I made the dough in the bread machine, I added the liquid ingredients first, followed by the solid ones.
after 1 hour and 30 minutes. the dough is good to work with, I divide it into equal parts, I got 11 this time.
I spread the dough, put the cheese and ham filling in the middle
I fold the pie and at the edges I press it well with a fork so that my filling doesn't come out when fried
as long as I have prepared the pan for frying, the pies still have time to "swell into feathers"
I put hot oil in a larger pan
the pies are nicely browned on one side and on the other over a moderate heat
they are delicious hot, but they go cold the next day if they last.
Top 5 recipes, the most beloved pies of Romanians
Top 5 recipes, the most beloved pies of Romanians, traditional pies with walnuts, sweet or salty cheese, with fine sheets made at home or commercially or with leavened dough sheets.
2. Cheese pie and leavened dough sheets, as is done in Moldova. An old peasant recipe, a chubby, soft and fluffy pie, with a generous sweet cheese filling.
The recipe belongs to my Moldovan grandmother, I recommend you to see the dough recipe as well. It 's a soft fluff that is & # 128578
3. Appetizer pie with cheese and spinach, simple recipe, with fine sheets from the trade. It is of a rare finesse, so delicious that it creates addiction.
4. Dobrogean pie, with sweet or salty cheese, with fine sheets, homemade. Surely you ate such goodness when you were on vacation, on the seaside.
5. Yogurt pie, extremely fast recipe, the undisputed queen of pies. In 10-15 minutes it is ready to put in the oven. It succeeds a novice housewife, it is tender, juicy and fragrant. A goodness that I recommend you try at the first opportunity.
That's about it with the top 5 best pies. I have others, I invite you to see here Top 5 recipes 🙂
Spor turned it around and ate pies, let the wars be good for nothing. But the hard pies are still tasty! & # 128578
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Top 5 recipes, the most beloved pies of Romanians
(Out of these quantities come 8 pieces):
1. Make a dough from salt water and flour.
Knead it (about 10 minutes) until it detaches from the bowl and becomes elastic, which means that if you press with one finger it returns to its original shape. (Some pressed with all their palms :))
2. Let it rest for 30 minutes.
3. Divide it into 2 pieces. We take a piece and spread it on the board sprinkled with flour until we get a rectangular sheet 0.3 cm thick (I did not measure but it was written in the recipe).
4. Cut it into 4 strips and put the grated cheese on each one and mix it with a little salt. If you want you can also put a few finely chopped green onion tails.
5. Grasp the dough on either side by pressing lightly (see photo) so that the cheese is not visible and roll in a spiral.
6. Spread the spiral lightly with the rolling pin, helping us with a little flour. The result is a thin pie with a diameter of 20-22 cm (and I'm writing to you that I didn't measure, but maybe the size will help you get an idea of how thin the pie should be).
7. Fry in a little hot oil until they brown nicely on one side and on the other then take them out on an absorbent paper.
Do the same with the other half of the dough.
They are very good both hot and cold. (There is no point in writing that we ate them hot because we could not wait to cool down).
The recipe is taken from www.gotovim-doma.ru, thanks to the ladies :).
In the original recipe, add 4 tablespoons of vodka to the above ingredients. I didn't put it, but I guess it kneads the dough.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Salted cheese pie
1. Beat eggs with salt, then gradually add oil, yogurt and sour cream homogenize the composition. Add the finely chopped salted cheese and mix well.
2. Place in a round pie tray 3 pie sheets well greased with oil (grease each one). Perpendicularly place another 3 sheets, and these greased with oil.
3. Pour 1/3 of the composition with the prepared cheese, then break 1-2 sheets of pie and force them into the composition.
4. Over, pour another 1/3 of the composition and repeat the procedure, until you finish the composition, but be sure to keep 3-4 sheets aside.
5. At the end, spread the last 3-4 sheets over the rest of the composition, and over the ends of the sheets below, left out and press everything as well as possible.
6. Grease the salted cheese pie with oil, push it in place to allow hot air to come out and bake for 35 minutes at 200 degrees.
