Traditional recipes

Sarmalute in pumpkin

Sarmalute in pumpkin


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Peeled and washed onions are cooked in oil together with the chopped pepper.

Add the rinsed rice in cold water, cook for 2-3 minutes. Leave to cool, then put the mixture over the minced pork. Add salt, pepper, thyme to taste, 1 egg, 2 tablespoons pepper paste, paprika.

Unwrap the sauerkraut leaves, remove the thick ribs, then put a tablespoon of the mixture and form the sauerkraut. I filled 3 peppers with meat mixture for the diversity of taste.

Wash the pumpkin, cut the lid, peel the core and seeds. Remove some of the pulp to make it more roomy. However, there must remain a wall about two fingers thick.

We place the pumpkin in the tray, on its bottom we put the sprigs of dill and thyme, then we put a layer of freshly chopped cabbage, then a layer of sarmalute, from place to place we place the smoked pieces and slices of prosciutto cut into pieces, stuffed peppers, then again chopped cabbage, the last layer will be the cabbage. Among the sarmalute we place the bay leaves and the allspice beans. Pour over the mashed tomatoes.

Over the sarmalute we put enough water to cover all the contents of the pumpkin, we put the pumpkin lid, then we put the tray in the oven, at the right temperature (175 degrees) for 3 hours

Turn off the oven, let it heat for 30 minutes. Before serving, sprinkle with chopped greens.

Good appetite!


Pandhoraa

Every year, autumn reminds me of this recipe by Pastorel Teodoreanu, sarmalute baked in pumpkin.
I confess, I haven't dared to do it so far and I don't even know if I will dare in the future, which is why I thought that maybe someone who doesn't know the recipe yet, finding it, will want to try it.
If so, maybe tell us how you did it :)

I forgot to tell you, Pastorel also worshiped her

Winged dream of the cabbage that he had for how long
The long metamorphic sleep in the pickle barrel.

Pork and cow potpourri, chopped symphony,
Hymn of praise for food, raised in the sky.

A coquette who bathes her body in sauce and cream
And it is wrapped in cabbage as in the waves.

A skilled diplomat who ended a close league
With a bard of red wine and a cauldron of polenta.

Opposition in principle and a fierce opponent
For everything diet or diet.

A bouquet of spices, a fragrant frivolous
What makes you smell like smoked bacon.

The main tenant keeps the space tolerated,
Spicy pepper beads, puffed rice grains.

A prose born, how to catch it in prosody
As the world has been, the pig has not read a poem.

A bringer of thirst, of drinking wine with ocaua.
Here are a few words on how to define yourself. sarmaua.

Here is the recipe:

Ingredient:
500 grams of fatty pork
500 grams of beef
200 grams of smoked bacon (sliced)
2 sauerkraut
2 tablespoons of lard
1 cup rice
3 onions
2 bell peppers
1 or
1 tablespoon paprika (optional, for Transylvanian tastes)
1 teaspoon ground cumin
2 tablespoons dried thyme
3 tomatoes
5 tablespoons tomato paste
salt
pepper

Preparation:
If you use a clay pot and it would be good to do it, prepare the pot properly. Before use, immerse the pot in cold water for half an hour.

Filling:
Cut the pork and beef into large pieces and chop it. Wash the rice in some cold water. Drain it.
Peel the onions, remove the pepper stalk. Finely chop the onion and pepper.
Melt the lard in a deep saucepan (to fit all the filling).
Add the onion and chopped pepper and sauté until soft.
Add the rice and mix well until translucent.
Add the ground cumin, paprika and lightly brown them with onions, rice and peppers.
Take the pan off the heat and add the minced meat. Mix the composition well, incorporate a tablespoon of thyme, season with salt and pepper.
After the mixture has cooled, add the egg.

Construction:
Chop a plate of cabbage from the thicker leaves. Peel a squash, grate it and chop the tomatoes.
Place a bed of finely chopped cabbage on the bottom of the pumpkin.
Add a few slices of bacon.
Place a sheet of cabbage in the open palm, put a spoonful of filling and roll: twist to get some rolls, which you close at the ends later, inserting the ends from the outside to the inside.
"Build" the stuffed cabbage in a pot, in successive layers, interspersed in places with chopped tomatoes and slices of bacon on the edge.
After you finish, cover the sarmales with the rest of the chopped cabbage, chopped tomatoes, the pieces of bacon and a tablespoon of dried thyme (ideally a twig).

