Traditional recipes

Recipe for cooking boiled papanas

Recipe for cooking boiled papanas

Papanas preparation recipe

Mix well with a fork cheese with semolina, 50 g sugar, vanilla and egg. Set aside for a few minutes. Put water to boil in a large saucepan.

Melt the butter in a pan, add the breadcrumbs and fry for approx. 5 minutes, stirring occasionally. When ready, remove from the heat and mix with the remaining sugar.

With wet hands, balls formed slightly larger than a walnut are formed from the cheese mixture and placed on a plate.

When the water boils, add 1-2 teaspoons of rum essence and boil the papanas. They do not have to be very crowded, it is better to boil in several rounds. When the papanas are cooked, they rise to the surface. Remove with a spatula and roll directly into breadcrumbs. Stirring the pan lightly with breadcrumbs on all sides.

Remove to the plate and can be served powdered with sugar, your favorite jam or chocolate sauce.


Cheese boiled with cheese & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of boiled papanasi it is truly wonderful. I had always heard of these papanasi with sweet cow's cheese that are boiled, not fried. We knew that they are made especially for the little ones in diversification, after the age of one year. For this reason, I thought of trying them for my little girl, especially since she recently turned one year old. I admit that I like it very much fried papanas. It is one of the desserts that I order very often at the restaurant, especially since I found it in almost all menus. For several years now, however, I have only been making papanasi at home because I like to know exactly what I put in them.

But these boiled papanasi are delicious, even if they are not fried. For my little girl I made them without sugar and without breadcrumbs, because she is still not allowed sugar. However, you can use a natural sweetener, such as stevia, agave or maple syrup. They are very good and sugar-free, and the little ones still don't know what the sugar ones taste like, even if they have never tasted anything with sugar. Up to 2 years it is good to protect them from sugar. They will have time all their lives to eat sweets. I follow the same principle for my little girl, so so far I have only used date syrup to sweeten her dishes.

It is very simple to make boiled papanasi. You need first of all cow's cheese, fat or lean, according to your preference. Then the composition is mixed with egg, flour and semolina, and for flavor I put lemon essence Coseli. Gray is very important because it will swell during cooking and will make the papanas fluffy and delicious. It is very important not to put a lot of flour in them, not much more than the amount I put. You can add another tablespoon or two, but better shape the papanas using flour to stay fluffy. It is just as important to keep papanas in the water, with the fire off and the lid on.

This way they will have time to swell well and be fluffy. I made the crust from breadcrumbs browned in butter, caster sugar and vanilla sugar from Cosel. I didn't add much sugar because I served papanasis with jam and fermented cream. But you can add more sugar and serve them only with breadcrumbs. I suggest you make a double portion because they will finish very quickly. Everyone will love them, especially the children. I recommend you eat them warm and with a lot of appetite. If you like fresh cheese desserts, I invite you to try my recipe for donuts with ricotta, are just as wonderful.


The traditional recipe of boiled Wallachian martyrs is perhaps the most awaited by my child. He often asks me why I don't do them for the rest of the year and I'm sorry I didn't find an explanation. I don't know why I don't feel like preparing them in the middle of summer or winter, but because that's how I inherited the habit of eating them only on March 9, there could be a reason. The invitation received from Selgros to prepare traditional recipes from the area we live in or from the one we come from touches sensitive points in my soul, and the recipe of boiled Wallachian martyrs reminds me of my childhood, the moments when I was with my friends from the block, each with her bowl in her arms, eating with the lust of these martyrs. Then, our mother called us to offer us the Coptic martyrs, as in Moldova.

My mother refused for many years to prepare boiled martyrs, so in the first part of my childhood I had 40 Coptic, fluffy and syrupy Moldavian martyrs. Very good! Those who fast can try the recipe fasting Moldovan martyrs, the recipe that my mother prepared quite often when she was queuing for milk, eggs or meat.

When a neighbor convinced her to taste the juice of the boiled martyrs, things changed. Shall I tell you, since then, these martyrs have come to the fore? First he makes them, leaves them dry, then on March 9 we have a real treat, because he prepares both recipes for us.

I eat both kinds of martyrs, but my son only wants those in the juice, and my husband (who never ate martyrs until he met me) prefers the baked ones.