Cheese pies Waist-in-the-waist
:) Well, I've prepared more for you. The cheese pie was not in my plans, but I said that it doesn't hurt to make a virtual Christmas gift :)) I know that your first choice was the apple pie, but Poale-n brau seemed more interesting to me: D
It looks great. and what a craving you made me.
A nice evening!
Yes thank you very much for the virtual gift: D is interesting and looks super good !! I wouldn't mind if you sent me a portion via fan courier =)))
:)) Offf. and I thought you might be upset. : P
the pies came out nicely
Now looking at the pictures of the pies, I realize that it would have been good if I had cut a pie - to see what it looks like inside.
Hello, I just made these pies and they are very good, thanks for the recipe
With pleasure! I hope that the pie-in-the-waist pie recipe will be the first of many that will generate such comments)
Hello, I just started doing it and I wanted to ask you if it has something like I put a sachet instead of a yeast cube
Hi! It has nothing, it's still yeast. Good luck with that!
Hi. I'm sorry, but yesterday I made the pie and I wasn't happy with how it turned out. I think there is a mistake in the recipe: there is too much 1 glass of oil per 700 gr of flour. The dough is soaked in oil, not fluffy. I think 2-3 tablespoons would have been enough. Your photos are beautiful, but according to this recipe it doesn't turn out that way. I'm truly sorry.
This is exactly how I suffered with the dough soaked in oil! You didn't give us a good recipe because the dough in the pictures looks fluffy, a dough with a little oil. Sin!
Hi, I'm sorry and I hear that your legs didn't come out, but I don't think my recipe is responsible for the failure. There is no mistake in the recipe, I prepared the recipe a few times using a glass of oil and I am not the only one who prepared it. Maybe you used a very large glass, a normal glass around 200 ml.
There in the picture there can't be 700g of flour, just as two trays can't come out of 700g of flour. That's why some people have problems.
Finally, I should probably swear on the red that there are 700 g of flour to be believed. As I said in the recipe, I got 25 fixed Poale-n belu pies that I baked in two trays - it is inevitable that some will encounter problems, after all this is a recipe with dough based yeast, it's not really a child's play :)
Well, the recipe doesn't say 1 glass? what does that mean, that it has how many ml? . No no. you are definitely wrong. I know what these pies should be like because I ate them - but they didn't come out fluffy, but with a dark, oily dough. I'm not lying to you. What do you mean by a big glass? I used a normal glass, not like the one for beer.
The recipe says a glass, which should be about 200 ml. I can't go wrong, all the recipes on the blog are prepared and photographed by me, not copied cool from somewhere (as I still find my recipes or pictures copied / stolen on other sites). So what do you think, I do not contradict here with you - I post the recipes and their result can be seen in the pictures that accompany them. If you don't trust me and my recipes, the internet is full of blogs and culinary sites, so it's no tragedy.
A glass has 100-150 ml and a CUP has 200ml in the kitchen! Gentlemen from the pan, first learn the basics and then you will not misinform the population.
This with the misinformation of the population is a bit exaggerated and sounds funny :) So is the one with learning the & quotbase & quot. but I refrain from commenting on them. But I find it interesting to see that you confirm to me that not even you, the person who wants to set me up, do not know exactly how much a glass should have in the kitchen: you say 100-150 ml. Well, if that's the case, then it means that it's a 50% margin, which is exaggerated for a long time, so in no case can you talk about accuracy and informing the population. : D
If I knew there was something wrong with my lap pie recipe, then I probably wouldn't approve of negative comments like the two I just approved for you now and maybe everyone can read on the blog. I quote from the first, a little above: "You didn't give us a good recipe because the dough in the pictures looks fluffy". I understand that no recipe will come out to you or others, but that doesn't automatically mean it's my fault. I'm not saying that I can never be wrong, I'm just saying that it's possible that it's your fault, the ingredients used, the oven. My interest is to write the recipes exactly as I did them, not to make fun of the people who try them. So I want the readers of my culinary blog to prepare the recipes, to be satisfied with the result obtained and to come back or even to recommend my blog.
