Moldovan food placenta. Moldavian placindas are unleavened flatbreads with fillings. how to cook placintas in a frying pan

Pour sugar, yeast and salt into a deep bowl. Add warm water and mix well until the yeast dissolves.

Gradually add flour, mix with a spatula and then with your hands. Mix the dough. Lubricate your hands vegetable oil and roll the dough into a ball. Cover with a towel and leave warm for 1 hour.

While the dough is resting, prepare the filling. Chop the onion and dill. Put it in a bowl. Add cottage cheese, salt and eggs. Mix well.

After time, divide the dough into 6 parts. Roll each piece into a rectangular layer. You need to roll it out as thin as possible.

Grease the surface of the dough sunflower oil and place the filling on the edge. Roll the dough into a roll, and then roll the finished roll into an “S” shape.

Place on a baking sheet and bake in an oven preheated to 200 degrees for 30-40 minutes. It all depends on your oven. Make sure they turn golden, but don't burn.

Delicious Moldavian Saralia are ready. Bon appetit. You can see how I prepare them in the video. Thank you!

Moldavian placindas are extraordinary delicious flatbreads, for the preparation of which it is traditionally used choux pastry. You can choose either salty or sweet filling: cottage cheese, apples, pumpkin, potatoes, cabbage. This is analogous to pies, the main thing is to learn how to sculpt them correctly.

How to prepare Moldovan placintas?

Thin Moldavian placintas are a source of pride for housewives, since rolling out the dough well without damaging it is a special art. It is also considered a national Romanian dish, but it has taken root more in Moldova, therefore it is considered a treat of Moldavian cuisine. To make the products juicy and tasty, you should know some secrets:

1. To prevent the “envelopes” with the filling from opening during frying, place the workpiece in the frying pan, seam side down.
2. Moldavian placindas will turn out more juicy if they are fried in a mixture of vegetable and butter.
3. To prevent the onion in the filling from becoming bitter, you need to pour boiling water over it.

The biggest difficulty is learning how to sculpt placindas correctly. There are several methods, the most original is the “eight-leaf” method:

Placinda dough is prepared according to a special recipe, although you can make it unleavened or with yeast. Of the most proven - time and experience - choux pastry is in demand. There are no particular difficulties in preparing it; you just need to carefully follow the recipe and take into account taste characteristics fillings.

Ingredients:

• flour – 2 cups;
• salt – 1 teaspoon;
• soda – 0.5 teaspoon;
• vegetable oil - 3 tbsp. spoons;
• boiling water – 1 cup.

Preparation

1. Pour boiling water into a bowl, add oil and salt, stir.
2. Add flour.
3. Beat with a whisk, then knead by hand.
4. Cover with a towel for 20 minutes to cool.

It is believed that the first people in Moldova began to prepare placintas with pumpkin, since it is the most inexpensive and delicious vegetable, which is easy to grow. Salty and sweet products were often prepared at the same time; salt and pepper were added to the pumpkin for the savory ones, and sugar or honey for the sweet ones. Sweeteners are added before rolling the cake.

Ingredients:

• pumpkin – 300 g;
• sugar or honey - 4 tbsp. spoons;
• salt - a pinch;
• butter – 100 g.

Preparation

1. Melt the butter, cool.
2. Grate the pumpkin, then simmer until the moisture evaporates. Add salt or sugar.
3. Make tortillas.
4. Place the filling in the center and fold the dough into an “envelope”.
5. Fry on both sides.

Moldovan placintas are famous not only with pumpkin, but also with potatoes. It can be placed raw, but then it will take longer to fry the products. Easier and faster to use boiled potatoes. Mashed potatoes with the addition of milk and butter must be prepared in advance, then the potato dumplings will be easier to sculpt.

Ingredients:

• potatoes – 170 g;
• parsley - a bunch;
• butter – 50 g.

Preparation

1. If potatoes are used raw, grate them, add oil, salt and pepper. Cool the puree filling.
2. Season with chopped herbs and stir.
3. Roll out the flatbreads, place the filling in the center, and roll up like an envelope.
4. Fry.

The recipe for preparing sweet placinda is not complicated; the easiest way is to make it. You can use raw fruits, but they are much tastier when stewed with sugar and cinnamon. The apples are soft and tender, with an original taste. Experienced chefs recommend choosing sour varieties that go well with sugar.

Ingredients:

• apples – 5-6 pcs;
• sugar – 1 tbsp. spoon;
• cinnamon - a quarter of a teaspoon or a pinch.

Preparation

1. Peel the apples and cut into pieces.
2. Add sugar and cinnamon, stir. Stew the apples with sugar until they become soft.
3. Cool and place on flatbreads.
4. Form “envelopes” and fry.

