Traditional recipes

Chiftelute de ghebe

Chiftelute de ghebe

We cook the boiled and cold cheeses through a meat grinder.

potatoes, clean them, wash them and put them on the grater with small meshes.

soak the bread in a little water and put it on the mincer.

we clean the onion, wash it and put it on the mincer.

we cleaned the garlic, washed it and crushed it.

we wash the dill and parsley, remove the tails and chop them finely.

in a bowl add all the above crushed ingredients.

season with salt and pepper.

we also add flour so that it has something to do with the meatballs.

Heat oil in a pan.

when it warms up, we wet our hands with water and shape the meatballs.

we fry them on both sides.

we take them out on many kitchen napkins (because these meatballs draw a lot of oil).

when we finish them, we transfer them from the plate in which we took them out, to another plate also with the napkins.

good appetite!


Meatballs and potatoes (fasting recipe)

Ingredients for the recipe Meatballs and potatoes (fasting recipe):

  • 8 medium potatoes
  • about half a kilogram of ghebe
  • a pinch of salt (to taste)
  • a pepper powder (to taste)
  • 4 & # 8211 5 parsley threads
  • 4 & # 8211 5 cloves of garlic
  • dry dill
  • 4 & # 8211 5 tablespoons flour
  • sunflower oil for frying

Preparation for the recipe Meatballs and potatoes (fasting recipe):

The thawed beans are squeezed well from the juice and chopped in the food processor or in the mincer.

The potatoes are cleaned, washed and put in the food processor or given through a large grater.

Put all the ingredients in a bowl, grind the garlic cloves, season with salt and pepper and mix well.

Heat the sunflower oil and then make the meatballs and let them fry well on both sides, over a good heat, until golden.

Remove on absorbent wipes to remove oil from meatballs. Serve hot or cold with mustard. We wish you Good Luck and increase in the Kitchen!

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If you liked the recipe, before you start working in the kitchen, see other recipes in the category Food


Ghebe murate

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7 comments

Let's see what comes out of my pickles

This is how I prepare pickles:

-2 kg of washed ghebe
-400 ml of 9 degree vinegar
-40 g of salt
-20 g pepper
-glices to taste.

Ghebele are autumn mushrooms that ripen in early October and grow especially in deciduous forests. Boil 3 liters of water with 200 ml of vinegar and when it boils add the mushrooms. Stir continuously with a wooden spoon and when the liquid starts to boil again, set the pot aside and leave it covered for 10 minutes. Then put the mushrooms in a bowl with cold water and wash them very well. Rinse them in 2-3 cold waters, then put them in another bowl with a little garlic. Separately boil the remaining 200 ml of vinegar with 1/2 liter of water, bay leaves, salt and pepper and when it boils pour over the mushrooms. Let them absorb liquid and, in an hour, put them in jars and tie them with cellophane.


  • 2 kg ghebe
  • 2 tablespoons salt
  • 500 ml of vinegar
  • peppercorns
  • mustard seeds
  • 3-4 bay leaves
  • 6 cloves of garlic

I. Boil a liter of water and five tablespoons of vinegar.
II. When they start to boil, add the ghebele and let them boil for 15 minutes, then turn off the heat and let them stay covered for another 10 minutes with a lid.
III. Boil 1 liter of water with the rest of the vinegar, bay leaves, mustard seeds, salt and pepper.
IV. After boiling, turn off the heat.
V. Put the ghebele in the jar and place slices of garlic between them.
VI. Under each jar, place two knives in a cross and pour the hot juice, then quickly put the lid on and store them directly in the pantry.


Recipes from readers: Ghebe stew - Constantin Machidon

Ingredients: 2 kg ghebe, 2 bell peppers (or capsicum), 2 red onions, 2 tomatoes (or 2 tablespoons tomato broth), 7 cloves garlic, 1 cup oil. 100 ml of white wine, 1 teaspoon thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 20 g paprika, 1/2 hot pepper, a cup of water.

1. Choose the ghebele, break the tails, wash in 4-5 waters. Put them in boiling water without salt for 15 minutes (if we put salt they will turn black).

2. After boiling, rinse in cold water. In a saucepan, fry in oil: onion, peppers (finely chopped), garlic (crushed with a knife blade).

3. After hardening the onion, pepper and garlic, add the whole ghee, without chopping them. Leave for 5 minutes, put the finely chopped tomatoes (or 2 tablespoons of tomato broth), a cup of water and simmer for about 40 minutes.

4. Towards the end, add 100 ml of white wine, leave for 10 minutes then turn off the heat.


Ghebe with garlic and hot polenta

If yesterday I wrote the ghebe soup recipe, today, as I promised, I will give you and ghebe with garlic recipe. A very simple, traditional recipe, easy to make and to everyone's liking. Or almost, being garlic. There are also people who do not get along with him.

And what about garlic cloves without a polenta next to them? Not who knows what, right? So we put a polenta next to them and when we start eating we will say that we bought too few ghebe from the market, how good is this simple food garlic cloves.

There's not much to tell about this recipe garlic cloves. The idea that you have to remember is that the gebes must be boiled for at least 15 minutes before frying them with a little onion and garlic. There is also the version with tomatoes that you can find by clicking HERE.

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where we talk about recipes, tips, tricks & tips in the kitchen!
& # 8211 click HERE or on the picture to register & # 8211

This simple recipe by ghebe with ease I've known her since I was little. That's how my grandmother used to do it, that's how I like it now. I'm conservative when it comes to garlic ghebe :)


Baked meatballs

Still some meatballs in the end, but not in the oven.

  • 700g minced meat (pork leg)
  • 3 cloves of garlic
  • Cumin seeds
  • Sweet Boya
  • Bread
  • Olive oil
  • 1 or
  • Coarse salt, freshly ground pepper

Remove the core from 2 slices of bread and soak in water. They are leaking.

Mix the bread with the meat, egg, 1-2 teaspoons cumin, 1-2 teaspoons paprika, crushed and finely chopped garlic, salt and pepper to taste.

Form the sphere meatballs with a diameter of 3-4 cm, grease them with olive oil and place them in the baking tray on baking paper.

Put in the preheated oven at 200 degrees for 30-45 minutes or until golden brown.

Serve immediately, go with a hot pepper jam. It also fits a portion of cream gules next to it.


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I called it & # 8222Summer Salad & # 8221, because it's kind of.

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Squid meatballs

Today I show you a brilliant recipe, simple to make, and I can't even tell you the taste, you have to try it too, to be right! I was inspired by this.
I used frozen squid rings, but if you have access to fresh squid, you can do with it, the meatballs will come out even better.

  • 250 g frozen squid (after thawing and draining I have 130 g left)
  • 50 g bacon
  • 1 or
  • fried fat

The squid is thawed and drained well, mixed with the bacon and the egg in the food processor.

From the composition obtained, take a little with a spoon and fry the meatballs in a hot pan, over medium heat, until browned on both sides.

The meatballs are served raw, are good and warm, and cold.

TOTAL: 255 grams, 585.2 calories, 36.5 protein, 45.3 lipids, 5.1 carbohydrates, 0.3 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 8 Review (s)


Video: Chifteluțe pufoase, rețeta simplă, ca la mama acasă (December 2021).