Bulz is a traditional dish created with cooked polenta that is shaped into balls and filled with a creamy stuffing. Subsequently, polenta balls are grilled, pan-fried, or baked until a crunchy, slightly charred crust forms on the outside. The most common filling is the combination of butter and soft sheep's cheese known as brânză de burduf.

Chunks of bacon or ham are often incorporated into the filling to create a more balanced meal. The grilling process allows the cheese to melt and transforms bulz into an incredibly satisfying dish. It is believed that bulz was initially prepared by the Romanian shepherds, who were the first to use an open fire in order to grill these flavorful balls. 

Plăcintă, from the Latin word placenta which means flat cake, is a traditional fried pastry or a thin cake consisting of flour, water, eggs, milk, yeast, and a pinch of salt. This fried or deep-fried pastry is enjoyed warm, and it is usually stuffed with a sweet or savory filling.

A great variety of fillings can be used for the stuffing, including branza cheese, sweet cheese, mashed potatoes, shredded cabbage, apples, jams, and sour cherries, to name a few. Plăcintă’s texture and consistency can range from light and fluffy to doughy and crispy, resembling a flatbread. 

Chiftele are crispy, deep-fried Romanian meatballs traditionally made from minced pork or chicken, bread crumbs, and mashed potatoes, flavored abundantly with onions, garlic, lovage, and parsley leaves. Apart from the traditional meat-based chiftele, there are also those made from vegetables such as potatoes, peas, or mushrooms.

They can be enjoyed as a main course with mustard or mayonnaise, or as a snack, when they are accompanied by tomatoes, cheese, cucumbers, and radish.

This traditional Romanian dish consists of roasted and peeled red or yellow pointed peppers that can be cleaned and sliced or served whole. While the peppers are still warm, they are doused in a mixture of oil and vinegar and are occasionally topped with sliced garlic.

The dish is served lukewarm or well-chilled, and it usually accompanies meat-based main courses, but it can also make for a great snack when served with bread.

Often dubbed as Romanian pretzels, covrigi are prepared with leavened dough that is twisted into the shape of a pretzel. Before they are baked, covrigi are usually sprinkled with salt, sesame, or poppy seeds, while modern variations also include various fillings such as cheese, jams, fruit, chocolate, or walnuts.

In Dobrogea, the local version often incorporates pieces of chopped olives and raisins. Covrigi are usually enjoyed as street food and are mainly sold at street kiosks (covrigarie).

Gogoși is a donut prepared the Romanian way, made with a dough mixture that is flavored with vanilla extract and grated lemon or orange peel, then deep-fried in hot oil. Traditional gogoși is prepared without yeast or butter, and the dough mixture is added to hot oil in spoonfuls, yielding donuts with different, irregular shapes, unlike the regular round-shaped donuts.

A typical homemade treat, gogoși can also be found in bakeries and supermarkets across Romania, sometimes labeled as gogoși infuriate, meaning infuriated gogoși. It is served warm with a generous dusting of icing sugar on top and can be filled with fruit jams or chocolate. 

Scovergi is a traditional fried flatbread. Similar to the Hungarian lángos, the Romanian scovergi is usually made with a combination of flour, yogurt, yeast, eggs, salt, and oil. The flour, yogurt, eggs, salt, water, and yeast are mixed into a sticky dough that's left to rest in the fridge before it's rolled into circles and fried in hot oil on both sides over medium heat until golden.

The flatbreads are then typically arranged on a plate and covered with kitchen paper or cloth before serving so that they don't dry out and become too crisp. Scovergi are usually enjoyed as a snack, and they can also be sprinkled with grated cheese, if desired.

Snițel de ciuperci are Romanian mushroom fritters. They usually consist of mushrooms that are dredged with flour first, then with a mixture of eggs, milk, and spices, and they are finally rolled in breadcrumbs. The breaded mushrooms are then fried until nicely browned, but they can also be baked in the oven.

Crispy and flavorful, these mushroom fritters make for a great snack, an appetizer, or a light vegetarian meal. They can be consumed both hot and cold, usually accompanied by salads, potatoes, rice, or mujdei de usturoi, a traditional Romanian garlic sauce.

Jumări are Romanian-style pork cracklings that are made by frying pieces of pork belly or pork rinds with fat and meat attached to them. The slightly crispy and oozy pork pieces are typically seasoned with salt or paprika and consumed right away, but they are also often preserved in lard and kept frozen for future consumption.

In Romania, this pork specialty has been traditionally prepared after the traditional pigs’ sacrifice on St. Ignatius Day, celebrated on December 20, and it is typically featured on the festive Christmas tables along with other traditional Romanian dishes.