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Cirighele

Cirighele

Put the flour in a bowl, grate the lemon peel, quench the baking soda with the lemon juice, add the sugar, yogurt, whole pots, 50 ml oil and vanilla sugar. Knead a more elastic dough so that we can spread it (if it is too hard we add a little more mineral water) Let it cool for 30 minutes.

We spread a sheet of suitable thickness, we cut fissures and we cut each fissure into diamond-shaped pieces. We cut each rhombus in the middle and weave. Repeat the operation until the dough is finished.

In a saucepan (or frying pan) heat the oil and when it is hot, fry the cherries. When they are browned on both sides, take them out on a plate on absorbent paper (to absorb the excess fat). Allow to cool and powder with powdered sugar.


How to make fluffy and fragrant pancakes or Transylvanian donuts & # 8211 traditional recipe?

Pancake dough

The leavened dough for pancakes or Transylvanian donuts is easy to prepare. I put all the ingredients in the bowl of the robot and mixed them for 5 minutes (with the kneading hook). The dough is soft and please resist the temptation to put more flour in it! Here is the fundamental mistake that many housewives make: the addition of flour with the ruthless leads to a hard dough from which only fluffy donuts will not come out!

I covered the bowl with plastic wrap and left the pancove dough to rise for 40-45 minutes or until it doubled in volume. The leavening time depends on the ambient temperature, so if you have a cooler kitchen, it can be extended (it reaches over 60-75 minutes).

How to cut pancakes?

I lightly rolled up the worktop and turned the dough over. It is soft, fluffy, full of gas bubbles (CO2 produced by yeast). I had approx. 1 kg of dough.

In the first phase, I gently flattened it with my palms, then I continued with the floured twister. The dough sheet had approx. 2.5 cm thick. Then I cut the pancakes with a metal circle of approx. 8 cm (they will have approx. 50 g / piece).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

The idea is to cut them as close as possible to each other so that we have the smallest possible losses of dough. The remaining edges are re-kneaded, left to rest for 15-20 minutes (under plastic wrap), stretched and cut again. The more they are handled, the less fluffy they become… In no case do we shape the donuts cut by rolling in the palms - we do NOT make spheres out of them - but we move them carefully on a lightly floured tray, with a distance between them. By rolling in the palms we destroy their fluffy, airy texture and we get exactly what we don't want: stuffed donuts with a breaded texture! We must cover the pancoves with plastic wrap so that they do not crust!

I let them ferment for another 20-30 minutes under the plastic wrap.


Little lies

1. Mix the flour with the salt and then sift into a bowl.

2. Make a hole in the middle where you put the eggs, both sugar and water. Mix well and knead a not very hard dough that is left to rest for 10 minutes.

3. Then, on the table sprinkled with flour, spread the dough with the rolling pin. Cut rectangles and then make a cut in the middle through which one of the ends of the small piece of dough is removed.

4. Prepare everything and fry in an oil bath. The lies are removed on paper towels and then sprinkled with powdered sugar.

4.5 / 5 - 3 Review (s)

Part 3: How do you say meringue in German?

The changes that initially "affected" only the Transylvanian nobility and, later, the extra-Carpathian nobility, can be seen as a beginning of Europeanization of tastes. Followed with zeal by the townspeople and by what could be called the middle class, the modernization of sweet gastronomy took place following direct contact with Central European cuisine (German and Hungarian, through Banat and Transylvania) and by translating / publishing books French, German and Italian dishes. Speaking of Transylvania, the process took place gradually, in the second part of the Middle Ages (XV-XVII centuries) as a direct result of the Italian Renaissance, over which it overlapped in the century. XVIII-XIX German influence. In Muntenia and Moldova, some Italian influences (see the first cookbook in Muntenia, full of Italian and Oriental delicacies) had to give way to the German (Austrian) but, especially, French.

Describing a prolonged situation, in general, from the previous centuries, Potra (1) recalls for the beginning of the century. XX sweets sold at stalls and street vendors at Târgul de Moși (today Obor, Bucharest). The scenes could be found in almost all the cities and towns in Moldova and Muntenia and at all the fairs and fairs in Romania. Traditional products (pies, STRAW) or oriental-flavored sweets (lollipops, bigibigi, gingerbread), most often local adaptations, were sold either through what we now call street trade, or could be found at simigerie, a forerunner of confectionery in our country, or in grocer's. Some of these products, however, attract our attention, because their origin does not seem to be either the local tradition or the Orient.