Although it seems complicated, I assure you that it is not at all difficult to make martyrs if we have a special shape with which we cut them from the dough spread in a thin sheet of 2-3 mm. In its absence we can make thin strings of dough, with a length of 3-4 cm, which will be shaped into a shape of 8. If we put the children to help us, then we also have fun, because they love to play with the dough, as if playing with plasticine.

The martyrs prepare and eat on March 9. On this day, Orthodoxy celebrates the Day of the Holy 40 Martyrs of Sevasta. It is a custom preserved since ancient rituals, when symbols of sacrifices were modeled from wheat flour dough, boiled or baked, figurines with sacred meanings. The martyrs (macinicii) symbolize the sacrifices made on the New Year, celebrated in very old times at the spring equinox. The New Year would have been celebrated even now in the spring if in 153 BC. the Romanians would not have carried out the calendar reform. But, even after the move of the New Year in the middle of winter, in the spring there are still customs and holidays that have in mind the renewal of the calendar time.

The significance of Baba's days in those days was that the graves were opened and the spirits of the dead were returned among the living. Thus, the habit of drinking wine from 40 or 44 glasses is associated with the idea of ​​abundant alms, vigils, etc., as Radu Anton Roman said in the book & # 8220 Romanian dishes, wines and customs & # 8221. Also here I read that it was believed that the wine drunk at Macinici turns into blood and labor power throughout the year. & # 8221

I don't know if anyone can drink 40 glasses of wine, but I know that boiled Wallachian martyrs, accompanied by an aromatic syrup, are so good that you can't stop at one serving.

The recipe for boiled Wallachian martyrs, presented below step by step, seduces the taste buds with the aromas of cinnamon and orange or lamiae (choose the flavor according to taste or depending on what you have at home), and the texture of the boiled dough, in combination with walnuts, it is downright irresistible.

If you are passionate about goodies, then you should try this traditional recipe of boiled Wallachian martyrs.

I leave the recipe and I invite you to try it. I think you will like it and I hope that you will send me pictures of the boiled martyrs of Wallachia, and if you share the recipe, thank you in advance.

INGREDIENT:

(for 300 pcs & # 8211 approx. 700 g)

For martyrs we need:

For syrup / juice we need:

peeled orange or lemon peel

cinnamon powder for serving

We prepare the ingredients for the Wallachian martyrs at hand, so that everything goes quickly. We sift the flour into a mound, in the middle of which we make a hole. Add the salt, then pour the oil and put a little flour on it.

Pour the warm water lightly, then start kneading the dough.

Knead well, for about 10 minutes, until smooth and does not stick to hands. Let the dough rest for 10 minutes, then divide it into two pieces and spread them one by one in a thin sheet of 2-3 mm.

With the help of a special shape we cut the martyrs. Because the traditional recipe for boiled Wallachian martyrs is old, I borrowed from a dear friend a shape over which the passing of the years has left its mark.

If we do not have this shape we can make thin strings, which we cut to a length of 3-4 cm, then shape them into a shape of 8. We gather the remaining pieces of dough, knead and roll out the dough that will be cut. We do this until we finish the dough.

Let it dry for a few hours, but best overnight. Boil water with a pinch of salt and cinnamon sticks.

When the water boils, put the martyrs and let them boil over medium heat until they rise to the surface (about 20 minutes). Taste and see if they are cooked, then add the sugar and cook for another 2-3 minutes. Do not mix too hard in the pot so as not to break the martyrs.

Remove from the heat and add the grated orange peel (or grated lemon peel) and 2 coats of ground walnuts.

Now is the time to decide whether to eat them hot or wait for them to cool. I like both options.

In the bowl we will add, according to taste, an extra ground walnut and cinnamon in the form of powder.

They are so good that I don't know how anyone could resist in front of a bowl of boiled Wallachian martyrs.

If you like the recipe and prepare it, don't forget to send me a picture. If you share the recipe, thank you in advance.


The fascinating story of the papanas. Simple and delicious recipes for boiled and fried papanas

Although it is a traditional Romanian dessert, papanasii they have their roots in the Austro-Hungarian Empire, according to turismistoric.ro. And a little of Denmark. That is, the annular shape originates from Denmark, composition and preparations their wine comes from the Austro-Hungarian Empire.

The legend says a ship captain from Denmark, while eating a donut, was surprised by a strong wave. Thus, in order to be able to use both hands on the rudder, he quickly stuck the donut in one of the rudder spokes. We all know what it turned out to be: the ring donut, to which, over time, a sphere has been added.

