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Moldovan roasts

Moldovan roasts

Put the pork and beef on the mincer and mix well. The potato is put on the grater, on the small meshes, and drains well. Put the onion on the grater, also on the small meshes, and drain the water. Finely grind the garlic.

Mix well the following: meat, onion, potato, garlic, eggs, salt and pepper.

We shape the meatballs and roll them in flour, we beat them well. Fry in hot oil and then drain on some napkins.

Serve both hot and cold.

Good appetite!



Recipes from readers: Moldovan roasts in pork puree-Simona Patraş

Ingredients: 500 g pork, 400 g beef, 150 ml milk, 150 g bread, 3 eggs, 3 cloves garlic, 2 onions, 2 tablespoons sour cream, 1 bunch green parsley, green thyme, salt, pepper, oil for fried, pork tenderloin.

Method of preparation:The meat is washed, cut into smaller pieces and passed through the mincer (robot) together with the hardened onion and the bread (preferably not fresh, you need a drier and older one) soaked in milk, then put in a larger bowl.

Add the eggs, finely chopped parsley, sour cream, finely chopped garlic, thyme, salt and pepper to taste, then mix until all ingredients are well incorporated.

The pork rind is washed and wiped with a kitchen towel.

From the meat mixture we form the roasts that we wrap in pork puree.

We continue until we finish the whole amount of meat and broth.

Thus prepared, the roasts are fried in hot oil until a hard and reddish crust is formed on them.


Pârjoale Moldovenești according to the recipe of her grandmother from the Dorohoi area, the recipe that was born at her home

I go great with puree and sauerkraut, and the recipe is an easy one, if you follow the cooking steps exactly. Moldovan roasts are a culinary delight, the recipe from my grandmother's time being revealed by the famous gastronome Radu Anton Roman in the work "Romanian dishes, wines and customs" (Paideia Publishing House).

"The roasts are meat" dumplings "that show us, clear and brownish white (because with puree they are better than anything) that, if the southern Wallachian and Balkanized would not have imposed on us, with its official dialect, and words like ciulama or chiofte, we would never have been haunted by the false idea that all of our mouths were chewed first by our beggars.

With mashed potatoes and sauerkraut, roasts have delighted and saturated Daco-Latin humanity for hundreds of years, seasoned with some Bulgarian-language powders. I know them as a child, present in any shop window, from any canteen or buffet, in any variant (it would be really interesting to watch what the innkeepers and fast fooders call today).

But, made as above, they can help us meet not only with the great kitchen of our grandparents, but also with a wine that also belongs to the same times ", the author noted.

500 g veal, 500 g pork neck, 150 ml milk, 350 g white bread core, 2 large onions
dill, parsley, 4 eggs, 300 g butter, 1 potato, 200 g breadcrumbs (corn in the country), pepper, salt

Chop the meat. Soak the bread well in milk, squeeze. Finely chop the onion, soak well in butter over low heat. Finely chop the dill and parsley. Grate the potatoes on a small grater. Beat the eggs.

Mix bread, meat, onions, eggs, dill and parsley, potatoes, pepper, salt to taste, 100 g butter. Put in a plate fine breadcrumbs (or corn). Take (with the polish!) The mince, because the roast is as big as a palm, roll it in breadcrumbs, roll it to a thickness of 1 cm, lengthen it (it should look oval, like a child's palm. Fry in hot butter, in pan covered to penetrate the meat well and to take the flavors of all ingredients, over very low heat, browning well on both sides.

See also the recipe for Moldovan lap belts:

The lap belts are my favorites and most of all I like to prepare them for the holidays when we all gather from all over the country at home. Here is a simple recipe that you will not fail! If you haven't eaten Moldovan or cheesecake in your lap, you must try them at least once.

Ingredient:
For the leavened dough: 500 g flour, 200 ml milk, 3 eggs, 100 ml oil, 200 g sugar, 1 salt powder, 25 g yeast, 150 g raisins, 60 grams of butter.

For the filling: 350 g of cottage cheese, 150 g of sugar, 2 sachets of vanilla sugar, 1 ampoule of rum or vanilla essence, 2 eggs, 3 tablespoons of semolina.

