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Lamb stew - old recipe from Dobrogea

Lamb stew - old recipe from Dobrogea

We wash and clean the meat. We put a pot of water to boil on the stove and-when the water boils-we cook the lamb organs for a few minutes. We remove the organs from this water, which we throw away. In this way the blood and toxins come out of the meat, but also the specific smell.

Now put the meat to boil over low heat in clean water, in which we add salt, pepper, 2-3 cloves, 2-3 allspice seeds.

We collect the foam that collects during cooking.

When the meat is almost cooked, put 3-4 cloves of crushed garlic in the pot and 2-3 sprigs of dried basil. The specific smell of mutton will disappear completely.

Remove the meat from the water after it has boiled.

Finely chop the meat.

We add a few tablespoons of water in which they were boiled over the finely chopped organs, if we have a too dry, fat-free composition.

Finely chop the greens and mix it with the meat.

Add raw eggs, salt and pepper.

We need 2 trays the size of cake cakes, which we grease with oil and line with breadcrumbs.

Put some of the composition in the trays, then put two boiled eggs in each tray.

Cover the eggs with the composition and then place the powder on top.

Put the baking trays in the oven for 50 minutes at 180 degrees (or over low heat in the gas oven).

After it has cooled, remove the dough from the pan. Even if it is not perfectly coagulated, do not panic! After a few hours in the refrigerator it will be perfectly hardened. Serve it at the traditional Easter meal with radishes and green onions! I wish you a beautiful and cheerful Easter, like this plate with lamb's fillet!

Romanians are looking for Cătălin Scarlatescu's recipes

Among the most popular Google searches in Romania for the word "lamb" in the last week are found "Scarlet Lamb Scarlet", "Cătălin Scarlătescu lamb steak" and "Scarlătescu lamb shank". Remaining in the culinary field, in the Romanians' Google searches in the last 7 days, Alex Cîrţu's cake recipe stands out, the Turkish saksuka recipe, the doughless dough and the Polish one, but also a classic recipe: the cake recipe from the famous cookbook and Sandei Marin.

Lamb tripe

1. Wash all the meat, cut it into pieces and boil it in salted water, peppercorns, thyme and oregano for about an hour. Carrots are cleaned, washed, cut into rounds and fried in a hot pan with butter.

2. Boiled meat and hardened carrots are passed through the mincer. Mix with the diced liver, heart and kidneys, the bagel soaked in the soup in which he boiled the meat, onion, garlic, dill and parsley, all finely chopped, raw eggs, half a teaspoon of salt and ground pepper.

3. The rags well washed and kept cold in salted water and vinegar drain well and put in a pan greased with a little butter, then add the composition of drob and cover with the baking powder left on the edges. If the breadcrumbs are smaller, place them only on top and cover the tray with a little fat and breadcrumbs. Put the tray in the hot oven and bake over high heat for 45-55 minutes. In the last quarter of an hour, if the liver is too brown, the fire is reduced a little.

Cighir or lamb stew baked in powder & # 8211 very fragile and juicy

Cighir or a piece of lamb baked in a pan & # 8211 very fragile and juicy. How to make mini lamb chops in the oven or in the pan? How to make pork or lamb organs? Drob recipes. Traditional drob recipes.

There is no "original Moldovan cigar recipe" because every housewife has her own version. Just like zacusca or sarmale. Cighir is also made in Bucovina but also in Iasi or southern Moldova. Moldovan housewives from across the Prut also make cighiri. It's basically the devil we all know, but with a different name. If we look in DEX we find that cighir (plural cighiruri) is the name of a dish prepared from the entrails of lamb, goat or pig and the origin is Turkish (cegher = entrails). Moldovans also make pork chops, ie from pig organs (in winter, when cutting the pig). Add the minced meat.

As a form of presentation the cighir can be in one piece (baked in a cake pan and wrapped in powder) & # 8211 see here. It is not necessary to have boiled eggs in the middle, it can be done easily.

