Placindas in a frying pan. Moldavian placindas are unleavened flatbreads with fillings. How to serve a dish and with what

You will want to learn how to cook this dish, if only out of curiosity. What is hidden under such a tricky name? And what does placinda taste like? Do not know? Let’s try to enlighten you, and at the same time present several recipes for preparing this dish.

What are placintas

This is a national dish, and it has been prepared in this country for more than a century. What are Moldovan placintas? By and large, this is a pie, although perhaps not quite ordinary due to its shape and method of preparation. It looks more like a flattened flatbread, and the dough requires only the simplest ingredients. This is water, flour and salt. You can add an egg. A very budget option, isn’t it? The dough is usually either plain or flaky. According to the method of preparation, Moldovan placindas are divided into two types: fried in a frying pan or baked in the oven.

As for the filling, the most popular in their homeland are placintas with cottage cheese and herbs. Sometimes cheese is added to cottage cheese. In second place is the pumpkin placinda. Classic fillings include potatoes, as well as meat and eggs.

True, like any other dish that our housewives liked, this one also underwent some modifications in the process of culinary experiments. More in terms of filling. So, they began to make it with beets, carrots, and mushrooms. Particularly zealous housewives even learned to cook sweet placindas. To be fair, it must be said that in any form, this national Moldovan pie is appetizing to look at and very pleasant to the taste. We end our short educational program here and start cooking.

Let's start with the most common recipe. We will prepare placintas with cottage cheese and herbs.

Classics of the genre

In principle, there is nothing complicated in preparing this dish. It does not belong to the category of sophisticated dishes served at any celebration. But, of course, it is better to try once than to hear several times. So let’s not waste time, let’s start cooking. Stocking up:

vegetable oil - 3 tbsp. spoons;
flour - 1 tbsp.;
feta cheese - 200 g;
cottage cheese - 300 g;
margarine - 150 g;
sour cream - 400 ml;
egg - 4 pcs.:
salt (according to your own preferences);
any greens (according to your taste).

You will also need a glass of plain boiled water.

Cooking technology

To make placindas with cottage cheese and herbs, first, of course, you need to knead the dough. To do this, you need to mix vegetable oil, two eggs, salt in an appropriate container, add water, flour, and then mix everything thoroughly. Cover the resulting dough with a napkin and forget about it for thirty minutes. Use your free time to prepare the filling. In principle, this will not take much time. It will be enough to finely chop the greens and mix them with cottage cheese and feta cheese.

Then we make cakes from the dough. Placindas with cottage cheese and herbs (just like any other) can be round or square. The dough should be divided into pieces, each of which should be carefully rolled into a very thin, almost transparent layer. Do you want to have a perfectly shaped dish? Then, to do this, use some kind of “pattern” - a plate or a square shape - applying it to the layer and evenly cutting off the edges. When you are finished with the dough, you will need to take a greased baking sheet. And place future cakes on it, alternating them with the filling. The algorithm is as follows: first comes the first layer of dough, generously greased with margarine. Then the second one (also sprinkled with margarine). After which the filling is spread over its entire surface. Next again come two cake layers (also coated with margarine), then the filling. And so on. The last layer should be made of dough.

This placinda with cottage cheese is prepared in the oven, which must be preheated to one hundred and seventy-five degrees. But before you put the pie in the oven, you need to fill it with a mixture of the two remaining carefully beaten eggs and sour cream. The placinda will be ready in about forty minutes. Here's the recipe. Placindas with cottage cheese are cut into portions before serving. In Moldova, they most likely serve wine, but we will limit ourselves to coffee or tea. It will be very tasty!

Placinda stuffed with pumpkin

As mentioned above, placinda with cottage cheese is no less popular in its homeland than with cottage cheese. To prepare it we take:

flour (you will need 3.5 cups);
sugar (according to the recipe - 0.5 cups, but the amount can be reduced or increased);
one egg;
seven tablespoons (tablespoons) of vegetable oil;
sweet and ripe pumpkin (four hundred grams):
salt.

