What do we have for supper today? Placenta!
Recently, the Internet exploded with the news that Kourtney Kardashian is taking placenta pills. (If you haven't seen it, check her out on Instagram https://www.instagram.com/kourtneykardash/, where she posted a photo of two placenta pills before taking them). Well, if you read and find out, it turns out that such pills are really popular, although there is no evidence of their effectiveness among traditional medicine specialists. So, if suddenly you also decide to rely on placenta, just in case, consult your doctor. If you get the green light, try a couple of recipes from Katie DiBenedetto, author of the Placenta Cookbook.
Placenta smoothie
You will need:
Placenta
A glass of freshly squeezed orange juice
Half a cup of unsweetened organic yogurt
Glass of frozen strawberries
Note: Feel free to add your own ingredients to the smoothie.
Cooking method:
1. Wear gloves if necessary
2. Place the placenta on a tray and identify for yourself the part that is just asking to become a smoothie. Using scissors, cut a small piece from a specific area, or collect even smaller pieces from different areas, such as the mother's side, the fetal side, the umbilical cord site etc.
3. Place the placenta pieces into a blender and pour in half of the prepared orange juice.
4. Grind for 1-2 minutes.
5. Add remaining juice, yogurt and strawberries
6. Grind until smooth
7. Serve in elegant glasses with a beautiful colored straw
Placenta lasagne
You will need:
1 medium onion, diced
200 grams of placenta
450 grams ground beef
2 large tomatoes, diced
1 tablespoon dried oregano, basil or thyme
1 tablespoon salt
1 teaspoon pepper
Half a glass of red wine
Less than half a glass of broth
Half a glass of broth
Half a glass of milk or cream
Cooking method:
1. Fry the onion and garlic, then simmer them in butter over medium heat for 8 minutes.
2. Cut the placenta into small pieces using a sharp knife or kitchen scissors
3. Place the chopped placenta and ground beef in a frying pan with onions and garlic, and fry until the minced meat becomes dark in color.
4. Add tomatoes, dried herbs, salt, pepper, wine. Let the ingredients simmer for 15 minutes or until the wine has evaporated by half.
5. Pour in less than half a glass of broth and cover with a sheet of lasagna dough.
6. Place half of the meat/tomato on a sheet of lasagna dough and add ricotta. Cover with the sheet of dough again. Spoon in the remaining mixture and cover with the pastry sheet again.
5. Pour the broth over the lasagne sheets, distributing the liquid evenly. Sprinkle mozzarella on top. Pour milk over the cheese.
7. Bake at 180° for 30 minutes or until the cheese is browned and bubbly.
Chili from placenta
You will need:
1 large onion, diced
1 green pepper, diced
4 garlic cloves, minced
2 tablespoons butter
200 grams ground beef
200 grams of placenta
1 tablespoon each of dried cumin, dried oregano, turmeric, dried basil, ground red pepper, salt
¼ cup red wine vinegar
3 large tomatoes, diced
400 grams of boiled beans
Cooking method:
1. Fry onions, peppers, and garlic in oil over medium heat for 10 minutes.
2. Cut the placenta into small pieces using either a very sharp knife or kitchen scissors. Add placenta pieces and ground beef to deep skillet with onion and garlic. Cook until the mince has a dark, roasted color. Add spices and mix well.
3. Add red wine vinegar and cook for 5 minutes. Add the tomatoes and simmer over low heat for 30 minutes. Add beans and cook until fully cooked.
4. Serve in bowls, with a portion of sour cream, grated cheese and green onions.
Truffles from placenta
You will need:
Placenta
½ cup unrefined organic coconut oil
¾ cup organic coconut oil
5-6 tablespoons cocoa powder
2-3 tablespoons maple syrup
Sea salt to taste
Note: This recipe is based on an amount of placenta meal equal to a whole placenta. If you are using only part of your placenta to make truffles, reduce the proportion of ingredients accordingly.
Cooking method:
1. Grind the placenta in a coffee grinder. (If you already have ground up placenta, you can skip this step.)
2. Place a fine mesh sieve over a large bowl and pass the resulting flour through to avoid any large pieces or lumps getting into the truffle. Large pieces can be taken as tablets.
3. Melt coconut oil (both types) in a double boiler.
5. Add placenta flour and stir until smooth.
6. Add cocoa powder, maple syrup and sea salt. Stir until a homogeneous mass is formed. Continue adding maple syrup and salt to taste.
