It is prepared very simply, practically any non-cook or occasional guest (in cooking) in the kitchen can make this preparation which is normally done on the fire.
I put on the polenta, meanwhile I grated my cheese and chopped the bacon. I pulled the bacon in the pan enough to brown it a bit and took it out on absorbent paper. Honestly, when the polenta was made, I spread it with a piece in the pan where I browned the bacon. : D
I placed a layer of polenta in a yena bowl, then a layer of grated bellows, then bacon, another layer of polenta, another layer of cheese, ham, then just one layer of polenta, and sprinkled a layer of cheese on top.
I put the composition in the oven enough to homogenize everything a bit and I took it out when the cheese on top started pouring like a lava only good to eat.
Honestly, I broke an onion when I served it, I said that's what a healthy peasant does.
Recipe Bogdan Mihai Farcas: Traditional shepherd's bulz
Boil the polenta, then cover the form with prosciutto, put a layer of polenta, then place the truffle slices on the polenta. Then put the bellows cheese, cover everything with polenta, close the bulge with the prosciutto heads, then put it in the oven with the form, where it is kept for 3-4 minutes at 180 degrees.
To prepare the crunchy, place the slices of prosciutto between two trays with baking paper on them, keep them in the oven for 4-5 minutes at 220 degrees. The presentation is made on a flat black plate, decorated with sour cream and chives.
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
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Bulz with chicken / smoked meat
I don't think anyone can contradict me (except vegetarians and vegans :)) regarding the fact that bulzul is a very tasty food.
I made another recipe for bulz in the oven, but I came across some dishes at Kika's and I couldn't help myself :).
This is the result of the recipe below. I suspect that similar vessels can be found in other stores.
Although the vessel looks small, one serving is more than enough.
You see that it is high in fat and calories and so should be consumed in moderation.
It can also be made without meat.
The values in the table above are calculated for the chicken version.
Ingredients for two portions of bulz with chicken / smoked meat
& # 8211 100 grams chicken breast or 50 grams smoked muscle
& # 8211 100 grams of bellows cheese
& # 8211 50 grams of smoked cheese
& # 8211 two eggs
& # 8211 a tablespoon of olive oil (only if you do with chicken breast)
& # 8211 pepper
& # 8211 a little polenta (think about 2-300 grams).
Bulz preparation with chicken / smoked meat
This time I used chicken breast (inner fillets) because I had nothing smoked around the house. It comes out tasty, but not as tasty as the smoked one.
However, it is worth testing, at least out of curiosity.
Finely chop the chicken breast and fry with a little salt in a tablespoon of olive oil for a few minutes (the smoke no longer needs to be fried).
In a baking dish (something similar to the one in the picture below - I took it from Kika) put the bellows cheese, chopped and diced cheese.
Add the fried chicken breast or smoked cut into small pieces, pepper and egg (do not mix).
Preheat the oven to 220 ˚C and place the dish (on a tray because it may leak).
Leave in the oven for about 10 minutes.
Meanwhile, make the polenta (softer).
Remove the bulge from the oven, add the polenta and place in the oven for a few minutes. You can also put some cheese on top (I didn't put any more).
You have to adjust the quantities according to the vessel so that it does not give out because you will get some smoke.
Bulz serving with chicken breast / smoked
Remove from the oven and leave for a few minutes, after which it can be eaten.
The costs for two portions of bulz with chicken breast / smoked are about 8-9 RON (2017 prices).
Fat Bulz - Recipes
Sometimes I miss my grandparents and my country and the joys of my childhood. My grandfather came from Mures and there he made a polenta, took a piece of polenta, put a piece of cheese in the middle and made dumplings from polenta. In the meantime I found in a magazine & # 8220Practically in the kitchen & # 8221 o bulz recipe. It won't be spectacular, but it impressed me because it reminds me of my grandparents' summers.
& # 8211 500 gr Malay flour
& # 8211 400 ml of water
& # 8211 1/4 packet of butter
& # 8211 2 strands of smoked sausages
& # 8211 200 gr of telemea
& # 8211 sare
Bring the water to a boil with a little salt and let it boil. When it boils, add the cornmeal in the rain, stirring constantly. If you don't want to bother with measurements and grams, it's best to make a more whirling polenta, adding just a little more corn flour than you usually do.
