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Traditional Moldovan sarmalute

Traditional Moldovan sarmalute


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To start, put the minced meat in a bowl.

We clean the onion, wash it and cut it as small as possible, then we put it over the meat.

Wash the rice in cold water 2-3 times and put it on top of the meat and onion, so raw.

We crush the canned tomatoes well with a fork and pour them into the bowl over the other ingredients.

After we put the necessary ingredients, season with salt, pepper, parsley and thyme to taste.

Mix everything very well and leave the composition aside until we take care of the cabbage, during this time the rice will swell from the tomato paste.

We clean the cabbage from the stalks and slice it into leaves of the same size (depending on how small or large you want them, I made them medium). We also cut the smoke into smaller pieces, then we prepare

pot in which we want to boil them: pour the oil, then cut the cabbage stalks into small pieces and place them on the bottom of the pot, and sprinkle a few pieces of smoke over them. We place the pot next to us and start to form sarmalute.

We place the sauerkraut nicely in the pot and after the first layer we sprinkle a few more pieces of smoked meat, and after we have finished making them we put the rest of the smoked meat, we sprinkle a little thyme, we pour and preserve the tomatoes and the broth.

We wrap everything in sauerkraut leaves and we poured water so that it can be seen, but not to cover the sarmales completely, if necessary it can be filled during cooking.

Put the pot on the fire and, when it started to boil, put it on low heat and leave it for 1 hour, then put the pot in the oven at 180 ° C for another 1 hour 30 minutes. In the last 20 minutes we leave the pot without a lid to brown nicely.

When they are ready, they can be served with polenta, sour cream, hot peppers, green onions or whatever you like, they are wonderful and very delicious anyway!

Good appetite!


Sarmalute with urda

On Saturday I bought a urda muzzle from Zalau, I brought a handful of young beet leaves from my grandmother and I rolled sarmale. I didn't really know what had to come out because I was making the recipe only after a general description heard a few years ago from a friend from Moldova who praised these sarmale. In fact, to tell you the truth, I had doubts about the result. When I make a recipe I have in mind the final result, but this time my mind was empty. At one point I thought it would be ok to just get something edible so I wouldn't waste that good urda. That's why I didn't even bother to do much. I thought that 20 sarmalutes would reach a table. Yeah sure! I devoured them instantly, 10 hats, and a few more would have gone. Maybe it was my fault, when I tasted them I decided not to burden the sauce with flour, I left it so simple after boiling. As a result, my sarmalutes were very light, easy to eat and I suspect they are addictive. The more I ate, instead of feeling fuller, I wanted to eat one more, not to end.


Holiday Recipes: Homemade Sausages from Moldova

Here is a traditional recipe for preparing homemade sausages from Moldova, the ingredients are controlled by us, we put in sausages products we know and see and we can serve at Christmas a traditional dish without commercial food additives.


Transylvanian Sarmalute

  • Minced meat (pork mix with beef) & # 8211 800 grams
  • sweet or pickled cabbage 3 kg
  • 4 onions
  • tomato broth - 100 grams
  • water or meat soup 1.5 liters
  • paprika a tablespoon
  • lard or oil & # 8211 250 grams
  • rice & # 8211 100 grams
  • pepper & # 8211 5 gr
  • thyme 2 gr
  • smoked ribs 300 grams
  • salt & # 8211 to taste

The meat is mixed with rice (hardened together with the onions before), ground pepper, thyme, paprika and salt.
Separately, choose the cabbage leaves (without tears), cutting them into suitable pieces. The stuffed meat is made from the prepared meat composition. Take the cabbage leaf, put a little of the meat composition (the size of a large walnut) in the middle, wrap it in the shape of a roll, and insert the ends of the roll with your finger inside, thus obtaining the shape of a wire.

Put them in a pot together with the ribs, cover them with water and simmer.
Before removing from the heat, pour the tomato broth over the sarmale, leave for another 5 minutes, and then remove from the heat.
Serve with sour cream.


Traditional recipes: Moldovan bacon

Moldovan bacon from: potatoes, eggs, bellows cheese, sour cream, lard, salt.

Ingredient:

  • 1.5 kg of potatoes
  • 2 eggs
  • 100 g of bellows cheese
  • 100 ml sour cream
  • 2 tablespoons oil or lard
  • salt

Method of preparation:

Peel the potatoes, grate them on a small grater, put them in a bowl. Add beaten eggs, crushed bellows cheese and salt to taste. Mix the ingredients well. Grease a tray with a thicker layer of lard or oil.

Put the potato mixture in the pan, level it and put the pan in the oven, on the right heat. Remove the pan from the oven when the bacon has browned evenly. Cut the resulting sheet into squares and place the cream on top before serving.


Moldovan sausages

Choose cabbage with thin leaves, chop the meat well, stopping a few slices of smoked nape. Boil the rice in half, chop the onion in the machine and cook a little separately. Put everything in a large bowl, mix, add, to taste, spices and make small sarmale.

Boil a meatball cleaned and slightly smoked, but well washed. Place the chopped cabbage, then, neatly, in overlapping rows, the sarmales. Sprinkle with tomato juice, cover with chopped cabbage and put in the oven over low heat, after adding either cold, plain water or combined with tomato juice and, if necessary, fat.

