Traditional recipes

Sarmale muntenesti

Sarmale muntenesti

Method of preparation:

Heat a little oil in a frying pan and lightly sauté the finely chopped onion, add the rice, thyme, salt and pepper. Stir until the rice grain starts to swell. Over this composition we put the two tablespoons of broth diluted in 1/2 cup of water. Turn the wooden spoon a little more in the pan and set aside to cool a little.

Add the hardened rice over the minced meat, add a cup full of tomato juice and mix the composition.

To result in some sarmale with a fluffy composition, not cemented, it is necessary to add as much tomato juice as necessary, to feel the soft but bound flesh.


Season the meat to taste and start to form the cabbage rolls. Take the meat with a spoon and put it on the end of the cabbage leaf.

If the cabbage is too salty, even after washing, be careful to add less salt to the composition!

If the cabbage leaf has too many ribs (it is crunchy) and you can't wrap it, press it lightly with a spatula.

The remaining cabbage is chopped and placed on the bottom of the pan in which you will boil the sarmalele. Over it we add thin slices of bacon and then place a layer of sarmale. Sprinkle with tomato juice and sprinkle with dried dill sprigs, bay leaves. chopped cabbage, dill, bacon, sarmale and tomato juice. We can close with a last thin layer of chopped cabbage.


Mix tomato juice with water and add over the sarmale, almost to cover them.

Put the pan on the stove until it starts to boil then put them in the hot oven.

After an hour we take out a sarmaluta and try it with a fork, if it breaks easily and the ingredients inside are soft they are ready.

They are exceptionally good, they melt in your mouth. :)


Good appetite !

Have a holiday like in a story with the family, because nothing is celebrated in solitude!


Christmas Sarmalele & # 8211 Around the World in 50 Recipes (3)

Know. I have had this blog for more than three years and I have not dared to write about sarmale so far. In fact, for a long time I did not dare to do them and I decreed in high school, after several failed attempts: I will never make sarmale. And for many years I stubbornly kept my promise.
Until I met Sorin. Which doesn't do much in the kitchen. Apart from the best stew and sarmale. Specifically, packed sarmale. So, on the eve of Eve, let's stop in Romania, it's the third stop around the world in 50 recipes.
I know, now many will jump in my head and tell me that our cuisine has nothing traditional, but only things brought by conquerors, exiles and adventurers from around the world. But the sarmau, as Radu Anton Roman said, “is loaded in the Carpathians with magnificent and heavy meanings
Daco-Roman, becoming an important component of the ritual at Christmas
Romanian Orthodox Christian, which makes the distant and foreign chlorotic formula
original ”.
That's why I strongly believe that Radu Anton Roman, not the little ones, not the beans with ciolan, not the belly soup, but SARMALELE are our national symbol. Maybe that's why they are from Muntenia, Moldova, Transylvania, with thousands of subcategories, I would say, because every family has its own recipe.
Once again inspired by Dollo, to whom I told him that I was crazy enough to stay two days to make sarmale, I made sarmale according to Pastorel Teodoreanu's recipe: boiled twice, once in wine. Okay, I didn't stay two days, but two nights, because during the day I'm on a hobby, sorry, work.
Out of respect for the most refined lump that Romania has ever had, I will not tell you what I did, but I will tell you that I followed faithfully, almost humbly, the recipe of Pastorel Teodoreanu, which I give below.
"The preparation begins by scalding the fresh cabbage leaves with borscht. Sarmalele are made only with the top of the sheets. The mince is made from beef (when will we drive the cow out of the kitchen?) From the tail and fatty pork. Cut the meat into small pieces and pass it through the machine once. Then pass it through the machine a second time and add: a loaf of bread soaked in milk, salt, pepper, a little onion very finely chopped and fried in butter, a little finely chopped greens (parsley and dill) and two well beaten eggs.