When the polenta is ready, let it cool a bit, so as not to burn your hands. Then wet your hands and take a piece of polenta, which you flatten in your palm. In the middle of each polenta pie put 1-2-3 (depending on how big the pie is) cubes of telemea, sausage and a little butter. Then close the pie, to create a polenta cake full of telemea and sausages.
Place the bulzi in a tray sprinkled with a little oil, put a little butter on each and then sprinkle with grated telemea. Put the tray in the oven until the telemeau on the bulz browns well, for about 15-20 minutes, over low heat, in the preheated oven.
We really liked them, we matched them with a little sour cream and hot peppers & # 8230 well and those of us who are not pregnant (read my husband) also served a glass of red house wine.
Tips to protect your health when you go on vacation
Traveling during this time can be a challenge, but if you take a few safety precautions, you will be able to enjoy your vacation. Below are some recommendations in this regard:
- Plan routes and choose less crowded roads to get to Sibiu and the sights around the city
- Pack your belongings: food, water bottles, medicines, if necessary, as well as disinfectant solutions, antibacterial wipes, masks and gloves
- If you have made a reservation at the hotel / pension, confirm in advance, keep the distance of two meters and pay online or by card
- Avoid crowded places, keep a distance of two meters and wear a mask
- Wash your hands after using ATMs
- At the gas station, he wears gloves and pays with the card. Eventually, you can wipe the areas you touch at the pump with a damp towel
- Avoid public transport as much as possible or, if you have no choice, choose to go outside peak hours
- Follow the information provided by the Ministry of Health so that your vacation does not endanger your health
- Wash your hands after touching surfaces, at the hotel in the evening, after shopping, etc.
These are just some of the sights to see if you are going to Sibiu. Don't forget to taste the traditional dishes and take the necessary measures for your safety and the safety of those around you, and your vacation will end up combining history with the beauties of nature.
It will be done first polenta of a stronger consistency, according to the method already known by each housewife, then it will be left to cool.
Cheese (sheep's cheese or bellows cheese), will be shaved in a bowl on the large mesh grater.
After polenta cooled, take with a wooden spoon or spatula and put on a wooden countertop, greased with a little oil.
It will be flattened with the back of the spoon, and will be placed in the middle sheep's cheese in a generous layer, squeezing the edges with oiled hands, such as the cheese should remain in the middle (giving it a spherical shape).
Make several bulz with cheese, until the ingredients are finished.
Bulzul with cheese (sheep's cheese or bellows) can be cooked: outside on a patio grill with wood embers, on a grill in the apartment or in a heat-resistant dish well greased with butter and put in the preheated oven at 200 degrees for about 10-15 minutes.
Chops with bulz and stuffed mushrooms
Last night I had 2 French people visiting. Frenchmen from France, as they boasted, smiling. For half a day I kept thinking and wondering what to cook them. And in the end, I made the combination below them - apparently, it was the winning combination, that they were very impressed, even though I didn't do anything spectacular.
ingredients (for 2 servings)
- 4 slices of boneless pork chop
- 100 ml of extra virgin olive oil
- the juice of half a lemon & acircie
- 2 star anise pods
- 5-6 juniper berries
- 3-4 green peppercorns
- 4-5 red peppercorns
- 4 cloves of garlic.
- 8 mushroom mushrooms
- about 200 grams of bellows br & acircnză
When they reached me, I made them a & quotplatouaș & quot, like Tamango, with eggplant salad, mutton and smoked bacon. Because they had never eaten eggplant salad before, they were very focused on the plate.
I, meanwhile, made a thicker and softer polenta, and when it was ready, I took it out on the balcony to cool it. Then I prepared the spices: allspice, anise, green and red pepper.
I ground them well, then I put the chops in a bowl and poured the olive oil, lemon juice, ground spices and crushed garlic cloves over them.
Refrigerate for an hour, marinate well, covered with cling film. The polenta has cooled in the meantime, so I spread a spoon on a piece of wood. of polenta, over which I put bellows.
I made some balls so that the polenta would completely cover the cheese, and I put them in a tray greased with a little oil.
Among the polenta balls, I put mushrooms stuffed with bellows cheese, then I put them in the oven for about 7-8 minutes (until the mushroom cheese browned a little)
While the tray was in the oven, I put the chops on the grill for 4-5 minutes on each side.
