Traditional recipes

Turkey turkey with polenta (Zepter)

Turkey turkey with polenta (Zepter)

Finely chop the onion.

We portion the meat into suitable pieces. The pulp and wing can be deboned, if you use them.

Put the Zepter pot on the stove, empty, and let it heat to a medium intensity. After 3-5 minutes, check if it is heated, putting a few drops of water on the pot. If the drops are spread on the bottom of the bowl in the shape of pearls, we can put the unsalted meat in the bowl. Reduce the heat to as small as possible and add the meat.

At first the meat will stick to the bottom, but if you let it brown, after 2-3 minutes, it comes off on its own, because its pores have closed. After that, you can turn the meat and fry it on all sides.

Add chopped onion on top and season.

We put enough water to cover the meat. Cover with the lid and simmer for 20-30 minutes until the meat is well penetrated.

Mix the flour with two tablespoons of sour cream and a little water, taking care not to make lumps.

Add the rest of the cream, mix to homogenize and pour the cream through a sieve over the cooked meat, so that a sauce as fine as possible comes out.

Stir to prevent lumps and let it boil for a few more minutes.

Turn off the heat and sprinkle chopped green parsley on top.

Serve the ciulamaua with freshly made, steaming polenta.

I sprinkled a few pomegranate seeds on top.


Great appetite!


Stew of pipettes and hearts

I missed the taste of stew as a child, it turned out deliciously good!

I also noticed that people forgot about this stew. Probably at that time pipettes and hearts were quite used and due to the fact that meat was missing from stores :)

I did it again, it turned out as good as last time. As the "quotanonym" above, it's me too. :) The preparation time (washing, cleaning, cutting) discourages you a bit, but the taste compensates! I have recommended it to many friends. )

Ana Maria, I'm glad that I discovered who is hiding behind this anonymity :) And I'm also glad that you didn't get discouraged so easily, otherwise who else would recommend me stew.

I also cooked this recipe twice, it tastes great. Instead of chopped garlic I put crushed garlic. It's great! I am far from home, but I try to cook as Romanian as possible

I like to feel the garlic pieces in the stew. Maybe you should try that too. You may not even notice the difference, but at least you find an excuse to cook Romanian again :)

I came back, and I decided to make stew, it's already on fire. I missed my grandmother's stew with polenta, thanks for the idea, pancakes and bird's milk are also on today's menu list.
http://www.trilulilu.ro/muzica-populara/petrecere-colaj-pentru-chef-1?quicklist=autoplay
this to make it better with polenta.
A wonderful evening .

I'm not a big fan of popular music, but your collage goes great with polenta and this stew of pipote and hearts. I think it would fit perfectly in the landscape and a jug with ghiurghiuliu wine :))

Your stew made me crave folk music, the jug of wine went straight!

and my stew is on the fire, I will put peas and has cava? .sper sa iasa ok.

I wasn't on stage. My answer comes a bit late, now you know what the result was :) I think I would have liked the pea stew with peas, but in the end it's all about tastes. So, how did you feel?

And I tried this recipe, also yesterday, I really didn't know what to cook and I was inspired by your blog. and this came out fff good!

I love pipot and heart stew. Yamiiii yamiiiii

Super recipe. Thank you so much ! I came out suuuuuuper! like

With pleasure, Sorina! I hope you find the other recipes on the blog that you will try.

Super recipe, I will try it tomorrow morning. I haven't eaten this stew for more than 2 years, although it was one of my favorite dishes. I forgot the recipe but you reminded me. I hope I do well.

Cristina, the recipe is simple and you don't have to worry, it will definitely work out for you. I should rather worry - thinking that maybe the pipote stew made according to my recipe is different from the one you ate :)

I'm done now. It went crazy even though I only used pipote (turkey). Not for nothing did I say that you are my favorite, that's how I learn something. as e.g. what is the kitchen for: D I've been discovering you for a maximum of a week and this is the third recipe. A lot, don't you think?
P.S. giant leaps. develop

I think that the stew of heartless pipettes does not radically change its taste, only that the lack of hearts is certainly felt. It's about their texture / consistency, it's interesting the contrast between hearts and pipettes. Maybe next time you make stew you try and so, then you will easily understand what I am trying to say now :)
I don't know if everyone thinks it's a lot to cook three recipes in a week, but I think so :) Because I've cooked two recipes in the last seven days.
If I remember correctly, in a recipe you said that you started cooking with & quotbaby steps & quot, and I told you that soon you will end up thinking that they are & quotgiant leaps & quot. Hearing you with these & quotbaby steps, I thought of Neil Armstrong who said & quotota small step for man, a giant leap for mankind when he first landed on the moon. The idea is that as you cook, everything will seem much easier and you will see how quickly knowledge, experience and dexterity will accumulate. I started cooking less than three years ago, wanting to use my newly renovated and equipped kitchen. So maybe, I'm the living example: D Don't provoke me anymore, because if I develop a little more, I end up writing here more than I wrote in the stew recipe :)))

