In Moldovan cuisine, one of the most sought-after and popular dishes is placintas. In appearance, they resemble both flat cakes and pies, and come in round or square shapes. You can prepare them from any dough of your choice - yeast, kefir, unleavened and puff pastry. The fillings are also varied: placindas with pumpkin, potatoes, meat, apple, sweet or salty cottage cheese... Today you will learn how to cook yeast placindas with cabbage in the oven and placindas in a frying pan with cottage cheese and herbs from unleavened dough. Recipes for placindas can be considered basic and can be used to prepare a delicious dish with any other filling.

Moldovan placinda with cottage cheese and egg

You will need:

• 200-220 ml – refined vegetable oil,
• 1.2 kg – sifted wheat flour,
• 750 ml – slightly warm water,
• 80 g each – dill and green onions,
• 5 – eggs,
• pepper and salt - to taste.

how to cook placintas in a frying pan

Mix the flour with a little salt and pour it onto the work surface in a heap. Make a hole. Gradually add water while kneading the dough. The dough should come out homogeneous and elastic. Then roll into a ball and cover with a napkin.

For the filling, grind the cottage cheese through a sieve. Chop the onion and dill, mix with cottage cheese and eggs, adding salt and pepper to taste.

Divide the dough into 17-20 portions, roll each into a ball. Roll out thinly into squares or circles.

Place the filling in the middle of the flatbreads, leaving the edges a little free. Fold the edges of the dough towards the middle crosswise, pinching it in the middle.

Heat the oil in a frying pan. Place the placintas with the flat side up. Fry on each side for no more than 6-8 minutes until lightly browned.

Placintas are great both hot and cold. They look not only appetizing, but also original! But, most importantly, preparing is as simple as shelling pears. Enjoy!

Recipe No. 2

Placindas in the oven recipe with photos step by step

Yeast placintas in the oven will replace bread for you and will be an excellent snack that you can take with you. As in the first recipe, you can fry the tortillas with the filling in a frying pan (dry or with added oil).

Placindas with stewed cabbage can be made from traditional yeast dough with milk. Even if you don’t add eggs or butter to it, it will turn out fluffy and tender. There is a long cooking option - on dough, and there is a quick one. Choose the one you can use at the moment.
Consider the recipe for placintas with dough.

Ingredients:

Dough for placintas:

• wheat flour (premium grade) – 10 tbsp. spoon with a slide,
• milk 2.6% - 280-300 ml,
• salt – 0.5 teaspoons,
• dry instant yeast - 1.5 teaspoons,
• granulated sugar - 2 tbsp. spoons,
• vegetable oil – 2 tbsp. spoons,
• chicken egg – 1 pc. for lubrication,
• oregano (or Italian herbs) – 1 teaspoon.

• white cabbage – 1 head,
• blue onion – ½ pcs.,
• carrots – ½ pcs.,
• vegetable oil – 40 ml,
• homemade tomato sauce – 5 tbsp. spoons,
• salt - to taste,
• spices (all-purpose) – 1-2 teaspoons.

Cooking process:

Pour 38 degrees milk into a bowl. Add sugar and yeast, stir and leave for 5-7 minutes.

Then add 5 heaping tablespoons of flour and stir again. Now leave the dough for 1-2 hours.

Pour in vegetable oil.

Knead the dough, it will already have a certain structure, and leave it again for 1 hour.

At this time, make the filling. Place the chopped onion in a frying pan or multicooker bowl with oil and fry it in the multicooker on the “Frying” mode. Add grated carrots and stir.

Pour in the shredded cabbage and switch to the “Stew” mode.

Pour in tomato sauce. Add salt and spices and stir well. Close the lid and simmer for 25-30 minutes.

The filling is ready. Cool it, otherwise the airy dough will “creep”.

The dough for placindas has increased slightly in volume. Add the rest of the flour and knead it again.

Divide the base into 4 parts.

Roll out the dough and place the filling on it.

Fold the edges of the tortilla into the center and trim the edges.

Place the placintas on greased parchment. Brush the top with egg and sprinkle with oregano.

Bake the placintas in the oven, preheating it, at 170 degrees for 30-40 minutes.