7. Place truffle molds on a tray
8. Pour 1 tablespoon of truffle mixture into each mold.
9. Place the truffle tray in the freezer until firm, about 15 minutes. You can store the finished truffles in a container in the refrigerator or freezer. 
Flatbreads with sweet fruits go wonderfully with milk soups. Every Moldovan woman has her own twist in making pies. Recipes for placintas with cheese made from fresh sheep's milk are especially delicious. Lightly salted cheese is mixed with onions, thyme and dill, and the national pie is generously stuffed. Moldovans do not have the custom of drinking tea with sweet pastries, so they use any products for minced meat: eggs, herbs, nuts, cottage cheese, vegetables. Due to the fact that the elastic unleavened dough is rolled out into a thin layer, the crust is very crispy.
The five most commonly used ingredients in recipes are:
The way of wrapping the pie is also interesting. Place the filling in the middle of a thin square layer. Wrap the dough in an envelope, pulling at the corners. Then the sharp edges are pulled towards the center again to form a hexagon. Another secret to preparing ruddy placintas is the correct choice of frying temperature. First, heat the frying pan with oil very hot, and then place the cakes on it and reduce the intensity of the flame. By frying on each side for 5 minutes, you will get perfect golden placintas. Bon appetit!
Placintas are a national type of Moldavian pies in the shape of a flatbread or envelope. The filling is made from a wide variety of products. Sweet placintas are prepared with cottage cheese, cherries, pumpkin or peaches. Moldavian flatbreads with cabbage, feta cheese, meat or fish are incredibly tasty.
For placindas, yeast, puff pastry or unleavened stretch dough is used. Prepared flatbreads with minced meat are baked in the oven or fried in a frying pan. The average calorie content of baked goods with a delicious golden brown crust is 246 kcal per 100 grams.
Dough for placindas
The love for Moldovan placindas appears the first time and remains for life. The key to success is properly prepared dough. Traditionally it is unleavened and must rest for half an hour before cooking. There are various variations in the preparation of semi-finished products for baking.
Exhaust
- flour – 330 g;
- vinegar – 30 ml;
- vegetable oil – 50 ml;
- water – 140 ml;
- salt – 4 g.
Cooking method:
- Pour the indicated amount of flour onto the table in a heap. Make a depression in the center.
- Pour oil, vinegar and water into it. Knead.
- Cut the workpiece into equal pieces and roll each one out. You should get thin plates.
- Cover them with a bag and set aside for a quarter of an hour.
- Stretch each cake evenly in all directions until it becomes thin, like a piece of paper.
Puff
- flour – 590 g;
- ice water;
- vegetable oil – 15 ml;
- butter – 220 g;
- egg – 1 pc.;
- salt – 7 g;
- granulated sugar – 7 g;
- vinegar – 15 ml.
What to do:
- Pour oil and vinegar into a measuring cup. Beat in the egg, add sugar and salt.
- Fill the components with water to a volume of 270 ml. Mix.
- Combine with flour and knead the dough.
- Cover with a bag and leave for half an hour.
- Cut into 4 pieces. Roll out separately and coat with butter.
- Fold each part into an envelope and put it in the refrigerator for 4 hours.
Yeast
- warm milk – 240 ml;
- pressed yeast – 50 g;
- sugar – 55 g;
- spread – 100 g;
- flour – 510 g;
- egg – 2 pcs.;
- salt – 2 g.
Instructions:
- Crumble the yeast into warm milk (100 ml). Add sugar and salt. Stir and leave for a quarter of an hour.
- Pour in the remaining milk and melted spread. Add eggs and flour.
- Knead the dough and set aside for a couple of hours, first covering it with a bag.
On kefir
- soda – 15 g;
- cottage cheese – 900 g;
- flour – 540 g;
- egg – 2 pcs.;
- melted spread – 150 g;
- kefir – 110 ml.
How to cook:
- Combine cottage cheese with eggs.
- Mix soda with kefir and salt.
- Mix the two masses.
- Pour in the spread. Stir. Add flour in portions and knead into an elastic dough.
Products prepared with this dough can be fried in a dry frying pan.
Moldavian placindas in a frying pan with cottage cheese - step-by-step photo recipe
The unleavened dough for this recipe is rolled out thinly and then gently stretched until transparent. The thinner, the more tender the placintas are.