In the end, I befriended them all on the plate.
They were very impressed, especially since I had never been bullied or stuffed with mushrooms. Good appetite :)
400 g Malay
500 g cheese
100 g butter
150 ml sour cream
water, salt, white pepper (or paprika)
Step 1: make a softer polenta from boiling water, salt and 1 tablespoon of butter added at the end.
Step 2: take a heat-resistant dish and place a layer of polenta, a layer of grated cheese (sheep, cow, mixed, we have), sour cream and cubes of butter.
Step 3: repeat the operation until you finish the ingredients: at the end we will put a layer of cheese, sour cream, butter cubes and make 6 nests where we will break 6 eggs with a pinch of salt and a pinch of white pepper and then put the dish in the oven . It's ready when the eggs are made on top! It is delicious!
In traditional gastronomy, there are several recipes that have their origin in the Brasov area.
Article source: http://www.monitorulexpres.ro/
Tasty, not fattening, pleasing to the eye, Brasov pancakes are in vogue in the menu of simandico restaurants.
For pancakes: 3 eggs, 1/2 l milk, 2 tablespoons flour, a pinch of salt.
For the filling: 300 g of liver, a medium onion, 200 g of mushrooms (a can), 2 eggs, a tablespoon of flour, parsley, dill, thyme (to taste).
For the shell: 2 eggs, breadcrumbs, flour.
Preparation: Make large, brown pancakes that, although eye-catching, should not be eaten. Finely chop the onion and brown in hot oil. Then add the chopped liver and mushrooms. Beat the two eggs for the filling well with flour. Mix everything well with chopped greens and salt to taste. Fill the pancakes and wrap the envelope. Then they are made into breadcrumbs, ie they are given through flour, eggs and breadcrumbs and they are browned in hot oil. Serve hot with sour cream and chopped dill.
Tochitură from Brasov
You can also find it in restaurants, but the one at home is better.
Ingredients: 500 g fatty veal, 200 g liver, 200 g lung, 200 g heart, kidneys and other offal, 3-4 large onions, greens, 1 cup tomato broth, bone broth, 2 tablespoons lard, a glass small wine.
Preparation: Fry the meat in 2 tablespoons lard, then quench with soup and a little wine. Bring to a simmer. Meanwhile, fry the entrails on the embers, cut them into pieces and mix in the pan with the rest of the meat. Then add the broth, salt, greens. Let it boil for a few more minutes together, until the fat comes out on top. You can also add some finely chopped garlic. Serve hot with polenta.
Papanaşi as in Poiana
It is said that papanaşi, like in Poiana Braşov, are not eaten anywhere. Here is the secret of the famous dessert:
Ingredients: 300 g cottage cheese, 2 eggs, 2 sachets of vanilla sugar, a pinch of baking soda, 4 tablespoons of flour, salt.
Preparation: Mix enthusiastically, in a bowl, the cheese, eggs, sugar, baking soda with lemon, salt powder, the 4 tablespoons of flour. It can also be mixed with a wooden spoon, no mixer is needed. Put flour on your hands and take pieces of dough from which the donuts are made. It is pressed to look like little glues. A finger is made in the middle. Put them in flour and put them in a bowl or cauldron (not in a pan), in hot oil, fry (not much) on both sides, to become golden brown, take them out on a napkin to drain, powder with sugar. It is best to go with sour cream or a sweeter jam (rosehips, blueberries, cherries, plums).
A salad is recommended for ladies who do not give up the diet.
Ingredients: 200 g salami, 150 g cheese, 300 g carrots, 500 g peas (canned), 150 g donuts in vinegar, 500 g dietary mayonnaise (or not), mustard.
Preparation: Cut the salami, cheese and donuts into vinegar. Drain the peas and pass through a healthy stream of cold water. Boil the carrots and cut them into cubes. Stir in all the ingredients, add the mayonnaise mixed with the mustard, arrange the salad on a plate or bowl and decorate with parsley or dill.
Photo source: https://lataifas.ro/
Bulz from Moieciu
At a few name parties, the hosts tempt you with polenta. But the Moieciu bulzul is something very special.
It is a shepherd's bulz, perched on embers, embedded in hot polenta and cheese in fir bark.
