Traditional recipes

Sarmale in a clay pot

Sarmale in a clay pot

Soak the rice for 30 minutes, then wash it well and add it over the minced meat.

Heat the onion in a little oil, when it has softened add 2 tablespoons of paprika, mix and leave to cool, then put over the minced meat. Mix well, add salt, pepper to taste and if the mixture is drier, add about 150 ml water to boil the rice.

For the cabbage leaves, cut the rib from the middle and form the sarmales that we place in the bowl on a bed of finely chopped cabbage. sarmale. When we get close to the top we put pieces of sausage 2 bay leaves, thyme and over the cabbage cut into small pieces, 300 ml broth and the rest dies not to cover the cabbage. hours from when it starts to boil. To see if they are cooked, we take a wire and if the cabbage is cut well with a fork, (not to resist) they are ready.

pofat hello !!!


Recipes you tried in a clay pot (Romanian pot)

I've wanted to buy them for a long time and I didn't get it, but my aunt made sarmale and put them in them and she told me that they came out a bit bland that the clay would suck the fat.
yes you have to follow the instructions with water and he told me that he made more chicken in the clay pot and just greased it with spices and said that it came out bestial.
in conclusion, on the first occasion, I also get bigger but smaller ones for steaks and various ones.
I think you can make vegetables too. but let's leave the ones that have already made you write.

# 5 Ardnax

# 6 Guest_Bebenutza_ *

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# 7 Adriana Nicoleta

So, I have two pots or dishes as you want to call them, one for fish and the other for fish and that's because the smell of fish enters the pot and unfortunately stays there.
In my opinion you can do what your muscle wants, the only thing is that before using it you have to keep it in cold water for a day or a night you see too, then it has to be put on low heat and I usually put a metal thing on the eye from the stove so that the flame does not come in contact with the pot.
By being small, all the things you put inside will bake in a longer time, but the heat envelops them evenly and the result should be better.


Sarmale in vas roman

Ever since I bought the Romanian dish, I had in mind the sarmale recipe, but it simply wasn't their turn until now. But I knew very clearly: if I make them once, no one will want the traditional sarmales, cooked in a pot. And I was right! The sarmales came out demented, not at all dry, as I initially suspected, but very fragrant. And yes, you can feel the difference between the ones cooked in the pot and the ones cooked in the Romanian dish!

Ingredient:

  • 4 kg of cabbage
  • 1.5 kg minced pork
  • 200 g of rice
  • 3-4 large onions
  • frying oil (100-150 ml)
  • 2 tablespoons paprika
  • 500 ml homemade broth
  • a cup of water
  • salt and pepper to taste, special spices for sarmale
  • thyme and dill stalks
  • 500 gr smoked peasant ham

Let's talk about cabbage first.

I don't particularly like sauerkraut, so I used sweet cabbage. I chose small cabbages and not very thick but very healthy. I carefully removed their backs, using a very sharp knife, then scalded them in a large pot in salted water. When the water boils, dip the cabbage one by one and leave it for 7-10 minutes, until the leaves start to come off the head. Then remove the cabbage from the scald and carefully peel the leaves. We cut the thicker ribs, so that we have leaves as thin as possible for our sarmales. I don't like very large cabbage rolls, so I cut the big leaves in half.

Now let's talk about composition.

You can also use minced meat, a mixture of pork and beef, but I can honestly say that the sarmales will not be as juicy and tasty. I chopped the onion finely. In a large saucepan, I poured enough oil to cover the bottom of the pan well and I hardened the onion. When the onion became translucent, I added the rice and cooked them together for 2-3 minutes, on a very low heat. Then I pulled the pan off the heat and added the paprika and mixed well. If you put the paprika while the onion is still on the fire, you risk burning and the composition will become bitter. I then put the onion and rice over the minced meat, seasoned with salt, pepper, a little thyme and a teaspoon of spice for the sarmale.

In the already prepared leaves, I rolled the sarmales. I put a good spoonful of the composition (more or less, depending on the size of the leaf), then I folded 2 of the corners. I rolled the sarmaluta and finished the operation by pushing the ends of the leaf inside. It is very important not to overcook the stuffed cabbage too much, so that it does not & # 8220explode & # 8221 when boiled, as the rice swells.

Then, on the bottom of the Roman pot I put sprigs of dill and thyme, then a generous layer of chopped cabbage and covered everything with a few cabbage leaves. I carefully placed the first row of sarmale and sprinkled thyme and dried dill on them.

Then followed a layer of slices of bacon, then another layer of chopped cabbage and another layer of sarmale. I also put bacon, chopped cabbage and broth over the sarmale. I poured a cup of water over everything and put the dish in the oven. In the case of the Roman vessel, the oven does not heat up beforehand. I left the sarmales on low heat (160 degrees) for about 3 hours and I checked them from time to time, I added more water if needed.