Hello. I made the same recipe without hearts, and it turned out super delicious: D, I'll take another look among your nets, to see what else I cook. By the way, this is the first time I cook stew and when I cook something other than egg eyes, potato omelette and other things. :))

Hi, Alex! Welcome to those who cook! :) I'm glad that the delicious stew came out even if only with pipote, I hope you are just as excited about the other recipes you will try. And if you ever need help, ask me)

My stew came out very good! I'll do it again. And my 3-year-old daughter ate with polenta.

I'm glad that the little girl also liked the stew, I don't know why I have the impression that the little ones aren't very attracted to pipettes and hearts.


Ciulama with poultry

It is very difficult for me to describe in a few words how much I love the recipe ciulama with poultry and how many beautiful memories bind me to her. Among the first recipes learned from mommy was ciulamaua.

Although a very simple recipe, it didn't work out for me at first. I did not weigh the ingredients, although my mother told me that it is very important to have exact quantities, and I poured the soup all at once. It came out full of lumps and looked more like cream soup than a ciulama. Now I do it with my eyes closed, whenever I make bird soup, of course I leave it with a ciulama.

My mother's ciulama recipe is very simple and quick. She never used anything other than chicken soup or chicken soup, flour and oil. I do the same, I like it much more than the ciulamaua with sour cream, it feels better the delicious taste of the homemade soup that is the basis of this wonderful dish. Of course, the pepper is not missing, and the freshly chopped parsley gives the ciulamala a perfect taste.

I invite you to try this ciulama recipe. Here you can also find the recipe for the chicken soup that I strained and used in the ciulama.

Poultry Ciulama & # 8211 Ingredients (2 people)

  • 50 ml of sunflower oil
  • 50 g flour
  • 500 ml chicken soup / chicken soup
  • boiled chicken (thighs, wings)
  • pepper
  • salt
  • 1 tablespoon freshly chopped parsley

Poultry ciulama & # 8211 Preparation

The preparation is identical to that of bechamel sauce, only here we will replace milk with chicken soup and butter with oil.


In Bucatarie La Sidy


What could be more appropriate, now, before the end of the year, than a dish with chicken or turkey, but necessarily with sauce?
Ciulamaua is a traditional Romanian recipe, very appreciated and very tasty.
Whether it's chicken or turkey, it's just as tasty.

800 g of turkey meat
1-2 onions
200 ml sour cream (degreased)
1 tablespoon flour
green parsley
salt
pepper
vegeta bio

Method of preparation :

Finely chop the onion.
We portion the meat into suitable pieces. The pulp and wing can be deboned, if you use them.

We put the Zepter pot on the stove, empty, and let it heat up to a medium intensity. After 3-5 minutes we check if it is heated, putting a few drops of water on the pot. If the drops are spread on the bottom of the bowl in the shape of pearls, we can put the unsalted meat in the bowl. Reduce the heat to as small as possible and add the meat.
At first the meat will stick to the bottom, but if you let it brown, after 2-3 minutes, it comes off on its own, because its pores have closed. After that, you can turn the meat and fry it on all sides.

Add chopped onion on top and season.
We put enough water to cover the meat. Cover with the lid and simmer for 20-30 minutes until the meat is well penetrated.
Mix the flour with two tablespoons of sour cream and a little water, taking care not to make lumps.
Add the rest of the cream, mix to homogenize and pour the cream through a sieve over the cooked meat, so that a sauce as fine as possible comes out.
Stir to prevent lumps and let it boil for a few more minutes.
Turn off the heat and sprinkle chopped green parsley on top.

Serve the ciulamaua with freshly made, steaming polenta.
I sprinkled a few pomegranate seeds on top.
Try not to lick your fingers. if you can !


Ingredients for the Chicken Ciulama recipe with mushrooms and sour cream

  • 1 chicken or poultry about 1.5 kg
  • 500 g sour cream
  • 3 tablespoons flour
  • 1 kg of mushrooms or wild mushrooms
  • salt
  • pepper

How do we prepare chicken ciulamau with mushrooms and sour cream?

I did this: I boiled the chicken, in water just enough to cover it, with 1 teaspoon of salt. When the foam rose, I gathered everything carefully.

When the meat was well cooked, I took it out and in the leftover juice I added the washed and chopped mushrooms.

