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Moldovan martyrs (video recipe)

Moldovan martyrs (video recipe)

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The first time we deal with maya. Soak the yeast with a little milk, add a teaspoon of sugar and 1-2 tablespoons of flour and mix well until you have a homogeneous mixture. Let the mayonnaise rise for 10-15 minutes. In a bowl or in the bowl of the mixer in my case we put flour, eggs, sugar, mayonnaise. We start to knead by adding the milk little by little until we obtain a homogeneous dough. Then add the oil and knead well for 10 minutes with the mixer (I have KitchenAid to which I attached the dough hook.) Or 20 minutes by hand. Let the dough rise in a warm room for at least 1 hour or until it doubles in volume. In the meantime, we're dealing with the syrup. Boil the water with the sugar and let it boil for 2-3 minutes from the moment it started to boil. We turn off the heat, add the vanilla essence and the orange peel that we peeled with the help of the potato peeler (it will be easier to remove from the syrup).

When the dough has risen, take it out of the bowl and knead a little to remove the air formed inside. Then we take balls the size of a small apple and spread them in a string of about 70 cm which we weave in 2 and form a bracelet by gluing the ends. We then cross the dough to form an 8 (see video). Another easier way to form the martyr is to make a dough string about 40-50 cm and form a snail by twisting one end to the middle. We also twist the other end of the string but turning the snail in the opposite direction until we reach the other snail shaped to get an 8. Put the martyrs formed in the tray in which we put baking paper and leave to grow about 15-20 mountains. Then grease with egg and put in the oven, over medium heat for 20 minutes or until golden on top. Then allow to cool and pour the warm syrup over them. Let it soak well for 15 minutes, then grease it with honey and sprinkle with ground walnuts. It is eaten with a lot of lust.

Watch the video:

Good appetite !

4 recipes of Moldovan martyrs. They won't last 5 minutes on the table! VIDEO

PHOTO GALLERY 4 recipes of Moldovan martyrs. They won't last 5 minutes on the table!

Martyrs, Moldovan or not, are a special kind of coils cooked in Romanian cuisine in honor of the Holy 40 Martyrs celebrated by the Orthodox Church on March 9. "These martyrs lived in the time of Emperor Licinius (308-324), a persecutor of Christians. The 40 Holy Martyrs were Christian soldiers and were part of the 12th Fulminata Legion of Armenia. These were not only Romans of origin, but also Greeks, mixed with Armenians ", conform .

The 40 Holy Martyrs were martyred because of their faith in the Savior Jesus Christ by the governor of Armenia, in the name of Agricola, and their bodies were burned and the ashes thrown into a lake. Housewives do In their honor, the housewives cook 40 rolls, called “saints”, “saints”, “grinders”, “brados”, “brăduleți”, “brândșei”, “sâmți”, depending on the geographical area in which they cook. Tradition also says that the true believers must drink every 40 glasses of wine in memory of the 40 martyrs.

Wallachian or Moldovan? Which martyrs are healthier and better

The 40 Martyrs say that the gate of heaven opens and the estates return among those from whom they rose. The location of this holiday around the equinox is not accidental, because in the popular view, the transition between the two worlds can be done only following the path of the Sun.

Around this holiday, in the rural area, the land is being prepared for the new agricultural year and the necessary tools. Also, on March 9, "Babes' Days" ends and the week of the elders begins.

The feast of the Martyrs or Martyrs actually begins the day before, on March 8 with the Fires of the Martyrs, and ends on March 11, with the ritual Drunkenness.

MARTYRS. Another popular tradition that is respected in certain areas of the country is that of lighting ritual fires on the morning of March 9. This custom symbolizes the "cremation" of the winter spirit and the rebirth of the summer spirit. This moment is also marked by the old-style spring equinox.

In Banat, the children rummaged and beat the "boots" (sticks) in the fire, and their mothers scattered the ashes left after the embers were extinguished around the houses and shelters of animals and birds. Macinci fires were considered purifying, as they cleared the space of evil forces on the last day of the old year and the first day of the new year.

It is also said that on the day of the Martyrs the boundary between winter and summer is drawn, between the harsh days of Dochia and the warm days of Santa Claus. MARTYRS. On March 9, two holidays of seasonal renewal of time overlapped: the last day of Baba Dochia and Moşilor. Tradition says that Baba Dochia dies and turns into a stone sheepfold on the day of the Martyrs, and the Moşii are sacrificed and turned to ashes on the funeral pyre, for their right faith.