That's how they came out in the end and we really enjoyed them. In addition, they are the first sarmales in a Romanian vessel made in the new house. In fact, the first Christmas in my house that I wanted so much! Good luck and maybe try it for the New Year's table!


Baked pork with potatoes & # 8211 a hearty and extremely delicious dinner!

Baked meat with potatoes is a classic combination of ingredients, which throughout history remains just as popular. "French-style meat" is a hot dish from traditional French cuisine. Although it is prepared in a baking tray, we urge you to start from the classic recipe and prepare the meat in clay pots. Get a particularly delicious and aromatic hot dish, from the simplest and most accessible ingredients. Experiment with your favorite aromatic herbs and enjoy your loved ones with a special dinner that will not leave anyone indifferent.

INGREDIENTS

-campignon mushrooms to taste

-green to taste (basil)

-spices (white pepper, cardamom, rosemary)

METHOD OF PREPARATION

1. Wash the pork well. Cut it into 2 x 4 cm strips and fry it a little.

2. Pour the wine into the meat bowl and let it marinate for a few hours.

3. Finely chop the onion and mushrooms. Peel a squash, grate it and squeeze the juice. Fry the vegetables in a pan with hot oil.

4. Grate the cheese. Beat the egg and mix it with the grated cheese.

5. Peel and wash the potatoes. Cut them into medium-sized pieces.

6. Peel and squeeze the garlic.

7. Fill the clay pots: at the bottom of each bowl add 1 teaspoon of butter rubbed with garlic. Sprinkle with greens (it is best to use basil or herbs from Provence).

8. Arrange the potatoes. Pour a little meat broth or wine (1-2 tablespoons).

9. Arrange the fried vegetables with mushrooms, then the meat. Match with spices and a little salt.

10. Pour the beaten egg with the cheese. It must completely cover the meat.

11. Place the meat in the preheated oven at 180 ° C for 30-40 minutes. Serve the meat sprinkled with chopped greens.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Chef Foa's sarmale recipe

  • Pickled cabbage
  • Beef
  • Pork (belly)
  • Rice
  • Onion
  • Garlic
  • Fresh thyme
  • Homemade tomato juice
  • Pepper
  • Bay leaves
  • Beef bones
  • Leave the beef bones in the oven, brown them, then put them in a pot and boil them to obtain a clear juice.
  • The meat is passed through the mincer
  • Brown the chopped onion with the garlic until soft, then add the fresh thyme. Allow to cool
  • Remove the marrow from the beef bone and mix well with the minced meat, fried onions and rice for the filling.
  • Add salt and pepper to taste
  • Loosen the cabbage leaves, removing the hard ribs
  • Put equal amounts of filling on each cabbage leaf and roll
  • Put the stuffed cabbage in a clay pot, add the homemade tomato juice, garlic, thyme and pork
  • Cover the clay pot, put it in the oven and leave it at 150˚C for two hours. Then remove the lid of the pot, heat the oven to 180˚C and keep the sarmales in the oven for another 45 minutes, to make a brown crust.
  • Serve with polenta, cream and hot peppers

For dessert, try these recipes Christmas cakes or Snow White cake.


Sarmale In The Clay Pot

1. Mix the pork with the beef and half a cup of cold water.

2. Add rice, onion, salt, ground pepper, thyme, spices for sarmale and mix.

3. Cut the cabbage leaf into suitable sizes (as big as a palm).

4. Fold the sarmales.

5. Place the stuffed cabbage in a clay pot, in successive layers, interspersed in places with chopped sauerkraut and smoked ribs. Depending on your preferences, you can add bay leaves and peppercorns.

6. The last row should be chopped cabbage over which we put a little broth and 3 cups of cold water.

7. Put the clay pot in the oven that does not need to be preheated. The pot will be in the oven

2 hours and 30 minutes covered and 1 hour without lid.
During the 2 hours, check the amount of water in the pot from time to time and add more water if necessary.

8. Turn off the heat and let the pot cool for 30 minutes.

The sarmales are served hot with bread or polenta, sour cream and hot peppers.

You have to see it too.


Preparation of clay pots before first use

  1. Immerse the vessel in water for 12 hours.
  2. Rub the entire bowl on the outside with a clove of garlic, or just the bottom of it, in the case of glazed dishes.
  3. Fill the bowl three quarters with water, add 1/3 cup vinegar and simmer for two hours. Be careful not to evaporate all the water (turn off the fire before the two hours have passed if the water only slightly covers the bottom of the pot).
  4. Take the pot off the heat. Wait until the water has cooled, then pour it out. Rinse the dish then let it dry completely before storing it somewhere.