For them we can only think of one way of entry: Europe (Central) sometime in the century. XVIII-XIX or even the beginning of the next. Cotton candy it has its beginnings in ornamental sugar threads obtained with great skill and special techniques (2) in the luxury cuisine of Renaissance Italy. But the first machines for producing cotton candy as we know it, appeared only at the end of the century. XIX and the beginning of the century. XX in France and the USA. That's how baby George Potra ends up eating at the fair cotton candy wrapped on fir sticks and we all (almost all) after him. The same Potra, also at Târgul de Moși, still tasted popcorn bumps, large as an orange, soaked in water with sugar, red or yellow. Made in a cauldron with a little oil and salt, popcorn (popcorn) proper can be almost as old as the corn that arrived in Eastern Europe in the sec. XVII. But lumps The sweets Potra is talking about most likely originated in caramel cornappeared in the sec. XIX also in the USA. Creamy-fluffy sponge he was also at the fair or at the cemetery with a name taken from Turkish or Greek, but which is nothing but Italian sponge cake ("Bread of Spain"). As the sweet gastronomy developed in our country and elsewhere, the sponge cake became especially an ingredient for cakes.

They were also stars of the fairs donuts fried in oil and powdered with sugar. Probably fried dough in lard or in a little oil (see ep. 1), so widespread throughout the world, could be included among the more recent traditional sweets on the scale of history we think of the lies of unleavened dough also known as cirighele or droughts, la dumplings (pirouettes in the north of the country) filled with jam or plum jam or at scovergile Transylvanian dates given through honey. The donuts fried in an oil bath must, however, be even more recent. The above can be considered ancestors not only of donuts, but also of already famous ones donuts, these more-than-pretentious and stylish donuts, served with cream and jam.

If we open The cookbook(3), published in Hungarian in Cluj at the end of the century. XVII and republished several times until the sec. XIX, we will find the first recipes announcing modern desserts and later confectionery: a almond cake about which the author of the book (Sofia Tofeus) said that it is a rare food in ordinary people, French pancakes (but named in the book by what it would translate grandma's donut), the ancestor bird's milk (palace in the book), pancakes (palatine), almond milk, pirouettes (but salty, for now - see above dumplings), marzipan (this distinctive sign of the German confectionery), the first marshmallows (biscoctum, which in fact then gave rom. cracker) or "Italian sausages" , actually a kind of croissant before the letter. We are wrong if we think of some Transylvanian cakes (stinky, cornets of Hațeg, posmagi of Brașov) collected by Anton Roman (4), as to more or less direct descendants of these so-called sausages or do you have others from the same time?

The first page of Sofia's book. GastroArt

Going back to the housewife's book from more than 300 years ago, let's note even more recipes for doughnuts (translated from the Hungarian term fanki), which meant different dough cakes with or without fruit. Oriental influence is also detected in the chapter on lictaries, ie marmalades and jams, or fillings if you want. Let us not be surprised by the oriental influence "in bigger houses" about His Majesty herself strudel, the well-known Viennese cake (and Bavarian, some would say), eagerly adopted in our country from the sec. XIX, it was stated that it descended from the family of Turkish baclavals (5). Thanks to Sofia for her booklet, let's also note that one of the latest recipes, the one translated as Wheat semolina dumplings, sends us thinking of dumplings which seems to be waiting to be filled with plums.

We can only talk about a Romanian gastronomic literature from the 15th century. XIX. The Brancoveanu cookbook was just the beginning. The first modern recipe book was the one composed by. Costache Negruzzi and Mihail Kogălniceanu in 1841. In 200 sought-after recipes for dishes. (6) the influence of Western Europe is clear, even if a number of recipes remain dependent on tradition and we find French terminology in the Orient (s [o] ufle, CONSOM, to cotton, papillots) and German (Mandel cuhen, that is Mandelkuchen - 'almond cake') and even recipes called as in French or in German. We also find a Spanish bread, which, however, is not a sponge cake (see above).