Your mark:
Cooking time: 1 hour 30 minutes
Quantity: 6 servings
Ingredients
- Flour: 300 g
- Water: 180 ml
- Sunflower oil:30 ml for dough and 100 ml for frying
- Granulated sugar: 50-100 g
- Raisins: 40-60 g
- Cottage cheese: 275 g
Cooking instructions
First sift the flour into a deep container.
Add water and gradually knead the dough, then add sunflower oil and continue kneading. You should get a dense and pliable lump.
Cover with a towel and leave warm for 20 minutes.
Meanwhile, pour warm water over the raisins, leave for a quarter of an hour, and rinse.
Sweeten the cottage cheese and mix with raisins.
Grease the table and hands with a drop of vegetable oil, and thoroughly knead the dough for 10-15 minutes. Then form a rope 20-25 cm long from it.
Wipe the dry knife with oil, cut the rope into 6 equal parts.
Using a rolling pin, roll out each piece into a thin layer. Using your fingers, pull out the edges to make a very thin square with a side of about 30 cm. If the workpieces stick to the table, add a handful of flour.
Fold each corner of the square towards the center (envelope shape). Since the placintas will have a sweet filling, you can additionally sprinkle the surface with a pinch of sugar.
Place the curd filling on the resulting flatbread.
Fold opposite corners into the middle of the envelope.
Then repeat on the other side to create a square.
Heat the oil in a frying pan, fry the placintas on each side until browned.
Serve hot tea or dried fruit compote with ready-made Moldavian placindas. Pour sour cream into a gravy boat.
With pumpkin
The delicate, juicy filling allows you to make placindas that taste unforgettable.
- pumpkin – 320 g;
- salt – 5 g;
- sugar – 80 g.
Dough:
- flour – 420 g;
- kefir – 220 ml;
- sea salt – 5 g;
- butter – 110 g;
- soda – 5 g;
- egg – 1 pc.
How to cook:
- Warm up the kefir a little. Add soda and salt. Stir and leave for 5 minutes.
- Beat in the egg and add flour. Knead.
- Melt the butter and cool.
- Grate the pumpkin. It is best to use a coarse grater. Sweeten and salt. The amount of granulated sugar can be adjusted according to your own preferences. Mix.
- Cut the dough into 4 parts and roll out into elongated flat cakes.
- Coat half of each piece with melted butter and cover with the dry part.
- Then coat half again and cover with the dry part. Roll.
- Distribute the pumpkin and form an envelope.
- Fry the preparations in a frying pan with vegetable fat until golden brown.
With potato
Potatoes do not need to be heat treated before cooking. The filling is made from raw vegetables, so the dish is prepared quickly and turns out incredibly tasty and nutritious.
Ingredients:
- potatoes – 180 g;
- chopped parsley – 15 g;
- salt;
- spices;
- water – 130 ml;
- soda – 4 g;
- vegetable oil – 15 ml;
- salt;
- flour – 240 g.
What to do:
- Combine and remove the components intended for the test. Leave under a cloth for half an hour.
- Then cut into three parts and roll out into thin flat cakes.
- Grate the potatoes using a coarse grater. Add a little bit of any oil for juiciness. Sprinkle with spices and salt. Add parsley and stir.
- Grease the flatbreads with butter and stretch them in different directions. Place the potatoes in the center and form into envelopes.
- Heat a frying pan with fat. Place the pieces seam side down and fry for 5 minutes.
- Turn over and cook for another 4 minutes. The fire should be medium.
With cabbage
We suggest preparing a delicious filling from sauerkraut, but if you wish, you can use regular fresh, fried or stewed cabbage.
Filling:
- sauerkraut – 750 g;
- onion – 280 g.
Dough:
- water – 220 ml;
- flour – 480 g;
- soda – 4 g;
- refined oil – 30 ml;
- salt – 4 g.
Step by step process:
- Heat the water. Add baking soda and salt. Pour in the oil. Stir and combine with flour.
- Knead elastic, pliable dough. Cover with a cloth and set aside for half an hour.
- Squeeze the brine from the cabbage. Chop and fry the onion.
- Add cabbage and simmer over low heat for 8 minutes.
- Cool completely.
- Cut the dough into 7 pieces and roll out very thin flat cakes.
- Distribute the filling and form envelopes.
- Fry in hot oil until golden brown on both sides.
Meat placintas
Minced meat from any meat is suitable for cooking. It is desirable that the composition contains lard. In this case, the filling will be the most juicy.
