If you were ever wondering what people used to eat in South Eastern Europe, I have some good news: archeologists have found evidence, and this article in Romanian really helped me out, plus Andrei Pogacias is a person that I admire quite a bit.
Is traditional Romanian food thousands of years old?
Traditional Romanian food is not necessarily traditional as it involves corn for Romanian polenta (mămăligă), which was discovered in the Americas and arrived in the Romanian terrirories in the 1600’s. Another type of Romanian food, stuffed cabbage leaves or wine leaves (sarmale), stuffed with meat and rice, is most likely influenced by the Ottoman Empire.
So instead of relying on the word “traditional” to determine what the Dacian tribes used to eat, let us look at archaeological data! Archaeological findings and historical texts offer a glimpse into the dietary habits Carpatho-Danubian tribes (fancy way of saying what the tribes on the territory of modern-day Romania used to eat)
Dairy products
The Dacians were known as “milk drinkers,” a nickname recorded by Roman authors like Lucius Junius Moderatus Columella. Dairy was central to their diet. They primarily consumed cow’s milk but also used milk from sheep and goats. Brânză (cheese) and zer (whey) were dietary staples, and these terms likely trace their origins to the Dacian language.
Cheese was a preferred method of preserving milk, while zer was used as a base for hearty stews. Though we lack direct evidence, it is plausible that Dacians prepared yogurt and butter, common in similar cultures of the time.
Grains, Pulses, and Vegetables
The foundation of the Dacian diet was plant-based, emphasizing cereals, legumes, and vegetables. While corn (and thus mămăliga) had not yet arrived in Europe, the Dacians prepared flatbreads from wheat and barley flour, often paired with cheese. They also cultivated millet, which was used to make nourishing porridges mixed with greens like spinach, sorrel, or wild herbs.
Pulses such as lentils, chickpeas, and peas were common, either boiled into stews or added to porridges. Vegetables like cabbage, leeks, onions, and carrots supplemented their meals, alongside wild greens such as nettles and lamb’s lettuce.
Garlic: A Dracula… A Dacian Favorite
Garlic held a special place in Dacian cuisine, used not only for its robust flavor but also for its medicinal properties. They often crushed garlic into a paste, resembling today’s mujdei, a garlic sauce popular in Romania. Garlic can also be viewed as something that could ward off evil spirits (or strigoi) but this might not apply to the Dacians
“strigoi” – a sort of ghost that takes away the life force of people
Occasional Indulgences: Meat and Fish
Although meat was not the primary component of their diet, it had a role, especially during colder months. Beef, pork, goat, and lamb were common as animals that were taken care of as food sources. Hunting provided venison, wild boar, and even bear meat, while rivers and the Black Sea offered fish. Aristocrats enjoyed more frequent access to meat, particularly game. Interesting fact: chicken wasn’t consumed, but evidence of eating dogs was present.
Beverages: From Mead to Wine
Dacians brewed beverages such as mead from honey, beer from cereals, and wine from local grapes. Wine was likely strong and diluted with water, in line with the practices of neighboring cultures. Burebista’s famed cutting of vineyards may have had a religious motive rather than a prohibition against wine consumption.
Preservation and Cooking Techniques
Food was preserved through salting, drying, and smoking, while meals were cooked over open flames or on clay hearts. Tools like grinding stones and ceramic mortars aided preparation.
A Simple but Balanced Diet
The Dacian diet was diverse and resourceful, blending agriculture, animal husbandry, and foraging. From their reliance on milk and grains to their use of wild plants and minimal reliance on spices, the Dacians embraced a straightforward yet nutritious culinary tradition. This balanced diet supported their robust lifestyle, underscoring the adaptability and ingenuity of our ancestors.
Resources used:
https://historia.ro/sectiune/general/ce-mancau-locuitorii-daciei-romane-564777.html
https://historia.ro/sectiune/general/ce-mancau-dacii-568008.html
Dracula's Guide to Romania 
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