For greased: 1 egg yolk, 3 tablespoons milk

Learn to make lapel pies like in Moldova or Bucovina, with lots of cheese and delicious leavened dough.
Method of preparation:

Preheat the oven to 200 degrees and grease a large pan with oil. Dissolve the yeast in lukewarm water and mix with 2 tablespoons of sugar, then leave to dissolve for 10 minutes. Mix the milk with the eggs, oil, remaining sugar, butter and flavors. Add a pinch of salt and dissolved yeast, then gradually incorporate the flour and knead the dough well until it becomes a little porous. Grease a large bowl with oil, put the ball of dough, covered with a layer of oil and a cloth and leave to rise until it doubles in quantity. Prepare the cheese filling so that the last one is poured the semolina, which is adjusted according to how dense you want the cream to be at the end.

Spread the ball of leavened dough with a whisk and cut into squares, which are filled with cream cheese and folded into corners, which are pressed on top like an envelope.

Mix the eggs with the milk for spreading and place on top of the pies with a cooking brush.

Put the feet in the oven for about 30 minutes, then grease with sugar water and powder or not with sugar.


Moldovan roasts

Peel a squash, grate it and squeeze the juice. Season with salt and pepper, add 1-2 eggs, mix well, kneading and forming cherry leaf lumps that are given through flour, beaten eggs and white breadcrumbs.

Fry on both sides in well-heated fat. Serve with mashed potatoes or beans, spinach, peas or sauteed carrots.

When serving, the roasts can be sprinkled with melted butter or garlic sauce.

Moldovan parjoale

We pass the meat through the mincer, twice even, to become finer. The second time,

Moldovan parjoale

The minced meat is mixed with onion, carrot, garlic and greens (which have previously been chopped


How to prepare chicken roasts

  1. Bone, clean and cut the meat off into thin slices 1.5 kg chicken breast LaProvincia and 1.5 kg chicken legs LaProvincia .
  2. Break 1 bagel in pieces and put it in a bowl that you cover, then with 1.4 liters of water .
  3. Clean and cut 5 onions in slices.
  4. Mix the squeezed bagel, chopped onion and meat and pass everything through the mincer.
  5. Pour the composition into a large bowl and top with 4 eggs raw, 3 tablespoons semolina , ⅔ teaspoon black pepper and 1 ½ teaspoon of salt . Mix everything by hand until smooth.
  6. Put 100 ml of water In another bowl, moisten your hands and form roasts in the shape of a round or flat oval.
  7. Put 300 ml of oil Heat it in a large skillet. Put the roasts in the pan, leave everything on medium heat for 10 minutes, with the lid on.
  8. After 10 minutes, remove the lid and leave the roasts on the fire until they turn brown (they become brown).
  9. Remove the roasts on a plate covered with a paper towel, let them reach room temperature and then you can keep them in the fridge or serve immediately.

Chef's tips for chicken roasts

  • How are chicken roasts formed? Take some meat in your hands, beat it for a few seconds and shape it into a ball. Then flatten and shape into a round or oval.
  • The right garnishes for roasts are zacusca, vegetables, raw salad or beetroot salad. You can also serve them as appetizers at family meals.
  • Do you want to adapt the recipe for children? Add a little grated carrot and notice the sweet aroma that forms.
  • The above ingredients have been calculated for an approximate amount of 24 roasts & # 8211 as many as you would need for the Easter Holidays or some other type of festive meal. If you want to prepare fewer roasts, adjust the quantities.
  • This recipe is a traditional one. For the Moldovan one, only chicken breast, onion, potatoes, egg, garlic, pepper, salt and parsley are used. The potato replaces the bread. The roasts being formed can be made with semolina or flour.
  • You can try to fry them in the oven, instead of using oil, stating that you will have to dedicate more time to cooking.
  • If you adapt the composition and make it from chicken breast, eggs, cream, green onions, garlic, oil, salt and pepper, you will enjoy a delicious portion of French roasts.
  • Do you want us to tell you a secret? If you add a little Parmesan, the roasts will be even juicier. An optimal amount of parmesan or cheese is 150 g per kg of meat.