How to cook

Using all the ingredients listed above (except pumpkin and sugar) and water, make a dough. As in the previous recipe, leave it alone for half an hour. Grate the pumpkin on a coarse grater and mix with sugar, do not forget to add a little salt so that it is not bland. Then roll out the dough into one large round layer, in the middle of which we place the pumpkin filling. If the pumpkin was already very juicy, then the liquid needs to be squeezed out a little. And then we lift the edges of the dough and wrap them, fastening them in the center. The placinda is prepared at a temperature of two hundred degrees. The cooking process takes thirty minutes. Before serving, the pie must be cut into pieces.

Placindas with potatoes

To prepare such a placinda, we stock up on:

flour (you will need two and a half glasses);
soda - 0.5 tsp;
vegetable oil (two tablespoons);
potatoes - 1 kg.

You will also need a glass of clean water and salt (to taste).

Cooking

Dissolve soda and salt in water, add vegetable oil, and then gradually add flour, stirring constantly. If you suddenly went a little too far with water, causing the dough to stick to your hands, you can add more flour. As a result, the output is plastic dough. Roll it into a ball, cover with a napkin and set aside for thirty minutes.

Peel the potatoes and wash them. There is no need to pre-prepare the filling, so finely chop the raw tubers and add salt (but just before putting it on the dough). If desired, you can add a little pepper. But this is not for everyone. Season with two tablespoons of vegetable oil.

Divide all the dough into small balls. The fact is that potato dumplings are traditionally cooked in a frying pan. And in appearance they no longer resemble a pie, but rather small pies. We roll out each ball, and try to make it as thin as possible (it is advisable that the thickness does not exceed five, or better yet, three millimeters). Place potatoes on each layer, roll into rectangles, securing the edges of the dough in the center. And immediately place it in a frying pan with heated oil. As for the temperature, you need to select some average value. In general, no special problems will arise here: the third, or even the second portion will be prepared much faster. After all, after the first one it will immediately become clear what temperature is most optimal. Placintas can be considered ready immediately after they turn golden brown.

What can I say, not all housewives have tender feelings for the process of preparing dough. Well, this stage, in the end, can be skipped. It is enough to buy ready-made dough in the store (it can be either puff pastry or yeast dough) and make placindas from it. By following all the other steps described in the recipes, you will end up with aromatic and no less tasty baked goods.

When it comes to the small country of Moldova, one immediately thinks of vineyards, an abundance of vegetables and fruits, pastures with sheep and poultry farms.

Moldova is famous throughout the world for its winemaking, sheep and poultry farming. All these riches, donated by nature, are used in national cuisine. Interesting and unique, tasty and satisfying Moldovan dishes are becoming increasingly in demand in different parts of the globe.

Mamalyga and mititei, zama and chorba, and of course the famous Moldovan placinda, which we will talk about in more detail. This simple and tasty dish is prepared from ordinary unleavened dough, added with various fillings and fried in oil.

In winter, placintas are stuffed with potatoes or pumpkin, mushrooms or cabbage. And with the onset of spring, when a lot of fresh herbs appear, feta cheese or cottage cheese with finely chopped dill, parsley, and cilantro are used as a filling. Placindas are prepared in Moldova all year round; housewives serve this delicacy to their households and guests almost every week.

Dough for Moldovan placinda

The main component of the Moldavian placinda is the dough. And although it is fresh and very simple, still start working with it when there is a good mood in the house, the dough also really loves kind and warm hands.

Ingredients:

white wheat flour – 400 g,
salt – ¼ teaspoon,
warm drinking water – 250 ml,
vegetable oil – 3 tablespoons.

Preparation:

1. Take a wide and deep bowl. Sift flour into it and sprinkle salt on top.

2. Make a small well in the center of the flour and gradually pour lukewarm water into it. The stream of water should be thin. At the same time, gently knead the dough with your hand or using a spoon. Knead the dough for a long time (15-20 minutes) until it is soft, elastic, and pliable. This is the main secret of stretch dough - long kneading.

3. At the end of the kneading, add vegetable oil, mix everything thoroughly again and let the dough rest. In this case, it is necessary to cover the bowl with a towel or cover it with cling film, otherwise the dough may dry out.

Filling options for Moldavian placinda

While the dough is resting, you should start preparing the filling. Several of the most popular options will be discussed below.

With potato

Ingredients:

potatoes – 400 g,
onions – 100 g,
salt – ½ teaspoon,
ground black pepper - to your taste,
fresh parsley and dill - to your taste.