I published the recipe for pie pies in my lap two and a half years ago, when I was still a beginner in this branch of culinary blogs. In the meantime, I realized that not everyone is good at cooking and I started to explain the recipes in as much detail as possible and to stop giving the ingredients in cups or glasses, just to avoid confusion or confusion. But cooking will never be an exact science.
The yeast cubes are both 25g and 47g (dr. Oetker) You did not specify in the recipe!
I want to do it too, but my question is: is Dobrogea good flour? that's the only reason he's here. thank you, katia
Yes, the flour is good. Find in the area (Constanta), I often use it. Choose the one with three zeros (000).
looks very nice. now I hope sami comes out too
I am waiting for you with the conclusions, until then I will keep my fists.
Maybe it would be more appropriate to say exactly the weight of water and oil (I use the electronic scale to determine the quantities) as well as the baking temperature.
Do I understand that from the fourth egg only the yolk is used for anointing?
PS. All your recipes are amazing
Yes, Stefania. From the fourth egg we use only the yolk, but I thought there was no point in writing in the list of ingredients three eggs and a yolk, it seems to sound a bit crazy :)
I never rely 100% on recipes that involve kneading and baking. This is because the flour found in our trade is quite varied, and each oven bakes in its own way, even if we are talking about the electric ones. I would like to say that cooking is an exact science, but, unfortunately, it is not like that and we have to rely quite a lot on our senses (I see and touch in this case).
I see that I also have a PS. Now I noticed that above, talking about flour, I ate a & quoti & quot from & quotfiind & quot :)
I did the & quotpoalele-brau & quot and they came out great.
Speaking of oil, which I wrote in the previous post, I weighed the necessary oil, and the same volume of water (200 ml / 200 gr) resulted in a quantity of 180 gr oil
Stefania, I think you get a little complicated by weighing all the ingredients in a recipe. That's exactly what my mother does. I often put & quotla eyes & quot, I don't even measure with my glass or teaspoon. Obviously, sometimes I fail :)) but I save a lot of time. However, the important thing is that your recipe came out.
Perfectly agree with you. I also use the "quotochiometer", but that's in the recipes I've made many times. For the ones I want to try, I prefer to know the exact quantities. And I think this is true for everyone who wants to try something new, not just me. to invest time and money in something you are not sure will come out as you expect (due to the wrong weight of an ingredient), I do not know if it's worth it.
And I agree with you, you can't always use the & quotochiometer & quot. I was saying that you complicate yourself by referring only to the fact that you also weigh liquids.
As I said, rather than miss a recipe due to a wrong weight, I'd better "complicate" weighing the ingredients.
In other words, I want to try to make, with the same dough, a roll type roll with sweet and salty cheese, in equal proportions. will it come out? I guess so. I will try and come back with the answer.
I've never tried, but I don't see why it wouldn't work. For any eventuality, I wish you luck! :)
As I was saying, I made the "rolled" pie, using the same dough and it came out very well, the filling being made with 50% cow's cheese and 50% bellows cheese.
You should have given it a more sympathetic name. I will remember it as Stefania Pie :)
Thank you for your kindness.
Aren't we delighted with something new for Easter?
You have nothing to do, Stefania. Kindness is part of my duties as a culinary blogger :) I will try to come up with news, but at the moment I am a bit busy with switching to the new .ro domain
very tasty. all the best.
I hope you don't just stop at the lap.
I tried this recipe twice and every time my cheeses turned out very good.
Thank you for sharing the recipes with us!
With pleasure, Ionela! I expect you to try as many recipes on the blog and, why not, even improve them.
thanks for the recipe. what I didn't like about them is that they are very good and they kind of settle on my belly, because I can't help but eat.
With pleasure! That's it, nothing is perfect. It's like Mark Twain said that everything good in life is illegal, immoral or fattening :))
Congratulations, this is an excellent recipe. I also added baking powder and dementia came out. I like to try new recipes so I will try all your recipes. bravo I like that men sit in the pan. sometimes!