Bon appetit!

Evgeniya Khonovets told how to prepare Moldovan placindas, recipe and photo by the author.

Moldavian placintas are incredibly tasty flatbreads, which are traditionally made using 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 the taste characteristics of the filling.

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 placintas with pumpkin were the first to be prepared in Moldova, since this is the most inexpensive and delicious vegetable that 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. It's 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 Moldavian placindas, the recipe for the salty filling is to grind the cottage cheese with herbs, add raw eggs and 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 made 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, and hard cheese. The tastiest product is made with brine cheese, you just need to squeeze it out a little. Hard cheese is grated; too hard cheese is softened 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, form into squares.

Baking lovers are better off choosing, only then they will have to cook the placindas 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.

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. Grease your hands with 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 with 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 saraglias are ready. Bon appetit. You can see how I prepare them in the video. Thank you!

Moldavian placintas (plechinte, plechinta) are thin oval or square pies made from puff pastry, yeast dough, and even stretch dough with a variety of fillings. You will learn how to prepare this dish from our article, and so that the result will always please you, we offer a detailed step-by-step description with photos of its preparation.

Authentic Moldavian plachinte with potatoes

This is a very tasty and satisfying dish with a calorie content of only 246 kcal. The crispy shortcakes simply melt in your mouth, and the unusual filling is sure to please absolutely everyone. To make 7 delicious pies we need simple ingredients.

For the crispy shortcakes:

• 1/2 liter of warm water;
• 750 g flour;
• 30 ml odorless oil;
• a little salt.

Potato filling:

• 1 kg of potatoes;
• 350 g of meat (preferably pork);
• 2 medium sized onions;
• sunflower oil for frying;
• salt, ground black pepper to taste.

Step-by-step description of preparation:

1. Let's start preparing potato placintas with the base for the shortcakes. Sift the flour into a deep bowl. In the middle we make a recess into which we add water, oil and salt. Knead the elastic mass and leave it to lie, be sure to cover it with a towel.
2. Let's start preparing the potato filling, which will be non-standard. Peel the potatoes, wash them and cut them into small pieces. Chop the onions. Pork mode into small pieces.
3. Pour a little oil into the frying pan and heat it up. Add the meat and fry it for 5 minutes. Then add finely chopped onion and cook for another 10 minutes.
4. Dry the chopped potatoes and add to the meat. Simmer, stirring until the potatoes are ready, be sure to add salt and crush with ground pepper. Remove the potatoes and meat from the stove and let them cool slightly. We take it out onto a plate to get rid of excess fat.
5. Divide the rested dough into 7 equal balls. To make it more convenient and prevent them from sticking, lubricate your hands with refined oil. Roll out each ball with a rolling pin and stretch it with your hands into a very thin layer. Place the potatoes and meat in the middle, which we carefully cover with the free edges of the crust. You can watch how to prepare placintas of the correct shape in the video below.
6. We will cook our flatbreads in a frying pan. It is better to take a frying pan with low sides. Pour just a little oil into it and heat it up. Place our product in a frying pan and fry at medium temperature until golden brown on both sides.

Placinta with cottage cheese

Placindas with cottage cheese baked in the oven will be very tasty and healthy. The calorie content of this dish is 200 kcal, so it can be safely eaten by those who are watching their figure.

To make the yeast base we will need:

• 1 glass of warm milk;
• 50 g sugar;
• 3 cups flour (without slide);
• 2 eggs;
• 1 pinch of salt;
• 100 g creamy spread;
• 50 g alcohol yeast (or 1 tbsp dry).

To prepare the curd mass you need:

• 800 g cottage cheese;
• salt on the tip of a knife;
• 1 large or 2 small eggs;
• greens optional.