Martyrs' recipes

How to make martyrs with walnuts

If you are going to indulge in walnut martyrs and have enough patience to prepare a kitchen for them, it is good to know that their preparation and cooking could take almost 90 minutes.

Martyrs with walnuts

Ingredients for walnut martyrs

  • For it took: 500 g flour, 200 ml water, 1/2 teaspoon salt
  • For boiled: 2-3 liters of water, sugar to taste
  • For serving: 300 g ground walnut, rum essence, grated peel of an orange, grated peel of a lemon, vanilla essence, a sachet of vanilla sugar, cinnamon

How to prepare martyrs recipe with walnuts

Unlike the tradition in the area of ​​Moldova, martyrs are prepared differently in Muntenia. The martyrs from Muntenia, the small ones in the shape of 8, are boiled in juice.

If you want, you can prepare the dough for the martyrs in advance. Here are the steps to follow:

Mix the flour, water and salt and knead to get a suitable hard dough. Spread the dough in a sheet no thicker than 1/2 cm. Cut the martyrs with the special device in the shape of 8.

Put the cut martyrs on paper (or in a tray), spread. Let them dry for an hour.

Put on the fire a pot with 2-3 liters of water, salt and sugar - to taste. When the water starts to boil, lower the heat and put the martyrs carefully. Add the citrus grater, the essences and the vanilla sugar and let them boil for about 20-25 minutes, according to

Martyrs' recipes & # 8211 martyrs with walnuts

According to preference, the martyrs are served cold or warm, with walnuts and cinnamon sprinkled on top. It is recommended not to put cinnamon during cooking because it will become slightly sticky.

For the dough, mix the warm milk with the yeast and a spoonful of sugar (from 200 g). After 5 minutes, add the yolks, soft butter at room temperature, grated orange and / or lemon peel, salt, remaining sugar, vanilla and finally half the flour. Mix with a mixer until it makes bubbles and then gradually add the rest of the flour until you get a soft but compact dough. Leave to rise in a warm place for about an hour.

After the dough has risen enough, divide it into 4 portions. Each portion is divided into 10 (first in 2 and then in 5). Thus we will have a fixed 40 pieces. The dough is processed on the worktop lightly greased with oil.

Grease your palms with a little oil. Each part extends in the form of a long rod, about 50 cm. This wand is folded in 2 and the strips are twisted between them. A braid / twist of about 25-30 cm is obtained here.

From this braid we form optti. the ends are made right in the middle of the number 8, below (below the crossing point).

Place 5 in two large columns in the oven tray. In a tray will fit 10 pieces (12-14 cm long each). 4 trays of martyrs come out.

Bake in a preheated oven at 180 ° C (medium to high with gas) for 10 minutes. After that, cover with baking paper and bake for another 5 minutes at 160 ° C (medium stage).

Grease with honey and then sprinkle with walnuts. Honey is easily heated in a saucepan or microwave and can be brushed much easier.

Recipes for fasting Moldovan martyrs

  • 500 g of flour
  • 250-300 ml of water
  • 25 g of yeast
  • 1/2 teaspoon salt
  • 3-4 tablespoons oil
  • 1 teaspoon sugar

1. To start, prepare the mayonnaise: mix the yeast with a teaspoon of sugar, a tablespoon of flour and a little warm water. Leave the yeast to work for 10 minutes.

2. Put the mayonnaise over the rest of the flour, add salt, water and oil. Knead until the dough can come off the bowl. The dough should be slightly soft and if it is too hard, add warm water and a little oil. Allow to rise for 25 minutes.

3. The dough is divided into 12 pieces, and each is worked into a roll which is then woven in the form of the number eight. Place in a pan greased with a little vegetable fat and lined with flour. Bake for 25 minutes.

4. Make the syrup by boiling the ingredients. After the martyrs are baked, they are placed on a plate and syruped, then greased with honey and sprinkled with ground walnuts. Once soaked, they are only good to give to loved ones.

I will use a food processor to knead the dough. That way everything will be much easier!

First dissolve the yeast in warm milk. Put 2-3 tablespoons of sugar and 2 tablespoons of flour, then let it rise for 15 minutes in a warm place. Put melted butter, beaten eggs, remaining sugar, a pinch of salt, rum essence and grated lemon and orange peel in the bowl. Start the robot at low speed, and when the ingredients have homogenized, add the mayonnaise, then the flour, little by little, until the dough begins to bind. Leave to knead for 15 minutes, then remove the bowl and cover it with a clean towel. Let it rise for an hour - an hour and a half in a warm place.