With this composition are wrapped (consecrated term) sarmalele, which should not exceed in size a walnut of medium size. The job of the performer is to match the filling. It should be neither too tight in the cabbage leaf, nor too loose (the sarmales are opened). Place a layer of finely chopped cabbage on the bottom of a bowl and place the stuffed cabbage on top, sprinkling black peppercorns between them. Above the sarmales, another layer of finely chopped cabbage. You can put slices of tomatoes and even green peppers on the layers of cabbage.
Here again comes a matter of taste: some boil the sarmales in borscht, others in wine. I recommend another procedure: to simmer in the meat juice, until the liquid drops to less than half.
Remove from the heat and go to the cellar (not in the wine cellar) or other cool place. This for the first day.
The next day. Pour an old Cotnar bottle over the sarmale in which a good amount of Italian broth (tomato paste) has been diluted and put the dish in the oven, to simmer and brown a little. Ten minutes before serving, add two tablespoons of fresh butter. For sarmalele prepared in this way, red wine is a must. "

I can only add that, for me, no other smell will ever be able to compare with that of Christmas sarmales.
Try something like this at home!
Blessed Christmas!


Ingredients for Moldovan pork stuffing, recipe without fried

  • 500 g minced pork
  • 60 g round grain rice
  • 1 or
  • 1 carrot
  • 4 onions
  • 150 ml tomato juice
  • 3 teaspoons dried thyme
  • salt to taste
  • 1 tablespoon broth
  • sauerkraut leaves (about 45)
  • 1 small green cabbage
  • optional smoking

How to prepare Moldovan pork sausages, recipe without fries?

Sarmale stuffing

How to boil Moldovan pork sausages

The average jury score for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Moldovan pork sausages, fried recipe


Stuffed

Girls, for years and years I still make sarmale, but I always made them a few days before Christmas or New Year, or I made them and ate them immediately. If I make them now, can I keep them in the freezer only rolled, unwrapped, to be able to transport them and put them in the oven then ?? I ask this because I have some doubts about chopped onions, as if I knew that it doesn't keep for a long time, it alters the taste of the mixture.
Speaking of sarmale, I think the only recipe I will make from now on is the one from Radu Anton Roman's book, as well as the meatballs, which are bestial.

# 2 meLuce

Trademark brand name manufacturer

Kauai, I did a lot in one day, and because we're only two, I put a box in the freezer. Ready made. I can tell you with all my heart that they were just as good when I took them out and heated them in the microwave. You can make them and freeze them uncooked, then take them out and put them in the oven, the choice is yours, so, yes, you can freeze them quietly.


Transylvanian cabbage rolls

1. Mix all the minced meat, then add the rice and onion hardened in oil, tomato juice, diced ham, salt and pepper. Because sauerkraut is salty, you don't have to add too much salt.

2. Wash the sauerkraut several times in cold water and allow to drain. Then take two sheets of cabbage and fill them with the meat composition, so as to obtain large cabbage rolls, which are served one at a time. Place in a bowl with a thicker bottom, over a layer of chopped cabbage. Sprinkle with chopped dill, a few sprigs of thyme and peppercorns, then pour cabbage juice folded in hot water to cover the sarmales.

3. Put on medium heat, and after the first boils reduce the heat to low and simmer for about two hours. They can also be put in the oven for half an hour. Serve hot with hot peppers or paprika.


About the martyrs & # 8211 the 40 Saints of Sevastia

The Christian feast of the Holy 40 Martyrs of Sevastia it overlapped with the beginning of the traditional agricultural year (from the time of the Roman Empire) and generated a traditional Romanian holiday, the Martyrs or the Macinics. On this day, purification rituals are performed, the household is cleaned by setting fire to the garbage collected (only with fire brought from the house) to bring warmth from the house and outside. In the popular belief in the day of the martyrs, the days of the old women end, the capricious days of the twinning of winter with spring, leaving room for the days of the elders, warm days. Therefore, on this day there are many rituals to drive away the frost, such as: hitting the ground with sticks or clubs, chanting spells to get the heat out of the ground and enter the frost or children's play over the fire. All these have pre-Christian origins.

On the day of the martyrs on March 9, in the popular belief, the tombs and gates of Heaven are opened, and the housewives make 40 rolls called saints, martyrs or brados. (source Wikipedia).

Traditional Wallachian workers they are made from a simple (fasting) dough composed of water, flour and a little salt. It must be kneaded well and then stretched into a thin sheet and cut either directly into the shape of the number 8 (with a special shape), or into thin strings that roll and intertwine in the shape of 8. A lot of hard work & # 8230. Those who do not have time for such a thing can buy dry Wallachian martyrs from any supermarket. Basically there are some pasta without egg and this recipe can be made other models of pasta, as a dessert of post.

