the enticing aroma of smoked bacon, and the delightful pairing with sour cream.

What remains certain is that sarmale hold a special place as an excellent traditional Romanian dish for celebrations. They make appearances on festive tables during Christmas, New Year’s, Easter, weddings, or any joyous occasion. The enduring popularity of sarmale speaks to its ability to bring people together in celebration, transcending borders and delighting palates across the region.

Although the basic idea stays the same throughout the country (cabbage leaves rolled around a filling of minced meat, rice, and spices), the recipe varies widely from region to region, and even from family to family.

The filling
Pork is the most commonly used meat, but depending on local tradition or personal preference, the rolls can also be made with beef, turkey, or chicken. Romania also has a long tradition of vegan sarmale, especially during fasting periods, where the meat is replaced by a hearty mixture of rice, onions, grated vegetables, and herbs. In some regions, especially in the south, the cabbage leaves are replaced with vine (grape) leaves, giving the rolls a different texture and a delicate, slightly tangy aroma.

Regional differences
One of the most noticeable variations is the size of the rolls. In Transylvania, sarmale tend to be larger and more generous, often flavoured with smoked bacon or smoked meats for a richer taste. In contrast, in the rest of the country—especially in Oltenia, where my mother is from—the rolls are smaller, lighter, and use less fat, resulting in a more delicate flavour.

How they are served
The classic side for sarmale is a comforting portion of polenta (mămăligă), accompanied by a dollop of sour cream and a green chilli pepper on the side.
If you’re wondering about the etiquette: you add the sour cream directly on top of the roll. As for the chili, you don’t slice it with a knife — you simply take it in your hand and have a bite whenever you want to add some heat to your mouthful of sarmale.

Salată de boeuf (Russian salad)

The Boeuf salad is Romania’s rendition of the Olivier salad, named after Lucien Olivier, the Belgian chef credited with its creation at the Hermitage restaurant in Moscow. This dish is widely recognized as the Russian salad in many other countries. The Romanian variant consists of boiled potatoes and carrots, diced and combined with boiled peas, pickled cucumbers and peppers, and boiled meat (typically beef or chicken), all harmoniously mixed with a generous amount of mayonnaise.

A staple on Romanian holiday tables, whether for Christmas, New Year’s, or Easter, the Boeuf salad is prepared with meticulous care by housewives who endeavor to adorn it with imaginative decorations, often crafted from slices of pickles.

Piftie (pork aspic)

Piftia is a traditional Romanian dish, also known as “jellied meat” or “head cheese” in English. It is also called “răcituri” which translates to cold, indicating that it is served chilled. Piftia holds an essential place on our Christmas table, typically prepared by either our mothers or grandmothers. While commonly made from pork, variations using chicken or turkey are also possible. The dish involves boiling pig legs and gelatinous parts such as ears and the pig’s head for an extended period with carrots, garlic, salt, and pepper until the meat easily separates from the bone.

The resulting broth is further enriched with mujdei (fresh garlic sauce) to enhance its flavor, and the meat and mice (gelatinous pieces) are arranged in bowls along with the garlic-infused soup. Piftia is served cold, allowed to set until the soup achieves a gelatinous consistency.

Sausages

Traditional sausages are a vital component of the Christmas table, reflecting the longstanding tradition of pig slaughtering a few weeks before Christmas. This timing allows for the sausages to undergo maturation, drying, or smoking processes. Whether it’s caltabosi, tobă, or a variety of homemade sausages, they grace the table as either appetizers or main courses. The richness of the traditional Christmas feast is evident, featuring up to almost 10 dishes, with sausages playing an essential and flavorful role that simply cannot be overlooked.

Lamb

Easter marks a unique time in Romania when lamb takes center stage, prompting shepherds to strategically plan the pairing of sheep with rams in the fall, considering the timing of the upcoming Easter. While lamb predominantly graces the Easter table in the form of oven-roasted dishes, it also finds its way into ciorbă, borș, or stufat, a stew that feature onions, green garlic, and tomato sauce, among other ingredients.

In our family, however, there’s a different twist. Lamb isn’t a favored choice, and in the past, when my grandmother raised goats, we opted for kid meat as a substitute. However, even though kid is used, it’s not a unanimous favorite among us. Consequently, in our household, lamb is typically replaced with the likes of turkey or chicken, ensuring that Easter meals remain enjoyable and tailored to our family’s tastes.

Drob

“Drob” is a traditional Romanian Easter dish, likely with Slavic origins, evident at least at the lexical level, as the name can be translated as “entrails” or “offal” in the languages of our neighbors in the Balkans. The concept behind this preparation stems from the principle that every part of the slaughtered animal should be utilized for consumption, considering it as an invaluable source of nutrients.

The preparation of drob involves sautéing lamb intestines, including liver, lung, heart, and spleen, together with green onions. The mixture is seasoned with salt and pepper, finely chopped, and then placed in baking forms with slightly boiled eggs. The composition is baked in the oven for approximately 30 minutes. Once cooled, it is sliced and served as part of the Easter table spread.

Easter eggs

The tradition of painting Easter eggs appears to have pre-Christian origins and is widespread in various countries. In Romania, egg painting has evolved into an art form, featuring intricate motifs and symbols painted on chicken eggs. Folklore in Romania preserves several Christian legends that explain why Easter eggs are dyed red and how they became symbolic during the Lord’s Holidays. One such legend recounts that the Mother of God, mourning her crucified son, placed a basket of eggs near the cross, and they turned red from the blood dripping from Jesus’s wounds.

In the past, my grandmother used natural pigments, specifically red onion leaves, to paint eggs. Nowadays, synthetic pigments of various colors are available in commerce.

The tradition of egg tapping, also known as egg cracking or egg knocking, is a lively and playful custom observed during Easter in various cultures, including Romania. This ritual adds an element of fun and competition to the Easter celebrations.

Here’s a more detailed overview of the tradition:

Egg Selection: Each family member typically selects an Easter egg from the table. These eggs are often specially decorated or dyed for the occasion.
Choosing the Opponent: Participants then pair off or choose opponents for the egg-tapping contest.
Egg Clashing: Holding their chosen eggs, participants take turns tapping the pointed ends of their eggs against each other. The goal is to crack the opponent’s eggshell while keeping one’s own egg intact.
Verbal Exchange: As the eggs are tapped together, a customary verbal exchange takes place. One person says “Christos resurrected” (Hristos a înviat in Romanian), and the other responds with “Adevărat a înviat” (Truly, He is risen). This exchange is a way of acknowledging and celebrating the resurrection of Christ.
Winner Continues: When an eggshell cracks, the person whose egg remains intact continues the tradition by challenging another participant. The process repeats until there is a winner with the last unbroken egg.
Pyramidal Game: In some families, especially with children, the tradition evolves into a sort of pyramid game, with winners progressing to challenge others. The goal is often to see who can end up with the most unbroken eggs.
Symbolism: The egg itself is a symbol of rebirth and new beginnings, making it a fitting element for Easter celebrations. The act of tapping eggs represents the cracking open of the tomb and the resurrection of Jesus