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Stuffed livers and gills

Stuffed livers and gills

Wash the gullies and remove the core to be filled with the mixture resulting from: onion which is cut into small cubes and put to harden with mushrooms, the rice is boiled for 15 minutes, when we notice that it is almost cooked, drain and add over onions and mushrooms, continuing the operation.

Take the gills and fill with the resulting mixture

it will be put in a Jena tray greased with butter beforehand and it will be put in the oven; check from time to time,

it is ready when the shells have softened.

Separately, wash the liver, clean it and put it on the grill

great care not to burn.

Arrange the plate with: lettuce (arugula), orange, corn, cucumber, carrot all fresh, exactly as in the picture.

Good appetite.


Gullies are not too often used vegetables and it is a pity because they are very good, whether we eat them raw or cooked, for breakfast or dinner. So I thought I'd give you three amazing recipes for goulash.

Moroccan chicken meatballs with goulash.

We need 500g of minced chicken that is mixed with a grated onion and a carrot and two slices of boneless bread. Add a yolk, a tablespoon of chopped parsley and salt and pepper. Mix the meat well and form the meatballs.

Separately chop another very finely chopped onion, along with 3 sliced ​​garlic cloves and fry in a few tablespoons of olive oil. Add half a teaspoon of turmeric and half a bar of cinnamon. Add 400 ml of water and place the meatballs inside together with the slices of gulia cut into segments, just like an apple. Put the lid on and let it simmer for 50 minutes. The water must drop.

Tunisian salad with goulash

The gills are cut into sticks. Cut the bell pepper into joulien. Celery celery is also cut into sticks. Add olive oil, lemon juice, salt, pepper and harissa. If you don't have harissa, you can mix sweet paprika with a little hot paprika. Coriander is sprinkled on top. It is then left for a few hours to intertwine the tastes.

This salad can be eaten as such and as a garnish for couscous dishes.

Gules stuffed with cheese

It is a recipe that we can make from pieces of vegetables left in the fridge. Peel a squash, grate it and squeeze the juice. The hollowed-out core is squeezed in the hand so that the water comes out of it. The hollowed gules are boiled with a little salt until they have softened a little. Then remove to cold water, then allow to drain.

Grate the carrot. So is zucchini, celery, cauliflower. Once they are all shaved, they are squeezed to get the water out of them. Mix with the core of the gully and then with grated Parmesan cheese, with crushed telemea, chopped white and blue mold cheeses as well. Add chopped parsley and chopped walnuts and season with very little salt and crushed black pepper. The whole composition is mixed with an egg to bind it.

In a pan put water about 1-2 cm, to be about half a gallon. Add butter, white wine, minced garlic and salt.

Fill the goulash with the vegetable composition with cheese. Place the stuffed dumplings in the pan with the sauce. Grate Parmesan cheese over the goulash and sauce. Cover the pan with foil and leave for 4-5 minutes over medium heat.

Place on a plate and sprinkle with a few tablespoons of sauce and a few drops of olive oil. For a fresher image, you can add fresh parsley.


Gules stuffed with vegetables

First I cleaned the gills, washed them and dug them out with a knife and then a spoon ... It will take some time until we dig out because they are not very soft vegetables :). But if I succeeded, so do you. Or to make it simpler, boil the goulash for a few minutes in water with a little salt.
We clean and wash the rest of the vegetables and we wash the rice and leave it in warm water.
In a wok, heat the oil in which we add the onion and the finely chopped pepper. Saute for 1-2 minutes then add the sliced ​​leeks and grated carrots. We chop the core of the gulia in the robot and add it to our composition. Let it cook for 5-6 minutes and add salt and pepper to taste.
Add the rice and a cup of warm water and leave for about 5 minutes (during this time the added water decreases).
We take it off the heat and with a teaspoon we take it from the composition and fill the 5 balls.
Place the gullies in a Teflon tray (or heat-resistant glass dish). What is left of the composition we place in the tray then pour 4 cups of water, cover with Al foil. and put in the preheated oven at 180 degrees for 30 minutes.
After this time, take it out of the oven and add the curry and chili sauce to the tray and sprinkle a little oregano and basil (if you like other aromatic herbs you can replace them)
Bake again for about 20 minutes or until the gulia is completely cooked.