Placindas with cottage cheese are also prepared in two versions: sweet, with honey or sugar, and salty, with the addition of herbs. For the filling, you can use cottage cheese of any fat content; it is important that it is not liquid or sour. It is advisable to add a tablespoon of butter to the dough, otherwise it will be too dry and difficult to knead.

Ingredients:

• cottage cheese – 500 g;
• onion – 1 bunch;
• dill – 1 bunch;
• eggs – 2 pcs;
• salt pepper.

Preparation

1. If you chose Moldovan placindas - a recipe for a salty filling, you need to grind the cottage cheese with herbs, add raw eggs, pepper. For sweets, add sugar or honey to taste.
2. Roll out the dough into flat cakes.
3. Place the filling and form into a square.
4. Fry.

The recipe for placinda with cabbage has several options. In summer, it is better to prepare the filling from fried or, you can make minced meat in equal parts. In winter, when this vegetable is less juicy, Moldovan traditional placindas are prepared from pickled or pickled varieties. It is recommended to add 2 tablespoons of butter to the dough to make it softer and not crumble.

Ingredients:

• cabbage – 700 g;
• onion – 1 piece;
• salt pepper.

Preparation

1. Squeeze the sauerkraut to drain the brine.
2. Fry the onion in butter, add cabbage, simmer for 5 minutes. Cool.
3. Form thin cakes, spread out the filling, and form “envelopes”. Fry.

Another traditional Romanian and Moldavian recipe is placinda with cheese. The most common option is with herbs, but you can add boiled eggs, cottage cheese, hard cheese. The product tastes best with brine cheese, you just need to squeeze it out a little. Hard cheese grate it, soften it too hard with milk.

Ingredients:

• feta cheese – 400 g;
• dill – 1 bunch;
• eggs – 4 pcs;
• salt.

Preparation

1. Mash soft cheese, grate hard cheese. Add salt.
2. Boil the eggs, chop finely, mix with cheese.
3. Chop the dill and add to the mixture.
4. Roll out the flatbreads, spread out the filling, and form into squares.

Baking lovers are better off choosing, only then they will have to cook the placintas in the oven. For this recipe, the shape of balls is suitable so that the products are well baked. You can choose any filling, but the most delicious for cooking in the oven is called apple-curd, with the addition of sugar and vanilla.

Ingredients:

• dry yeast – 5 g;
• sugar – 1 teaspoon;
• water – 400 ml;
• flour – 800 g;
• apples – 5 pcs;
• vanilla – 50 g;
• cottage cheese – 500 g.

Preparation

1. Knead the dough from yeast, water, sugar and flour. The dough should rest for 20 minutes.
2. Form into balls.
3. Grate the apples and sprinkle with sugar.
4. Roll out the flatbreads and grease with butter.
5. Place the filling and roll the flatbread along its entire length.
6. Fold into a ball and place on a greased baking sheet.
7. Brush with raw egg.
8. Bake for 35 minutes at 200 degrees.

Puff pastry - recipe

The most difficult to prepare is considered to be placinda made from puff pastry, which is made with yeast or yogurt. But you will have to spend a lot of time creating several layers of treats. According to experienced chefs, the most delicious Moldovan multi-layer placindas are made with cheese and garlic filling.

Ingredients:

• cottage cheese – 1 kg;
• feta cheese - 200 g;
• garlic powder – 50-100 g;
• parsley – 1 bunch;
• dill – 1 bunch;
• basil – 1 bunch.

Preparation

1. Cut the cheese and mix with cottage cheese.
2. Add salt and garlic powder, beaten egg, chopped herbs.
3. To stir thoroughly.
4. Roll out the dough into a thin layer, up to 1 mm thick.
5. Grease half of the layer with oil, cover with the other half, folding the sheet in half. Grease half the layer again and fold. Repeat the procedure until you reach 5-6 layers.
6. Lightly press the resulting square with a rolling pin.
7. Place all the products on a baking sheet, pierce each with a fork.
8. Brush with melted butter.
9. Bake at 250 degrees until golden brown.

Since preparing the dough takes time and experience, many housewives have discovered a quick recipe with pumpkin. This vegetable cooks quickly and gives an original taste. You can add cottage cheese to the mixture. It is better to stew the pumpkin first, since pita bread is fried much faster than dough products.

...well, when will I decide to bake such delicious things... because it’s delicious... just... mmm
Placinda is a dish of Moldovan cuisine, and what a dish! Tender and crispy dough that is not felt in the mouth and only the taste of the filling remains, which, by the way, is varied (today we will have placindas with potatoes and pumpkin


There are many recipes for placinda, but I think this one is the most delicious and simple!