You took safety measures as climbers, you put the baking powder in the event that the yeast does not work :)) Tell me when you finish all the recipes, to know how to post new ones: P
I did are exactly as in the pictures. but I think that if I put more in the tray, they would come out as high as I expected. Finally, I added a little more yogurt and sour cream at 20 g and the dough is super tender. Too bad I can't send the picture :) thanks for the recipe. (cat)
You're right, Katia, the pies may have grown a little if you crammed them into the tray. It would be a variant to send images, give me a sign on fb.
Right now I'm done making these pies and they turned out gorgeous! Even though I'm not a kitchen specialist at all. I was never and I didn't want to be, that was until my little one was born, then I was somewhat forced :)). I can tell you that I made many of your recipes and they all turned out wonderful. Thank you for your help! :)
Hi, Monica! I don't think you have to thank me, but your little one. He is the one who determined you to start cooking, I was just the right culinary man / blog in the right place :) All these successes may make you cook for pleasure, not just out of obligation. That's if they haven't already done it to you. : D
Yes! The pleasure came too, especially when the dwarf sits next to me on the desk and tastes everything. thank you I have to thank you because your recipes are really good. I tried hard enough to get to you, believe me :))
By the way. right now I'm waiting for the dough to rise in my lap: D. I have been bringing back amines since I was a child, as my aunt from Moldova used to make bellows with bellows cheese. They were . without words. It's silly that you can't find calumea bellows cheese anymore. Hell he knows what I'm doing to her, but she tastes horrible. Long talk, human poverty, I'm going to make pies
:)) Poverty or not, but look, your legs have grown as you stretched here to talk to me. If it looked a bit like those of the Moldavian aunt, it would be perfect.
Monica, maybe it's better that you discovered me later, it means that now you really know what to ask for from a culinary blog :) And now that your expectations are high, I know you won't go back to the others: P Today I am not modest at all!
Hahaha! you have every right to have days like this when you are so good at something! There are enough days when he comes. our name is Karma, and it reminds you not to be arrogant. By the way, this time we are looking forward to growing the salty dough. Then we make the saltines in the form of stars, dogs, ratzushte, hearts s.a.m.d. It's like they taste better :))
I can't be serious all the time, I'm still stupid in the comments of the recipes :) I think that the salads seem to taste better like that, probably because you remember how much you worked on them to give them the respective shapes :))
wow! :) finally a recipe for pies easily explained and for one like me who, being Italian, does not know Romanian / Moldovan cooking, but loves it. thanks.
With pleasure, Daniela! If you are not sure that you understand something well, don't hesitate to ask me - I just hope to be able to answer you in due time :) Maybe I can make you like the Dobrogean recipes (I'm from Constanta), so I have to be little patriot :)
I don't know because I haven't made them yet, but after the recipe and after the pictures I think they will be very tasty. I can't wait to try the recipe. Good luck. Kiss you.
I'm not always prompt in my answers, but this time I see that I was on stage. Maybe because I saw that it was about kissing :) So I wish you good luck and I hope that your lap will come out exactly as the recipe pictures promise.
Do I have a chance to get out first? I mean, it's the first time I make pies and make them for a specific occasion. and I wouldn't want to have unpleasant surprises. :(.
You have a chance to get your Feet in your belt out first, but it is preferable to have kneaded another dough before. Surprises can appear at any time when it comes to the kitchen, sometimes even in the case of recipes that we consider to be master.
I have them in the oven, they have grown very nicely and smell great! Thanks for the recipe!
With pleasure, I hope you liked the taste :)
R, good to find this year too! I, because I am a good friend with a utensil dear to me from my kitchen, I will ask her to knead / leaven my dough: d :)), I hope she will come out with the ingredients listed above, what do you say?
I hug you for the beginning of the year!