Different varieties of cheese can be used: curd, urda, telemea, kneaded cheese.
Preparation: Make the polenta, take the bellows cheese from her mother, from the top of the mountain. Spread a piece of polenta on something clean and sprinkle enough cheese. Wrap it nicely, then fry it on the hot plate, or, as in the original version, in the hearth of the fire, until it is well fried. Remove the burnt crust, if it is ash, and serve hot, possibly with a cup of freshly milked and strained sheep's milk.
Bulz from Moeciu
Although you do not expect there to be fish recipes specific to the mountain area, it seems that the people of Brasov have invented at least one.
Ingredients: 300 g mackerel (two stronger specimens), 2 tomatoes, a carrot, a bunch of green onions, tomato juice, bell pepper, dill, oil, semi-sweet wine, salt, ground pepper.
Preparation: Wash the fish responsibly and clean it in the most ruthless way. Chop the vegetables, then respectfully place the asparagus in the oiled pan, along with the diced vegetables. Bake for half an hour. Serve with polenta.
Photo source: http://romaniamama.ro/
Wheat from Râşnov
It is a cake that can be filled with apples, cow's cheese with raisins, vanilla cream (the specialty of a confectioner from Râşnov).
All philosophy is the triangle. To obtain the shape of a trine, proceed as follows: a sheet well greased with melted butter is folded lengthwise, in 3 equal parts. At one end, on the middle side, put a spoonful of filling, then gather the sides over it.
The result is a long rectangle, domed at one end on one side. Bend in the shape of a triangle along the length of the filled portion, then fold the triangle further, filling in successive layers of dough. The final edge bends inward.
The trine will sit on the edge in the buttered pan. Grease the top with butter. Bake and then syrup.
Pretzels from Council Square
The recipe for real pretzels seems to be kept a great secret. Tourists passing through Brasov say that nowhere are there pretzels like in the city center. Not even in Bavaria, the area of origin of Brezeln pretzels. The recipe from Brasov has secret ingredients.
The flour with the yeast, the sugar, a little warm milk mix well, then cover and leave to rise for 20 minutes. Then add the rest of the milk, salt and knead well, obtaining a bubble-free festive dough.
The dough is made into sausages the thickness of a pencil and about 30 cm long. Roll and form pretzels. Then leave in an oven tray for 15 minutes to rise in a warm place, cover. Boil 2 liters of water. Put a pretzel in the boiling water with a spoonful of foam. As soon as they reappear on the surface, take them out and place them in a tray lined with flour. Sprinkle with coarse salt, poppy seeds, sesame seeds. Put in the oven, preheated to 220 C for 15-20 minutes.
And the pretzels from Brasov are ready.
"Shut up and swallow" as in Făgăraş
Radu Anton Roman, originally from Făgăraş, recommended this dish, accompanied, of course, by anecdotes and stories related to the dish whose name urges it to be eaten.
Ingredients: cornmeal, 400 g bellows cheese, 200 g cream, 400 g smoked bacon or kaizer, 100 g butter, a liter and a half milk, 4-5 eggs, salt.
Preparation: Make a polenta from salt with milk instead of water, fitting so that it is not too hard, but not porridge. Grease a saucepan with butter (and on the edges) and place: a layer of polenta (about 1 cm), a layer of bellows cheese, a tablespoon of sour cream, finely chopped pieces of bacon (kaizer), pieces of butter, all about 1 cm. Fill alternately with polenta until the pan is filled with a thicker layer of polenta. Take the eggs and press them on the polenta layer, forming some depressions in which some pieces of butter are stuffed. In these holes, break the eggs, sprinkle with salt and put them in the hot oven until the egg whites coagulate.
Feldioara semolina pie
The trapped milk is placed in a large vailing, over a layer of clean straw covered with a cloth. It is kept like this for 2 or 3 days, after which it is passed through the mincer and mixed with sour cream and eggs, only the beaten egg yolks. Add a little sugar and vanilla to taste.
The dough made with yeast, like in a cake, is spread on a sheet and placed in a greased tray. Place a layer of semolina boiled in milk, with raisins, and then the filling prepared in advance and bake in the wood oven, until nicely browned.