Preparation:

1. Peel and rinse the potatoes thoroughly. Cut it into very small cubes.

2. Peel the onions, rinse and also cut into small cubes.

3. Finely chop fresh parsley and dill.

4. Combine all prepared ingredients, add salt, pepper and mix.

With cabbage

Ingredients:

white cabbage – 400 g,
large onions - 2 pieces,
salt and ground black pepper - to your taste,
vegetable oil – 2 tablespoons.

Preparation:

1. Wash the cabbage, dry it slightly and chop it very thinly.

2. Peel, wash and cut the onions into thin half rings.

3. Combine cabbage with onion, salt and pepper, add vegetable oil and stir.

With pumpkin

Ingredients:

pumpkin pulp – 500 g,
salt - a pinch,
sugar - to your taste.

Preparation:

1. Rinse the pumpkin pulp, dry and grate on a coarse grater. Add a pinch of salt, stir and let stand for about half an hour (during this time the pumpkin will release juice).

2. Squeeze out the pumpkin juice that appears. Now place the pumpkin filling in the middle of the platinum and sprinkle sugar on top (those with a sweet tooth can add more sugar; those watching calories can sprinkle the pumpkin with just a little sugar).

With cottage cheese and herbs

Ingredients:

cottage cheese – 500 g,
green onions – 100-150 g,
salt – 1 teaspoon,
fresh dill – 50-70 g,
chicken eggs - 2 pieces.

Preparation:

1. Wash, dry and very finely chop fresh dill and green onions.

2. In a deep bowl, mix cottage cheese, salt, chopped herbs and raw chicken eggs.

Preparation and baking of placinda

1. Sprinkle the table with flour, lay out the rested dough and divide it into equal pieces (depending on the size of the baked goods you want to get in the end, and also depending on the size of the frying pan in which you will bake the placindas). Roll each piece of dough into a ball.
2. Take one ball and roll it out very thin (the dough is also called stretch dough, because when rolling it stretches as far as possible). First, roll out the dough using a rolling pin, then continue stretching the dough with both hands. If it suddenly breaks, carefully seal it and level the area where it broke.

3. Place the filling in the middle of the rolled out dough. At equal intervals, make seven cuts in the dough from the place where the filling is located to the very edge. It turns out something similar to a flower with separate petals.

4. Now wrap the placinda, placing each petal in turn towards the center on the filling. When all the cut pieces of dough are placed on the center with the filling, carefully flatten the resulting placinda with your hand and then gently roll it out with a rolling pin as thin as possible.

5. Proceed in the same way with all prepared dough balls. Heat the vegetable oil in a frying pan and fry each placinda on both sides until an appetizing golden brown crust forms. Frying will take approximately 5-7 minutes on each side; this should be done over low heat and under the lid (so that the filling has time to prepare). Coat the finished baked goods with vegetable or melted butter and place in a stack.

Adviсe:
- To prevent the dough from getting chapped during rest, you can grease it with a thin layer of vegetable oil and cover it with a warm bowl on top. Heating a bowl is not difficult at all: pour boiling water into it, when it is hot, drain the water, wipe dry and cover the bowl with the dough;

— to prepare stretch dough, it is advisable to use flour with a high gluten content;

- so that the dough petals fit better on top of each other and stick together when wrapped, you can lightly moisten them with water;

- do not put eggs in the dough for the placinda, it will turn out inelastic and will tear when stretched;

- after you roll out the dough with a rolling pin, grease it lightly with vegetable oil and leave for about five minutes. Then stretch it with your hands, it will be more pliable and viscous;

- if you are not against cracklings, then you can chop them finely and add them to the potato filling, due to which the cracklings will turn out more juicy;

— if desired, you can add finely chopped boiled eggs to the cabbage filling;

— in the curd filling you can combine half and half cottage cheese and feta cheese.

Pumpkin is one of the healthiest vegetables for the human body. This is a real storehouse of vitamins and minerals. And vitamin T, which is present in pumpkin, cannot be found in any other vegetable. Pumpkin can be eaten raw, frozen, boiled or baked. It is useful for the stomach and intestines, and for blood vessels. Even diabetics are recommended to eat it.

