Traditional recipes

Dobrogean pie

Dobrogean pie

Commercial sheets are frozen, so they must be left in the refrigerator overnight to thaw slowly. The Dobrogean pie, as far as I know, is only made in a round tray, so I wanted to comply, only not having a large tray with a diameter of approx. 40 cm I used 2 trays with a diameter of 22. In the package with sheets I found 18 thin sheets and I measured and calculated I needed about 9 rolls, so I used 2 sheets per roll.

Now that I've calculated and measured, I've started mixing the cheeses. I also used cow's cheese because I didn't want a very salty pie, so only telemea can be used. In a bowl, mix well the grated telemeau and the cottage cheese, half of the cream (250 g) and 3 eggs. Prepare the 2 trays and grease them with oil or butter. We take 2 thin sheets each, grease them with oil (I greased only one of them, only where I spread the cheese composition). Put 3-4 tablespoons of cheese (or divide the whole composition with cheese into 9 equal parts) and spread it well with a spatula.

We turn and make a roll that we place in the tray on the edge. Continue until the sheets and cheese are finished. The rolls are placed next to each other, 4.5 rolls on the tray. Grease the rolls in the pan with the rest of the oil and pour over them a composition that we prepare from the rest of the cream (250 g) and 3 well beaten eggs. Bake at 180 degrees C for 30 minutes and 200 degrees C for another 10 minutes, increasing the temperature and browning nicely on top.

Now all you have to do is have a little patience to cool down. Since the world is served with natural yogurt preferred by sheep, you decide whether it will be yogurt, milk or a glass of wine.

Good appetite!

Cherdele, the secret hidden by the Tartars in Dobrogea

It has nothing to do with the famous Dobrogean pie. It is a lesser known product of the land between the Danube and the sea, with a plural name, like caviar: cherdelele.

I don't know exactly if they are Romanian or Tatar or if they resulted from the coexistence of ethnic groups. I don't know if they are made from the rest of the crust left over from the bread or the dough is specially prepared for them to turn into a culinary delight of Dobrogea. Even if it is eaten before a meal or as a dessert, it is not certain. But they are tasty and conquer you from the first sip.

Some say that it would be a Romanian version of the raised dough pie made by the Tartars, kirde. Others, that it would be a Romanian pie, specific to Dobrogea, with a simple recipe. Exactly, I don't even know ethnologists. Dobrogea's food, mostly rural, has not been studied, so there are no known differences between south and north, nor between the maritime and river area. Perhaps the written recipe never existed, but was perpetuated from generation to generation, through repetition and copying.

Whatever the truth, the idea that this bread pie was made by housewives from the dough left over from the bread, which they spread with a little oil in not very thin sheets, is more often accepted. The filling consisted of sheep's milk mixed with egg, sometimes dill and green onions. Three or four rolls of crust were formed and crammed into the pan, then reached the oven, where they were allowed to rise and bake under the gentle caress of the heat. More to have a reddish face, that we are only in Dobrogea bathed in the sun, the tray was removed shortly before the pie was ready and the rolls were greased with egg and given for a crust, and in the oven, Simple, right?

Now, let's do an exercise in imagination. How does the bread feel when baked? Do you know that unique, fairytale smell, known, but hard to describe in words? Well, these are the cherdels. Who cared that he hadn't had a juice before. After a feast full of cherries, the meal could be forgotten, and the wine taken out of the barrels that slept in the cellar, as was customary in Roman times, was welcome.

Also in the idea that they were made from the dough left over from the bread, there is another filling, which is quite rare, used during fasting. The place of the cheese was taken by the cabbage, and when it was possible to eat sweet, after the winter holidays, in the middle of the bread there were, next to the cabbage, jumari.

And if the bread was already made, there was nothing to stop the housewife from quickly making a raised dough to put in the oven and quench the hunger of the man who had come from work or of the guests who had fallen on the table.

Dobrogean pie

And as we are used to, each recipe has several variants, each variant of the recipe for Dobrogea pie having an ingredient that gives it flavor.

We present you the recipe for Dobrogea pie with homemade sheets. For Dobrogean pie you can use both sweet cheese and salted cheese. And the ingredients you need are:

Romanian pie sheets from 500 grams of flour

1.2 kg of slightly salted, fatty, drier cheese (indicated is sheep's or goat's cheese)

Dill or parsley (optional, depending on the taste of each housewife)

And if we make a sweet Dobrogean pie, we need the following ingredients:

Lemon or orange (peel from them)

Mix the eggs with the grated cheese until a thicker composition is obtained. The pie sheets can be stacked as a kind of stack or they can be twisted rolls. The sheets are stretched, folded in 3-4. Then there are two options:

1. They can be put in the tray greased with butter / oil / lard and over them will be put cheese - sheet & # 8211 cheese - sheet until the filling is finished

2. Fold the stretched sheet into 3-4, place the filling, then roll the filled sheets and place them in the tray, in the form of straight or twisted rolls like a snail. On top of the twisted sheets or rolls, pour the egg dressing with yogurt or cream and put in the oven, on the right heat. In order to know if the Dobrogean pie is baked or not, the toothpick test is performed.