Diana, I haven't tied my friends with that tool yet, so it's hard for me to give my opinion :)) Satisfied or not with the result, you should know that I won't give you the hug back: D
Thank you for the recipe! I live in the States and I haven't eaten since I was at home (Botosani). I want to try to make it but I didn't find cow's cheese here. I wonder what sweet cheese I could replace?
With pleasure, Lola. It is not mandatory to use a cow's cheese at Poalele-n brau, it is important that the cheese is sweet (not salty). In other words, you can even use a solid cheese - put it on the small grater and, if you notice that it is still needed, add another egg. Good luck with that! P.S. You can talk to me out loud, you're just used to talking like that in the States)
They are perfectly good, I just made them, they grew perfectly beautiful. I also tried other recipes for these pies, but they have never worked out for me until now. Thanks for the recipe
With pleasure, I'm glad you found the right recipe and that's how your pies finally came out.
I tried the recipe today, it didn't work out: ((
About 15 g of flour came out of about 800 g, which I did not manage in any way to stick to the tops, so that the packages came out like that. They just don't stick! Finally, I smeared them with egg, put them in the oven: disaster! They unfolded and widened, the filling poured into the tray, finally joined with each other, and a kind of coca pudding came out, inedible.
I also made recipes from your site, with food (they came out very good), from the sweets category I made burnt sugar cream that comes out very good, but with this recipe I hit the bar :(
Not being there to see if you followed exactly the instructions of the recipe (sometimes we all miss something) and not seeing the consistency of the pie dough, it's a bit hard for me to tell you where you went wrong :) I can only give my opinion.
I think you may not have allowed the dough to rise long enough (I wrote in the recipe that it should double in volume). The dough is hard before you let it rise, but then it will become fluffier and more "quotient" - so it should have stuck, especially if you pressed it a little with your finger (as I suggested in the recipe). Maybe the yeast used didn't do its job as expected.
I think your mistake - if we can call it that - is the fact that, seeing that they are not glued, you still put your feet in the oven without taking any action. I think I would have forced them to stay closed using a toothpick :)
It is inevitable that sometimes we will fail with certain recipes, especially in the case of those that involve leavened dough (especially if we have no experience in preparing them). It is important not to be overwhelmed by failure and to try again.
The dough grew, but did not double in volume (maybe the yeast was to blame), then it came out a little oily.
I tried to stick them in the corners, it even occurred to me to catch them with a toothpick, but someone came up with the idea that the toothpick will catch fire! (And I believed him.)
Finally, next week I want to try again, I'll change the yeast, let's see what comes out.
I keep you posted, and congratulations on such a beautiful site!
Hi, I'm glad you didn't let yourself get hurt :)
Next week look to buy a well-known brand of yeast and check its shelf life. For example, I had problems with a yeast that had two more days until it expired.
Then, try to knead the dough in your lap as well as possible. If you notice that it comes out like last time (a bit oily), then add more flour (no problem if you put more, it should not be fixed 700 g - the importance is the consistency of the dough).
Funny idea with the "fire" caused by toothpicks :)) But it's not really funny, nobody knows them all better & quotsafe than sorry & quot.
I'm holding your fists!
Hi! I also tried this recipe, I can say that it turned out super good and I say this because my son, who is very picky about food, really liked a problem. They came out fluffy, what more? , very good, and you should know that I respected exactly the quantity recommended by you. Thank you very much!
Hello and with pleasure! :) You can call me Robert, everyone is talking around here. It's reassuring to hear that everything went "greasy" and that the feet in the waist are to the liking of the new generation of gourmets. Clearly, the little one knows how to recognize a good recipe: D
Good evening. Could I replace water with milk? Does it influence the texture of the dough? Thanks. Geanina.