In our article we will look at several recipes for placinda with pumpkin and other ingredients. This is a dough product with filling. There are recipes for fried placintas and baked ones in the oven, and you can use dough created according to various recipes. They are easy to make and quite quick. One can only imagine how tasty they are. But regarding Moldovan cuisine, we drive away doubts. After all, all the dishes invented by these hardworking people are famous for their taste. So, let's start with the pumpkin placinda recipe.

Kefir dough

Placinda dough can be made in a variety of ways. It can be either water-based or custard. We will consider a version of kefir dough according to the recipe for placinda.

Prepare the necessary products:

kefir - 1 tbsp.;
egg - 1 pc.;
1 tbsp. l. vegetable oil;
2 tsp. Sahara;
1 tsp each salt and soda;
you need to take 300-350 grams of flour.

All ingredients, except flour, are mixed in a container until smooth. Then gradually add flour and knead the dough to the desired consistency (it should stick well to your hands). When the required density has been reached, the dough should be left alone for a while, sprinkled with a little flour. It is better to cover the container with a cotton napkin or towel to prevent it from drying out and forming a crust.

This dough recipe is good because if you don’t have kefir on hand, you can easily replace it with the same amount of plain water. While the dough is “resting”, let’s start filling the placintas according to the recipe.

Pumpkin filling

The pumpkin needs to be peeled. It is very hard and is not used in dishes. The pumpkin itself is grated using a medium-sized grater. The resulting straws are placed in a bowl and sprinkled with salt. Cover with a lid and let stand. After contact with salt, the pumpkin should begin to release juice. Then the filling will be more juicy.

Preparing placintas

Take the dough out of the container and divide it into several equal parts. Roll out the cake thinly as follows. The center of the circle is left thicker so that when baking and releasing the pumpkin juice, the leaf does not tear and the filling does not spill out. But the edges are brought to the state of tissue paper. They should be translucent, very thin.

When the sheet is rolled out properly, the filling is placed in the middle. Simply take it with your hand and squeeze out the excess liquid formed when merging with salt over the bowl. Then sprinkle a handful of sugar on top. Then the thin edges begin to fold into the middle. The filling is completely covered. The shape of the placinda remains round.

When the cake is ready, place it in a hot frying pan with heated vegetable oil. Fry the placintas over medium heat on both sides. Before serving, according to the recipe, Moldovan placindas are cut into portions and sprinkled with powdered sugar. Orange or lemon zest and grated walnuts are often used as a dusting. They can be added to the filling, just like raisins. Here they are already showing their imagination according to the taste preferences of the family.

Placindas in the oven - recipe

For this recipe, the dough is made completely differently. Let's first prepare the necessary ingredients:

350 grams of sifted flour;
150 grams of butter margarine (or you can take the same amount of butter);
egg - 1 piece;
100 grams of sugar;
a pinch of salt;
half a glass of water;
400 grams of pumpkin.

We prepare the filling using a method already known to us. Grate the pumpkin, previously peeled. Next, sprinkle with salt and mix. You need to let it sit for a while so that the pumpkin releases its juice. Then sprinkle with sugar to taste and mix again. Set the filling aside and begin working on preparing the dough.

Cut the margarine or butter into pieces and place in an enamel bowl over low heat, stirring; bring to a liquid state and remove from heat. Be sure to sift the flour. Then we prepare unleavened dough.

Making placintas

Take flour, egg, salt, water. Mix all this thoroughly in a bowl with a spoon until it becomes homogeneous. The dough should be soft.

We form the shape of a ball and give the dough time to “rest”, sprinkle with flour and cover the container with a napkin. Set it aside for 20 minutes. Then we begin to roll out the round cake. Lubricate the entire surface generously with melted margarine or butter. Place the grated pumpkin on top with your hands, after squeezing the juice into a bowl. Close the edges of the cake. However, you need to leave a small hole in the middle for steam to escape.

Bake in the oven at 190 degrees for about half an hour. The baking sheet is pre-greased with butter. You can use parchment paper to make it easier to remove the baked goods.

After the placintas are baked, take them out onto a dish and brush the top with melted butter. They are served with milk or fermented baked milk.