As you may have noticed, it is important that the bottom of the clay pots is always moist. Cracks will occur especially when surfaces remain dry and thus temperature differences are created between different points other than the bottom of the vessel.


3 recipes for sarmale cooked in a clay pot or wrapped in beef sheets

In our house there was no Christmas or Easter without sarmale at the table. Ever since I was a child, my grandmother used to wrap me in sarmale. He made 300-400 every holiday because the nation is big and there were many guests.

I never did anything other than sauerkraut in sauerkraut sheets, so I'll call them traditional sauerkraut.

You can boil traditional sarmales in a clay pot put in the oven. It's my grandmother's complete recipe, so you can try it.

First of all we have to have minced meat. I used pork in combination with beef, so as not to come out very fat. But you can only use pork.

We will clean and finely chop the onion.

Put a saucepan on the fire, add a little lard or oil, let it heat up then add the onion. Heat it a little, until it turns golden and then add the rice that I washed well, and let it harden for a few minutes.

Put a pinch of salt and stir continuously in the pan, so that it does not stick. After 2-3 minutes we turn off the heat and then let it cool.

Put the meat in a bowl, add the onion and rice, after they have cooled, taste with dried thyme, pepper and salt (not much because it is salted cabbage). Mix the ingredients very well until you get a homogeneous paste and our filling is ready.

We take care of the cabbage leaves which must be "as beautiful as possible". That is, it should be easier to roll the wire, and for that, it should have as few ribs as possible, or we remove them with a knife.

After cutting the cabbage leaves, into smaller sheets, to have small cabbage rolls, we start to wrap / roll / wrap them or whatever other regionalism exists. This is the most painstaking part, but it is not difficult.

So, place the cabbage leaf on the worktop, put a spoonful of filling and then roll the wire. We push the ends inside, with the help of the finger and this is the procedure.

We will repeat the operation until our filling is finished. After we have finished all the stuffed cabbage rolls, we prepare a pan or a clay pot to boil them. We chop a part of the remaining sauerkraut, squeeze the juice well and then add it to the bottom of the pan.

Sprinkle sprigs of thyme and dill and then begin to place the stuffing.

I always place them in a circle, so that my means remain free. That's because I will place the smoke in the center so that the smoke aroma penetrates all the sarmales.

After we have finished placing the sarmales, we will put another layer of sauerkraut on top, two sprigs of dried thyme and then we will pour the broth. As it is very thick, we dilute it with water before putting it on.

At the end, fill with enough water to cover our sarmales, cover them with a lid and put them on the stove to boil (or on the stove or in the oven).

The stuffed cabbage should be cooked for 2 and a half hours or even 3 hours. You must always check that they do not run out of water and add another cup, if necessary, and turn the pan from time to time.

And now we move on to the most pleasant part: serving the sarmales. Don't forget that for serving you also need sour cream, polenta and hot or pickled peppers.

Well. we prepare in advance with the ingredients for the polenta and when we take the sarmales from the fire, we put the polenta to make it (so that it is hot).

We take a plate, place 2,3,4,5,6. or as many sarmales as you can eat, add a little cabbage and a piece of smoked meat. Sprinkle a tablespoon of sour cream over the sarmales. Let's not forget the hot polenta and hot peppers. Mmm! A goodness, I guarantee you! They basically melt in your mouth, they are so tender!

It is an ideal dish for summer days! Besides the very beautiful appearance, they are also very tasty. They are also ideal for people who do not eat cabbage, for certain reasons.

You should know that you can replace the vine leaves with the stevia leaves. The recipe is the same, and the leaves will be prepared for wrapping just like the vines.

For a start, we go to the vineyard and gather the leaves that must be of the right size and as "good-looking" as possible. That's in case you didn't buy them from the store, ready.

Wash the leaves well, remove the stalks and then they are ready to be scalded.

Put a pot of water and a little salt on the fire, when it starts to boil, dip the leaves (not all at once, in turn) for a few seconds and then take them out. You will see that they will change color and soften.

Now we move on to composition. We wash the rice well, we clean the onion and we chop it finely.

The meat (beef, pork or mix, according to your preferences) must be minced.

Put a deeper pan on the fire, add oil and let it heat up. Then we will put the onion that we heat a little, so that it takes on a glassy appearance, then we add the rice that we heat for a few minutes.

Add a little salt and a little pepper and mix well so that it does not stick. After 2-3 minutes, turn off the heat and let it cool.

Meanwhile, wash and chop the dill (you can also add parsley).

In a bowl we will put the meat, add the chopped dill and the cooled rice, we will add salt, pepper and dried thyme, after which we will mix the composition well until we obtain a homogeneous paste. Use your hands with confidence to knead the composition!

We move on to the meticulous part, the stuffing of the stuffed cabbage. Place the leaf on the worktop, with the rough side up, put a spoonful of the composition. Then roll the wire to the middle of the leaf, put the ends inside and continue rolling.