Read the article further on romaniatv.net

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The traditional recipe of boiled Wallachian martyrs is perhaps the most awaited by my child. He often asks me why I don't do them for the rest of the year and I'm sorry I didn't find an explanation. I don't know why I don't feel like preparing them in the middle of summer or winter, but because that's how I inherited the habit of eating them only on March 9, there could be a reason. The invitation received from Selgros to prepare traditional recipes from the area we live in or from the one we come from touches sensitive points in my soul, and the recipe of boiled Wallachian martyrs reminds me of my childhood, the moments when I was with my friends from the block, each with her bowl in her arms, eating with the lust of these martyrs. Then, our mother called us to offer us the Coptic martyrs, as in Moldova.

My mother refused for many years to prepare boiled martyrs, so in the first part of my childhood I had 40 Coptic, fluffy and syrupy Moldavian martyrs. Very good! Those who fast can try the recipe fasting Moldovan martyrs, the recipe that my mother prepared quite often when she was queuing for milk, eggs or meat.

When a neighbor convinced her to taste the juice of the boiled martyrs, things changed. Shall I tell you, since then, these martyrs have come to the fore? First he makes them, leaves them dry, then on March 9 we have a real treat, because he prepares both recipes for us.

I eat both kinds of martyrs, but my son only wants those in the juice, and my husband (who never ate martyrs until he met me) prefers the baked ones.

Although it seems complicated, I assure you that it is not at all difficult to make martyrs if we have a special shape with which we cut them from the dough spread in a thin sheet of 2-3 mm. In its absence we can make thin strings of dough, with a length of 3-4 cm, which will be shaped into a shape of 8. If we put the children to help us, then we also have fun, because they love to play with the dough, as if playing with plasticine.

The martyrs prepare and eat on March 9. On this day, Orthodoxy celebrates the Day of the Holy 40 Martyrs of Sevasta. It is a custom preserved since ancient rituals, when symbols of sacrifices were modeled from wheat flour dough, boiled or baked, figurines with sacred meanings. The martyrs (macinicii) symbolize the sacrifices made in the New Year, celebrated in very old times at the spring equinox. The New Year would have been celebrated even now in the spring if in 153 BC. the Romanians would not have carried out the calendar reform. But, even after the move of the New Year in the middle of winter, in the spring there are still customs and holidays that have in mind the renewal of the calendar time.

The significance of Baba's days in those days was that the graves were opened and the spirits of the dead were returned among the living. Thus, the habit of drinking wine from 40 or 44 glasses is associated with the idea of ​​abundant alms, vigils, etc., as Radu Anton Roman said in the book & # 8220 Romanian dishes, wines and customs & # 8221. Also here I read that it was believed that the wine drunk at Macinici turns into blood and labor power throughout the year. & # 8221

I don't know if anyone can drink 40 glasses of wine, but I know that boiled Wallachian martyrs, accompanied by an aromatic syrup, are so good that you can't stop at one serving.

The recipe for boiled Wallachian martyrs, presented below step by step, seduces the taste buds with the aromas of cinnamon and orange or lamiae (choose the flavor according to taste or depending on what you have at home), and the texture of the boiled dough, in combination with walnuts, it is downright irresistible.

If you are passionate about goodies, then you should try this traditional recipe of boiled Wallachian martyrs.

I leave the recipe and I invite you to try it. I think you will like it and I hope that you will send me pictures of the boiled martyrs of Wallachia, and if you share the recipe, thank you in advance.

INGREDIENT:

(for 300 pcs & # 8211 approx. 700 g)

For martyrs we need:

For syrup / juice we need:

peeled orange or lemon peel

cinnamon powder for serving

We prepare the ingredients for the Wallachian martyrs at hand, so that everything goes quickly. We sift the flour in a mound, in the middle of which we make a hole. Add the salt, then pour the oil and put a little flour on it.

Pour the warm water lightly, then start kneading the dough.

Knead well, for about 10 minutes, until smooth and does not stick to hands. Let the dough rest for 10 minutes, then divide it into two pieces and spread them one by one in a thin sheet of 2-3 mm.

With the help of a special shape we cut the martyrs. Because the traditional recipe for boiled Wallachian martyrs is old, I borrowed from a dear friend a shape over which the passing of the years has left its mark.

If we do not have this shape we can make thin strings, which we cut to a length of 3-4 cm, then shape them into a shape of 8. We gather the remaining pieces of dough, knead and roll out the dough that will be cut. We do this until we finish the dough.