Boiling:
Turn on the oven.
Put the pumpkin in the oven.
Boil the stuffed cabbage for about 4 hours.
Turn off the heat and let the pot cool for a few hours.
Remove the pot and place it in the cold, in a pantry or cellar dug into the ground and let it rest until the next day.
The best sarmale are the next day (consumed one day after boiling), reheated.

The sarmales are served hot, with bread or polenta, sour cream and hot peppers.


Sausages with pumpkin leeks:

ingredients
1 kg rice, 500 ml Unisol oil, 3 kg minced meat, 2 kg leeks, 600 g tomato paste with 24% concentration, 1 sachet Delikat Bulgarian flavor, salt to taste, 1 teaspoon ground pepper, 4 eggs, 500 g bacon, fresh vine leaves, fresh horseradish fruits, 2-3 hot peppers, 1 pumpkin, 1 carrot

Difficulty: high | Time: 4h 30 min


Method of preparation

Place on the bottom of the pumpkin a mince of finely chopped cabbage 2 sprigs of thyme 3 slices of ribs and 2 tablespoons of broth.

In a hyena bowl, prepare the composition of minced minced pork, finely chopped onion rice, chopped dill, broth, spices, oregano, pepper, olive oil.

All mix well until the composition binds and then the sarmalutes of the right size are formed.

Start at the base of the pumpkin - cut the lid into a star shape and / or round.

Peel a squash, grate it and squeeze the juice into the walls of the pumpkin.

Place each sarmaluta evenly between the rows of sarmalute and place a slice of rib and a teaspoon of broth.

Put the pumpkin lid that has been cut into a star shape.

Place the pumpkin in a clay form and then bake for 2 hours.


Method of preparation

Place on the bottom of the pumpkin a mince of finely chopped cabbage 2 sprigs of thyme 3 slices of ribs and 2 tablespoons of broth.

In a hyena bowl, prepare the composition of minced minced pork, finely chopped onion rice, chopped dill, broth, spices, oregano, pepper, olive oil.

All mix well until the composition binds and then the sarmalutes of the right size are formed.

Start at the base of the pumpkin - cut the lid into a star shape and / or round.

Peel a squash, grate it and squeeze the juice into the walls of the pumpkin.

Place each sarmaluta evenly between the rows of sarmalute and place a slice of rib and a teaspoon of broth.

Put the pumpkin lid that has been cut into a star shape.

Place the pumpkin in a clay form and then bake for 2 hours.


Pumpkin seeds - benefits, properties, recipes

Pumpkin seeds are edible green seeds, oval in shape and flat. They should not be thrown away when they are removed from inside a pumpkin. The seeds can be cleaned and baked, either plain or with other spices, for a delicious but nutritious snack.

The nutritional benefits of pumpkin seeds

Pumpkin seeds contain a lot of nutrients and health benefits. Like walnuts, pumpkin seeds are an excellent source of protein and unsaturated fats, including omega-3s. It also contains a wide range of minerals, including: iron, selenium, calcium, B vitamins and beta-carotene, which the body converts into vitamin A.

Minerals are found in the largest share in pumpkin seeds, magnesium and zinc. One tablespoon of pumpkin seeds provides almost 1 mg of zinc, and the recommended daily amount is 9.5 mg for men and 7 mg for women. Also, one tablespoon contains 40 mg of magnesium, an important source, taking into account the recommended daily amount of 300 mg for men and 270 mg for women.

Pumpkin seeds for high blood pressure

Being an excellent source of magnesium, pumpkin seeds can help regulate blood pressure as part of a healthy diet. More research is needed on the role that magnesium plays in this area. Also, the content of Omega 3 helps to reduce inflammation and keep cardiovascular health at bay.

Pumpkin seeds for the cardiovascular system

Pumpkin seeds are a good source of unsaturated fats, including alpha-linolenic acid (ALA), a type of Omega 3. There is scientific evidence that consumption of seeds. Pumpkin may be beneficial for the heart and prevent cardiovascular disease due to its ALA content.

Pumpkin seeds for diabetes

A 2011 study2 found that pumpkin seeds, along with flaxseed, can be a real help in preventing diabetic complications, such as high cholesterol. Pumpkin seeds also contain hypoglycemic properties, which could help people with diabetes better manage their blood glucose levels.

Pumpkin seeds for insomnia

Magnesium is needed for normal sleep regulation. Thus, eating pumpkin seeds, which are a good source of magnesium, can help improve sleep.

