Placinda - Moldavian tortilla stuffed.
Although, you can safely call it a pie, as you like.
A specialty of this dish is the fried crust from unleavened dough and delicious filling.
What will we cook with?
Moldavian Placinde - general principles of preparation
For placinda, you can use fresh dough in water with salt and a little oil. For softness, baking soda is sometimes added to it. You can knead the dough with kefir. Soft cakes are made from it, the taste is also different.
What are traditional cakes made with:
• cottage cheese, feta cheese;
• potato;
• cabbage;
• pumpkin.
Increasingly, you can find recipes with minced meat, cereals, mushrooms. Add greens, various spices, pickles to the fillings.
Molded platkins from rolled thinly dough. Usually shaped like a large, flat envelope. Fry one item in a pan. Since minced meat is often prepared from raw vegetables, you need to bring the dish to full readiness. To do this, make a moderate fire, if necessary, after turning over the pan cover.
Moldavian placenta with cottage cheese and herbs
The recipe is very fragrant, hearty, easy to prepare Moldovan pies. Cottage cheese can be used any, but not liquid. The dough is made fresh on the water.
Ingredients
• 50 ml of oil (1 spoon in the dough);
• 200 ml of water;
• 400 g flour.
For filling:
• 500 g of cottage cheese;
• 1 bunch of onions;
• 1 bunch of dill;
• 2 raw eggs;
• salt.
Cooking
1. The test will need to rest for about twenty minutes. You can knead it in advance, put it in the refrigerator. Mix warm water with a spoonful of oil and a pinch of salt, add flour, cook a fresh dough. Mix thoroughly until smooth.
2. For the filling, mix the grated cottage cheese with chopped greens of dill, onion, add eggs and salt. Spicy food lovers can add some pepper.
3. Divide the dough into seven identical pieces, first roll the balls out of them, then flatten them into small cakes, grease with butter, and lay on top of each other.
4. After about five minutes, grease the table with oil, take one cake and roll out as thin as possible, the layer should shine through. Fold the edges to make a square.
5. Put the filling in the middle of the tortilla, making it a smaller square. Take the envelope. Similarly, form the cucumbers from the remaining filling dough.
6. Fry the formed products in a frying pan, make a moderate fire, do not need to add oil.
Moldavian Placinde with pumpkin
The recipe for a juicy and tender Moldavian placinda. The dough for her is kneaded on kefir. Fresh pumpkin filling. And minced meat can be made salty or sweet.
Ingredients
• a glass of kefir;
• 100 g of oil;
• 1 egg;
• 2.5 tbsp. flour;
• a pinch (0.3 tsp) of soda;
• 0.5 tsp salt.
Filling:
300 g pumpkin
4 tsp Sahara,
a pinch of salt.
Cooking
1. Dissolve soda with salt in warm kefir, add an egg, shake and knead the dough. All flour must go. If kefir is liquid, you can add a little more. Put the dough under the cup.
2. Melt the butter, set to cool.
3. Grind the pumpkin on a coarse grater. Add sugar and salt. If you cook a salted mackerel, you can sprinkle pepper and other spices. You can add more sugar to the sweet dish.
4. Divide the dough into four equal parts, roll the balls.
5. From each piece, roll out a long cake with a rolling pin, grease a half with melted butter, cover with a dry half.
6. Now grease one part again and cover with a dry half. Get a convolution of four layers, resembling a triangle. Fold it in half to get 8 layers, bend the nose. Let the slice lie down for a couple of minutes, roll it into a round cake.
7. Lay out the filling, blind the envelope.
8. Fry the cucumbers in a skillet with butter until golden brown. We stack each other in a pile, cut into sectors, like a pie or pizza.
Moldavian Placinde with potatoes
A variant of the national Moldavian dish with potato filling. The dough is made fresh on water with the addition of a small amount of soda. The potato is laid raw.
Ingredients
• 130 ml of water;
• a spoonful of oil;
• 1.3 cups flour;
• a pinch of salt;
• a pinch of soda.
Filling:
• 170 g of potatoes;
• salt pepper;
• some oil;
• parsley.
Cooking
1. From flour with water, salt and a pinch of soda, you need to knead the dough, gradually add the vegetable oil dropwise. Remember well, leave to rest for a while.
2. Divide the dough into three pieces, roll into small cakes, leave on the table.
3. Cut the potatoes into thin slices, you can use a grater. Add a little oil to make the filling juicy, pepper, salt. Season with parsley.