(based on 11 large placintas)

For the test:

* 800 ml water;
* 2 - 2, 100 kg of flour (excluding powder when rolling out placindas);
* 2-3 tbsp. vegetable oil;
* a pinch of salt

For filling

* 2.5 kg of potatoes (it is advisable to take boiled potatoes, so the placindas will fry faster);
* 100 - 150 grams of meat (more is possible, here it was “for flavor”)
* 2 onions
* salt, freshly ground black pepper
* pumpkin - 300 grams
*sugar to taste

Pour water into a bowl, add vegetable oil, a pinch of salt and knead the dough. The dough should not stick to your hands and at the same time be very stiff. Soft, pleasant to the touch. You can add a little more flour than the recipe calls for, but don't get carried away.

So, knead the dough


We divided it into portioned “balls” based on the size of your frying pan. I got 11 pieces.


Covered with a towel and left to rest for 10-15 minutes.

At this time, let's make the filling. Finely chop the meat and fry with 1 onion.


Finely chop the potatoes.


Add the fried meat with onions and all the vegetable oil from the frying pan to the potatoes after frying them.




Cut the second onion and also add to our filling


Salt and pepper to taste.


We put the frying pan on the stove to heat up and return to our dough.


I don’t know how clearly you can see, but the dough should be about this thick


Spread the filling in a thin layer in the center. At the same time, we leave a small distance from the edge. And we make 8 cuts on the dough: 2 vertically, 2 horizontally and 4 diagonally


Now we take the lower cut piece of dough (let’s call it a petal) and, slightly stretching, cover our placinda blank with it (don’t be afraid to stretch - the dough stretches very well). In the same way, pull a piece of dough opposite it.


We repeat the “stretch-close” procedure with horizontal petals


And now with those petals that we have diagonally


There is no need to roll out the top. Press lightly with your hands and fry.


Fry in vegetable oil over low-medium heat for about 5-7 minutes on each side.


When our first filling is finished, let's prepare the pumpkin filling.

To do this, peel the pumpkin and grate it on a coarse grater.


Roll out the dough into a circle and place the grated pumpkin on it


And already on the dough itself, sprinkle the pumpkin with sugar


Then we do everything by analogy with potato dumplings.


True, they fry harder.


But they're worth it.


There are no photos with all 11 placindas, as they immediately went to waste.


Some people associate Moldovan placintas with a glass of wine, but we like them with compote or tea. Yes or just like that.

To prepare placintas you can make yeast dough in its various variations. The simplest thing is with milk. To diversify its taste, you can add tomato sauce or ketchup. It turns out quite interesting.

Pour milk heated to 38 degrees into a deep bowl. Then immediately add dry yeast and sugar. Stir to dissolve the yeast and leave for 10 minutes. The yeast should bloom and then your baked goods will turn out fluffy and tender.

Add 1/3 of the flour and stir the dough with a whisk.

Pour in tomato sauce.

Add oil. It is better to take refined, odorless.

Gradually add the remaining flour, kneading soft dough. It should not stick to your hands.

Place the finished dough on the table and cut into 5-6 pieces. Cover with something and let it sit for 20-25 minutes.

Grate the cheese on a coarse grater, chop the dill. Add a little salt and stir.

Roll out one part of the dough and place the filling on it as in the photo.

Fold the edges of the dough towards the center.

Using a rolling pin, flatten the cake even more so that you get a thin, uniform circle.

Place the placintas on a greased baking sheet and brush the top with egg.

Bake at 170 degrees for about 25-30 minutes.

Choose greens to suit your taste - parsley or basil will also work. If you don't have fresh, add dried.

When it comes to the small country of Moldova, one immediately thinks of vineyards, an abundance of vegetables and fruits, pastures with sheep and poultry farms.

Moldova is famous throughout the world for its winemaking, sheep and poultry farming. All these riches donated by nature are used in national cuisine. Interesting and unique, tasty and satisfying Moldovan dishes are becoming increasingly in demand in different parts of the globe.

Mamalyga and mititei, zama and chorba, and of course the famous Moldovan placinda, which we will talk about in more detail. Prepare this simple and tasty dish from ordinary fresh pull test, add various fillings and fry in oil.

In winter, placintas are stuffed with potatoes or pumpkin, mushrooms or cabbage. And with the onset of spring, when a lot of fresh herbs appear, feta cheese or cottage cheese with finely chopped dill, parsley, and cilantro are used as a filling. Placindas are prepared in Moldova all year round; housewives serve this delicacy to their households and guests almost every week.

Dough for Moldovan placinda

The main component of the Moldavian placinda is the dough. And although it is bland and very simple, still start working with it when the house is full of good mood, the dough also really loves kind and warm hands.

Ingredients:

• white wheat flour – 400 g,
• salt – ¼ teaspoon,
• warm drinking water – 250 ml,
• vegetable oil – 3 tablespoons.