Boil the stuffed cabbage over low heat, in the oven, covered, and, when they are ready, leave the pot without a lid for 10 minutes. On top, put thin slices of lightly fried nape and even a few slices of fried sausages.
Serve with hot polenta and sour cream

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Sarmale moldovenesti

  • 1 / 2kg pork
  • 1 / 4kg beef
  • 1 / 4kg smoked mutton or pork ribs
  • rice
  • onion
  • pepper
  • tomato paste
  • dill

Cabbage should be with thin leaves. Chop the meat. Boil the rice in half, chop the onion finely and cook a little separately. Put everything in a large bowl, mix, add the spices, make small sarmale. Put the smoked ribs to boil.
Put the chopped cabbage, then, in overlapping rows, the stuffed cabbage. Sprinkle with tomato juice, place chopped cabbage on top and bake on low heat. Don't forget to put either cold water or combined with tomato juice over the sarmale. Boil the stuffed cabbage over low heat, in the oven, covered, and, when they are ready, leave the pot without a lid for 10 minutes. The smoked rib is placed on top.
Serve with hot polenta and hot peppers.


The history of Moldovan cuisine

Find the best Moldovan recipes on Qbebe and prepare traditional dishes! Learn to cook delicious dishes according to recipes. Meatball soup (12 servings) 04. Moldovan cuisine (or Gustul Moldovei) 05. Moldovan spinach for all tastes!

Boyar pie with meat and sheep cheese. You have the freedom to pay in installments, you benefit from the promotions of the day, the opening of the package at. Moldovan tochitură, the tastiest traditional Romanian food. Traditional Moldovan sauerkraut made from sour cabbage and polenta. Homemade Dessert presents a variety of recipes for desserts and homemade sweets that you can cook easily and quickly. You have fast delivery all over the country, payment by card, in installments without. Quick cream with mascarpone, ness or cocoa: it is an extremely fine cream, which is made in a maximum of 15 ml. Lamb stew, simple, traditional recipe. Rating: 5 & # 8211 A review & # 8211 30 min. The history of Moldovan cuisine is explained by the gastronome.

Povarenok is a social-culinary network of chefs.


  • 1.5 kg of pork
  • 3 kg of sauerkraut
  • 500 g of onion
  • 200 ml of broth
  • 100 g of rice
  • 150 g of lard
  • 3 thyme threads
  • 40 g of salt
  • 3 g of paprika
  • 5 g pepper.
  • the meat is chopped
  • chop the onion and fry in lard, along with the paprika
  • then mix well with the minced meat, along with the rice, pepper and salt
  • with the obtained paste the cabbage leaves are filled, the sarmales are made a little smaller than the usual ones
  • place in a clay pot, pour the broth over and cover with cabbage leaves then bring to a boil.
  • they are served with polenta.

+ add comment for Moldovan sausages COMMENTS (0):


Daily recipes

Moldovan sarmalutes are different from other areas by the simple fact that a lot of tomato sauce is used, this makes them more sour in combination with sauerkraut.
I prefer fried sausages because I prefer the taste with the raw ingredients in the composition, you can make it according to your favorites.
They are super good and I highly recommend them!

1 kg minced pork (or pork and beef mixture)
2 medium onions
100g of rice
250g canned tomatoes (I used a 400g can)
green parsley (you can put dill, I did not put)
salt
pepper
sweet Boya
thyme
Furthermore:
1 sauerkraut
150g canned tomatoes
2 tablespoons broth
thyme
boiled water
3-4 tablespoons of oil
250g smoked

To start, we put the minced meat in a bowl.
We clean the onion, wash it and cut it as small as possible, then we put it over the meat.
We wash the rice in cold water 2-3 times and put it on top of the meat and onion, so raw.
We crush the canned tomatoes well with a fork and pour them into the bowl over the other ingredients.
.
After we put the necessary ingredients, season with salt, pepper, parsley and thyme to taste.
Mix everything very well and leave the composition aside until we take care of the cabbage, during this time the rice will swell from the tomato paste.
We clean the cabbage from the stalks and slice it into leaves of the same size (depending on how small or large you want them, I made them medium). We also cut the smoke into smaller pieces, then we prepare
pot in which we want to boil them: pour the oil, then cut the cabbage stalks into small pieces and place them on the bottom of the pot, and sprinkle a few pieces of smoke over them. We place the pot next to us and start to
sarmalute form.
Place the sauerkraut nicely in the pot and after the first layer sprinkle a few more pieces of smoked meat, and after we have finished making them, put the rest of the smoked meat, sprinkle a little thyme, pour and
canned tomatoes and broth.
We wrap everything in sauerkraut leaves and we poured water so that it can be seen, but not to cover the sarmales completely, if necessary it can be filled during cooking.
We put the pot on the fire and when it starts to boil we put it on low heat and leave it for 1 hour, then we put the pot in the oven at 180 & # 176C for another 1 hour 30 minutes. In the last 20 minutes we leave the pot without a lid to
he blushed beautifully.
When they are ready, they can be served with polenta, sour cream, hot peppers, green onions or whatever you like, they are wonderful and very delicious anyway!
Good appetite!


Video: MOLDOVA VATANIM MOLDOVA CUMHURİYETİ 30 YAŞINDA


Comments:

  1. Hampton

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  5. Orpheus

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  6. Slansky

    Bravo, magnificent idea

  7. Anid

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