with olives Mititei (mici) - grilled minced meat rolls, traditionally made from lamb meat, but usually is found from mixed meats (pork, veal, lamb) with lots of spices (garlic, thime, pepper, paprika etc) Grătar (usually made together with "mici") - grilled pork/beef with condiments Musaca - an eggplant, potato, and meat pie Ostropel - method of cooking chicken or duck or any meat. It is a slow-cooked fried meat in tomato sauce. Papricaș - Chicken paprikash made with bell pepper and paprika Gulaș - Goulash, a stew made with potato and beef Pastrami - is a food originating from Romania usually made from beef brisket, or from lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. Pârjoale - a type of meatball bigger than chiftele originally from the Moldova region Piftie - the preparation of this dish is similar to the French demi-glace. Pork stock is reduced by simmering, which is placed in containers, and spiced with garlic and sweet paprika powder. The boiled pork meat is then added, and left to cool. The cooled liquid has a gelatinous consistency. Pleșcoi sausages - registered as a Romanian protected geographical indication (PGI) product in the European Union Rasol Salam de Sibiu - a variety of salami registered as a Romanian protected geographical indication (PGI) product in the European Union Sarmale - minced meat with rice, onions, erbs, wrapped in either pickled cabbage leaves or vine leaves and boiled for a few hours in water with tomato paste. There are also many vegan varieties. Slănină - pork fat, often smoked with paprika, erbs and pepper Shawarma - locally known as Șaormă, it is one of the most popular street foods in the country Șnițel - a pork, veal, or beef breaded cutlet (a variety of Viennese schnitzel) Cordon bleu șnițel - breaded pork tenderloin stuffed with ham and cheese Mozaic șnițel - a specialty of Western Romania, which is two thin layers of different meats with a mushroom filling. Other vegetable fillings may be used instead of mushrooms. Șnițel de pui - breaded chicken breast cutlet Stufat - lamb, onion, and garlic stew Tobă - pork sausage (usually pig's stomach, stuffed with pork jelly, liver, and skin) Tocană/tocaniță - meat stew Tocăniță