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Dobrogean pie

Dobrogean pie


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Whoever ate the Dobrogean pie once will never forget it ... never! I really like it and especially when it's hot, just taken out of the oven .... with homemade sheets with lots of cheese ... it's very very tasty ...

  • sheets:
  • 500 gr flour
  • 300 ml of warm water
  • 100 ml oil
  • 1 sachet of dry yeast
  • 1 teaspoon grated salt
  • a little flour for spreading the sheets
  • Composition:
  • 600 gr salted Telemea cheese (I put goat cheese)
  • 3 eggs
  • For the sauce:
  • 500 gr yogurt
  • 3 eggs
  • 1 teaspoon grated salt (be careful, if the cheese is very salty we put only a powder)

Servings: 12

Preparation time: less than 90 minutes

RECIPE PREPARATION Dobrogean pie:

Sheet preparation:

We make a dough that comes out perfectly from the above ingredients. Break 7 pieces of dough. We take each piece and spread it in a sheet as thin as possible, taking care to sprinkle the surface with a little flour. I spread it on a parchment sheet.

Meanwhile, prepare the composition by mixing the ingredients.

On each sheet we put the cheese composition and then fold it side by side, and lightly wrinkle it.

Place the filled pieces in a pan greased with oil.

Put in the hot oven (at 180 degrees) and bake for half an hour, then remove the pie and pour the sauce on top (made from the above ingredients). We prick with a fork from place to place and put it in the oven until it is well browned (I left the pie for another 40 minutes), it still depends on the oven.


Tips sites

1

If the cheese is very dry we can add two tablespoons of sour cream, if it is fresh and soft, it is not necessary.


Dobrogean pie

In the package with sheets I found 18 thin sheets and I measured and calculated I needed about 9 rolls, so I used 2 sheets per roll. Now that I have calculated and measured, I started mixing the cheeses. I also used cow's cheese because I didn't want a very salty pie, so you can use only telemea.

In a bowl, mix well the grated telemeau and the cottage cheese, half of the cream (250 g) and 3 eggs.

Prepare the 2 trays and grease them with oil or butter.

We take 2 thin sheets each, grease them with oil (I greased only one of them, only where I spread the cheese composition).

Put 3-4 tablespoons of cheese (or divide the whole composition with cheese into 9 equal parts) and spread it well with a spatula. cheese.

The rolls are placed next to each other, 4.5 rolls each in the pan. Grease the rolls in the pan with the rest of the oil and pour over them a composition that we prepare from the rest of the cream (250 g) and 3 well beaten eggs.

Bake at 180 degrees C for 30 minutes and 200 degrees C for another 10 minutes, increasing the temperature and browning nicely on top.


Dobrogean pie, authentic, old recipe, with homemade sheets

Who tasted from Dobrogean pie don't forget her forever. The famous one is the one from the Holiday Village from Mamaia, but also the one that used to be made at Select, in Galati, near Modern, if you remember? We stood in huge queues to grab a portion of the pie and enjoy it until the last crumb. & # 128578

And when I was very lucky to practice at Select (during high school), I can't describe how happy I was.

I learned there from Lulu and Ionel (who was also my co-worker for a while) how to make Dobrogean pie, merdenele, puff pastry, pies, various croissants and a bunch of other wonders. & # 128578 Beautiful times!

More pie recipes see here:

Photos from readers who tried the Dobrogean pie recipe:

Recipes with Gina Bradea & raquo Recipes & raquo Dobrogean pie, authentic, old recipe, with homemade sheets


The traditional Dobrogean Pie

Whether we are talking about apple and cinnamon pie, with sweet cheese and raisins, with salted cheese, with pumpkin or meat, the dish has a history of thousands of years. There is no holiday without pie in Romanian families, and most recipes are passed down from generation to generation. We all tasted the delicious Dobrogean pie, even though we tasted it “at home”, in Dobrogea or in other areas of the country and we were pleasantly impressed.

Using the phrase "For pies before, for war back" take a pen and a sheet to write down the necessary ingredients.

For the Dobrogean Pie dough you need:

  • a cup of water
  • two or three tablespoons of vegetable oil
  • a pinch of salt
  • a tablespoon of vinegar
  • 450/500 grams of flour.

For the filling you need:

  • 1 kg of lightly salted cheese (preferably sheep or goat)
  • 400 grams of fatty yogurt or cream
  • 6-8 eggs
  • a pinch of salt

From flour, water, oil, salt and vinegar you will get a soft or hard crust, from which you make 6-7 small pieces of crust. Then spread each small dough separately with the breadcrumbs, sprinkling a little flour so that it does not stick to either the work table or the breadcrumbs. After you have made the dough, we move on to the filling. Grate the cheese in a bowl and mix with 250 yoghurt or sour cream and 6 beaten eggs as an omelet, over which add a pinch of salt.

Grease the pan with a little oil, then take a handful of the cheese mixture with eggs and place it in the middle of a sheet of dough. Then fold the dough into four, as if you were making a paper envelope out of a sheet. Then, squeeze this dough with your hands, wrinkle it, more precisely. Take this package, which is now elongated in shape, and place it in the tray. After you have done this with all the pieces of coke and finished placing it in the tray, sprinkle everything with a few more drops of oil. Then put the tray in the oven for 30 minutes, over medium heat.