To get a crispier pie, give up the egg dressing with cream or yogurt. The egg dressing will make the Dobrogean pie fluffier and softer. You can add parsley or dill to the cheese or powder it with sugar on top, depending on everyone's taste - if you prefer a salty Dobrogean pie or a sweet Dobrogean pie.

And as housewives compete in recipes, we introduce you to another recipe for Dobrogean pie for which you need, in addition to ingredients, a saucepan, a grater, 1 glass, 3 large bowls and a deep baking tray. Dobrogea pie has the specific use of salted sheep's or goat's cheese, but it can also be made with cow's cheese, but provided it is strong and salty. Here's what you need for a Dobrogean pie as per the book:

Ingredients for Dobrogean pie sheets:

Dobrogean pie filling ingredients:

800 grams of matured cheese, slightly salted (example: solomonescu & # 8211 carrefour)

Ingredients topping Dobrogean pie:

And now, if we have the necessary ingredients, let's get to work. For starters, put the dry yeast in lukewarm water, add a teaspoon of salt and a teaspoon of flour, stir a little and set aside until the yeast bubbles on top.

The flour is sifted, salt is added over it. Make a hole in the sifted flour in the middle and put the dissolved yeast, mix lightly and knead by hand, adding a little oil until the dough becomes elastic and will not stick to your hands. Leave the dough to rise for 30 minutes, in a bowl greased with oil and covered with plastic wrap.

Grate the cheese and mix with the beaten eggs to make the filling. The topping will consist of the mixture of egg and cream.

The raised dough is divided into 4 and 4 sheets of pie will be spread which will be filled with the mixture of cheese and eggs. The sheets are placed in the tray next to each other, and will be greased with egg topping and cream. The Dobrogean pie is put in the oven at 180 degrees for 30-40 minutes, until it browns.

We look forward to enjoying it.

And as housewives each outline their own kitchen, we also find recipes in many forms. So, for the Dobrogea pie, we present you another recipe as tasty as the others. The ingredients needed for an exceptional Dobrogean pie are:

1 packet of 400 g pie sheets,

500 g of Telemea cheese not too salty (you can combine Telemea with homemade cheese),

For the beginning, the cheese will be grated and mixed with 300 grams of cream. The melted butter will be used to grease the pie sheets, one by one, two or three sheets of pie, which will overlap. Place a portion of the cheese and cream mixture over these sheets, which will be spread evenly over the entire sheet. This will be repeated 5 times. The stuffed puff pastry will roll, then tighten a little to wrinkle it. Over the filled sheets it will be given with the butter topping. But that's not all. The 200 grams of cream will be mixed with 5 eggs. With this mixture, flood the tray with the filled sheets… and put it in the oven heated to 180 degrees. And the Dobrogean pie will be ready when it starts to take on a copper color. The impatience with which you are waiting for the Dobrogean pie to ripen is immeasurable. And its taste floods all your senses. All you have to do is enjoy it with your loved ones, either in the morning for coffee, during the day as a dessert or tasting or in the evening as something easy.

And when you have guests, and you don't know much about everyone's tastes, a Dobrogean pie delights every dessert served. We present you a recipe for 6-8 people, so suitable for an anniversary or a day with guests. For this Dobrogean pie recipe you need ingredients for the dough, but also some ingredients for the mixture.

The ingredients needed to prepare the dough are:

two or three tablespoons of vegetable oil

one-sixth of a yeast cube

450-500 grams of Băneasa flour.

These ingredients will help you prepare a dough soft enough to be shaped. From this dough, 6-7 pieces of crust will be made, which will mean 6-7 doughs that will be spread with a whisk. Sprinkle flour from time to time during spreading.