Or cighir in the version of mini-droburi (like roasts) individually wrapped in pieces of powder. I chose this option because I found it very nice and practical. The single portions of drob are easily served to diners and we do not bother to slice a large drob.

This cake can be fried in a pan (in hot oil) or baked in the pan. I chose the second option, the oven one.

From the quantities below it results approx. 8 servings of cighir or a piece of lamb baked in a pan.

  • 400 g organs of lamb or pork (liver, kidneys, heart, lungs)
  • 2 bunches of green onions
  • 2 cloves of green garlic
  • 3 tablespoons oil
  • salt
  • freshly ground black pepper
  • a bunch of green parsley + green dill
  • 3 raw eggs
  • cover for the cighir

DROB RECIPE. What you need to do to keep the drum from breaking. The secret known to few

Finely chop the onion, fry in lard and mix well with the chopped organs and bread. The whole composition is then mixed with chopped greens, raw eggs, salt, pepper and thyme.

The lamb purée is washed and spread in a pan greased with oil. Place the composition on top, then cover with the edges of the powder. Grease with oil and put in the oven on the right heat until well browned.

Lamb from lamb organs

Only three weeks separate us from the Resurrection of the Savior Jesus Christ. On May 2, 2021, the Romanians celebrate the fact that Jesus Christ rises.

Ciorb & # 259 de miel re & # 539et & # 259. Lamb soup can't be missing from the Easter table. For a delicious taste, try this ingredient.

Drob miel re & # 539et & # 259 // Drob pui re & # 539et & # 259. & Icirc & # 539i present & # 259m o re & # 539et & # 259 simple & # 259 & # 537i and delicious & # 259 of lamb or chicken with which you will not give.

Lamb tripe. It is not absent from Easter meals, but I know very little how to properly prepare lamb chops. Here are the recipes of the great chefs!

Lamb soup for Easter 2020. Do you want to make a lamb borer for Easter 2020? V & # 259 present & # 259m o re & # 539et & # 259 tradi & # 539ional & # 259 pentru.

Prapur, also known as prapor, prapure, prapore, is the membrane that covers the internal organs of the lamb. It is made up mostly of fat. It will give you a taste.

Pre & # 539 lamb 2020. Lamb meat pre & # 539 2020. Pre & # 539 kg lamb 2020. C & acirct is kg of lamb 2020. Find out what prices lambs have for Easter this year! Prices on.

Re & # 539et & # 259 drob de miel. Re & # 539et & # 259 chicken drob. We offer you a delicious recipe for lamb or chicken fillet perfect for the Easter meal! Easy to prepare.

Brussels sprouts are not very popular in Romania, but they should become so because its health benefits are innumerable.

Lamb tripe. Re & # 539et & # 259 drob. Lamb with powder. The best lamb liver. We offer you a delicious recipe for the perfect lamb for your Easter meal!

Lamb's lamb is not missing from the table of any Romanian on Easter day. Here's how to make the most delicious lamb.

Lamb's lamb is not missing from the table of any Romanian on Easter day. Here's how to make the most delicious lamb.

Klaus Iohannis & # 351i Florin C & icirc & # 355u participate & # 259 in the manifestations on the occasion of Heroes' Day

June 10, 2021 7:52 AM
President Klaus Iohannis and Prime Minister Florin C & icirc & # 355u will attend on Thursday.

Good news for rom & acircni! The other Johnson & ampJohnson vaccine will arrive & icircn & # 539ar & # 259

June 10, 2021 7:17 AM
Authorities sent information this morning.

& Icircn & # 259l & # 355area Domnului 2021: S & # 259rb & # 259toare mare & icircn calendul ortodox. What is NOT good to do on this holy day?

June 10, 2021 7:00 p.m.
& Icircn & # 259l & # 355area Domnului 2021: & Icircn every year, & Icircn & # 259l & # 355area Domnului.

Caz & # 537ocant la Ploie & # 537ti. An 18-year-old girl was raped by 9 girls.

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& # 536ocant: B & # 259rbat & icircnjunghiat & icircn fa & # 539a Spitalului Jude & # 539ean Deva

June 9, 2021 10:02 PM
Wednesday, June 9, 2021, following an altercation in front of the Hospital.