I leave the ingredients for 2 servings of Wallachian martyrs boiled with walnuts.


Martyrs 2021. The best recipes of Moldovan and Wallachian martyrs for March 9. The secret that few know

Every year, on March 9, the best martyr's recipes are tried in every house. The preparation of this preparation is one of the most widespread traditions of the Day of the Holy 40 Martyrs. When we were little, our mothers made us Moldavian or Wallachian martyrs every year. Housewives know the secret of successful recipes for boiled or baked martyrs, depending on the specifics of the area.

On this holiday, the preparation of baked or boiled martyrs in water is one of the main activities in almost all areas of the country. For those who live in Muntenia, the martyrs are small, in the form of the number eight, with juice. For Romanians in Moldova,

March 9 recipe for the martyrs of Wallachia

For the Wallachian martyrs, the housewives use a simple but extremely tasty recipe.

Ingredients of mountain martyrs:

150-160 ml of very hot water,

peel of two large oranges,

the peel of a large lemon,

ground walnut, cinnamon,

The best recipes for Wallachian martyrs. The secret that all housewives know

How to prepare the Wallachian martyrs

Put the flour in a bowl, add a pinch of salt, and pour the water in the middle. Knead until the dough becomes elastic and cools completely. Add a little more flour if needed. The resulting dough is divided into balls. From each ball long and thin strings are formed & # 8211 almost like a lace, which are "intertwined" in the shape of 8. The martyrs are left to dry until the next day.

The next day, put a large pot on the fire with water, sugar, grated lemon and orange peel and a pinch of salt. When the water starts to boil, add the martyrs. Boil on low heat, and after rising to the surface, leave for about 3-4 minutes. After the fire is extinguished, add the rum essence, cinnamon and 4-5 tablespoons of ground walnuts. When placed on a plate, add more walnuts.

The most delicious recipe of Moldovan martyrs

Moldovan martyr ingredients:

Martyr's dough:

20 g dry yeast (50 g fresh yeast)

16 g vanilla sugar (2 sachets)

For the syrup:

For decoration:

200 g ground walnuts

How to prepare Moldovan martyrs

In a bowl, put the oil, yeast and vanilla sugar, vanilla essence. Gradually pour in the flour and then the milk. When the dough hardens, start kneading by hand. Add as much flour until the dough sticks to your hand. Knead for 15 minutes. When ready, cover with a clean towel and let rise in a warm place.

The best recipes of Moldovan martyrs. Don't forget to do this

Remember that there is a big secret to this recipe. All ingredients must be at room temperature. The milk should be lukewarm. If the milk is cold, the yeast will not activate and the dough will not rise. If the milk is too hot, it will lose its properties.

Cover the worktop with flour and, after half an hour (when the dough has doubled in volume), divide it into equal pieces. Roll each piece of dough until you get the strips, which are "intertwined" in the form of 8. Once formed, the martyrs are placed in a tray on baking paper and left to rise for another 30 minutes.

Preheat the oven to 200 degrees and then put the tray in the well-heated oven. In parallel, make the syrup by dissolving the sugar in water. After boiling the mixture for 10-15 minutes, turn off the heat and add the vanilla essence. After being removed from the oven, the browned martyrs were left to cool for about ten minutes, then sprinkled with plenty of syrup. To soak better, pour the remaining syrup into the tray. Then grease with honey and sprinkle with ground walnuts.

Martyrs 2021. The best recipes of Moldovan and Wallachian martyrs for March 9. The secret that few know


Preparation for the recipe of the martyrs of Muntenia:

Then prepare the syrup: boil the water and when it boils first, add salt, sugar and octopus.

Boil over medium heat until soft (about 25 minutes), then add cocoa and cinnamon dissolved with a few tablespoons of syrup, grated lemon peel and coarsely chopped walnut kernels.

Let it boil for another 3-4 minutes and turn off the heat. Don't worry if you think there is too much juice, they will swell in the pot. Serve hot but also cold, they are just as good. Enjoy!

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Boiled Wallachian Martyrs (homemade dough)

Preparation time: 50 minutes
Calories: 230 / 100g

Ingredients for martyrs with juice

Dough ingredients: 250 g flour, 120 ml warm water, 1 teaspoon grated salt

Ingredients for syrup: 300 g sugar, 300 g walnuts, 1 teaspoon ground cinnamon (and other flavors if you like: lemon peel, orange peel, vanilla, coconut), 1 ½ l water.