Pumpkin seeds for bladder health

A 2014 study3 found that pumpkin seed oil may have the potential to prevent or treat urinary disorders, especially hyperactive bladder disease. This disease is characterized by inflammation of the bladder which leads to the frequent need to eliminate urine. More research is needed in this area.

Pumpkin seeds for cancer prevention

There is no single treatment or miracle food that can prevent cancer. In addition, certain cancer risk factors are not related to diet, such as hereditary factors or the polluting environment.

There is scientific evidence to show that eating a healthy diet can reduce the risk of cancer. British researchers4 have found that 6.3% of cancers can be attributed to obesity, so an unhealthy diet. Pumpkin seeds are a good source of antioxidants, which can help eliminate free radicals that damage cells.

Recipes with pumpkin seeds

You can press ripe pumpkin seeds on almost any salad or cake. In the morning, try a bowl of egg (milk can be vegetable milk), fresh fruit and a tablespoon of pumpkin seeds. The difference between the textures will be a pleasurable experience, and the nutrients will revitalize you for the whole day.

& Icircncearc & # 259 a salad & # 259 with pumpkin seeds consisting of arugula leaves, ripe tomatoes, grated carrot or t & # 259iat be & # 539i & # 537oare, onion & # 259 ro & # 537ie & # 537i a spoon 259 crushed pumpkin seeds. For dressing, do not choose one that is already prepared commercially, it may contain too much sugar and saturated fats. You can prepare a simple dressing made of olive oil, juice from half a liter of acacia, salt, pepper and dried oregano.

Your food should not be too faded or difficult to follow. Try to add more fresh foods, nuts and seeds to your diet every day. At the same time, you can give up the sugar-filled flavors with the help of some pumpkin seeds. Talk to your doctor before adding a plant-based food supplement to your diet, as it may react with other medicines.


How do we bake sarmelele in pumpkin?

& # 8211 For the preparation of the pumpkin, arm yourself with a lot of patience and a lot of brute force

While the sarmales were boiling, I took care of the pumpkin: I washed it well with water, then I cut the lid. The lid of the pumpkin is not cut as the lid of the watermelon is cut, but is cut by sticking the knife perpendicular to the pumpkin, and cutting deep around the tail so as to obtain a large enough hole through which sarmale can be inserted.

After cutting around the tail, I pulled hard on the tail for about 3 minutes until I tore off the lid, because it was well attached to the seeds.

After I detached the lid, I removed the seeds, and I dug with a spoon a part of the pumpkin pulp, to make enough space for the sarmale.

& # 8211 putting the stuffed cabbage in the pumpkin

When the pumpkin was ready and the sarmales were boiled, I took the sarmales with a pair of tongs and placed them nicely in the pumpkin without leaving spaces between them, I put the lid back on, and after I put the pumpkin in a tray, I put it in the oven for 1 hour at 180 degrees Celsius.

I did not put the juice in the pumpkin (the stuffed cabbage leaves and in addition liquid also appears from the pumpkin pulp), and the cooking time may depend on the size and thickness of the pumpkin.


Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Autumn vegetable tart

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


About Moldovan sarmales

How many stories have I not heard about these sarmalute moldovenesti! That they are the best in the world, that they are small (smaller than the little finger) and that only skilled housewives know how to do them, etc. Many of these opinions were issued even by Moldovans, which is why I suspected them of local patriotism. Then I discovered that the Regatans are also ecstatic when they hear about the Moldovan sarmales & # 8230 OK. Will they be so great and good? I always saw them so reddish, drowned in broth (a typical thing for Moldova), with spices other than ours from Transylvania, not even to my taste.

Same with the Moldovan cake & # 8211 myth or reality? I was ambitious to do it and I was not sorry. It is very fine and tasty recipe here.


Video: Reteta de SARMALE in foi de VARZA cu varza murata (July 2022).


Comments:

  1. Dunleah

    It is a pity that I cannot express myself now - there is no free time. But I will be released - I will definitely write that I think.

  2. Zulujin

    In my opinion, you admit the mistake. I offer to discuss it. Write to me in PM, we will handle it.

  3. Epopeus

    I am aware of this situation. One can discuss.

  4. Vudomuro

    Yes, the satisfactory option

  5. Maxwell

    And, consequently, ..

  6. Caldwell

    I can recommend to go to the site, with a huge number of articles on the topic that interests you.

  7. Mikazuru

    Nothing of the even calculation.



Write a message