Preparation:

1. Take a wide and deep bowl. Sift flour into it and sprinkle salt on top.

2. Make a small well in the center of the flour and gradually pour lukewarm water into it. The stream of water should be thin. At the same time, gently knead the dough with your hand or using a spoon. Knead the dough for a long time (15-20 minutes) until it is soft, elastic, and pliable. This is it main secret stretch dough - in long kneading.

3. At the end of the kneading, add vegetable oil, mix everything thoroughly again and let the dough rest. In this case, it is necessary to cover the bowl with a towel or cover it with cling film, otherwise the dough may dry out.

Filling options for Moldavian placinda

While the dough is resting, you should start preparing the filling. Several of the most popular options will be discussed below.

With potato

Ingredients:

• potatoes – 400 g,
• onions – 100 g,
• salt – ½ teaspoon,
• ground black pepper - to your taste,
• fresh parsley and dill - to your taste.

Preparation:

1. Peel and rinse the potatoes thoroughly. Cut it into very small cubes.

2. Onion Peel, rinse and also cut into small cubes.

3. Finely chop fresh parsley and dill.

4. Combine all prepared ingredients, add salt, pepper and mix.

With cabbage

Ingredients:

• white cabbage – 400 g,
• large onions - 2 pieces,
• salt and ground black pepper - to your taste,
• vegetable oil – 2 tablespoons.

Preparation:

1. Wash the cabbage, dry it slightly and chop it very thinly.

2. Peel, wash and cut the onions into thin half rings.

3. Combine cabbage with onion, salt and pepper, add vegetable oil and stir.

With pumpkin

Ingredients:

• pumpkin pulp – 500 g,
• salt - a pinch,
• sugar - to your taste.

Preparation:

1. Wash the pumpkin pulp, dry it and rub it on coarse grater. Add a pinch of salt, stir and let stand for about half an hour (during this time the pumpkin will release juice).

2. Squeeze out the pumpkin juice that appears. Now place the pumpkin filling in the middle of the platinum and sprinkle sugar on top (those with a sweet tooth can add more sugar; those watching calories can sprinkle the pumpkin with just a little sugar).

With cottage cheese and herbs

Ingredients:

• cottage cheese – 500 g,
• green onions – 100-150 g,
• salt – 1 teaspoon,
• fresh dill – 50-70 g,
• chicken eggs - 2 pieces.

Preparation:

1. Wash, dry and very finely chop fresh dill and green onions.

2. In a deep bowl, mix cottage cheese, salt, chopped herbs and raw chicken eggs.

Preparation and baking of placinda

1. Sprinkle the table with flour, lay out the rested dough and divide it into equal pieces (depending on the size of the baked goods you want to get in the end, and also depending on the size of the frying pan in which you will bake the placindas). Roll each piece of dough into a ball.
2. Take one ball and roll it out very thin (the dough is also called stretch dough, because when rolling it stretches as far as possible). First, roll out the dough using a rolling pin, then continue stretching the dough with both hands. If it suddenly breaks, carefully seal it and level the area where it broke.

3. Place the filling in the middle of the rolled out dough. At equal intervals, make seven cuts in the dough from the place where the filling is located to the very edge. It turns out something similar to a flower with separate petals.

4. Now wrap the placinda, placing each petal in turn towards the center on the filling. When all the cut pieces of dough are placed on the center with the filling, carefully flatten the resulting placinda with your hand and then gently roll it out with a rolling pin as thin as possible.

5. Proceed in the same way with all prepared dough balls. Heat the vegetable oil in a frying pan and fry each placinda on both sides until an appetizing golden brown crust forms. Frying will take approximately 5-7 minutes on each side; this should be done over low heat and under the lid (so that the filling has time to prepare). Coat the finished baked goods with vegetable or melted butter and put them in a pile.

Adviсe:
- To prevent the dough from getting chapped during rest, you can grease it with a thin layer of vegetable oil and cover it with a warm bowl on top. Heating a bowl is not difficult at all: pour boiling water into it, when it is hot, drain the water, wipe dry and cover the bowl with the dough;

— to prepare stretch dough, it is advisable to use flour with a high gluten content;

- so that the dough petals fit better on top of each other and stick together when wrapped, you can lightly moisten them with water;

- do not put eggs in the dough for the placinda, it will turn out inelastic and will tear when stretched;

- after you roll out the dough with a rolling pin, grease it lightly with vegetable oil and leave for about five minutes. Then stretch it with your hands, it will be more pliable and viscous;

- if you are not against cracklings, then you can chop them finely and add them to potato filling, due to them, the placintas will turn out more juicy;

— if desired, you can add finely chopped boiled eggs to the cabbage filling;

- V curd filling You can combine cottage cheese and feta cheese in half.