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Moldovan cheeses

Moldovan cheeses

1. Sift the flour into a deep bowl.

2. Mix the yeast with 2 tablespoons of warm milk and 1 tablespoon of sugar.

3. Pour the mayonnaise over the flour in the bowl and let it rise for 15-20 minutes.

4. Then add the rest of the milk, eggs, sugar, salt and essence.

5. With a spoon, mix the composition well and then add the melted butter and mix.

6. Knead the dough until it becomes soft and elastic, and then leave the dough bowl covered with a towel to rise for 1 hour.

7. During this time prepare the cheese filling - mix the cottage cheese with 4 tablespoons of sugar, 1 egg, lemon essence / peel.

8. Meanwhile the dough is ready and spread a square sheet and cut into smaller squares.

9. Put a teaspoon of cheese on each and form the cheeses - glue the opposite corners to each square.

10. Place them on an oven tray greased with a little oil. Carefully grease them with a well-beaten egg with a brush.

11. Bake in a preheated oven at 180 degrees, about 35-40 minutes, until nicely browned.



Moldovan cheesemakers - Daniela Gospodariu

2. Mix the yeast with 2 tablespoons of warm milk and 1 tablespoon of sugar.

3. Pour the mayonnaise over the flour from the bowl and let it rise for 15-20 minutes.

4. Then add the rest of the milk, eggs, sugar, salt and essence.

5. With a spoon, mix the composition well and then add the melted butter and mix.

6. Knead the dough until it becomes soft and elastic, and then leave the dough bowl covered with a towel to rise for 1 hour.

7. Meanwhile, prepare the cheese filling - mix the cottage cheese with 4 tablespoons of sugar, 1 egg, lemon essence / peel.

8. Meanwhile, the dough is ready and spread out on a square sheet and cut into smaller squares.

9. Put a teaspoon of cheese on each and form the cheeses - glue the opposite corners to each square.

10. Place them on an oven tray greased with a little oil. Carefully grease them with a well-beaten egg with a brush.

11. Bake in a preheated oven at 180 degrees, about 35-40 minutes, until nicely browned.


Similar recipes:

Cheese with dill

Cheese stuffed with Telemea cheese, cottage cheese and dill, made from leavened dough with mayonnaise

Onions with cheese

Cheeses stuffed with fresh or dehydrated onions and Telemea cheese, made from leavened dough


Moldovan papanas!

Cow's cheese dishes are to everyone's liking, from small to large. This delicacy will not go unnoticed - tasty papanas, with a balanced sweet taste, pleasant vanilla aroma and a delicate consistency, melt in your mouth! No one will be indifferent!

INGREDIENTS (FOR 16-18 PAPANAȘI):

& # 8211 500 gr of cottage cheese 5-9%

& # 8211 3-4 tablespoons semolina (60-80 gr)

& # 8211 clarified oil or butter - for frying.

METHOD OF PREPARATION:

1. The cheese must be dry. If you have cheese with a high whey content, drain it in gauze or a linen towel.

2. Pass the cheese with a fork, with a vertical blender or pass it through a sieve, if you prefer a finer consistency.

3. Add salt, vanilla, semolina, sugar and mix.

4. Break the eggs and mix the cheese dough. Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes or overnight.

5. Dough the work surface, transfer the cheese dough, sprinkle it with flour, shape a stick and cut it into pieces of the same size.

6. Pass each piece of dough through the flour and round them.

7. Put the pan on the fire and pour enough oil to completely cover the bottom.

8. Flatten each ball of dough so that you get smooth papanas with a thickness of 1.5-2 cm.

9. Fry the papanas on the hot pan until golden brown on both sides, and remove them on paper towels to remove excess fat.

10. Serve hot. The red crust awakens the appetite immediately!

You can also prepare them without sugar and serve them with jam, jam, honey, syrup, condensed milk, etc. Optionally, you can add to the dough grated peel of lemon, poppy seeds, raisins, plums and dried apricots cut into small pieces, apples or pumpkin grated, boiled carrots. Papanas can also be filled with condensed milk, dense jam or squares of milk chocolate. Another option would be the green appetizer papanas served with fermented cream. People who avoid gluten can use cornmeal instead of semolina, and papanas can pass them through rice flour.


Moldovan recipes

Consult these Moldovan recipes and prepare a traditional menu for family or friends, with which you will not fail. Qbebe culinary recipes will guide you to prepare the best Moldovan dishes!

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Method of preparation +

After season +

The main ingredient +

Preparation time +

By origin -

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After meal time +

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Traditional recipe & # 8211 Poale-n Brau Moldovenesti

After such delicious food, it is worth mentioning a dessert that makes both the little ones and the big ones lick their fingers. The lap in the waist is the dessert of childhood for all those who have at least one grandmother or a close relative from the area of ​​Moldova, and for those who have not tried yet, it is never too late, with the mention that cheesecakes can not be compared with the recipe. authentic.