Good evening, Geanina. Yes, you can replace water with milk without this modification of the recipe negatively influencing the texture of the dough. On the contrary, using milk instead of water, you should get some tastier ideas in your lap - but I guess you were thinking the same thing, since you asked me that :)
Hi! I did it last night for the first time. they didn't look as beautiful as the ones in your pictures, but they taste great :) Anyway, I'm happy considering it's the first time I do something like this. Thanks so much for the recipe! :) I had taken many great ideas from your site but this time I really feel compelled to thank you for such a simple recipe, but also so good! :)
With pleasure! Although we fully magnify your thanks if you got some lapels in your belt that look exactly like mine :) Anyway, the first time is the hardest, the next time you make the recipe you will already know how to "evaluate" the consistency of the dough, the thickness of the sheet. I expect you to get as many ideas from the site and enjoy the success of the recipes without feeling obliged to thank me - consider that already & quotdatoria & quot has been paid in full and packed today :)
Hi Robert, I also made the pie for the first time today, and it turned out very good. I really bragged about a picture on Facebook :) that received many likes. I live in Italy, so I have nowhere to find cottage cheese, but I used ricotta, to which I added vanilla and orange essence (it came out more flavorful). There are already 2 friends who asked me for the recipe, so I directed them to your site :) Congratulations for the site!
Hi Monica, thank you for the congratulations and for the two friends directed to my site :) I think I should brag about the pies on Facebook, I don't know if I've already done it - I have the impression that I haven't launched the page yet on facebook when I put my feet on my belt. I think you still have to find cow's cheese somewhere in Italy, anyway, it's good that you're not afraid to improvise in the kitchen. And, judging by the number of likes received by the pies, it seems that you do it successfully)
The pie turned out very tasty, but indeed the amount of oil is much too high, the dough did not grow properly and was very oily.
I don't know if you can say "the amount of oil is really too high". If your dough in your feet came out oily and did not rise, this does not mean that the oil in the recipe is to blame. Unfortunately, I don't have time to reread all 77 comments now, but I remember someone saying the same thing before - but there are definitely a few dozen other people whose legs came out without problems (meaning I don't -they came out only to me, by pure chance). So if we say that the score would be only 10-2 to the right-wrong, then it does not mean that the recipe is not to blame.
I don't want to upset you, but I say look elsewhere for the culprit: check the yeast used, even the flour. Let's say that a lot of oil came out, but if the pie dough didn't rise, then I don't see how the oil could be to blame in this case as well.
I hope you don't give up the recipe and give it another chance.
Hi, can you tell me what oil you used? Thanks
Hi, I used a regular oil for pies, nothing special.
I read the comments on the recipe and I think that next time, to avoid such confusion about the amount of oil or other, you should write the amount in grams / ml. I know you are an experienced chef and you put ochiometrically, because EXPERIENCE has taught you. Here you go to beginners, who do not know how to appreciate the quantities, do not know how to adjust, to add a little flour, a little water, etc. So when they look at the dough, no matter how it comes out, hard or soft, they think that's how it should come out and expect pies as in the picture, because they did as in the recipe. You understand me? To say a cup is very vague. Varies from house to house. between 200 and 333, which is to say an average, because people have mugs even smaller than 200 and bigger than 333. So, it's not their fault that they use the mugs they have in the house, assuming it's the same as yours. And you finally assumed you had mugs like them, didn't you? Environment is no longer the standard today. The same goes for the oven temperature, for example. Write medium, which means 180 degrees for some, for others 200. Some have electric oven, others gas. Now, if we put it at 180 degrees, we wait more than 30 minutes, about 50. It's a difference, because a beginner takes out the tray after 30 minutes and waits for them to be cooked. Of course, I'm talking about extreme cases, to make myself understood. Of course, those who complain here can enter other blogs. But they trusted you, it's not fair to send them elsewhere. Of course they are angry. They, the beginners, the inexperienced, did EXACTLY what is written there. And it didn't work out. Experienced people know that a cup of oil, as you mentioned, is too much, that instead of this amount of oil, they can improvise with a little yogurt, as at 700 g of flour, an envelope and a half works better. of dry yeast, as the cheese should not be watery and many other such "quotsurprises" that occur during preparation. So, those who came up with the recipe, did not do exactly what is written there, but took it as a suggestion to say, success is among the lines (experience). Respectfully, Diana
There would be a lot to discuss on this topic. When I started this culinary blog, I admit that my way of explaining the recipes was different, meaning it was not as detailed as it is now. In the meantime, I realized that many beginners dare to prepare such recipes (ie recipes that require a little experience in the kitchen) and I began to explain them exactly as I perceive them (obviously, even now it is not everyone is happy, those who are good at cooking reproach me as too & quotbat plains & quot with details to the rooster's mind). I will probably rewrite the recipe, I will explain in great detail the preparation method and I will give the most accurate quantities, but even such success is not 100% guaranteed - not only beginners, but even great chefs sometimes give it in the bar with a recipe which they have done countless times, is normal. it doesn't seem normal to me to become "angry" just for that much. No one guarantees anything in the kitchen, and cooking is not an exact science - it does not mean that success is guaranteed if we do EXACTLY what is written in a recipe.