The secret of a Dobrogean pie is the last part. After the 30 minutes it has been in the oven, beat the rest of the eggs, the remaining 2, with 150 yoghurt or cream and a little salt. Now put all this mixture over the dough taken out of the oven and put the tray for another 10 minutes in the oven, on the same medium heat.


Plum pie

Ingredients needed for plum pie:

  • 500 gr flour
  • 2 eggs
  • 1 sachet of dry yeast
  • 3 tablespoons sugar
  • 250 ml milk
  • 80 ml oil or melted butter
  • 1/2 teaspoon salt
  • 1 sachet of vanilla sugar
  • grated peel of a lemon
  • 150 gr sour cream 20% fat
  • 1 or
  • 2 tablespoons powdered sugar
  • 1 kg of plums
  • cinnamon
  • powdered sugar for powdering

How to prepare plum pie:

Put the yeast to leaven in 100 ml of warm milk mixed with a teaspoon of sugar. It takes 10-12 minutes. Mix the flour with the salt and lemon peel. Pour the leavened yeast over the flour and lightly mix with the flour by hand, adding beaten eggs and the rest of the warm milk in which we melted the sugar. Knead by hand, adding the oil towards the end. Knead until the dough sticks to your hands. Cover with a towel and leave to rise in a warm place for about an hour or until it doubles in volume. We wash the plums and remove the seeds. From the resulting dough we spread two sheets and place them in two trays greased with a little oil.
For the filling: beat the egg with a whisk and add the sour cream and powdered sugar.
Grease the dough with the filling above and place the plum halves with the core on top. Sprinkle over cinnamon plums and grease the plums with a little sour cream.
Bake in a preheated oven at 175 degrees for about 20 minutes. Remove from the oven, let it cool a bit. Then serve with powdered sugar on top.

On the blog timeaioo.blogspot.ro you will find other delicious recipes.


Dobrogean pie

E, that super-simple version with a lot of Dobrogean eggs. Purchased sheets (bella), for filling a mixture of sweeter and saltier cheese (here it depends on what you have and what you feel like) with eggs (say two eggs per kilo of cheese, approximately, the composition should appear as in the picture) .


(the arrow indicates in the dill thread jumped from a lot of chopped dill that people don't say it's a fly).

then in the bowl where the cheese was, put eggs and yogurt, if it's too sour and a little milk, healthy, it doesn't matter. and pour maglavais milk-eggs over the rolls of pie and ready.

baking no, depending on the oven, I can't give details here. I put the sheets about 3-4 times on a roll of pie and I greased them a bit because the cheese was a bit weak. it was like this before the oven, because I put onions in her head because I like how she cooks. in the classic Dobrogean it is not necessary.

I like it more baked, you leave it longer.


it's simple if even I get it: D

mmmm pizzaaaa. I don't know how others are, but I always like pizza made by others, pubs, people. at home it seems to have no charm for me, I don't know why :) I think it's from that word: come to a pizza, I mean you have to go out.

# 2 BD

I also shot the sexy ones.


Hot, but that was last night, today he ate cold with yogurt.


I wrote & quotreteta & quot (well, I was embarrassed to write it too simple) so for & quotce we cook today, if you have any questions, here it is.


# 3 Ursuleatza

BDano, and the oven. I put small onions in about 2 rolls, on top only egg (1, yes ?: D), sour cream, yogurt mixed well (incredibly, also in the bowl where I had the cheese mixture, to save the dishwashing :-) ))) Bag pictures in about 1 h.
Mersic de explicatiuni, i love dobrogeana & # 33

P.S. I put 2 sheets on each roll, both greased with some melted beads.
P.S.2. No, I don't want to use butter, I know it's healthier, it doesn't work for people with cholesterol. : D

Edited by Ursuleatza, 11 January 2011 - 04:32 PM.

# 4 little coffee

# 5 bimbilica

If you are afraid of gaining weight, try to drink 100 ml of cognac before each meal. Cognac, as it is known from old age, alleviates fear.

# 6 Ursuleatza

With a delay due to a full stomach last night and other activities at work today, here it is:

I still have about a quarter today, it was excellent & # 33 Mersic, comic book & # 33


I also put some flax + sesame seeds on top. :-)

Thumbnails attached

Edited by Ursuleatza, 12 January 2011 - 10:00 AM.

# 7 BD

Super. the truth is that it can't help but come out, it's too simple, that's why I didn't even put the recipe because it's not a great recipe. yes ii flour.

I have lard in the cauldron because I can't bear to throw it away, I want to put some cold in it before and I didn't add it but I greased the sheets with melted lard =)) I said not to be horrified by the purists, what he wants.

# 8 moatza

# 9 GeorgeAndrei

# 10 Luanda

moahahhaha what's here & # 33 B (D) elea what are you & # 33

The lust in which he spread the sheets & # 33 And when I said I was sleeping peacefully.