Chicken roasts, good place of honor

Whether with garlic, parmesan, green onions or semolina, chicken roasts are excellent for tasty dinners or moments when the whole family gathers at the table.

Prepare a surprise for everyone and serve them with some good licking fingers!


Moldovan roasts with cheese


Cut the onion into quarters and fry a little in hot oil.

Cut the meat into small pieces and chop twice together with the hardened onion and garlic.

Put the potatoes separately through the mincer and squeeze well. Soak the bread in water and squeeze the water well.
Mix all ingredients, add eggs, salt, pepper and greens.

Cut the cheese into strips.
Make a cake from the composition, put a strip of cheese, cover well with the composition and roll in flour.
Fry on both sides in hot oil.

Serve with mashed potatoes or any garnish you want.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Moldovan roasts

Each area of ​​the country has a separate cuisine, with its tastes, flavors and influences. But it seems that Moldovan cuisine is the richest in terms of tastes and satiety. Probably due to the fact that it cooks with a lot of fat, which gives the food a taste.

Today we are talking about a typical Moldovan recipe. It's impossible not to have ever heard of p & acircrjoale, those meatballs generous in size, fluffy on the inside and with a crispy crust on the outside. Moldovan dishes have become known throughout the country, due to their special taste. They are easy to make, the recipe differs only slightly from the classic meatball recipe and we invite you to try them at least once.

  • 450 g minced meat mixture (beef + pork)
  • 1 onion
  • 2 cloves of garlic
  • 1 potato
  • 2 slices of bread
  • 2 eggs
  • salt
  • pepper
  • dill
  • parsley
  • biscuit
  • frying oil

Put the onion and the peeled potato on the grater. Crush the garlic, chop the greens and soak the slices of bread in water. Drain excess water from potatoes and slices of bread.

Put all the ingredients except the breadcrumbs in a bowl and mix well. Let the mixture sit in the fridge for at least 30 minutes.

After the composition has cooled, you can form the roasts. They should be larger in size than regular meatballs, about the size of the palm of your hand, because they will tighten during frying.

Roll the roasts in breadcrumbs and press them lightly to get a flattened shape.

Fry the roasts in hot oil on both sides until golden brown.


Moldovan roasts, like at grandma's house - Recipe from the Dorohoi area

I go great with puree and sauerkraut, and the recipe is an easy one, if you follow the cooking steps exactly. Moldovan roasts are a culinary delight, the recipe from my grandmother's time being revealed by the famous gastronome Radu Anton Roman in the work "Romanian dishes, wines and customs" (Paideia Publishing House).

"The roasts are meat" dumplings "that show us, clear and brownish white (because with puree they are better than anything) that, if the Wallachian and Balkanized south would not have imposed on us, with its official dialect, and words like ciulama or chiofte, we would never have been haunted by the false idea that all of our mouths were chewed first by our beggars.

With mashed potatoes and sauerkraut, roasts have delighted and saturated Daco-Latin humanity for hundreds of years, seasoned with some Bulgarian-language powders. I know them as a child, present in any shop window, from any canteen or buffet, in any variant (it would be really interesting to watch what the innkeepers and fast fooders call today). But, made as above, they can help us meet not only with the great kitchen of our grandparents, but also with a wine that also belongs to the same times ", the author noted.

Ingredient:

  • 500 g beef
  • 500 g pork neck
  • 150 ml of milk
  • 350 g of white bread core
  • 2 large onions
  • parsley
  • 4 eggs
  • 300 g butter
  • 1 potato
  • 200 g breadcrumbs
  • pepper
  • salt

Preparation:

• Chop the meat.
• Soak the bread well in milk, squeeze.
• Finely chop the onion, soak well in butter over low heat.
• Finely chop the dill and parsley.
• Grate the potato on a small grater.
• Beat the eggs.
• Mix bread, meat, onions, eggs, dill and parsley, potatoes, pepper, salt to taste, 100 g butter.
• Place in a plate of fine breadcrumbs (or cornmeal).
• Take (with the polish!) The mince, because the roast is as big as a palm, roll it in breadcrumbs, roll it to a thickness of 1 cm, lengthen it (it should look oval, like a child's palm).
• Fry in hot butter, in a covered pan to penetrate the meat well and to take the flavors of all ingredients, over very low heat, browning well on both sides.


