What Did Dracula Eat? 10 Transylvanian Foods You've Probably Never Tasted Slideshow

Transylvania isn't just Count Dracula's home in the novel – it's a very real historical region in central Romania. The region's name roughly translates to "the land beyond the forests," and it's home to examples of fourteenth-century architecture, medieval towns, art museums, and expansive mountains.

Although we all know Dracula feasted on the blood of young virgins, here are 10 things he could've eaten in Transylvania if he'd considered expanding his palate.


This traditional Christmas dish is a liver-based sausage packed with boiled ingredients like minced pork organs, rice, onions, and spices.

Ciorbă de Burtă

Tripe soup is a popular Romanian dish that is sometimes served with garlic or hot chiles and vinegar. Along with veal or beef stomach, it is made with garlic, egg yolks, and sour cream.

Ciorbă Ţărănească

This popular dish is a country-style soup usually made with pork or beef and vegetables. Other ingredients include eggs, sour cream, lemon juice, and parsley.


Kürtőskalács, or chimney cakes, a specialty of the Hungarian minority in this part of Romania, resemble chimneys in that they are hollow cylinders. These are made of sweet yeast dough, which is wrapped in a spiral with a wooden tool, then sugared and baked over an open flame.


This Romanian cornmeal porridge is a type of polenta. The only necessary ingredients are cornmeal, water, and salt, but some enjoy it with cottage cheese, sour cream, or as a complement to other dishes.


These grilled cylindrical "meatballs" are typically made from a combination of ground beef, pork, and lamb, as well as garlic, cumin, and dried thyme. They're usually enjoyed with mustard inside a bread roll.


This type of Romanian doughnut is made with fresh cottage cheese, flour, and sugar. For extra enjoyment, it's usually topped with sour cream and fruit preserves, like sour cherry or blueberry.


Sarmale is one of the most popular Romanian dishes — minced meat, rice, and spices wrapped in cabbage leaves. This dish goes well with mămăligă and sour cream.


This Romanian stew is often made with pork chops, potatoes, and carrots. Seasonings include onions, hot Hungarian paprika, salt, and pepper.


A traditional vegetable spread, zacuscă can be enjoyed on bread, as a topping for rice, or even in a sandwich. Ingredients include eggplants, onions, and peppers, with salt and black pepper to season the spread.