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
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.
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
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.
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
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.
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
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
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MOLDOVAN FOOD – 14 BEST TRADITIONAL DISHES AS RECOMMENDED BY …
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- ‘Mămăligă cu brânză și smântână’ – Polenta with Cheese and Sour Cream. Without a doubt, ‘mămăliga’, or polenta, is Moldova’s best known and most traditional dish.
- ‘Plăcinte’ – Moldovan Pie. Moldovan pies are a close second when it comes to most traditional Moldovan foods. And unlike mămăliga, pies have retained their popularity among young people.
- ‘Sarmale’ – Stuffed Cabbage Rolls. ‘Sarmale‘ or stuffed cabbage rolls are one of those dishes that feature heavily in the cuisine of many Eastern European countries.
- ‘Ardei Umpluți’ or ‘Chiperi Umpluți’ – Stuffed Bell Peppers. Stuffed bell peppers have the same ingredients as stuffed cabbage rolls (rice, vegetables, and meat), but the taste is completely different.
- ‘Zeama’ – Moldovan Chicken Noodle Soup. Zeama is a traditional Moldovan soup. It is similar to a chicken noodle soup, but it’s taste is usually a little sour.
- ‘Borș’ – Borscht. Outside of Eastern Europe, borscht is probably most associated with Ukrainian cuisine. It is however very popular in most of Eastern Europe and some other countries, including in Belarus, Estonia, Latvia, Lithuania, Poland, Russia, Romania, and of course, Moldova.
- ‘Colțunași cu brânză’ or ‘Chiroște’ – Cheese Dumplings. In Moldova, cheese dumplings come in two varieties. The first is ‘colțunași harnici’, which, if translated literally, means ‘hard-working dumplings’.
- ‘Tort Smetanik’ – Madonna Honey Cake. Although originally a Russian cake, in Moldova, tort smetanik has become quite popular over time. It is a beloved dessert, and people commonly serve it at birthdays, weddings, and other parties.
- ‘Cușma lui Guguță’ – Crepes Cake Gugutsa’s Hat. Gugutsa’s hat is a hearty and indulgent Moldovan dessert. It consists of stacked crepes, layered with sour cherries and glazed with whipped cream.
- ‘Frigărui’ – Grilled Kebabs. For meat lovers, a great Moldovan food you’ll enjoy is the grilled kebab. This Moldovan kebab skewers tender grilled meat and vegetables together.
10 TRADITIONAL FOOD IN MOLDOVA - TRIP101
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Estimated Reading Time 6 mins
- Mamaliga. During the old times Mamaliga, one of the traditional food in Moldova, was only eaten by the poor. But, as time evolved, this cornbread version became so popular that it started being offered even in fine dining and high-end restaurants.
- Racituri. Another exquisite traditional food in Moldova is the Racituri, a clear jelly made of frozen meat of pork, specifically from ears, feet, and pork heads.
- Ciorba. Ciorba, which is a popular dish in Romania, is one of the traditional foods in Moldova. The name Ciorba comes from the Turkish corba, a general Romanian word, which is used to describe a sour soup with vegetables and meat.
- Brinza. There are numerous variations of cheese, which includes cheddar, mozzarella, feta, brie, parmesan, and more, but in Moldova it is Brinza. It is a salty, homemade cheese that is considered one of the traditional foods in the country.
- Chiftele. Chiftele is Moldova’s version of meatballs. It is small, flat, and made of all kinds of meat, including pork and beef, which the most popular combination, and chicken, for a healthier option.
- Sarmale. Popular around East Europe and has lots of varieties, Sarmale is one of the traditional food in Moldova that has been in the country for centuries.
- Zeama. Editor's Note: There's no photo available at the time of writing. One of the traditional dishes you’ll love in Moldova is Zeama. It is a chicken broth based soup with noodles and numerous kinds of vegetables like potatoes, onions, carrots, and more.
- Pasca. Pasca is a traditional Moldova dish that is part of the Orthodox Christian tradition and which is often served during Easter. Making this pastry in Moldova has rules.
- Cozonac. If you’re into bread and pastries, you shouldn’t miss having a taste of Cozonac. This traditional Moldovan food is a dessert that is often served during significant holidays in the country, including Christmas, Easter, New Year’s day, and more.
- Placinta. This traditional Moldovan food is an on-the-go dish and is widely available throughout the country. Placinta is fried bread with different kinds of filling that depends on the season.
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