Let it dry for a few hours, but best overnight. Boil water with a pinch of salt and cinnamon sticks.

When the water boils, put the martyrs and let them boil over medium heat until they rise to the surface (about 20 minutes). Taste and see if they are cooked, then add the sugar and cook for another 2-3 minutes. Do not mix too hard in the pot so as not to break the martyrs.

Remove from the heat and add the grated orange peel (or grated lemon peel) and 2 coats of ground walnuts.

Now is the time to decide whether to eat them hot or wait for them to cool. I like both options.

In the bowl we will add, according to taste, an extra ground walnut and cinnamon in the form of powder.

They are so good that I don't know how anyone could resist in front of a bowl of boiled Wallachian martyrs.

If you like the recipe and prepare it, don't forget to send me a picture. If you share the recipe, thank you in advance.


Cheese boiled with cheese & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of boiled papanasi it is truly wonderful. I had always heard of these papanasi with sweet cow's cheese that are boiled, not fried. We knew that they are made especially for the little ones in diversification, after the age of one year. For this reason, I thought of trying them for my little girl, especially since she recently turned one year old. I admit that I like it very much fried papanas. It is one of the desserts that I order very often at the restaurant, especially since I found it in almost all menus. For several years now, however, I have been making papanasi only at home because I like to know exactly what I put in them.

But these boiled papanasi are delicious, even if they are not fried. For my little girl I made them without sugar and without breadcrumbs, because she is still not allowed sugar. However, you can use a natural sweetener, such as stevia, agave or maple syrup. They are very good and sugar-free, and the little ones still don't know what the sugar ones taste like, if they have never tasted anything with sugar. Up to 2 years it is good to protect them from sugar. They will have time all their lives to eat sweets. I follow the same principle for my little girl, so so far I have only used date syrup to sweeten her dishes.

It is very simple to make boiled papanasi. You need first of all cow's cheese, fat or lean, according to your preference. Then the composition is mixed with egg, flour and semolina, and for flavor I put lemon essence Coseli. Gray is very important because it will swell during cooking and will make the papanas fluffy and delicious. It is very important not to put a lot of flour in them, not much more than the amount I put. You can add another tablespoon or two, but better shape the papanas using flour to stay fluffy. It is equally important to keep papanasi in the water, with the fire off and the lid on.

This way they will have time to swell well and be fluffy. I made the crust from breadcrumbs browned in butter, caster sugar and vanilla sugar from Cosel. I didn't add much sugar because I served papanasis with jam and fermented cream. But you can add more sugar and serve them only with breadcrumbs. I suggest you make a double portion because they will finish very quickly. Everyone will love them, especially the children. I recommend you eat them warm and with a lot of appetite. If you like fresh cheese desserts, I invite you to try my recipe for donuts with ricotta, are just as wonderful.


Cheese boiled with cheese & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of boiled papanasi it is truly wonderful. I had always heard of these papanasi with sweet cow's cheese that are boiled, not fried. We knew that they are made especially for the little ones in diversification, after the age of one year. For this reason, I thought of trying them for my little girl, especially since she recently turned one year old. I admit that I like it very much fried papanas. It is one of the desserts that I order very often at the restaurant, especially since I found it in almost all menus. For several years now, however, I have been making papanasi only at home because I like to know exactly what I put in them.

However, these boiled papanasi are delicious, even if they are not fried. For my little girl I made them without sugar and without breadcrumbs, because she is still not allowed sugar. However, you can use a natural sweetener, such as stevia, agave or maple syrup. They are very good and sugar-free, and the little ones still don't know what the sugar ones taste like, if they have never tasted anything with sugar. Up to 2 years it is good to protect them from sugar. They will have time all their lives to eat sweets. I follow the same principle for my little girl, so so far I have only used date syrup to sweeten her dishes.

It is very simple to make boiled papanasi. You need first of all cow's cheese, fat or lean, according to your preference. Then the composition is mixed with egg, flour and semolina, and for flavor I put lemon essence Coseli. Gray is very important because it will swell during cooking and will make the papanas fluffy and delicious. It is very important not to put a lot of flour in them, not much more than the amount I put. You can add another tablespoon or two, but better shape the papanas using flour to stay fluffy. It is equally important to keep papanasi in the water, with the fire off and the lid on.