1. Let's start preparing the yeast base with dough. Mix 100 grams of warm milk with sugar, salt and yeast. Place the mixture in a warm place for about 20 minutes. After the time has passed, pour the remaining milk and baked spread into the dough, beat in the eggs, add some salt, sift the flour in parts and mix thoroughly. Place the yeast mixture in a warm place for 1 hour.
2. Let's make the curd filling for our baked goods. Knead the cottage cheese thoroughly. Mix the egg into it and add some salt. If you want to make these pies more interesting in taste, then prepare placintas with cottage cheese and herbs. To do this, add finely chopped parsley and dill to the curd mass (you can add green onions).
3. Divide the dough into flat cakes into equal pieces (about 10 medium-sized flat cakes will come out of this quantity of products).
4. Dust the working surface of the table with flour. Take 1 piece and roll it into a pancake up to 1 cm thick. Place the curd mass in the middle, cover with the free edges of the pancake, place it on a lightly greased baking sheet and put it in the oven, heated to 180 degrees for 10 minutes.

Moldavian kefir pies

This recipe for placindas is distinguished by an unusual method of preparation - they are fried in a completely dry frying pan without the use of fat. The energy value of this product is 216 kcal.

For pies:

• 1 kg of homemade cottage cheese;
• 2 large eggs;
• 100 g kefir or low-fat sour cream;
• 15 g soda;
• 150 g melted butter margarine;
• 3-4 cups flour;

For potato-liver mince, take:

• 1 kg of potatoes;
• 0.5 kg of liver (preferably chicken);
• 2 bay leaves;
• salt and pepper, ground to taste;
• fat for frying.

1. Let's start preparing our unusual pies with delicious minced meat. Peel the potatoes, cut them into small pieces and set to cook. After boiling, add salt and bay leaf. Cook until done.
2. Dry the washed liver and place it in a frying pan with fat. Fry it at medium temperature. A few minutes before the end of cooking, add salt, ground pepper and bay leaf. Remove the fried liver from the stove, let it cool and grind it using a meat grinder.
3. Drain the water from the potatoes and grind them into a puree. Mix with minced liver. Add salt if necessary.
4. The dough is very easy to make. Add eggs, soda, kefir and salt to the cottage cheese. Knead all the products until elastic, adding flour in parts.
5. We cut the finished elastic mass into cones of the same size. Roll them out not very thin, put the potato mixture in the middle and form a pie.
6. Place a frying pan on the stove and heat it thoroughly, then reduce the temperature a little. Roll each pie into a thin pancake and place it to fry. Fry on both sides until crispy golden brown.
7. Remove the golden kefir placintas from the heat and coat them with melted butter margarine.

Moldavian puff pastry with pumpkin

Placinta is a universal dish. Let's make the filling sweet - and we have a delicious, aromatic dessert. We invite you to try sweet placintas with pumpkin made from ready-made puff pastry. The calorie content of this dish is 339 kcal due to the large amount of sugar.

We will need:

• 1 kg frozen puff pastry;
• 800 g ripe pumpkin;
• 250 g sugar;
• 2 egg yolks.

Step-by-step preparation scheme:

1. Frozen puff pastry needs to be removed from the refrigerator to allow it to melt. It is better to do this 2-3 hours before you start cooking.
2. Grind the pumpkin, cleared of seeds and peel, on a coarse grater. Sprinkle with a little sugar and set aside for 20 minutes. Drain off the released juice.
3. Roll out the dough and cut into equal squares. Place a pumpkin in the middle of each piece and sprinkle with sugar (the more sugar, the sweeter the filling). We pinch the edges so that you get a diamond shape.
4. Place the puff pastries on a sheet lined with parchment paper.
5. Lightly beat the yolk, grease our products with it and send them to bake for half an hour at 180 degrees.
6. The finished baked goods can be lightly dusted with powdered sugar. Better to eat warm.

As you can see, preparing delicious Moldavian pies is as easy as shelling pears. Try it - you will definitely like it.

What do we have for supper today? Placenta!

Recently, the Internet exploded with the news that Kourtney Kardashian is taking placenta pills. (If you haven't seen it, check her out on Instagram https://www.instagram.com/kourtneykardash/, where she posted a photo of two placenta pills before taking them). Well, if you read and find out, it turns out that such pills are really popular, although there is no evidence of their effectiveness among traditional medicine specialists. So, if suddenly you also decide to rely on placenta, just in case, consult your doctor. If you get the green light, try a couple of recipes from Katie DiBenedetto, author of the Placenta Cookbook.

