Moldovan Bread Recipes

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MOLDOVAN BREAD

From the blog "hip2thrift". This bread was prepared by the author's grandmother in a wood-burning oven in a large quantity. The author reduced it to two loaves. She describes it as a cross between rustic Italian and sourdough bread.

Provided by duonyte

Categories     Yeast Breads

Time 2h20m

Yield 2 loaves

Number Of Ingredients 6



Moldovan Bread image

Steps:

  • In a large bowl mix the warm water, sugar, the yeast, and a cup of flour. Mix it with a spoon until smooth. Let stand for about 15 minutes - you should start to see the yeast begin to work.
  • Mix in the oil and the salt. Start adding the rest of the flour, mixing until it is incorporated and the dough comes together.
  • Turn out onto a floured surface (I usually use an oiled surface for kneading) and knead until you have a smooth dough, about 10 minutes.
  • Place in a greased bowl, cover and let stand in a warm place until the dough is doubled.
  • Turn out of bowl onto floured surface. Deflate the dough by kneading gently and let rest 15 minutes.
  • Divide dough into six pieces and shape each piece into a rope. Braid three pieces into a loaf; repeat with remaining pieces.
  • Place each braid into a greased loaf pan, cover and let rise until nearly doubled.
  • Preheat oven to 400 deg F (200 deg C)
  • Bake until golden brown, about 20 minutes.
  • Turn out of pans and brush with a little oil.

2 cups warm water
2 tablespoons active dry yeast
1 tablespoon sugar
4 tablespoons sunflower oil (or other neutral oil)
1 teaspoon salt
5 cups flour

EASY MOLDOVAN FLATBREADS

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it. My grandmother called them Frumentaty.

Provided by Olia Hercules

Yield Makes 6

Number Of Ingredients 10



Easy Moldovan Flatbreads image

Steps:

  • Mix the kefir or whey, the ¼ tablespoon of sunflower oil, vinegar, sugar and salt together in a large bowl. Add the feta, spring onions and dill and mix in well with a fork.
  • Sift the flour with the baking soda, then sift again into the kefir or whey mixture and mix in.
  • The dough should be soft and pillowy. If it's still a bit sticky, heavily flour your work surface and start kneading the dough and incorporating more flour. The dough will remain very slightly sticky from all the cheese.
  • Divide the dough into 6 pieces. Flour your work surface really well and roll each one out into a 15 cm (6 inch) diameter circle.
  • Heat the ¼ cup sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, lowering the heat if you see them catching. Alternatively, brush the breads with oil or butter and cook them under your broiler.

150 ml (¼ pint) kefir or whey
¼ cup sunflower oil, plus ¾ tsp.
¼ Tbsp. white wine vinegar
¼ Tbsp. sugar
¼ tsp. fine sea salt
200 g (7 oz) feta cheese, crumbled
4 spring onions, finely sliced
½ small bunch of dill, chopped
350 g (11½ oz) all-purpose flour, plus an extra 100 g (3½ oz) for dusting
1 scant tsp. baking soda

PLACHINDA

This plachinda recipe-the Moldovan flatbreads filled with fresh cheese, spring onions, and dill-also includes tangy sorrel for extra flavor.

Provided by Olia Hercules

Yield Makes 4

Number Of Ingredients 13



Plachinda image

Steps:

  • Place the kefir, sunflower oil, vinegar, sugar and salt in a large bowl and mix together well with a fork.
  • Sift the flour with the baking soda, then sift again into the kefir mixture and mix in. The dough should be soft and pillowy. If it's still slightly sticky, heavily flour your work surface and start kneading the dough, incorporating more flour into it. The dough should stop sticking to your hands when it's ready but also remain soft.
  • Divide the dough into 4 pieces. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.
  • For the filling, mix the feta, sorrel or spinach, spring onions and dill together, making sure that the feta is finely crumbled.
  • Moisten the surface of one dough circle with 1 scant tablespoon of the sunflower oil and sprinkle one-quarter of the filling over the whole surface.
  • Next, take one edge of the circle and fold it into the middle. Now bring the edge of the first fold into the middle and fold again. Repeat until you have created about 7 folds (fewer won't seal the filling in properly). The dough should resemble a flattened moneybag.
  • Make sure all the edges are firmly pinched together in the middle of the flatbread, flour the top lightly and gently flatten the moneybag with your rolling pin.
  • Repeat with the remaining dough circles and filling.
  • Heat the ¼ cup sunflower oil in a frying pan until hot and gently lower in each flatbread, one at a time. The first one will take about 3 minutes on each side, but as the oil heats up, the next ones will take about 2-2½ minutes on each side. You can alternatively brush them with oil and cook them under your broiler. The result will be somewhat different but still delicious.

1 cup kefir
½ Tbsp. sunflower oil
½ Tbsp. white wine vinegar
½ Tbsp. granulated sugar
½ tsp. salt
350 g (11½ oz) all-purpose flour, plus extra for dusting
1 scant tsp. baking soda
400 g (13 oz) feta cheese, crumbled
50 g (2 oz) sorrel or fresh spinach leaves, finely chopped
4 spring onions, finely chopped
2 Tbsp. chopped dill
Scant ¼ cup sunflower oil
¼ cup sunflower oil

MAMALIGA

This is the original way to make Mamaliga, the Romanian polenta. When my parents were growing up this was the staple food and bread was not something they were eating everyday. I remember my grandmother making this is a round black bottom cast iron pan that looked more like a hat if turned upside down.On summer vacations I'd eat this at my grandma's house,but nowadays it's more like a treat.It's to accompany some dishes and we rarely make more than we eat .In my childhood I'd eat it with cottage cheese and sour cream, with milk or I'd make a "Bear",which is a mamaliga ball with cheese.Simply, put cheese in the middle and shape it into a ball.For a softer mamaliga, add more water.

Provided by littlemafia

Categories     < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3



Mamaliga image

Steps:

  • Heat the water and add the salt.
  • When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon.
  • The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
  • Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.

Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 1188.8, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5

1 cup cornmeal
2 cups water
1 teaspoon salt

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