Probably the most obvious influence of confectionery Westerners can be seen in the use of coffee and especially chocolate in cooking: chocolate pudding, coffee pudding, spun with chocolate. I also draw attention tortures, rugs, marshmallows, and for the first time in our country is revealed a recipe for frozen! A regular ice cream with milk, sugar, egg, which is poured into the mold (then he poured it into the muzzle).

It is the first ice cream in the true sense of the word, not a sorbet fanariot (not to be confused with sherbet) an ancestor of ice cream, sorbet also withstood fairs until the beginning of the century. XX, being a simple mixture of crushed ice with fruit / fruit syrup. Even if the refrigerator did not appear, the necessary "technology" existed in the form glaciers (old lehnițe). With this first book, the beginning had been made for Moldova and Muntenia. More or less adapted to the possibilities, the haute cuisine it will gradually become a mass culture (7), first in the big cities, then in the provincial ones in the second half of the century. XIX.

Negruzzi and Kogălniceanu - the authors of our first modern cookbook

In 1846, also in Iași, a recipe book translated from French by the bedfellow Manolache Drăghici appeared: Recipes searched in numbers of 500, from the large kitchen of Robert, the First Chef of the Court of France, suitable for all conditions. (8) The next appearance takes place in Bucharest next year and, a new premiere, belongs to the pension teacher Maria Maurer (9). The cookbook it contained 190 recipes, including pleasures, French pudding, apple paradise with jalatina and gughelupf (germ. Gugelhupf - Bundt cake-cake from Austrian gastronomy, known to us as guguluf).

The beginnings of confectionery were also the hiring of a chef Frenchman by this or that Phanariot boyar or by Voda himself, how was the Frenchman (or Italian) who cooked in French at the Court of Iași of Grigore Callimachi or Louis Etienne Maynard, who worked at the Court of Bucharest of Alexandru Ipsilanti (10).

Although it is not Romanian, I mention in passing an episode that seems symbolic for the growing influence of the West on the sweet tastes of the east of the continent. It is the seemingly trivial incident mentioned in a letter signed by one of the besiegers of Budapest (1684) still occupied by the Turks. The siege was part of a longer war waged by Austria, a war that would end with the Ottomans pushing back to the Danube. So, on this occasion, the Hungarian prince Pal Eszterhazy wrote to his wife, full of enthusiasm, that he had hired an exceptional French chef, who also knew German (!) And who was at the same time a wonderful confectioner (zukkerpakker - today in the germ. Zuckerbäcker) (11). A new roller, sweet and unstoppable, had begun its advance towards the Romanians.

(1) George Potra, From Bucharest yesterday, vol. 2, p. 363
(2) The gastronomic Grand Larousse, 2007, see SUCRE entry (with images)
(3) The cookbook. The cookbook printed in Cluj in 1695, trad. and notes Jozsef Lukacs, Bucharest, 2019
(4) Radu Anton Roman, Romanian dishes, wines and customs, Bucharest, 1998
(5) Dr. Friedrich Kunz, Die Strudelfamilie - eine Wiener Mehlspeisendynastie mit orientalisch-europäischem Stammbaum, in “Backwaren aktuell”, 2/2011
(6) M. Kogălniceanu, K. Negruzzi, 200 sought-after recipes for dishes, cakes and other household chores, Bucharest, 2007
(7) Mariana Net, Romanian cookbooks, part 2, Historical magazine, 08/2008
(8) Daniela Ulieru, Doina Popescu, Three centuries of Romanian gastronomy - from muhalebiu and schembea to volovan and galantina, Pitești, 2018, p. 49 and further.
(9) Idem. p. 63 et seq.
(10) Constanța Vintilă-Ghițulescu, Passion and delight - about the little things of everyday life in Romanian society (1750-1860), Humanitas, 2015, pp. 134-135
(11) The cookbook. The cookbook printed in Cluj in 1695, trad. and notes Jozsef Lukacs, Bucharest, 2019, p. 65


Cirighele - Recipes

Born on September 1, 1952, the year of the water dragon, in the birth house from Tulca commune, Bihor county. Her mother: Grandma Martha. The father: grandfather Indri, or Ștefan or Istvan, depending on who politically ruled the village.

What I know before I was born.

That my mother stayed at home and worked at the CAP because there was not enough money for her to go to college, because her uncle, a little older, was a student and only after he entered "salary" did his family allow him to he keeps her in Timișoara, where somehow, I don't know how, he conceived me with my father's tramp, they being the most improbable combination of people I've ever seen.