Recipes for grilled meatballs

Roasts can be made from beef, pork and lamb. Put leaner meat through the mincer. If the meat is not greasy at all, add a good spoonful of scallops left over from melting the lard when it is minced through the handle. Along with the meat, a chopped onion, fried in a little lard, is passed through the machine, and at the end the core from a slice of bread as thick as two fingers, soaked in water and squeezed. It is good that the chop is given again by machine. To make the roasts softer and fluffier, you can add a carrot and a potato, clean them and pass them through the machine with the meat. Add an egg that can be replaced if necessary with a tablespoon of flour, then salt, a pinch of pepper, a little parsley or finely chopped dill. Mix with a wooden spoon. Separately, on a bottom, prepare the breadcrumbs. Take the Iingura from the mince, make round hairs by hand, which are rolled in breadcrumbs and flattened on the bottom with a knife, to get the desired shape, elongated or round. Put the lard in a frying pan and when it is well heated, fry the roasts on both sides.

MEATS WITH TOMATO SAUCE

For chopping, the same quantities as in „Moldovan Pîrjoale & # 8221. For the sauce: 500 g tomatoes, 1 tablespoon of butter, 1 teaspoon of flour, 1 piece of sugar, a little celery leaf, salt.

Chop as above and form round meatballs that are passed through flour and fried in lard. Put in a saucepan. Make a tomato sauce, toss on top and simmer over low heat.

MARINATED FIGS

For chopping, the same quantities as in "Moldovan Pârjoale". For the sauce: 500 g tomatoes, 1 tablespoon lard, 1 teaspoon flour, 1 tablespoon vinegar, 1 piece sugar, salt, 2 bay leaves, 10 peppercorns.

Prepare the meatballs as above and place in a saucepan. Make a tomato sauce to which you add vinegar, bay leaves and pepper. Pour over the meatballs and bring to a boil over low heat. Keep warm in the oven.

FISH MARINATED WITH TARHON

The same amounts as for "Marinated Meatballs", instead of laurel, 1 small tarragon.

They are prepared as above by adding tarragon instead of bay leaves.

FISH FIGS

250 g boneless fish, 2 buns, 2 eggs, 2 tablespoons grated cheese, salt, pepper, 2 tablespoons flour, 100 g lard or oil.

They are made from any leftover boiled fish, cod, trout, pikeperch or pike. Carefully remove all bones and skin and finely chop the fish. Add the buns soaked in water and well squeezed, eggs, grated cheese, salt, pepper. Mix everything well together. Make round meatballs that are passed through flour and fried in lard or turmeric oil. Serve with tomato sauce.

MEAT POTATOES WITH MEAT

400 g potatoes, 250 g meat, 1 onion, 1 egg, 1 tablespoon flour, salt, pepper, 100 g lard or oil.

Boil the potatoes, peel and pass through the machine. Mix with a tablespoon of flour, an egg and the meat given through the machine and fried with a little onion. Add salt and pepper. Make the meatballs as above and fry in lard or oil. Serve with tomato sauce.

POULTS LIKE A BIRD CHEST

5 eggs, 1 onion, 1 slice of bread, 1 potato, 1 tablespoon flour, salt, pepper, greens, 2 tablespoons lard, 1 tablespoon breadcrumbs.

Finely chop the onion and fry in a little lard. Beat four eggs in an omelette bowl, add salt and pour over the fried onion. Make crumbs and when they are ready, set aside to cool. They are then passed through the machine, together with a slice of bread soaked in milk and squeezed and a potato, preferably boiled. Mix well, add a raw egg, a tablespoon of flour, salt, pepper and chopped greens. Make the meatballs, put them in breadcrumbs and fry them in lard. Serve with lettuce.


Video: 08. Vlad Sliusarenco la roast battle (December 2021).