Filling options

Moldavian placinda uses not only pumpkin. The filling is made from a wide variety of products. It can be cheese with herbs, cottage cheese, both sweet and salty, meat with mashed potatoes or just potatoes. In addition to meat, you can also add mushrooms, previously stewed with onions, to the potatoes.

Placindas with mushrooms and stewed cabbage are very tasty. You can also use boiled eggs, crushed with a fork, with the addition of chopped parsley as a filling. You can add boiled rice.

Sweet placintas are made not only from pumpkin. You can cut the apples into slices, add raisins and cinnamon. You can use a mix of apples, cherries and apricots. All that remains is to sprinkle with sugar. After cooking, these pies are served with sweet syrup or jam, sprinkled with powdered sugar or chopped zest.

As you can see, there are many options for preparing both dough and filling. It is hoped that with such a detailed step-by-step recipe for placinda, preparing this pastry will not be a problem even for novice cooks. Good luck!

One of the most popular dishes in Moldova, which is prepared in absolutely every family, is placinta. They can be compared to Ukrainian pies, only here the simplest ingredients for the dough are used, as well as a slightly different filling. There are also differences in form. Placintas look like flatbread, which can be baked in the oven or fried in a frying pan.

The filling can be very different. The most traditional in Moldova is cottage cheese with herbs, feta cheese, pumpkin, potatoes, meat and eggs. In general, there is plenty to choose from. Of course, the imagination of housewives sometimes surprises. After all, they use carrots, beets, mushrooms, and even jam as fillings. But, rest assured, no matter what you choose, the placintas will turn out tasty and satisfying.

Placindas with herbs and cottage cheese

- a glass of sifted wheat flour,
- 45 ml. sunflower oil,
— 250 gr. feta cheese,
— 350 gr. cottage cheese,

- 2 cups sour cream,
- a pack of margarine,
- four eggs,
- parsley, dill, cilantro, etc.,
- salt.
- 200 ml. boiled water.

The first step is to knead the dough. Mix a couple of eggs, water, flour, salt and vegetable oil. Mix well and start kneading. The finished dough should rest for about thirty minutes, but in the meantime, start filling. Rinse the greens under running water and dry, then chop finely and mix with cottage cheese and feta cheese.

Divide the “rested” dough into several pieces and roll each piece out very carefully with a rolling pin. Moreover, the layers should be as thin as possible, almost transparent. Now take a baking sheet, greased with oil, and place the first cake on it. Each layer is greased with margarine. The sequence is as follows: two layers, filling, two layers, filling, etc. The last layer is brushed with whipped sour cream and egg. Bake for approximately 45 minutes at 185 degrees.

Placinda stuffed with pumpkin

- three glasses of sifted wheat flour,
- half a glass of sugar,
- egg,
- 75 ml. vegetable oil,
- 400 gr. ripe pumpkin.

The dough is kneaded as in the previous recipe. To make the filling, peel the pumpkin and grate it on a coarse grater. You can, of course, cut into small cubes, but it is better to use the first option. Next, mix the chopped pumpkin with sugar and add a little salt. If, after standing, the vegetable releases a lot of juice, it is better to squeeze out the pulp. Roll out the dough into one thin sheet and place the filling in the middle. Now take all the corners and fasten them together in the center. This way you will get a figure that resembles a star. The pumpkin platind is baked for 40 minutes at a temperature of 190 degrees.

Potato placintas

— 450 gr. sifted wheat flour,
- half a teaspoon of soda,
- 30 ml. sunflower oil.
- potato.
- 200 ml. water at room temperature.

For the dough, use water, soda, flour and oil. Knead and set aside for thirty minutes. Meanwhile, work on the potatoes. Peel the tubers and chop finely. Salt, pepper and add a little sunflower oil. Such placintas are fried in a frying pan.
Take the dough and divide into portioned balls.

This dish will more likely resemble pies than a pie. Roll each ball into a thin cake, place potatoes in the middle and connect all the edges in the center. Immediately place the placintas in a heated frying pan, into which you must first pour oil. Fry over medium heat until done.

If you don’t really like fiddling with dough, you can buy ready-made dough: puff pastry or yeast dough. Bon appetit everyone!!!

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.
Let's look at the recipe for placintas with dough.

Ingredients:

Dough for placintas:

wheat flour (premium grade) – 10 tbsp. heaped spoon,
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 pc.,
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.