You will need:
- minced meat – 540 g;
- vegetable oil – 60 ml and 15 ml in the dough;
- salt;
- onion – 280 g;
- water – 240 ml;
- flour – 480-560 g;
- pepper.
Preparation:
- Salt the water and add vegetable oil.
- Pour flour through a sieve and knead the dough. Leave for half an hour.
- Chop the onion. Pour boiling water over it to get rid of bitterness. Fry if desired.
- Mix with minced meat. Salt and sprinkle with pepper.
- Cut the dough into 5 pieces. Roll out and coat with butter. Set aside for 5 minutes. During this time they will become softer. Roll each one out again.
- Lay out the minced meat, form the products, roll them out.
- Immediately place in hot fat in a frying pan and fry each side for 4 minutes.
Features of cooking in the oven
Tender, crispy placintas are easy to cook in the oven. This method will allow you to get a lower-calorie dish that is suitable for the whole family.
You will need:
- dill – 45 g;
- puff pastry – 950 g;
- boiled potatoes – 800 g;
- pepper – 4 g;
- cottage cheese – 150 g;
- salt – 8 g;
- onion – 60 g.
How to cook:
- Cut the thawed store-bought semi-finished product into 9 pieces. Roll out each one.
- Combine chopped onion with cottage cheese.
- Puree the potatoes and mix with the curd mixture.
- Add chopped dill.
- Crush the mixture with a masher until smooth.
- Stretch the flatbreads and place the filling in the center of each. Fold into envelopes.
- Line a baking tray with baking paper. Lay out the blanks.
- Place in the oven, which at this point is heated to 220°. Bake until golden brown.
We look forward to your comments and ratings - this is very important to us!
In Moldovan cuisine, one of the most sought-after and popular dishes is placintas. In appearance, they resemble both flat cakes and pies, and come in round or square shapes. You can prepare them from any dough of your choice - yeast, kefir, unleavened and puff pastry. The fillings are also varied: placindas with pumpkin, potatoes, meat, apple, sweet or salty cottage cheese... Today you will learn how to cook yeast placindas with cabbage in the oven and placindas in a frying pan with cottage cheese and herbs from unleavened dough. Recipes for placindas can be considered basic and can be used to prepare a delicious dish with any other filling.
Moldovan placinda with cottage cheese and egg
You will need:
- 200-220 ml – refined vegetable oil,
- 1.2 kg – sifted wheat flour,
- 750 ml – slightly warm water,
- 80 g each – dill and green onions,
- 5 – eggs,
- pepper and salt - to taste.
how to cook placintas in a frying pan
Mix the flour with a little salt and pour it onto the work surface in a heap. Make a hole. Gradually add water while kneading the dough. The dough should come out homogeneous and elastic. Then roll into a ball and cover with a napkin.
For the filling, grind the cottage cheese through a sieve. Chop the onion and dill, mix with cottage cheese and eggs, adding salt and pepper to taste.
Divide the dough into 17-20 portions, roll each into a ball. Roll out thinly into squares or circles.
Place the filling in the middle of the flatbreads, leaving the edges a little free. Fold the edges of the dough towards the middle crosswise, pinching it in the middle.
Heat the oil in a frying pan. Place the placintas with the flat side up. Fry on each side for no more than 6-8 minutes until lightly browned.
Placintas are great both hot and cold. They look not only appetizing, but also original! But, most importantly, preparing is as simple as shelling pears. Enjoy!
Recipe No. 2
Placindas in the oven recipe with photos step by step
Yeast placintas in the oven will replace bread for you and will be an excellent snack that you can take with you. As in the first recipe, you can fry the tortillas with the filling in a frying pan (dry or with added oil).
Placindas with stewed cabbage can be made from traditional yeast dough with milk. Even if you don’t add eggs or butter to it, it will turn out fluffy and tender. There is a long cooking option - on dough, and there is a quick one. Choose the one you can use at the moment.
Consider the recipe for placintas with dough.
Ingredients:
Dough for placintas:
- wheat flour (premium grade) – 10 tbsp. heaped spoon,
- milk 2.6% - 280-300 ml,
- salt – 0.5 teaspoons,
- dry instant yeast - 1.5 teaspoons,
- granulated sugar - 2 tbsp. spoons,
- vegetable oil – 2 tbsp. spoons,
- chicken egg – 1 pc. for lubrication,
- oregano (or Italian herbs) – 1 teaspoon.
