Romanian cuisine is a rich tapestry of flavors and influences, reflecting the country's diverse cultural history. It combines elements from Balkan, Turkish, Hungarian, and German culinary traditions. Staple ingredients include pork, potatoes, cabbage, and cornmeal, with dishes often featuring hearty and comforting flavors. Popular dishes include sarmale (cabbage rolls stuffed with meat and rice), mămăligă (a cornmeal porridge similar to polenta), and mici (grilled minced meat rolls). Soups, such as ciorbă, are also a significant part of the Romanian diet, often characterized by their sour taste achieved through the use of fermented wheat bran or vinegar. Desserts like cozonac, a sweet bread filled with nuts or cocoa, are commonly enjoyed during festive occasions.