DOCUMENT. All restrictions and relaxation measures in force from 12 June

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The unknown secret of Lent food. Romanians in a village have divulged their hundreds of years old recipe

Vegetable soups, fasting cabbage rolls, green beans (pumpkin) are just some of the dishes put on the table by housewives during these fasting days.

& # 8222It is a very tasty and nutritious bean dish with pumpkin oil and cabbage pickles from the barrel. If you eat a portion of it, you will not be hungry for two days. Boil the beans with onions, vegetables, then pass it like mashed potatoes, then fry it in sunflower oil with onion, paprika and garlic. After it tastes very good, remove the portions on the plate, where I can add more pumpkin oil. We have other pickles, but with the cabbage from the barrel it is the best & # 8221, says for AGERPRES Emilia Popa, a local passionate about cooking.

Pumpkin seeds are also used in fasting sarmales, with toasted croquettes added to the composition instead of meat.

& # 8222Cook the onion, meanwhile prepare very finely chopped breadcrumbs, which we fry in the oven to be very crispy. Instead of meat, add this bread over onion, rice, salt, paprika, pepper. We beat the pumpkin seeds in a wooden spoon, and we add that flour in the composition & # 8211 about two & # 8211 three tablespoons, depending on how many sarmale we make & # 8211 to bind the dough. Then we pack the sauerkraut in sauerkraut sheets. When we put them to boil, we put a little pumpkin oil on the bottom of the pot to grease the cabbage leaves. The composition must be seasoned with thyme and salt & # 8221, shows Emilia Popa.

On Maundy Thursday, the sons of the village return to the hearth everywhere, all the families light candles at the graves, then go to the church in the middle of the cemetery. The next day, Good Friday, the eggs are painted.

In Emilia Popa's family, the eggs are painted in a sock, decorated with clover leaves, with onion peel to become scarlet or dark red, and the taste of onions penetrates the eggs and makes them tastier. .

The housewives from Coşteiu de Sus are already thinking about what they will put on the Easter table, and the lamb is not missing from the menu.

& # 8222I donâ & # x20AC; & # x2122; t eat lamb, but I prepare for the rest of the family. Because we feel sorry for sacrificing him, we buy lamb from the sheepfold. On Saturday we bring it home for steak, steak and soup. What is for the steak I put in the stew with spices & # 8211 bay leaf garlic, pepper, salt & # 8211 a few hours. We make the hell out of it. I fry the onion, I put parsley and dill leaves, in addition to the boiled entrails (liver, lungs) I also put boiled meat taken from the bone, a mixture with the composition, to be the pieces of meat. I tie it with a raw egg, spread the composition on the puree, and in the middle I put some cleaned eggs, I pack everything and I bake it. I make the soup from the lamb's head and the leaner meat. And there's not much left of larch. Everything must be ready by the time we go to church at midnight. When we return, after the Resurrection, we have on the table cow's curd, red eggs, green onions, fried lamb, drob and bacon (ham) that we always start on Easter day. I also make boiled ham with white eggs, which we also beat a little, when boiled, so that the taste of the meat enters them & # 8221, details Emilia Popa.

At Easter and Christmas, at least five & six kinds of cakes are made, from small pieces to cakes. Now, small cakes are preferred.

& # 8222We make at least five & # 8211 six kinds of small cakes. I also make my favorite homemade cakes, but I also try newer ones, which we want to test. And although we always say that we only make two ways, we fill the trays with at least six ways. We don't make cakes. Specific is a cake with walnut honey bees, which come filled with steamed egg yolk, then a walnut top with four eggs and a ness cream on top. As a child, my mother made & # 8216Medova cake & # 8217 (in Slovak & # 8211 n.r.), sheets without cream, only with egg, sugar, walnut. For the sheets, we put four whole eggs, one cup of sugar, one of walnut and one of flour. They come filled with homemade cream. When well beaten, add three or four tablespoons of walnuts, to have a pronounced nutty taste. Fill the sheets that will soften from the cream & # 8221, Mrs. Emilia tells us.