For mixing you will need:

500 grams of fresh cottage cheese

And now begins the preparation of Dobrogean pie. First of all, a big smile and a boost is needed. The tray in which the Dobrogean pie will be baked will be greased with a little oil. Take a dough and put a handful of cow's cheese mixture with eggs and salt in the middle. Spread the filling a little, then fold the dough into four, in the shape of an envelope. Then, the envelope made of dough is squeezed with your hands long to wrinkle it. The elongated dough is placed in the tray. This approach is done with each dough separately. After placing the 6-7 doughs in the pan, they will be sprinkled with oil and put in the oven for 30 minutes, over medium heat. And to give a unique flavor to this Dobrogean pie recipe, beat an egg with cream or yogurt (preferably yogurt that is lower in fat) and with a little salt and put the whole mixture on top of the dough that has been in the oven for 30 minutes. . After pouring the topping, put the tray with the Dobrogean pie in the oven, over medium heat, for another 10 minutes. And so, the Dobrogean pie is only good to taste. But do not overdo it with portions, if you stick to your diet.

A sweet is always welcome and to everyone's taste. And enjoy not only the taste buds. And if you combine sweet cheese with raisins, it works wonders. Let's not talk too much and present a recipe for sweet Dobrogean pie.

The ingredients for the recipe for sweet Dobrogean pie are:

400 grams of pie sheets

And for the filling of the pie you need:

One kilogram of sweet cheese

A lemon peel or an orange peel

The following ingredients will be required for the yoghurt composition:

The ingredients that give flavor and taste to this Dobrogean pie recipe are raisins and lemon or orange peel.

Sweet cheese, two eggs, orange peel or lemon cut into small pieces and raisins will be placed in a larger bowl. Mix these ingredients, over which we add the sugar and vanilla essence.

If we have pie sheets on the market, they must be left to thaw for a while. The butter will be melted in the microwave and the Dobrogean pie sheet will be greased with it. Put half a tablespoon of the sweet cheese and raisins on half of the pie sheet and wrap the sheet in half. Grease the sheet with a little butter and wrinkle it, then place it in the pan. The same procedure is repeated with each sheet of pie separately. After placing all the pie sheets in the tray, grease them with butter and prepare the topping. In a bowl we will put the yogurt, three eggs and 100 grams of sugar. If you want to give it a flavor, you can put in the composition a few drops of vanilla essence. We pour the newly formed composition over the pie. The Dobrogean pie is left in the oven until the puff pastry absorbs the yogurt composition, browning on the surface. The baking time for the Dobrogean pie is 25-30 minutes. Also, the Dobrogean pie can be both salty and sweet, everyone choosing the option that suits them and that they crave.

We also have a variant for the sweet Dobrogean pie for which we have to prepare the ingredients:

1 packet of puff pastry dough (800g)

800 g sweet cow's cheese

2 sachets of vanilla sugar

The semolina is boiled in 300 grams of milk, adding 3-4 tablespoons of sugar, after which it is left to cool. In a tall bowl put the eggs, sugar, yogurt, vanilla sugar, vanilla essence, raisins, boiled and cooled semolina and sweet cheese. Mix everything until the composition is homogeneous.

In a tray greased with oil and lined with flour, spread the first sheet of puff pastry that we cover with the composition obtained. Place a second sheet of dough over it. Spread the last sheet with a beaten egg with yogurt. Put the Dobrogean pie in the oven for 40-45 minutes, leave it until browned, add powdered sugar and serve cold and with good cheer.

The traditional Dobrogean Pie

Whether we are talking about apple and cinnamon pie, with sweet cheese and raisins, with salted cheese, with pumpkin or meat, the dish has a history of thousands of years. There is no holiday without pie in Romanian families, and most recipes are passed down from generation to generation. We all tasted the delicious Dobrogean pie, even though we tasted it “at home”, in Dobrogea or in other areas of the country and we were pleasantly impressed.

Using the phrase "For pies before, for war back" take a pen and a sheet to write down the necessary ingredients.

For the Dobrogean Pie dough you need:

  • a cup of water
  • two or three tablespoons of vegetable oil
  • a pinch of salt
  • a tablespoon of vinegar
  • 450/500 grams of flour.

For the filling you need:

  • 1 kg of lightly salted cheese (preferably sheep or goat)
  • 400 grams of fatty yogurt or cream
  • 6-8 eggs
  • a pinch of salt

From flour, water, oil, salt and vinegar you will get a soft or hard crust, from which you make 6-7 small pieces of crust. Then spread each small dough separately with the breadcrumbs, sprinkling a little flour so that it does not stick to either the work table or the breadcrumbs. After you have made the dough, we move on to the filling. Grate the cheese in a bowl and mix with 250 yoghurt or sour cream and 6 beaten eggs as an omelet, over which add a pinch of salt.

Grease the pan with a little oil, then take a handful of cheese mixture with eggs and place it in the middle of a sheet of dough. Then fold the dough into four, as if you were making a paper envelope out of a sheet. Then, squeeze this dough with your hands along the length, wrinkle it, more precisely. Take this package, which is now elongated in shape, and place it in the tray. After you have done this with all the pieces of coke and finished placing it in the tray, sprinkle everything with a few more drops of oil. Then put the tray in the oven for 30 minutes, over medium heat.

