TheTransylvanian Saxon cuisine is the traditionalcuisine of theTransylvanian Saxons, aGerman ethnic group andminority (mostly ofLuxembourgish descent—although manyTransylvanian Landlers, who are ofAustrian descent, had assimilated in this ethnic minority—and part of the broader community of theGermans of Romania) which has been living inTransylvania as well as in otherhistorical regions on the territory of present-dayRomania since the mid-12th century onwards.[1][2]
It is a type of cuisine which, most notably, shares many similarities withRomanian cuisine andGerman cuisine, given the centuries-long mutual/reciprocal influence and cohabitation between the Saxons andRomanians in Transylvania, a Romanian historical region situated at the crossroads ofCentral,Eastern, andSoutheastern Europe respectively. The Transylvanian Saxon cuisine has evolved since theHigh Middle Ages to the present day.
The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with theRomanian cuisine but also with theHungarian cuisine (with influences stemming mostly from the neighbouringSzékelys).
At core, the Transylvanian Saxon cuisine is a type ofGerman cuisine (therefore havingCentral European andWestern Europe culinary features) which managed to incorporate external culinary/gastronomical influences stemming from both the Romanian cuisine and the Hungarian cuisine as well along the passing of time.[3]
Thearomatic herb oftarragon (Romanian:Tarhon,German:Estragon) was brought to Transylvania by the Transylvanian Saxons during theMiddle Ages.[4]Marjoram is another important herb in the traditional cuisine of the Transylvanian Saxons.[5]
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Some of the dishes which are part of the Transylvanian Saxon cuisine include:[6]
TheTransylvanian Landlers (another smaller German minority in Transylvania and a sub-group of the Germans in Romania who has been living mostly inSibiu County and historically in southern Transylvania along with the Transylvanian Saxons) call 'Palukes' 'Paluks' intheir native dialect.[9]
In addition, there are many traditional Transylvanian Saxon pastries (German:Siebenbürgisches Kleingebäck,Transylvanian Saxon:Siweberjesch Kliegebäk) as well, most notably vanillekipferl or kipferl in general, the former beingvanilla-flavoured/powdered while the latter can be filled with meat as well.[10] They are similar or identical to the Romaniancornulețe.
Therefore, the Romanian cuisine has influenced the Transylvanian Saxon cuisine over the passing of time with respect to some traditional dishes as had the German cuisine and Austrian cuisine influenced the Romanian one at the same time, most notably when it comes to somedesserts, but not only. The regional culture of the Transylvanian Saxons is also savoured and served by Romanians and other ethnic groups in Transylvania as well as tourists from abroad.
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