His family also makes a cake, but it has not yet been decided which one he will choose from his grandmother's homemade recipe. There will also be donuts with lard, and when they are ready, put plum honey (magiun) in the middle, to be a little sour, powdered with sugar and vanilla.

Emilia Popa's family home is already known in the country for its culinary delights, and tourists do not hesitate to cross its threshold. They come in family microgroups to walk eight kilometers, by carriage, through the surrounding forests, full of axes and weevils, to a small wooden church, and Mrs. Emilia is waiting for them to return with a table full of traditional dishes.

& # 8222At breakfast I give them something of spring, in our forest grows leurda from which I make a very tasty pasta. Boil two or four potatoes, then squeeze very well and grind as for puree, finely chop a bunch of leurd, as chopped parsley leaves. Then we make enough mayonnaise to contain the potato composition and to be able to spread the slice of bread. Add salt, pepper and it is so good! Then, for the guests, I take out of the winter butter, boiled eggs, boiled eggs, zacusca, homemade bread, bread with lard and paprika and a little chopped onion on it, which is something original in Banat. I give them another jar of milk, plum jam. I already have tourists coming to me for the second time. "Until they're hiking, I'll make them lunch & # 8211 a vegetable or nettle soup, sarmale, french fries and lard and something sweet," Emilia Popa reveals.

Another delicacy of the area is the shock and lime syrups, prepared a year ago, served with crystal clear and good water that comes from a very deep depth and contains gold particles, tested by analysis. For this reason, at Coşteiul de Sus, many people from Timisoara come to get water.

The old recipe for the traditional lamb liver. Video

Are you thinking of cooking something special for Easter? We come to your aid with an old recipe, but forgotten over time. Traditional lamb liver: fragrant, creamy and extremely fine!


● the entrails (liver, lungs, spleen and kidneys) of a lamb of about 7-8 kilograms

● three bunches of green onions

Method of preparation:

Boil the lamb entrails and leave to cool, then cut into small pieces. Finely chop the onion and fry a little in oil. Finely chop the greens and then add over the finely chopped meat, over which put the hardened onion and seven beaten eggs with the mixer. Mix all these ingredients, adding salt, pepper and two tablespoons of flour.

Grease a pan with oil or butter and line with the rest of the flour. Then put the drob mixture and put it in the oven on the right heat. After about 10-15 minutes, remove and add the remaining beaten egg. Leave in the oven for about 30-35 minutes, until it catches a brown crust. It can be eaten both hot and cold, cut into slices, placed on lettuce leaves and, preferably, with cream.

Drobul is a traditional dish that should not be missing from the Easter meal. This dish has a medium level of complexity and you don't have to spend more than an hour and 30 minutes in the kitchen to cook it.

Nutritionists say that drob has a low caloric content and can be the perfect appetizer. A slice of drob contains 80 kilocalories. Because lamb is not to everyone's liking, chicken can also be made from chicken.

  • 500 gr of organ honey
  • 1 generous bunch of green onions
  • 50 gr thick cream
  • 1/2 tablespoon oil
  • 2 eggs
  • a pinch of salt
  • pepper
  • thyme
  • 1 bunch of dill
  • 1 bunch of parsley

First, fry the lamb organs with a tablespoon of oil and mix until lightly browned. Add green onions, a clove of garlic or green garlic and a bay leaf. After cooking a little, add a pinch of salt, pepper and a little thyme. Leave it on the fire until the sauce decreases.

After the organs have cooled, finely chop, add the cream and greens. Mix everything until a homogeneous composition is obtained. Half of the composition is placed in a cake pan, lined with baking paper and put boiled eggs on top.

Over, put the rest of the composition and put the tray in the oven at a temperature of 200 degrees Celsius for 30-40 minutes. For the first 10 minutes, leave an aluminum foil on top so that it does not burn. After that, remove and let it brown for another 30 minutes.

Video: TVS: Špetka Valašska - Valašský guláš 6. díl (December 2021).