Preparation of Wallachian martyrs

Knead a flour dough (250 g), warm water (120 ml) and salt on a plate sprinkled with flour afterwards, cut thin rectangles of dough (1: 1/2 cm) and squeeze them in the middle with two fingers, so that the dough should take the shape of the number 8. Let the martyrs dry for at least four hours.

In a larger bowl, boil 2 liters of water, and when the water boils we put the martyrs. Let the heat simmer and simmer for 20 minutes. After that, add salt and sugar, let it boil five or six more times and turn off the heat.

We pass the nut through the mincer, but we put it on the plate with martyrs when we serve it, warm or cold. Season each portion with ground cinnamon (and other flavors, to taste) and serve in soup bowls.


Martyrs of Muntenia & # 8211 the simplest recipe

Don't have time to make the dough from scratch? Don't you have that special 8-shaped device that makes your work easier? No problem! You buy from those packaged, ready-made, from the trade, only good to put directly to boil. Thus, from only 3 ingredients and spices, with minimal effort, you make a large and delicious pot of Wallachian martyrs, with aromatic juice and lots of walnuts.

  1. Bring the water to a boil, with a little salt in it. When it boils, add the martyrs from the bag.
  2. After it softens slightly, add the desired flavors, mix lightly and let it boil for a little more about 10 minutes. The martyrs of Muntenia should not be left to boil for a long time, because they will continue to cook in the hot and fragrant juice.

TIP: Do not put cinnamon in the pot during cooking, it will become slightly sticky and you do not want that.

If you want to make the dough yourself, see from this recipe how to make martyrs boiled in juice from scratch.

The martyrs are celebrated on the occasion of March 9, the day on which the Orthodox Church celebrates the 40 Holy Martyrs. They, Christian soldiers who were part of the 12th Lightning Legion of Armenia, were sentenced to death by freezing in Lake Sevastia after refusing to worship idols.

On March 9, in the popular belief, the tombs and gates of Heaven are opened. The 8th form of the martyrs represents a stylization of the human form. Given the fact that the recipe is a religious one, it is recommended to take the martyrs to church for sanctification, before consuming them.

In Moldova, martyrs are baked from an extremely cozonac-like dough and then smeared with honey and walnuts. Here is the best recipe for fasting Moldovan martyrs.

3 / 5 - 2 Review (s)

Sarmale muntenesti

Heat a little oil in a pan and lightly fry the finely chopped onion, add the rice, thyme, salt and pepper. Stir until the rice grains begin to swell. Over this composition we put the two tablespoons of broth diluted in 1/2 cup of water. Turn the wooden spoon a little more in the pan and set aside to cool a little.
Add the hardened rice over the minced meat, add a cup full of tomato juice and mix the composition.
To result in some stuffed cabbage with a fluffy, not cemented composition, it is necessary to add as much tomato juice as necessary to feel the soft but bound flesh.
Season the meat to taste and start to form the sarmalute. We take the meat with a spoon and put it on the end of the cabbage leaf. We wrap the roll and at the ends we close by pushing the cabbage with our finger, towards the inside of the sarmale.
If the cabbage is too salty, even after washing, be careful to add less salt to the composition!
If the cabbage leaf has too many ribs (it is crunchy) and you can't wrap it, press it lightly with a spatula.
The remaining cabbage is chopped and placed on the bottom of the pan in which you will boil the stuffed cabbage. Over it add thin slices of bacon and then place a layer of sarmale. Sprinkle with tomato juice and sprinkle with dried dill sprigs, bay leaves. We continue with chopped cabbage, dill, bacon, sarmale and tomato juice. We can close with a last thin layer of chopped cabbage.
Mix tomato juice with water and add over the sarmale, almost to cover them.
Put the pan on the stove until it starts to boil then put them in the hot oven.
After an hour, take out a sarmaluta and try it with a fork if it breaks easily and the ingredients inside are soft and ready.

They are exceptionally good, they melt in your mouth.
Good appetite !

Have a holiday like in a story with the family, because nothing is celebrated in solitude!

To discover other delicious recipes, visit the blog calatorii-culinare-adina.blogspot.ro

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)