Langosi with sweet cheese recipe for pies filled with cheese
Langosi with sweet cheese it is a recipe that we prepare when the whole family gathers at home.
If you want salty options you can also see the recipe for langosi or Hungarian langosi.
Dough recipe from languid with sweet cheese it can be used with other fillings, either salty or sweet. If you are fasting, replace the milk with water.
Langosi with sweet cheese is a recipe that the whole family will love and you can serve them with a cup of yogurt or sana.
Pies on the slab, as in Transylvania & # 8211 video recipe
Slab pie recipe. Transylvanian pies on the slab. Codrenesti pies filled with cheese, magiun or cabbage.
Great how much poetry, how much reminiscence of long forgotten times is in this recipe by pies on the slab! The recipe for these pies, essentially simple and with rustic ingredients, like all peasant recipes, is a lesson about the ingenuity of our grandparents, who lived in not very generous times and who, from their little, were able to offer to the loved ones and a hot dinner, and a dessert, and even a good and satisfying dish to pack and take in the sack the next day, to the field work.
Slab pies are made all over Transylvania, both sweet and salty, in more or less similar variants. Mai către nordul țării, în ținutul Codrului, se numesc plăcinte codrenești. În principiu, e vorba despre unul și același lucru: un aluat molcuț umplut cu felurite umpluturi. De la brânza pișcătoare de oaie până la varza călită, de la brânza dulce parfumată cu un strop de lămâie la mere rase și magiun. În zilele noastre ”lespedea” de piatră cioplită pe care cândva se coceau aceste plăcinte a fost înlocuită de tigaia de fontă.
Rețeta de plăcinte codrenești în poveștile cititorilor
În timp ce scriam rețeta, mi-am amintit că acum câțiva ani, o cititoare a postat aici, pe site, o amintire personală despre aceste plăcinte. Am căutat și am găsit postarea Teodorei Barbul de acum trei ani, care zicea așa:
”Pentru familia mea, laptele era o sursă importantă de venit. În fiecare zi de vineri, mama mea trecea muntele, cu coșul în spinare, încărcat cu brânză de vaci, smântână și caș, la târgul din Baia Sprie. Sâmbăta era momentul nostru preferat. Se cocea pâinea în cuptorul din curte. O parte din aluat era păstrat pentru plăcinte codrenești, pe care le mâncam cu un pahar de lapte călduț. Era mâncarea noastră, a copiilor, preferată. Acum a venit rândul meu să ofer aceste plăcinte copiilor și nepoților mei și țin să vă spun că se bucură de aceeași popularitate.”
Și uite cum se demonstrează legătura atât de puternică între tradiția plăcintelor coapte pe lespede și lapte, acest ingredient simplu dar atât de hrănitor, esențial pentru viața oamenilor din acea parte de țară. Iată de ce, alături de prietenii mei de la Albalact, care colectează laptele lor cu gust bogat doar de la fermierii români din Transilvania, am pornit deja de trei săptămâni într-o frumoasă călătorie culinară. Pe parcursul acesteia, am dori să redescoperim rețetele tradiționale din Ardeal. Mai cu seamă pe cele dulci, care merg perfect lângă un pahar cu lapte proaspăt.
