Placinta (Plăcintă) is Romanian and Moldavian traditional Placenta Cake. For me this recipe is a best of the world. I love placinta and show you this recipe from my grandma.
Placinta. Romanian Placenta Cake Recipe:
- For the dough:
- 1cup kefir (or buttermilk), room tempered
- 1/2 tsp baking soda
- pinch of salt
- flour
- For the filling:
- Cottage Cheese
- Eggs
- Salt
- Dill (if desired)
- Sift the flour with baking soda.
- Make the well in the center; pour in the liquid, season to taste.
- Knead the dough (it should be soft and elastic).
- Set it aside for some time.
- While the dough is rising, prepare the filling.
- Combine Cottage Cheese with eggs and salt, stir it until smooth (you can add some chopped greens if desired, – dill will be perfect there).
- Divide the dough into 4 equal parts.
- Roll each patty into a circles (the edges should be as thin as the middle).
- Place a generous amount of the filling in the middle of each circle, and spread it a bit.
- Fold the edges, then flatten it slightly.
- Fry plăcintăs on the large pan over medium heat at the start, then reduce the heat to low, and fry on both sides until cooked.
- Melt the butter over low heat (don’t stir it).
- Generously grease plăcintăs with melted butter.
There are some things that do not change with time and pass through the whole life with a red line. They affect your perception and the way how you build your future.
I spent each summer at my grandmother’s when I was a kid, no matter how far we lived, or how difficult it was to get to that distant village.
It’s impossible to assess everything that my grandma has gave to me, everything that she’s learned me. And just years and years later I started to understand how valuable the childhood next to her was.
Far from civilization, wealth and gadgets, just with the pure nature and carrying person behind. Even then, in the strict Soviet eighties, my grandmother lived and taught me the principle that I’m teaching my son now, bringing him up. There is nothing more important than the personality, and the little man is the real person, who should be treated like an adult, giving him complete freedom and supporting their interests and goals, not imposing his values.
Sometimes I wonder: how did a woman who spent all her life in one place, passed through all the difficulties of the wartime, postwar terrible hunger, and a horrible betrayal of the state, has so much wisdom and knowledge of true psychology?
Whether it is an experience or a simple wisdom of generations, which was inherit with the mother’s milk? And where did she get so much patience and love to deal with not the most obedient children, with me and my cousins were in the childhood?
The only fad that my grandmother had always had – the children must always be well-fed. But this is the psychological effects of that terrible time when Ukraine was suffered from hunger.
The best of all my grandmother cooked Plăcintăs, Romanian traditional dish, very tasty, straight from the frying pan, when you take it, burning your fingers, and dip into a cold sour cream.
It tastes like my childhood, and it’s the reason why I like to visit my grandmother.
The recipe is simple and the only difference from the common Plăcintăs is that they are fried on a dry pan, and only ready-made dish greased with melted butter.
And there’s one other very important thing. All the products must be domestic, so if you going to cook Plăcintă, do not rush to the store. Better plan the fascinating trip to the nearest farmer’s market.
My mom’s placinta cu branza was always made with home made strudel dough but this one sounds a lot easier to manage and just as tasty. I’ve only made my mom’s version once using a recipe for maznik for the dough.
The post is at the link below.
http://a-boleyn.livejournal.com/122938.html
Hi, followed over from the link at bakebake.
Those are special memories and the recipe looks tasty, I’ve not heard of these before but will definitely be giving them a try.
Also your photography is making me hungry, going to have to make some hummus soon too, such an easy tasty dish.
Sorry, but I’m not a seasoned baker or cook and have dough recipe questions:
How much flour?
Filling questions:
How much cottage cheese?
How many eggs?
How much salt?
Dill? Do you mean dill pickle?
Also, can I use it to make sweet placinte using cream cheese or jam?
Thank you for you time and recipe.
I would also like to know that!
How much cottage cheese?
How many eggs?