Recipe collected from Mrs. Zenovia Sibian from Feldioara
The village of Cobor attracts you with its natural beauty: located near Făgăraș, it is surrounded by hills with multicolored hay, which are lost in secular oak forests. Although many of the villagers went to the city or to other countries, some of the remaining 150 inhabitants keep the old habits. And what better way to make a Szekler goulash than a healthy mayonnaise pita?
The wooden trough is a place of honor on the wall, in the summer kitchen. In it the housewives nest flour, lukewarm water, salt and mayonnaise. Mixed, kneaded, beaten well in the trough, rested for a few hours until two fingers grow, moved to the clay oven behind the embers, on a bed of cabbage leaf or a layer of bran and "forgotten" for about two hours in the heat, beaten again of thick, well-cooked skin - this is the journey of the Szekler Pitor of Cobor.
Mocănească Pie (Sacele)
Mocanească pie, a recipe hundreds of years old, inherited from ancestors of Mocanii from Săcele, was made only from flour, eggs and cheese, it was not sweet and was usually baked in a pan of tuci, in which he was putting on goose fat.
Ingredients for 4 pies:
500 gr. dough flour,
200 gr. flour for processing,
1 glass of lukewarm water,
1 teaspoon salt,
100 gr. Oil or lard,
1 liter of oil for baking pies.
400 gr. bellows cheese,
Method of preparation:
1. Make a dough from flour, water, egg and salt (the consistency should be like that for homemade noodles).
2. Dough the worktop well, turn the dough upside down, knead a little more and then divide it into 8 equal parts.
3. On each side, a round sheet of about 20 - 22 cm and 3 - 4 mm thick is made with the twister.
4. Put the butter or melted lard in a saucepan and then grease each of the 8 small sheets.
5. When the butter has coagulated a little on the sheets, roll each sheet separately and squeeze it into a snail.
6. The snails spread out again, forming 4 pairs of small leaves.
7. Crush the bellows cheese well and mix with the 2 eggs. If desired, you can add a little chopped green dill.
8. The cheese is divided into 4 parts and spread on 4 of the 8 sheets.
9. The remaining 4 sheets are placed on top of the cheese ones, and rolled around each pie, twisting and turning the 2 edges.
10. Prick each pie with a fork and bake one by one in a very deep pan with plenty of oil, so that the pie is completely immersed.
After browning on one side, turn the pie on the other side with a spatula.
Poultry food with plums (Poiana Mărului)
1 chicken, 100 grams butter, 40 - 50 prunes and lightly smoked, 1 finely chopped onion, 2 tablespoons caramelized caster sugar, salt
Method of preparation:
Brown the pieces of meat in half butter, adding the necessary salt. When the meat is ready, take it out on a plate and sauté the onion in the remaining butter. When the onion has softened, pass it through a sieve together with the sauce in which the bird was suppressed. Place the pieces of meat in a saucepan, adding the well-washed and slightly fried plums to the rest of the butter, the necessary salt, the sauce and soup of meat or bones to cover them and put them in the oven to reduce to the right heat. Before serving, add the caramelized sugar, quenched with 2-3 tablespoons of water.
This dish is served at lunch, with hot polenta next to it.
(Maria Clopoţel, Poiana Mărului, Braşov County)
(Ioan Prahoveanu, Delia Barbu, Veronica Bogoiu, Roxana Cornea, Food, dishes and medicines from the Brasov area: traditional gastronomic atlas, Brasov, C2 Design, 2009)
Photo credit: www.preparatedevis.ro
Wasp's nest (Brașov area)
800 grams of flour, 4 egg yolks, yeast a cup of milk in which put 5-6 pieces of sugar and leave to rise.
Method of preparation:
Mix the flour with the milk and yeast on the board until a dough is made. If the dough is too thick, milk can be added. The whole dough is divided into 3. Separately mix 300 grams of sugar with 300 grams of butter which in turn is divided into 3. Part of the dough is spread in a rectangular shape and greased with one part sugar butter. Then roll and cut the 5-8 cm pieces that are placed in the greased pan on the sides. Do the same with the remaining leavened dough. Put the pan in the oven when it is half filled and syrup it with milk mixed with sugar and vanilla. Bake and then eat.