Meanwhile, prepare the syrup: put the water in a saucepan, add the sugar and put it on the fire, stirring with a whisk. Add the cinnamon stick, the anise stars and the allspice seeds. Leave it on the fire until it starts to boil and the sugar is completely dissolved. Turn off the heat and let the syrup stand for 5-10 minutes, then add the rum essence and grated orange peel. You can put whatever flavors you prefer! Set the syrup aside and let it cool!

When the dough has risen, take it out of the bowl and pour it on the table sprinkled with flour. Divide it into small piles and form sticks, then shape octopuses. Place the martyrs in trays lined with baking paper, cover them with clean towels and leave to rise for another 30 minutes.

Mix the two yolks with the milk and grease the martyrs with a brush, then put the trays in the preheated oven at 180 degrees and leave them for about 30 minutes, until they swell and brown slightly. Remove the trays and let them cool a bit, then dip them in the syrup and place them on a plate.

Moldovan martyrs with walnuts

Moldovan martyrs with walnuts, a recipe that you must try. The combination of walnut and honey is very tasty!

(If you are fasting do not put eggs, instead of butter put oil and instead of milk water.)

How to prepare cream:

I put the milk and butter in a pot on the fire until the butter melted.

Then I let it cool, that is, to be able to knead with it, to be warm.

I put flour and yeast in a bowl.

In a deep bowl I put the sugar, a pinch of salt, vanilla essence and the 2 yolks and mixed lightly.

I also put the milk with melted butter (warm), I added the orange peel and I mixed it to homogenize.

I poured this composition over the flour and kneaded.

The amount of flour differs from the type of flour used if the dough is sticky, add a little more flour, or maybe you need a little more milk.

Knead for about 10 minutes.

I greased the dough with a little oil, covered it with a towel and left it to rise in a warm place away from the current, for about an hour.

After the dough rose, I shaped the martyrs.

I divided the dough into 2 halves, then each half into 6 pieces (12 pieces in total).

I first shaped each piece of dough into a string shape (somewhere between 35 and 40 cm long).

I glued the ends of the string in a circle, then twisted the circle to form the number 8.

I did the same with the other part of the dough.

I placed the martyrs in the stove tray lined with baking paper, leaving some distance between them to allow them to grow.

I let the martyrs rest for about 20 minutes.

After 20 minutes, I greased the Moldavian martyrs with egg yolk mixed with a little milk and put the tray in the preheated oven at 150 degrees for the electric oven) for 20 minutes (or until nicely browned).

While the Moldavian martyrs are baking, we prepare the syrup.

I put 100gr of sugar and 200ml of water in a saucepan on the stove, and let it boil for 4-5 minutes (from the moment it boils).

After taking the pan off the heat, I added the vanilla essence and let the syrup cool.

The martyrs and the syrup being ready, we can start the syrup. When we syrup them, the martyrs must be warm and so must the syrup.

I took a martyr, dipped it in sugar syrup and turned it 2-3 times from one side to the other to absorb a little liquid.

You can keep the martyrs more or less in syrup, depending on how many syrups you want.

After the syrup, I placed the martyrs on a plate to shake a little. I then greased each one with honey and sprinkled ground walnuts on top.

Very fluffy, syrupy and fragrant, the Moldavian martyrs are simply wonderful, I will definitely take another tour

Until the next recipe, have fun, dear Anyta! /> />

Moldovan Martyrs with Honey and Walnuts

Optionally, martyrs can be filled. For this, we no longer shape the pieces of dough into a string shape. Each piece stretches on the edge in an elliptical shape, about 25 cm long and about 15 cm. width (in the widest part).

Sprinkle with walnuts mixed with sugar and raisins. Roll with the filling in the middle and the obtained roll is twisted in a spiral shape, pressing the ends. Then, leave to rise for about half an hour, covered with 2 clean kitchen towels, in a warm place, away from electricity. Meanwhile, turn on the oven and set it to 180 & degC. After fermentation, I baked the martyrs, at a medium height, in the preheated oven at 180 ° C.

Meanwhile, prepare the syrup from the specified ingredients: sugar with honey and water are boiled, add rum and vanilla to taste. After half an hour of baking, when the & bdquomucenicii & rdquo start to brown on top, pour the syrup over them in the pan and put them back in the oven. Continue baking until nicely browned. I sprinkled a little more ground walnuts on top of them and they are ready to be enjoyed or shared in memory of the missing.

Jamila's recipe. How to make the best Moldovan martyrs VIDEO

instructions and how to prepare it in the video below.

Read the article further on

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