The cuisine of Dobrogea, mainly based on fish, as the region is close to the Black Sea, the Delta and the Danube River, is a mix of Romanian, Greek, Turkish, Tartar and Bulgarian flavors and receipies. One of the traditional dishes of the region is the Tripe Soup. To make this delicious soup, beef tripe is mixed with carrots, onions, pepper and garlic. It is flavored afterwards with vinegar or sour cream.
The delicious local salad, called Salata Dobrogeana, is made of fresh vegetables – pepper, cucumbers, tomatoes, onion, to which boiled eggs, grated cheese, minced dill or parsley are added.
The Sarailie cake, with walnuts or almonds dipped in syrup, makes an excellent dessert.
The most popular dish in the Danube Delta is the Fisherman’s Soup. In a big cast-iron kettle, water is brought to a boil with vegetables and some 10 to 15 species of small fish. The liquid is then strained and the small fish discarded. Big chunks of sturgeon, carp or pike are then boiled in the broth. The fish soup makes two dishes: first, the broth is served with a wooden spoon and then the big chunks of fish are sprinkled with chili pepper or garlic. Afterwards, Saramura, prepared from big chunks of carp broiled on the stove or on a spit, is served with polenta and garlic sauce.
Other local specialties:
Beef tripe soup - served seasoned with vinegar or sour cream
Plachia de crap - carp cooked with onions and oil
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