Being large mushrooms, I had to cut them, but you can leave them whole, if they are smaller.

Let's not forget that mushrooms also leave their juice. I let them boil for about 15-20 minutes, then I added sour cream mixed with 3 tablespoons of flour, to make sure it binds. I added salt and pepper to taste.

Bring to a boil and turn off the heat.

We like it with hot polenta, but it also goes with bread, especially if you have a homemade bread, soft and tasty.

If you have chickens on the market, it is ready in less than 1 hour. With poultry lasts longer, the meat must be well cooked.

The recipe and the pictures belong to Larisa Zamfir and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 8.75.

The recipe is a simple and tasty one, with which you can't go wrong.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Chicken ciulama with mushrooms and sour cream, old, traditional recipe


Mushroom ciulama with garlic

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Turkey stew

It's just a matter of fools, we like it madly or just the thought of them terrifies us. I am part of the first category, so the other day when my husband made me a pleasant surprise, namely a bag with turkey balls, I was happy and I started to prepare a stew with good polenta to lick your fingers . Turkey turkeys are very easy to prepare and I quickly write the recipe and find out :).

  • 1 / 2kg turkey fillets
  • some cherry tomatoes (optional)
  • 1 suitable onion
  • 3-4 cloves of garlic
  • 50 ml white wine
  • 150ml broth
  • salt pepper

1. Wash the fuels well with cold water and then scald them a little to work easier with them (they do not fall apart during cooking).

2. In a saucepan put a little oil to heat then add the onion and chopped garlic, the tomatoes cut in half and leave for 3-4 minutes. Add the fuduli, mix lightly, season with salt and pepper, leave for 1 minute then add the wine and broth. Let it simmer for about 20 minutes.

Serve with polenta. They are delicious!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Chicken ciulama with zucchini

I put the washed chicken, boiled, in a little water, and when it reached the boiling point I drained the water, I washed the meat well and I boiled it again in another boiling water.

I use this procedure to remove the first water in which the meat is boiled on the doctor's recommendation, in order to remove the toxins.

I left it to boil, removing the foam from time to time, until the meat began to penetrate a little, then I took it out and put it in a pan in which I added the chicken fat that rose to the surface of the pot.

I also added a tablespoon of oil, I seasoned it with pepper and salt, I added two bay leaves and I put the pan on a low heat covered, turning the meat from side to side from time to time.

I left it on the fire until it was fried, dripping water from the soup from time to time so as not to burn the fat.
In the chicken soup I added the peeled zucchini and seeds and cut them into cubes.


I boiled the zucchini until it softened, then drained it and passed it.


After frying the meat, take it out on a plate and add finely chopped onion and garlic to the pan.
Stir occasionally and drip from the chicken soup so it doesn't stick.


Put the three tablespoons of flour in a bowl and dilute them with chicken soup, then add the composition formed over the onion in the pan.


Stir vigorously so that it doesn't stick and start dripping the hot soup until you get a composition as thick as sour cream, then add the mashed zucchini, nutmeg powder and season to taste with pepper.


Season with salt, chop the small dill and mix it in the bowl, then pour over the fried chicken and leave for a few minutes on low heat.


It can be served with hot polenta, we preferred to serve it so simple, considering enough flour from the composition.


Chicken Ciulama with Mushrooms & # 8211 fits perfectly with a polenta

& # 8220Chicken toadstool & # 8221 is an incredibly tasty and popular traditional recipe. The creamy white sauce combines excellently with chicken and mushrooms. Ciulamaua is very tender, creamy and fragrant and goes great with a warm polenta. Enjoy with gusto!

ingredients

-2-3 glasses of small mushrooms

-grinded black pepper and peppercorns

-1 bunch of parsley and dill greens

Method of preparation

1. Put in a saucepan with boiling salted water: parsley root and chopped carrot, a bunch of greens, bay leaf, peppercorns and mushrooms, cook for 10 minutes.

2. Then put the chicken pieces, a piece of butter, pour the wine and water so that it covers 1/3 of the chicken.

3. Cover the pan with a lid and simmer for 30-40 minutes until the meat is ready.

4. Remove the boiled mushrooms and meat and strain the soup.

5. Prepare sauce: lightly fry the flour in butter and dilute it with chicken soup, boil for 15-20 minutes, stirring, so as not to form lumps, strain the mixture, add the mushrooms (if the mushrooms are small, then put them whole, and if they are large, cut them in half) and finely chopped and hardened onions, season with salt and black pepper and simmer for 5-10 minutes.

6. Put the pieces of meat in the sauce and cook for 5 minutes, add a piece of butter at the end.


Video: Polenta (December 2021).