This way they will have time to swell well and be fluffy. I made the crust from breadcrumbs browned in butter, caster sugar and vanilla sugar from Cosel. I didn't add much sugar because I served papanasis with jam and fermented sour cream. But you can add more sugar and serve them only with breadcrumbs. I suggest you make a double portion because they will finish very quickly. Everyone will love them, especially the children. I recommend you eat them warm and with a lot of appetite. If you like fresh cheese desserts, I invite you to try my recipe for donuts with ricotta, are just as wonderful.


Recipe for preparing papanas

Heat the milk and gradually add the 4 tablespoons of semolina, stirring constantly. Boil the semolina with milk until it becomes very thick (approx. 10 minutes). Take the semolina with milk off the heat and add the vanilla sugar, grated lemon peel and sugar, to taste, taking into account that this semolina must be a little sweeter, because we are going to mix it with cottage cheese and then we don't add any more. sugar.

Let the semolina cool completely, until it hardens well. Now mix the semolina with the cottage cheese and form balls from this composition. Roll the papanasii in breadcrumbs, previously fried in a little oil.

Papanas can be served as such, sprinkled with powdered sugar or jam of any kind. They can be served the next day, because they remain soft, they do not harden.

Recipe for preparing papanas with rum

Recipe for preparing papanas with rum 1. Mix the cheese with the mixer, then add the semolina

Recipe for preparing papanas

Dessert preparation recipe We mix the cheese with the sugar, the egg and the flavors, we add the flour and the semolina.


Recipe for preparing papanas

Heat the milk and gradually add the 4 tablespoons of semolina, stirring constantly. Boil the semolina with milk until it becomes very thick (approx. 10 minutes). Take the semolina with milk off the heat and add the vanilla sugar, grated lemon peel and sugar, to taste, taking into account that this semolina must be a little sweeter, because we are going to mix it with cottage cheese and then we don't add any more. sugar.

Let the semolina cool completely, until it hardens well. Now mix the semolina with the cottage cheese and form balls from this composition. Roll the papanasii in breadcrumbs, previously fried in a little oil.

Papanas can be served as such, sprinkled with powdered sugar or jam of any kind. They can be served the next day, because they remain soft, they do not harden.

Recipe for preparing papanas with rum

Recipe for preparing papanas with rum 1. Mix the cheese with the mixer, then add the semolina

Recipe for preparing papanas

Dessert preparation recipe We mix the cheese with the sugar, the egg and the flavors, we add the flour and the semolina.


Recipe for preparing papanas

Heat the milk and gradually add the 4 tablespoons of semolina, stirring constantly. Boil the semolina with milk until it becomes very thick (approx. 10 minutes). Take the semolina with milk off the heat and add the vanilla sugar, grated lemon peel and sugar, to taste, taking into account that this semolina must be a little sweeter, because we are going to mix it with cottage cheese and then we do not add more. sugar.

Let the semolina cool completely, until it hardens well. Now mix the semolina with the cottage cheese and form balls from this composition. Roll the papanasii in breadcrumbs, previously fried in a little oil.

Papanas can be served as such, sprinkled with powdered sugar or jam of any kind. They can be served the next day, because they remain soft, they do not harden.

Recipe for preparing papanas with rum

Recipe for preparing papanas with rum 1. Mix the cheese with the mixer, then add the semolina

Recipe for preparing papanas

Dessert preparation recipe We mix the cheese with the sugar, the egg and the flavors, we add the flour and the semolina.


Recipe for preparing papanas

Heat the milk and gradually add the 4 tablespoons of semolina, stirring constantly. Boil the semolina with milk until it becomes very thick (approx. 10 minutes). Take the semolina with milk off the heat and add the vanilla sugar, grated lemon peel and sugar, to taste, taking into account that this semolina must be a little sweeter, because we are going to mix it with cottage cheese and then we do not add more. sugar.

Let the semolina cool completely, until it hardens well. Now mix the semolina with the cottage cheese and form balls from this composition. Roll the papanasii in breadcrumbs, previously fried in a little oil.

Papanas can be served as such, sprinkled with powdered sugar or jam of any kind. They can be served the next day, because they remain soft, they do not harden.

Recipe for preparing papanas with rum

Recipe for preparing papanas with rum 1. Mix the cheese with the mixer, then add the semolina

Recipe for preparing papanas

Recipe for preparing papanas We mix the cheese with the sugar, the egg and the flavors, we add the flour and the semolina.