For the lap belt you need:

  • 500 g flour
  • 2 eggs
  • 25 g of yeast
  • 50 g sugar
  • 150 ml of milk
  • 50 g butter
  • A pinch of salt
  • 250g sweet cheese
  • 2 eggs
  • 100 g sugar
  • 2 tablespoons sour cream
  • Optional: lemon peel and raisins

For those who own a bread machine, it can be used to shorten the time required with manual kneading. However, for a genuine result, manual kneading is still recommended.

1. The ingredients for the dough are put in the bread machine or in the kneading bowl in order, as follows: flour with yeast diluted in warm milk in the middle. After it foams, beat eggs with sugar, salt, melted butter and milk, and then add to the composition.

2. The well-kneaded dough is spread in a 1 cm thick sheet and cut into squares.

3. The cheese filling is obtained from the combination of ingredients for the filling, they do not have to be fine, it can contain pieces of sweet cheese that are not perfectly incorporated.

4. Add the filling with a spoon in the middle of each square.

5. Each square is folded into an envelope in the middle.

6. Allow to rise for 10 minutes.

7. The legs in the belt thus obtained are placed in the oven placed on a tray lined with baking paper at a temperature of 180 degrees for about 40 minutes.

This one traditional Moldovan recipe it is enjoyed hot, with a glass of milk next to it.


Cheese (Poale-n brau)

ingredients
For the dough :, * 500 grams of flour, * 2 eggs, * 200 ml of milk, * 25 grams of yeast, * a pinch of salt, * 2-3 sachets of vanilla sugar, * grated lemon peel, * vanilla essence, * oil,, For the filling :, * 500 grams of cottage cheese, * 100 grams of raisins, * 1 egg, * 3 sachets of vanilla sugar

Difficulty: Average | Time: 2h


Moldovan cheeses

Cheesy or Poale-n brau & # 8211 fluffy and fragrant!

Preparation time:

Servings:

Ingredient:

Preparation instructions

Preparation of mayonnaise

Put the warm milk in a bowl, add the yeast, sugar and mix with a whisk until the yeast and sugar dissolve.

Add flour and mix well. Cover the bowl with cling film and place in a warm place

27-30C until it doubles in volume (fermentation 1).

Soda preparation

Eggs are mixed with salt, sugar and vanilla. Gradually add the warm milk and mix well.

Dough formation

Mix the two compositions (maya + soda) until smooth.

Gradually add the flour, mix and then knead until you get a homogeneous dough.

Cover the dish with cling film and leave to rise for 25 minutes (fermentation 2).

Prepare the filling

Sweet cheese is mixed with sugar, semolina, grated lemon peel, vanilla, raisins and egg.

Dough processing (worktop and oiled shit & # 8211)

The dough is spread in the form of a rectangular sheet and portioned into 12 pieces.

Place the filling in the middle of each piece and cover the opposite ends of the dough, superimposed two by two - see photo.

Put them in a tray lined with baking paper and let them rise again, about 10 minutes.


Moldovan cheeses

ingredients
Ingredients dough, 500 g flour, 240 ml milk, a cube of fresh yeast, 2 eggs, 60 g butter, 90 g sugar, 1 knife tip salt, essence as desired, Ingredients cottage cheese filling, 350 g cottage cheese well drained, 150 g sugar, 1 egg, lemon peel, 1 egg yolk + 2 tablespoons milk (for greasing)

Difficulty: high | Time: 2h 30 min


Moldovan recipes

Consult these Moldovan recipes and prepare a traditional menu for family or friends, with which you will not fail. Qbebe culinary recipes will guide you to prepare the best Moldovan dishes!

Food type +

  • Aperitifs (247)
  • Drinks (60)
  • Soups (61)
  • Desserts (362)
  • Dishes (678)
  • Seals (75)
  • Masonry and bricklaying (12)
  • Salads (195)
  • Sauces (66)
  • Soups (121)
  • Bread (18)
  • Mamaliga (6)
  • Finger Food (413)

Method of preparation +

After season +

The main ingredient +

Preparation time +

By origin -

After the occasion +

After meal time +

Other features +

Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmales are.

Bean zacusca is one of the food options when it comes to fasting or winter supplies. There is.

Peasant soup is part of the Roma & acircn tradition, part of the Roma & acircn identity. Because, let's face it, anything.

Cozonac has a long history, and the recipes that have reached a perfect taste have evolved over hundreds of years.

If we prefer dough dishes like cake, we can prepare a recipe for Moldovan martyrs. Unlike those in.

Alivencile is a traditional dessert from Moldova, which we can prepare anywhere. & Icircn plus, does not contain ingredients.

Radauti soup can be introduced in your child's diet after the age of two, this being easy to prepare and suitable.

The pilaf made by my grandmother is one of those copious memories of my childhood. I hardly managed to rewrite the recipe.

Quince is one of the symbols of autumn, the fruit of Aphrodite, which has a distinctive taste and a richness of vitamins. But its texture is not.

The cheeses, or lapel belts of Moldovan cuisine will always be adored by the little ones, not only because they are sweet and.

Potato soup with pork is one of the dishes specific to Romanian cuisine, being a traditional recipe that does not have.