În cadrul acestui proiect, până acum am publicat deja rețeta de Hencleș (lichiu) cu cremă de griș și prune și pe cea de Lapte de pasăre. Azi este rândul acestor plăcinte pe lespede.
Pentru ca rețeta de plăcinte codrenești să vi se pară cât mai accesibilă, am creat pentru voi un tutorial video. Pe acesta, îl veți descoperi imediat mai jos de lista ingredientelor, iar varianta text a rețetei este la finalul articolului. Spor la treabă!
Punem drojdia la inmuiat cu 4-5 linguri de lapte caldut, pentru 15-20 de minute. Restul de lapte il punem intr-o craticioara pe foc la incalzit impreuna cu zaharul si sarea.
Cand s-a topit zaharul dam craticioara deoparte. Batem ouale cu furculita si le adaugam in laptele racorit. Adaugam si coaja de lamaie. Punem untul si uleiul la incalzit. Lasam doar cat sa se topeasca untul si dam deoparte. Intr-un castron mare cernem faina si facem o gropita in mijloc cu mana unde vom turna compozitia de oua si lapte, drojdia si jumatate din unt si ulei.
Framantam pana se incorporeaza toate ingredientele, apoi rasturnam aluatul pe masa infainata si framantam bine, cam 15-20 minute,adugand treptat si restul de ulei.Trebuie sa iasa un aluat neted, nelipicios. Punem aluatul in castron, acoperim cu un prosop si lasam la crescut pana isi dubleaza volumul (aproximativ o ora).
Pentru umplutura: Amestecam branza de vaci bine scursa cu smantana, ouale batute ,zaharul, grisul, un praf de sare si stafidele care au fost inmuiate in rom.
Aluatul crescut il transferam pe masa de lucru si il framantam putin. Intindem o foaie patrata cam de 1 cm grosime,pe care o vom taia in 16 patrate mai mici. Pe fiecare patrat punem cate o lingura din compozitia de branza. Impaturim fiecare patrat in forma de plic adunand marginile spre mijloc.
Asezam placintele intr-o tava tapetata cu hartie de copt (eu am folosit tava de la aragaz), le ungem cu oul batut si le mai lasam la crescut in jur de 20 minute.
Dam tava la cuptorul preincalzit pentru 45-50 minute la foc potrivit, pana se rumenesc frumos.
Placinte cu branza la tigaie reteta fara drojdie
Placinte cu branza la tigaie reteta fara drojdie. Placinte „pe lespede” (turte taranesti) umplute cu telemea, branza de burduf, de vaci sau framantata, cozi de ceapa verde, marar sau alte verdeturi. Se mai pot umple si cu cartofi cu ceapa sau cu varza calita. Cea mai simpla reteta de placinte, ieftine si rapide – gata in 20 de minute.
Azi mi-am amintit cat de mult a trecut de cand am facut ultima data placinte cu branza la tigaie. Mai demult le faceam destul de des dar cumva, de cativa ani, am uitat de ele. Pe vremuri se coceau pe lespede de piatra, pe vatra sau direct pe plita sobei. O reteta traditionala veche pe care o stiu toate bunicile ardelence. Cele mai celebre sunt „placintele codrenesti” care se fac in Maramures insa acestea au si drojdie in compozitie (vezi Adi Hadean). Originea acestor placinte cred ca merge pana la Imperiul Roman, deci au peste 2000 de ani vechime. Pana si denumire de placinta vine de la „placenta” – lb. latina.
Aluatul acesta de placinta fara drojdie este folosit si la lipiile arabesti si a fost si primul aluat de pizza. Mai tarziu au aparut blaturile de pizza dospite.
In post puteti sa umpleti placintele cu cartofi „rantaliti” cu ceapa si boia -cartofi taranesti – reteta aici. Sau cu varza dulce calita cu putina ceapa si chimen.
Nici nu am mancat bine placintele si m-am apucat sa si scriu reteta pentru a nu mai uita de ele. Din cantitatile de mai jos obtineti 8 placinte cu branza la tigaie.