Things that struck me. The picture with her at the age of 18, dressed in a white robe, at the baptism at the "assembly" of the Baptist church. It is done at adulthood, to have discernment and to receive Jesus in your heart, but with your head, not as a baby, screaming in the censer like the Orthodox.

He got married in October. It was a scandalous wedding, as my father's brother told me. There are no pictures. There's my father's groom's suit. There are some photos some time after the wedding, with grandfather Indri happy as always and my uncles, all young, in suits, hopeful frames.

She was a student in Timisoara, a colleague of my father. In 1998, the three of us went through Timișoara, through the student complex, where they both wondered: “How big the trees have grown! When we were there, they were barely there! ” Trees that I have seen so many times, starting with the same year, that my friend was a student in Timișoara and I in Oradea.

Picture her in the mountains, with college classmates, in the snow, enchanting. Without my father.

Picture with her military, lieutenant rank, military booklet exists. Jokes that my father is a soldier and she has the right to give him orders.

Picture of her bride I do not remember seeing.

Picture a little later, with me for about 4 years, with my little brother, for about 2 years and something. We have balls. Mom looks tired.

Picture with me at a year or so, with wafers, with the folder of lions, which I remember as real lions, on the wall. On the same day, the first memory.

He took a picture with me when he was little, about 2 years old, on a New Year's Eve at my uncle's, and his first wife.

First picture of me, Grandma Marta. I'm wrapped up. I have a few days. Without mom.

My first memory. I wake up, I'm alone in bed, you scare me. I want my mother. I get out of bed and walk the route that at the time seemed like an expedition, but now it's only 10 steps, three rooms, to the kitchen, crying on my feet, until I reach my mother.

My life-saving mother. I'm at sea and there's only one coil available for several children and it's another child's turn. I still get in the waves, because I want to be in the water. The water covers me, a wave comes (probably very small, but it knocks me down) and I'm under water, I'm drowning. My mother picks me up, saves me, takes me ashore (probably half a meter away, but still & # 8230)

The mother who beats me. I am in the first grade and I don't know how to write the number 5 well. I am on the porch of my grandparents' house in Vâlcea, where I do my homework at a table with a cotton tablecloth. I see flowers, vines, porch columns. My mother is in the back, to my left and slaps me on the head every time I draw the wrong number 5. I was good with sticks, I do very well on 2, but at 5 it's hard for me to make that sickle down, I forget to put his horizontal tail up and who knows how many other mistakes for which I get slapped on the head. I know I'm crying, but I also know I'm guilty. I see tears on my notebook. I write with "creon" and pronounce "aviwon", not "avion", because I am from Oltenia.

The mother who doesn't stay with me. It's evening, we're waiting for my mother. They're both coming from work. From the way we see them, there is also the anxiety that they will leave again. Leaves. We cry to take us with them. It is not possible, tomorrow they go to work again in the morning, we stay with our grandparents.

Mom who doesn't understand that I'm bored. It's Sunday, we're at my mother's, washed, cleaned, the sheets are starved, the duvet is starved, the pillowcases are starved, I don't sleep on the mattress filled with straw, I don't feel sand between my fingers, I smell nettle shampoo, but I'm dying hot and mom wants to sleep late, she does not understand that we want to play.

Mom takes us on a picnic. He had an argument with my father and he took us with him, we made a fire in a place with grass, we fried some bacon, we dripped the fat on the bread, it was just us, it was the most beautiful picnic of all time and all the worlds. She was smiling and happy suspiciously, forced, she probably didn't want us to see that she was upset.

My mother is good at: math, cleaning, food, tidying up, ironing clothes, she has perfect eyesight, she found a lost telescope on the ground, I was present. The only person who cooks better than her mother is her mother, Mother Marta, from whom she has the recipes in her notebook, but Mother Marta is no more, that is, she is in Tulca, at the cemetery, with her grandfather Indri.

We receive the package by mail from Mother Marta. It's a box, wrapped in white paper, which reads our address. Who wrote it? Grandma can't read or write and that's a big secret, no one should be told. In the box is the TV cake, with soft and very sweet cream. And croissants.