4. Back to the test. Lubricate and roll cakes, stretch our arms in different directions.
5. Lay out the potato filling in the form of a square, blind a large envelope.
6. Place the crib in a preheated pan. First, fry the seams, five minutes is enough. Then you need to gently flip. Do not make big fire, otherwise the filling will remain damp.
Moldavian placenta with feta cheese
A variant of a simple Moldovan cucumber with feta cheese. Nothing else is added to the filling. If you want, you can throw a little chopped greens.
Ingredients
• glass of water;
• 500 g flour;
• 4 tablespoons of oil;
• a pinch of salt;
• 400 g of feta cheese.
Cooking
1. Prepare an ordinary fresh dough in water with salt and one teaspoon of oil. Divide into 6 pieces, let lie down for ten minutes.
2. Lubricate each piece with oil, make small cakes, fold 2 pieces.
3. After ten minutes, roll each cake very thinly. You can stretch your arms. A total of three pieces.
4. Chop feta cheese in a convenient way, pepper if desired, mix with herbs.
5. Form the rectangular products.
6. Fry the cucumbers on both sides to a beautiful crust.
Moldavian Placinde with cabbage
Another recipe for delicious Moldovan cakes. The filling in this version is prepared from sauerkraut. Similarly, you can use minced fried or stewed cabbage. The dough is cooked in water with soda.
Ingredients
• glass of water;
• 1 pinch of soda;
• salt;
• 2 tablespoons of oil;
• 3 cups flour.
For filling:
• onion head;
• 700 g of cabbage.
For cutting, you need vegetable or melted butter.
Cooking
1. In warm water, prepare the dough, do not forget to add soda and a little vegetable oil to it. These ingredients will not allow the products to turn out tough.
2. Cover the dough, leave for 30 minutes.
3. Squeeze the cabbage from the brine.
4. Chop the onion, transfer to a frying pan, fry in oil for a minute, add the squeezed cabbage. After five minutes, remove the filling from the heat, cool.
5. Divide the dough into 7-8 small pieces, round into balls.
6. Roll out the cake from each piece. Thin, preferably.
7. Spread the cabbage filling, blind the usual envelopes, fry in oil for three minutes on each side.
Moldavian Placinde with meat
Raw minced meat is used for the filling. You can use beef with pork or any other mixture, preferably with the addition of lard. Then the cakes will definitely turn out juicy.
Ingredients
• 500 g of minced meat;
• 2 onions;
• 250 ml of water;
• salt pepper;
• 3-4 glasses of flour;
• 5 tablespoons of butter (1 per dough).
Cooking
1. Combine the recipe water with salt in a bowl, pour a spoonful of vegetable oil, knead the dough. Flour will take about three and a half glasses. Let the mass lie down for half an hour.
2. Chop the onions finely. You can fry them, this is optional. Mix with minced meat. Stuffing must be seasoned with spices, mix.
3. Divide the dough into 5 pieces, roll out small cakes, grease with a thin layer of butter, leave for five minutes. Once the cakes are softer, roll each one even thinner.
4. Evenly distribute minced meat between all the pincers, blind envelopes.
5. Fry products immediately. Since the stuffing is made from raw minced meat, fire is not necessary to make strong. Cook products on each side for at least four minutes.
Moldavian Placinde with mushrooms and rice
A variant of flavored filling for Moldovan tortillas. Knead the dough according to the recipe above. The amount of minced meat is just designed for 5 cakes.
Ingredients
• 120 g of rice;
• 150 g of onion;
• 200 g of mushrooms (champignons);
• oil, spices.
Cooking
1. Boil rice until cooked, water needs to be drained. Cool.
2. While preparing the rice, you need to peel and crumble the onions. Put in a pan, fry.
3. After a couple of minutes, chopped mushrooms should be added to the onion. Cook together until rosy.
4. Combine the mushrooms with boiled rice, add spices, salt. You can add fresh, dry greens to taste.
5. Blind 5 placids, giving the product the shape of ordinary envelopes.
6. Fry the products on both sides in oil until cooked.
Moldavian Placinde - useful tips and tricks
• To prevent envelopes from opening during frying, first place the products in a frying pan with the side with seams. Only then fry the solid side.
• Placinda are tastier if you fry them in butter. But on it, the cakes quickly burn out. The way out is to make a mixture of vegetable oil and butter.
• If the filling is juicy, for example, from pumpkin or potato, then you need to sculpt envelopes one by one before the very heat. Otherwise, the thin dough under the action of juices will become sour, break through.
• Onions in the filling are cooked long enough, often bitter or crunchy. To prevent this from happening, you can scald the chopped vegetable with boiling water or lightly fry in a skillet.