Remove from the oven and serve hot stuffed gulia and vegetable sauce.
You can serve with sour cream.


After choosing the young bulbs of the same size, we peel them, wash them and hollow the inside around with a special vegetable appliance.

In a double-bottomed saucepan, heat the oil, finely chopped onion, core of the goulis, carrot, celery on a large grater.

Stir continuously in the pan until the vegetables are soaked in oil and softened.

The rice that I washed under running water, drained, add it to the vegetables over about 1-2 minutes (but we have to stir continuously so that it doesn't burn).

Season with salt and pepper to taste, then put 3 1/2 cups of hot water in the pan to boil the rice.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Cover the pan with a lid and let it simmer until the liquid drops (but taking care to look from time to time and mix lightly with a spatula, so as not to burn the composition).

Towards the end, add the finely chopped greens, stirring lightly to incorporate and combine the flavors well.

Turn off the heat, letting the composition cool, then fill the gills.

Prepare a square tray greased with oil (2-3 tablespoons), put the goulis next to each other and pour the tomato juice on top.

Put the tray in the preheated oven at 190 degrees for 40-45 minutes until the goulis soften.

They can be served simple with tomato sauce formed in the tray, with sour cream (if we are not fasting) or as a garnish for a steak on the grill or in the oven.


Gullie food with dill and sour cream recipe for tuspais (ciuspais)

Gully food with dill and sour cream recipe for tuspais (ciuspais). Tuspais de gulii or ciuspais de caralaba. Gules with sour cream and dill. Transylvanian recipe for eating beetles or beetles with dill, milk, sour cream or Greek yogurt. How to make Transylvanian goulash food with dill and sour cream? Recipes with goulash. Gulie garnish cooked in sour cream sauce with dill.

Gulia is very popular in Transylvania and Banat and we prepare it in many ways: guli food with dill and sour cream (tuspais), gulia soup (soup) or goulash stuffed with minced meat and rice. The gullies are also called calarabe or caralabe & # 8211 from Kohlrabi (from German lb.).

There are also recipes for eating goulash with tomato sauce (in other areas of the country) but in our country the cream sauce with dill is very popular. In the past, rantas was used for this food (ie & # 8222roux & # 8221 & # 8211 flour hardened with a little oil and quenched with milk or water). In my recipe I will not use the rantas but a liason (liezon), meaning a & # 8222 wholesale & # 8221 of flour rubbed with a little milk and more cream that I will add at the end. In addition, I will use butter in the first stage of hardening the vegetables and its aroma will make the food of gules even tastier. For a more & # 8222light & # 8221 version you can replace sour cream with a fat Greek yogurt (with min. 10% fat).

This is how sarmalutes are made in sour vine leaves with lemon (see the recipe here).

Dill gives a freshness and a great aroma to these dishes, like a spring breeze. Those who do not love it can replace it with chopped green parsley. A few drops of lemon added at the end to this goulash dish will perfectly balance their natural sweetness. If you use yogurt, you may not want to sour the food with lemon. Taste and see if that's the case.

This kind of & # 8222 white vegetable food is made in our country and from pumpkin and is called ţu ş pais or ciu ş pais. In German. Zuspeis (read the country) means the garnish, something that accompanies a main course. He came to us on the Austro-Hungarian chain and was loved by the people of Banat and Transylvania.

The goulis cook quickly if they are young and tender, so cooking this way will not take more than 15-20 minutes. I used 4 gulis that weighed approx. 500 g. The samantana used is a sour one (at the bucket) but as min. 24% fat. The weak ones are chewed when you heat them.

From the quantities below, approx. 3-4 servings of goulash food with sour cream and dill, next to which you can make some meatballs or some slices.