What recipes do I want from my mother: osânzele, cirighas, crescent, leaf cake with honey and walnut, apple pie, chicken pilaf with fresh parsley and hardened onion, simple omelette, bread with egg and sugar.


Scovergi (Crispy Donuts)

:) & quotThe lies & quot seem to sound nicer than & quotscovergi & quot.

Then I will invite you to a portion of. little lies

:)) It seems an irrefutable offer.

I haven't eaten lies since I was a child and my grandmother used to do it. You made me want it.

Me too. I remembered them and I'm glad I made them, it was really worth it. I will do more, only next time I will do less because the next day the scovergi were a bit hard and I struggled a little to eat them. But none escaped: D I see that everyone tells them lies, am I the only one who tells them scovergi? : P

in order not to harden, the vessel is covered with a foil) and in order for the lies made by the grandmother to come out, no yeast is added but a little ammonia extinguished in vinegar. do not allow to rise, bake in oil immediately after they have been kneaded. and the next day they are even better than when they are hot: *

If the next day are even better, then it is clear that I should follow your advice :)

Good decision to do the "lies" next time, even if they resemble the shape, they have lard or margarine in the composition, so they are much more crumbly, they just melt away. and I'll melt if I don't get out of here.

In the Muntenia area towards Dobrogea they are called "dry" or "lies", and scovergi are called bread dough donuts.

It seems that I, being in Dobrogea, still call them scovergi. So this area of ​​yours is debatable.

My grandmother was from Buhuşi, a small town located between Piatra-Neamţ and Bacău and in those parts I used to call them "quotes". My mother made a large basin. :) I'll do it today too. Thanks for the recipe! :)

Congratulations on all the work done here! I just discovered your site and I have already put aside 4 recipes to make in the coming days :)

As for what you did above, in Muntenia we call them either scovergi or land.

Thanks for appreciating Andi! I'm glad to see that there are more men in the pan :)
If I ever do something like this again, I'll call them USCAVERGI :))

My grandmother used to make fun of me as a child! Thanks for the recipe!

They look great, I will try them too :) my mother used to make them many times when I was little and I really liked them. Now I'm looking for a donut recipe like my grandmother used to make, rhombus-shaped, crunchy but fluffy at the same time))

Elena, I remember the diamond-shaped donuts, my grandmother did the same. I suspect that they are also made from scovergi-dry dough, only the shape is different. If you can't find the recipe, try it. I'm really curious if I guessed right: D

I know you don't put yeast on scovergi

We probably know different recipes, you can write it if time allows.

In our area, in the Arad area, we called them ciurigái. Very good, I missed them.
increase

Maria, I've never heard of sieves, but it seems I've eaten them since I was a child :) Maybe you have the courage and start kneading.

we called them ties, we had an aunt from Banat, she made them for us. since I've been looking for the recipe.

Marius, I'm glad I was able to help you with the recipe, I think you would have found it much easier if I had told you & quotcravate & quot instead of & quotscovergi & quot :)

these are the networks I grew up with. congratulations !

Thanks! If we still liked them so much as children, then why don't we grow old with them. : D

ah: X .. reminds me of childhood. Grandma used to tell us lies: D. I will try to do the same: X: X: X

Sandra, to feel like a child now, you can tell them lies while you eat them :)

are lies as form.
I whip an egg, beat the dough well and put a spoonful of vinegar, this prevents them from being rough.

And my lies have the same shape, but they are fluffy (look recipe in my version). I really want the scovergos to be rough, since I also know them as dry.

I am also from Dobrogea, from Constanta to be exact, but I have been out of the country for several years. Your discoveries look like dry land. The scovergile are made from the dough described by you, but they are round and quite small, when I was little I remember eating them even with jam on top. When dry, put the chicken and the little fat, even a little cream left in the fridge and it looks like you described, like buttocks. I make the donuts from the dough with eggs and milk, spread them, cut them with the glass and then fry them after leaving them slightly covered with a towel. Anyway, congratulations for the site and for promoting the traditional Dobrogean products. Mihaela

Maybe in the meantime they have changed a little, I am still in Constanta :) Seriously, as I wrote in the recipe, for me the scovergies and dryers are one and the same thing. But it's possible that the donuts you cut with the glass will do the same - I told them fluffy donuts (you can read the recipe here).


Video: Gogoşi fragede. Farfuria vesela (December 2021).