Look, it's Georgian here too, she wants the Dobrogean cake & # 33 we don't have & # 33 it's closed & # 33

# 11 Patrick968

# 12 BD

I have a cooler version, although it doesn't seem so at first glance, it's what it takes to taste.

He sold me a byu bridge. Usera, yes?

Determined to do as she said, I went for the pie dough, Eugen didn't have it, so I went back to the puff pastry in the freezer. What I used: cheese (a mixture of cottage cheese, bellows, telemea), eggs, yogurt and dill. In the end, put what you want in the composition, the idea is technical.

No, not my impatient and flawed technique that I'm going to show you, but the one that byu told me.

So I stretched out the dough sheet with the polenta. spread for flour, I use baking paper, I don't put flour on the table, no oil, nothing). And I dropped the filling there.

I ran and tried to give (if I hadn't tried) a U-shape to the devil. Easy thing, if I had pie dough, that's how I got a donkey. Well I wrapped it in baking sheet to give it a shape. My inexperience has nothing to do with the tip given by the byu who is a craftsman.

After a while I began to look at the indefinite shape, resembling an obese pig's hoof or an antediluvian crab, depending on the imagination. Here I started to do what I was told, I sprinkled the pie with milk. I was sure no cheese was coming out.

I say leave, I take a picture of the trauma.

Well, the girl was right, although she said that the milk is put at the end and the devil is left covered, I sprayed her from time to time, because she was too naughty. It didn't come out smoky, but the taste is exactly the one I remember, from the seashore, the pie that comes off in the face.

I have to try pie sheets too, although that sounds exactly like the one I remember.

The summary would be like this: make a cheese filling (as you like), fill pie sheets, cram them in the tray and, when it is ready, as much as the work is covered with milk and leave the toy covered in peace. Or in the oven, I say.


Chirața's Dobrogean pie

I ask a local, then a cook, then a tourist with what food he would associate the summer vacation. & # 8222With braga & # 8221 & # 8211 the first one answers me. & # 8222With a seafood salad & # 8221, says the second, ready to give me a demonstration of culinary art. & # 8222With fried anchovies & # 8221, all the nations of the tourist keep up with the sandy slippers. I rummage through my memories in search of a more personal answer. And I remember my first summer at sea, my host's house in Mangalia, with the makeshift shower in the garden with the help of a barrel full of water heated by the sun. It's been a long time since then. But not so much that I don't remember the Dobrogean pie made by Aunt Chirata. I know I still have the recipe written somewhere

Make a dough from 300 g of flour, salt, 30 g of butter and warm water. Leave it to cool for 30 minutes, then spread it, grease it with butter, fold it and put it back in the fridge. Proceed as for a puff pastry, folding it several times and leaving it to cool for 20-30 minutes each time.

After three or four hours, divide the dough in two and make two sheets. The first sheet is placed on the bottom of a tart pan, greased with butter. Then put the filling and place it on top of the other sheet. Grease with egg yolk and leave in the oven for three quarters of an hour. The classic filling is the salted cheese, obtained from 200 g of sheep's milk (put in the salt), three eggs and the peel of half a lemon.

It can also be made with sweet cheese. Then, to 200 g of unsalted sheep's cheese, add 100 g of rice boiled in milk with a vanilla stick, the peel of a lemon, a pinch of salt, three eggs, and, optionally, raisins. It can also be made with salted cheese, eggs and dill, or salted cheese, eggs and chopped stevia, or salted cheese, eggs and leeks.


Chirața's Dobrogean pie

I ask a local, then a cook, then a tourist with what food he would associate the summer vacation. & # 8222With braga & # 8221 & # 8211 the first one answers me. & # 8222With a seafood salad & # 8221, says the second, ready to give me a demonstration of culinary art. & # 8222With fried anchovies & # 8221, all the nations of the tourist keep up with the sandy slippers. I rummage through my memories in search of a more personal answer. And I remember my first summer at sea, my host's house in Mangalia, with the makeshift shower in the garden with the help of a barrel full of water heated by the sun. It's been a long time since then. But not so much that I can't remember the Dobrogean pie made by Aunt Chirata. I know I still have the recipe written somewhere

Make a dough from 300 g of flour, salt, 30 g of butter and warm water. Leave it to cool for 30 minutes, then spread it, grease it with butter, fold it and put it back in the fridge. Proceed as for a puff pastry, folding it several times and leaving it to cool for 20-30 minutes each time.

After three or four hours, divide the dough in two and make two sheets. The first sheet is placed on the bottom of a tart pan, greased with butter. Then put the filling and place it on top of the other sheet. Grease with egg yolk and leave in the oven for three quarters of an hour. The classic filling is the salted cheese, obtained from 200 g of sheep's milk (put in the salt), three eggs and the peel of half a lemon.

It can also be made with sweet cheese. Then, to 200 g of unsalted sheep's cheese, add 100 g of rice boiled in milk with a vanilla stick, the peel of a lemon, a pinch of salt, three eggs, and, optionally, raisins. It can also be made with salted cheese, eggs and dill, or salted cheese, eggs and chopped stevia, or salted cheese, eggs and leeks.


Video: Moldavian pies - placinths, original recipe (June 2022).


Comments:

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