Liver with stuffed goulash

Wash the gills and remove the core to be filled with the resulting mixture: onions that are cut into small cubes and put to harden with mushrooms, the rice is boiled for 15 minutes, when we notice that it is almost cooked, drain and add over onions and mushrooms, continuing the operation.
Take the goulash and fill it with the resulting mixture, put it in a Jena tray greased with butter beforehand and put it in the oven, check it from time to time, it is ready when the gullies have softened their skin.

Separately, the liver is washed, cleaned and placed on the grill, being very careful not to burn it.

Arrange the plate with: lettuce, orange, corn, cucumber, carrot, all fresh, exactly as in the picture.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


After choosing the young bulbs of the same size, we peel them, wash them and hollow the inside around with a special vegetable appliance.

In a double-bottomed saucepan, heat the oil, finely chopped onion, core of the goulis, carrot, celery on a large grater.

Stir continuously in the pan until the vegetables are soaked in oil and soaked.

The rice that I washed under running water, drained, add it to the vegetables over about 1-2 minutes (but we have to stir continuously so that it doesn't burn).

Season with salt and pepper to taste, then put 3 1/2 cups of hot water in the pan to boil the rice.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Cover the pan with a lid and let it boil over low heat until the liquid drops (but taking care to look from time to time and mix lightly with a spatula, so as not to burn the composition).

Towards the end, add the finely chopped greens, stirring lightly to incorporate and combine the flavors well.

Turn off the heat, letting the composition cool, then fill the gills.

Prepare a square tray greased with oil (2-3 tablespoons), put the goulis next to each other and pour the tomato juice on top.

Put the tray in the preheated oven at 190 degrees for 40-45 minutes until the goulis soften.

They can be served simple with tomato sauce formed in the tray, with sour cream (if we are not fasting) or as a garnish for a steak on the grill or in the oven.


There are two options for this recipe: the liver can be boiled to be a more dietary food or soaked in a little butter, for a tastier taste.

I chose for this recipe, to sauté the liver (do not fry, so it will also be a diet food in this way of preparation)

Tomatoes it is washed, it is cleaned of core with the help of a teaspoon or special device, then they are drained upside down on a barbeque.

Chicken livers it is washed, it is cleaned of white skin from their joint (because it is bitter), then they are put in a bowl in which it is milk (to freeze and get out of bitterness) for approx 20 minutes as long as we prepare the rest of the ingredients.

we potato boil it peeled, then egg (boiled hard).

Onion it is to be peeled and finely chopped.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Livers drained from the milk, will put on sauteed into the butter with oil heated in a Teflon pan, as long as they change color, then took out and put in a bowl.

Into the oil left in the pan in which the livers were sautéed, it will be put onion the quality (as long as it becomes translucent).

ingredients thus prepared, they will be given through mincer (liver, onion, egg and potato) to obtain a paste.

It will be transferred paste obtained in another bowl, in which it is added greenery finely chopped (optional, because not all people tolerate greens), salt and pepper to taste, mixing lightly with a palette (to incorporate and take the flavor ingredients).

Tomatoes drained of the juice left, will fill with paste obtained, placing it on top a little butter, then put in a vas Jena well greased with butter and put in the preheated oven at 180 degrees for 15 minutes (no more, because we want whole tomatoes with the filling not too melted in the oven).

Close to final will be put and grated parmesan or cheese, to melt a little and give a more appetizing look.

Tomatoes stuffed with chicken liver can be served hot with a tablespoon sour cream above or cold, decorated with freshly chopped parsley.


Stuffed balls

A simple, tasty and cheap recipe. Have you tried stuffed goulash so far?

1. Peel the gullies and, with a very sharp knife, dig them inside. Then boil in salted water. Leave for 30 minutes.

2. Finely chop the core of the gullies and, together with the finely chopped onion, put them to harden in oil. After soaking, add water 3 times, little by little, only after the water has evaporated before.

3. After it has dropped well after the third water, add the meat, break it with a wooden spoon and leave it to change color. Sprinkle with salt and pepper and place the broth dissolved in 100 ml of water.

4. Bring to the boil with the broth and then fill the boiled and drained gules. Place in an ovenproof dish and place in the oven with the vegetable soup placed in the pan. Leave for 20 minutes. Serve with rice garnish.


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