Recipe from Sânziana Migia from the volume edited by Georgeta Filitti, Recipes collected from five Brasov residents, Brasov, Libris Editorial, 2017
Small donuts with cheese (Brașov area)
2 glasses of hot milk with 160 grams of butter, 1 teaspoon salt, pepper to taste. When the milk boils, pour 2 glasses of flour. Set aside and chew well. When cooled, add in turn (stirring after each) 6 whole eggs, 240 grams of grated cheese. Grease the pan, sprinkle with flour and put piles of teaspoon.
Recipe from Sânziana Migia from the volume edited by Georgeta Filitti, Recipes collected from five Brasov residents, Brasov, Libris Editorial, 2017
Walnut cake - Codlea
The recipe is known for the fact that it was not absent from Codlene weddings.
- 4 eggs
- 1 tablespoon of lard
- 250 g caster sugar (one cup)
- 375 g ground walnuts (one and a half cups)
- 250 ml of milk (one cup)
- flour as it contains
- 1 sachet of vanilla sugar
- 1 teaspoon lemon peel
- 1 tablespoon of baking soda quenched with vinegar
- a pinch of salt
Countertop preparation method:
Mix the yolks well with the lard and sugar.
Add the milk, 250 g of walnuts (a cup), salt powder, vanilla sugar, lemon peel, baking soda and flour. Beat the egg whites and incorporate into the dough. The consistency of the dough should be like a cake batter.
The composition is placed in a pan greased with lard and lined with flour, measuring 30 cm x 40 cm and placed in the preheated oven. Leave until the toothpick test passes or comes off the edge of the tray.
After it has cooled, cut the top in half and syrup both sides, with a syrup consisting of 4 tablespoons of sugar, a cup of water (about 200 ml) and a rum essence.
- 1 packet of butter at room temperature
- 250 g of powdered sugar
- 4 sachets of vanilla sugar
- Lemon juice
Mix everything to the consistency of a foam, and at the end add the lemon juice and a tablespoon of warm milk or warm water.
Put the cream between the two syrupy tops. 2 tablespoons of the cream are kept, which will be put on top and over which the rest of the walnuts will be sprinkled.
(Recipe source: Mrs. Lazăr Florentina- Codlea)
"Coca-n foie" pepper cake
The Codlen recipe is more than 100 years old and was indispensable at card game evenings, being served with a mulled wine.
It can also be fasted, replacing milk with mineral water and lard with oil.
- 750 g flour
- 250 ml of milk
- 1 ou
- a cube of yeast (25 g)
- 800 g sugar
- 300 gr lard (or butter)
- 100 ml of olive or sunflower oil
- 4 sachets of vanilla sugar
- 35-40 g of cinnamon
- 20 g of pepper
- A pinch of salt
Method of preparation:
Heat the milk with 1 teaspoon of sugar, yeast and salt powder to make a mayonnaise.
Add the mayonnaise over the flour, then the egg, 1 sachet of vanilla sugar and a large spoonful of lard.
Knead well and divide into 7 equal pieces, which stretch into thin sheets each. Take each sheet and grease with melted lard and olive oil / sunflower, then sprinkle with sugar, cinnamon, pepper and vanilla sugar. Place another sheet over the greased one and repeat the procedure for each sheet separately.
After this procedure, fold all 7 greased sheets in two, place them in a greased or lined tray with 30 cm x 40 cm baking paper and spread over the entire surface of the tray.
Leave to rise for approx. 20 minutes and bake for approx. 45 min at 2000 C, until golden.
After cooling, cut into generous pieces.
(Recipe source: Mrs. Grapă Elena- Codlea)
100 FIRE RECIPES
Our challenging project is a tribute to the Romanian traditional kitchen history.
From the first hike in my beloved Muntenia to the
unique churches of Bucovina, from the miraculous
Delta that receives Oltenia, Banat, Maramureș, Moldova and Muntenia rivers through the riverbed of Danube to the wooden churches in Țara Moţilor, we learned dozens of life lessons. More than 50,000 kilometers, over 200 encounters with trustworthy and good people, a year of dreams and 100 Romanian recipes.
The recipes gathered in this collection are an invitation to enter the characters ’skin, to have a little taste of Romania, in our retake at the Otopeni Airport restaurants.
A year-long trip through 100 Romanian traditional fire recipes, supported by dnata Catering SRL ROMANIA.