The secret of a Dobrogean pie is the last part. After 30 minutes in the oven, beat the remaining eggs, the remaining 2, with 150 yogurt or sour cream and a pinch of salt. Now put all this mixture over the dough taken out of the oven and put the tray for another 10 minutes in the oven, on the same medium heat.

Dobrogean pie (created)

Fr & # 259m & acircn & # 539i un dough suitable hard & # 537i elastic from f & # 259in & # 259 & # 537i ap & # 259 c & # 259ldu & # 539 & # 259, & icircn which you dissolved the salt & # 537i yeast. & Icircmpar & # 539i dough & icircn 10 pieces & # 259 & # 539i equal, which la & # 537i pu & # 539in la increased on a plan & # 537et & # 259 given & # 259 with f & # 259in & # 259. Grate the sheep's milk and mix it with the 5 eggs and mix it well with 5 tablespoons of fatty yogurt. Add 539in pu & # 539in & # 259 peel & # 259 de l & # 259m & acircie. From each piece of dough, make thin sheets, suitable for large ones, stretched with a rolling pin. Spread each sheet of oil on a layer of glue filler, after spraying the sheet with a little oil. Squeeze the sheet with your fingers, from the edge inwards, then place the plates one on top of the other in a well-oiled pan. Above the sheets lay a uniform layer with a homogeneous composition consisting of 5 eggs and mixed with yogurt. Put the tray in the preheated oven, at the right temperature, to allow the plate to brown lightly. Cut the plate & icircn pieces according to large, and sprinkle powdered sugar over them. Good luck # 259!

Comments (37):

Very good. I did it last night. The sheet is gorgeous, it spreads very easily. It's just that I only got about 600-700 g of flour with the sheet spread out. Note 24 for explanations.

It depends a lot on the flour, on their humidity. I'm glad you tried it. Thanks for the appreciation.

The pie is good. but..
, about 700-800 gr of flour enters the sheet
, is too much dough in my opinion, the sheet should be thinner. Next time I make the dough in half.
This is not a Dobrogean pie. It's the cheese pie. Dobrogeana has rather a light puff pastry, not the sheet that comes out here. Authentic Dobrogean pie recipe

The story of this recipe comes over 100 years ago, from the village of Cuza Voda, near Medgidia, Constanța County. It is also called Dobrogean pie created with yogurt or, simply, yogurt pie, because yogurt and egg are placed on top of it before baking.
At first glance it seemed very complicated, but when I saw how much pleasure my band eats, I said it was worth trying to do too.
It's not hard at all, you will see the recipe step by step below and you will definitely do well!

For the pie sheet
1 cube of fresh yeast
1 teaspoon sugar
1 cup lukewarm water
1 kg of flour
2 tablespoons oil
2 tablespoons vinegar
For composition
1 lemon
1 piece of approx. 1 kg of cheese suitable for salting (not very salty). If the cheese is very salty, add salt to the water.
1 cup sugar
3 eggs
1 sachet of powdered sugar
2 sachets of vanilla sugar
To put on the pie before baking
1 cup yogurt
2 eggs

The original recipe - step by step

Using flour, water, oil, salt and vinegar you will get a dough neither soft nor hard, from which you will form 6-7 balls of coca. Spread each piece separately with the blender, sprinkling a little flour so that they do not stick to the worktop or twister.

Dobrogean pie recipe with sweet cheese and raisins

Once the dough is ready, you can move on to the filling. Put the cheese on a grater in a bowl and mix with the 250 grams of yogurt or cream, then add the six beaten eggs as for the omelet. Sprinkle a little salt.

Grease the pan with a little oil, then take a measure of the cheese and egg mixture and place it in the middle of a sheet of dough. Fold the dough in four, as if you were making an envelope out of a sheet of paper, and wrinkle the edges.

The elongated package is placed in the tray, thus proceeding with all the pieces of shell. After you have placed them carefully in the tray, sprinkle everything with a few more drops of oil. Put the tray in the oven over medium heat for half an hour.

The secret of a successful Dobrogean pie lies in the last part. After 30 minutes in the oven, beat the remaining two eggs with 150 grams of yogurt or cream and a little salt, and add the mixture obtained over the pies. Put your tray in the oven for another 10 minutes, also over medium heat.

Video: Plăcinta din faina, apa, sare și oțet!Un dobrogean adevărat știe rețeta!BRANZA 142. @MaraCuisine (December 2021).