Repeat the procedure until we finish the composition. Sarmalutes should not be very large, so do not put too much composition.

After we finish, we prepare them for boiling. Sprinkle the pot with oil, cover its bottom with a few vine leaves and place the stuffed cabbage in a circle on top.

In a bowl put the broth paste, dilute it with water and pour it over the sarmale then fill with water until we cover the sarmale.

We put them on medium heat for 40-50 minutes, we put a lid and we make sure to always fill them with water.

In the end we have to keep the sauce because we will serve it next to sarmalute, so don't forget the water! When the sarmales have boiled, take out a few on a plate, put the tomato sauce and sour cream in abundance. Invitations will definitely be on the delicious sarmale!

They are ideal for fasting days, but also for those who are not big meat lovers. We can replace meat protein with mushroom protein and they will be tasty!

For starters we will take care of the cabbage leaves that we will choose the most beautiful ones. We will remove the ribs and divide them into sheets of suitable size, to have smaller sarmalute (I don't like sarmalute as much as my fist).

If the cabbage is too salty, then we can put the leaves in a bowl of cold water and let them desalt.

Let's move on to vegetable cleaning. We will clean the carrot and grate it, we will do the same with celery. We clean the onion and chop it as small as we can.

Wash the mushrooms well and let them drain, then chop them very finely.

We will put a deeper pan on the fire, put the oil and let it heat up. Add the onion and cook until it becomes glassy, ​​then add the celery and carrot and cook for a few minutes.

After 4-5 minutes, put the mushrooms in the pan, mix well and heat all the vegetables for 2-3 minutes. At the end, add the washed and drained rice and heat it for 1-2 minutes, then turn off the heat.

Wash the parsley and dill and chop it finely, finely, put it over the vegetables, taste with salt and pepper (and thyme, if you like) and mix the composition well.

Now we move on to the running part. We will put the cabbage leaf on the worktop, add a tablespoon of the composition, roll it tightly and then stuff the ends with your finger.

When we have finished the composition, we prepare to put them on the fire. We take a pan or a clay pot, chop the sauerkraut and put it on the bottom of the pot.

Place the cabbage rolls and put another layer of chopped cabbage on top of them (we can also add a layer of chopped greens) and sprinkle a few sprigs of dried dill. Add the broth and fill with water until we cover the stuffing.

Put a lid on the pan or the clay pot and put the stuffed cabbage in the preheated oven at 170 degrees. Let them simmer for 2-3 hours and believe me you will lick your fingers at such goodness!

These were my proposals to you today. Whether you love meat or not, whether you like cabbage or not. you have a choice. And these networks have been tried dozens of times, tasted by dozens of people and praised countless times.

I really hope you enjoy your family with these delicious sarmale! Good luck, my dears!


Sarmale boiled in pumpkin

Not that I'm Moldovan (& # 8222 on three quarters & # 8221, so as not to do injustice & # 8222square & # 8221 to my Rucăreanca & # 8211 grandparents from my father, that is), but I say this: tastier dishes than in Moldova, cream and -you won't find pies in many places in this world. (And you should take my word for it, that I have haunted the country and the world, in search of recipes and tastes that define places and people!).

My friend Radu Anton Roman would also agree with me, at least that he was from Făgăraş and all that was known was the & # 8222c-oleacă of Tartar blood from the Mârza people & # 8221 (although this statement is more fiction, legend, specialist craft in PR, that is, why was he different from his people, why was his sense of taste sharper?). Now, and through the village of my grandparents from my mother, as well as that of my paternal grandfather & # 8211 somewhere, not far from the womb of Ştefan Vodă cel Sfânt & # 8211 the Tartars passed, but I don't think I have any warrior blood with almond-shaped eyes.

That's why I say, I like pies, and our sour juices with a little borscht, and polenta with chisleag, and sarmales. And if it came to sarmale, I'll tell you this: when you have time (and when you have what and where, because these are dishes to be made in the mouth of the stove, after you have pulled the coals), make some sarmale fatter, smoked bacon in itself, with pork and beef (to give them a little strength), onion, rice and a healthy bunch of fresh dill, twisted into sauerkraut leaves ( put in the barrel with autumn). And put them & # 8216mne & # 8217 yours not in a cast iron or enameled pot (like the townsman), nor in a clay pot (like the vâlcean from Horezu, or like the Bukovinian from Marginea), but in ditamai the pumpkin, hollowed out properly and transformed, ad-hoc, into a cooking vessel. Put in a sprig of dried thyme, a few bay leaves, salt, pepper, and a dust of & # 8230 story. Otherwise, all you have to do is have the patience to boil / bake the sarmales in the mouth of the stove & # 8230 and then & # 8222Good appetite & # 8221!