Placenta smoothie

You will need:
Placenta
A glass of freshly squeezed orange juice
Half a cup of unsweetened organic yogurt
Glass of frozen strawberries

Note: Feel free to add your own ingredients to the smoothie.

Cooking method:
1. Wear gloves if necessary
2. Place the placenta on a tray and determine for yourself the part that is just asking to become a smoothie. Using scissors, cut a small piece from a specific area, or collect even smaller pieces from different areas, such as the mother's side, the fetal side, the umbilical cord site etc.
3. Place the placenta pieces into a blender and pour in half of the prepared orange juice.
4. Grind for 1-2 minutes.
5. Add remaining juice, yogurt and strawberries
6. Grind until smooth
7. Serve in elegant glasses with a beautiful colored straw

Placenta lasagne

You will need:
1 medium onion, diced


200 grams of placenta
450 grams ground beef
2 large tomatoes, diced
1 tablespoon dried oregano, basil or thyme
1 tablespoon salt
1 teaspoon pepper
Half a glass of red wine
Less than half a glass of broth
Half a glass of broth
Half a glass of milk or cream

Cooking method:

1. Fry the onion and garlic, then simmer them in butter over medium heat for 8 minutes.
2. Cut the placenta into small pieces using a sharp knife or kitchen scissors
3. Place the chopped placenta and ground beef in a frying pan with onions and garlic, and fry until the minced meat becomes dark in color.
4. Add tomatoes, dried herbs, salt, pepper, wine. Let the ingredients simmer for 15 minutes or until the wine has evaporated by half.
5. Pour in less than half a glass of broth and cover with a sheet of lasagna dough.

6. Place half of the meat/tomato on a sheet of lasagna dough and add ricotta. Cover with the sheet of dough again. Spoon in the remaining mixture and cover with the pastry sheet again.
5. Pour the broth over the lasagne sheets, distributing the liquid evenly. Sprinkle mozzarella on top. Pour milk over the cheese.
7. Bake at 180° for 30 minutes or until the cheese is browned and bubbly.

Chili from placenta

You will need:

1 large onion, diced
1 green pepper, diced
4 garlic cloves, minced
2 tablespoons butter
200 grams ground beef
200 grams of placenta
1 tablespoon each of dried cumin, dried oregano, turmeric, dried basil, ground red pepper, salt
¼ cup red wine vinegar
3 large tomatoes, diced
400 grams of boiled beans

Cooking method:

1. Fry onions, peppers, and garlic in oil over medium heat for 10 minutes.
2. Cut the placenta into small pieces using either a very sharp knife or kitchen scissors. Add placenta pieces and ground beef to deep skillet with onion and garlic. Cook until the mince has a dark, roasted color. Add spices and mix well.
3. Add red wine vinegar and cook for 5 minutes. Add the tomatoes and simmer over low heat for 30 minutes. Add beans and cook until fully cooked.
4. Serve in bowls, with a portion of sour cream, grated cheese and green onions.

Truffles from placenta

You will need:
Placenta
½ cup unrefined organic coconut oil
¾ cup organic coconut oil
5-6 tablespoons cocoa powder
2-3 tablespoons maple syrup
Sea salt to taste
Note: This recipe is based on an amount of placenta meal equal to a whole placenta. If you are using only part of your placenta to make truffles, reduce the proportion of ingredients accordingly.

Cooking method:

1. Grind the placenta in a coffee grinder. (If you already have ground up placenta, you can skip this step.)
2. Place a fine mesh sieve over a large bowl and pass the resulting flour through to avoid any large pieces or lumps getting into the truffle. Large pieces can be taken as tablets.
3. Melt coconut oil (both types) in a double boiler.
5. Add placenta flour and stir until smooth.
6. Add cocoa powder, maple syrup and sea salt. Stir until a homogeneous mass is formed. Continue adding maple syrup and salt to taste.
7. Place truffle molds on a tray
8. Pour 1 tablespoon of truffle mixture into each mold.
9. Place the truffle tray in the freezer until firm, about 15 minutes. You can store the finished truffles in a container in the refrigerator or freezer.