Răcitură

This dish is also consumed in Romania and Macedonia, called piftija or pacha, respectively. In the north of  Romania  it is aslo a traditional dish of the  country. This dish is typically prepared during the winter season and it is traditionally served as an appetizer on holidays such as Christmas, New Year's Eve, and Easter.

Chunks of cooked meat parts, diced boiled carrots, minced garlic, and (optionally) chopped parsley are placed in a mold or a deep bowl, then topped with meat broth.

The garlicky dish is then refrigerated and allowed to congeal, developing a gelatinous consistency.