- white cabbage – 1 head,
- blue onion – ½ pcs.,
- carrots – ½ pcs.,
- vegetable oil – 40 ml,
- homemade tomato sauce – 5 tbsp. spoons,
- salt - to taste,
- spices (all-purpose) – 1-2 teaspoons.
Cooking process:
Pour 38 degrees milk into a bowl. Add sugar and yeast, stir and leave for 5-7 minutes.
Then add 5 heaping tablespoons of flour and stir again. Now leave the dough for 1-2 hours.
Pour in vegetable oil.
Knead the dough, it will already have a certain structure, and leave it again for 1 hour.
At this time, make the filling. Place the chopped onion in a frying pan or multicooker bowl with oil and fry it in the multicooker on the “Frying” mode. Add grated carrots and stir.
Pour in the shredded cabbage and switch to the “Stew” mode.
Pour in tomato sauce. Add salt and spices and stir well. Close the lid and simmer for 25-30 minutes.
The filling is ready. Cool it, otherwise the airy dough will “creep”.
The dough for placindas has increased slightly in volume. Add the rest of the flour and knead it again.
Divide the base into 4 parts.
Roll out the dough and place the filling on it.
Fold the edges of the tortilla into the center and trim the edges.
Place the placintas on greased parchment. Brush the top with egg and sprinkle with oregano.
Bake the placintas in the oven, preheating it, at 170 degrees for 30-40 minutes.
Bon appetit!
Evgeniya Khonovets told how to prepare Moldovan placindas, recipe and photo by the author.
What do you think Moldavian placindas are? I was also tormented by this question. The name doesn't really say anything. I don’t know the Moldovan language either, but I have the Internet, and now you have me. Today we will talk about meat dumplings. In addition to the meat filling, I will offer, and even show you a little, other options. First you need to understand what it is and how it is prepared. This dish is a close relative of cheburek or belyash. This is a flatbread made from unleavened dough with filling. Placintas are prepared in a frying pan. I have come across recipes for preparing this dish in the oven, but the flatbread is still first fried in oil, and then baked a little. Well, now let's cook.
Moldovan placinda recipe with photo
The flatbread cooks extremely quickly, so not just any raw filling is suitable. Minced pork and chicken cook quickly, but I would not use raw beef for this dish. You can make placindas with cottage cheese, pumpkin, potatoes, with cottage cheese and herbs, with herbs and eggs, with hard cheese, with suluguni or other cheese that melts. This flatbread can be made with a sweet filling. So, I might suggest using caramelized apples or fruit jam. You can prepare placindas with kefir, but in my step-by-step photo recipe I will show you how to make choux pastry in boiling water and about two filling options.
Number of servings - 6
Cooking time - 30 minutes
Cuisine: Moldavian
how to cook Moldovan placinda recipe with photos
Ingredients:
- wheat flour 3 -4 cups,
- table salt - 1 teaspoon,
- vegetable oil - 100 ml,
- minced meat - 500 g,
- onion - 1 pc.,
- greens - optional
- spices and salt for minced meat - to taste,
- boiling water - 1 cup.
Cooking process:
In the bowl where we will knead the dough, put 1 teaspoon of salt.
Now pour in boiling water. Add 2 tbsp. spoons of vegetable oil. For cooking, I used extra virgin olive oil. You can use any vegetable oil you prefer. Both olive, sesame and sunflower are suitable. Stir water, oil and salt until the salt is completely dissolved.
Sift 3 cups of flour and add them to the liquid. Knead into a homogeneous dough. It is better to work with a spoon or fork (the latter option is most convenient for me). The choux pastry will be quite hot. It is inconvenient to work with your hands.
The dough for the placinda will look like this. If in your case it is a little liquid, add a little flour. Set aside. It should cool down a little.
Prepare the minced meat in a bowl. You can make it at home yourself or buy it ready-made in the store.
Chop the onion. Add finely chopped onion to the minced meat. Salt and pepper the minced meat to taste.
Add a couple of tablespoons of water to the meat filling and stir until smooth.
Divide the dough into 6-8 parts.
Roll each piece into the thinnest layer.
Use a knife to make cuts along the edge of the layer.
Place a small amount of minced meat in the middle of the flatbread. Approximately 1-2 tbsp. spoons.
Lift each edge of the dough one at a time and cover the meat layer with it.
We should end up with a package like this.
Turn the tortilla over, seam side down. Using your fingers, patting, distribute the minced meat inside the dough, while increasing the size of the cake. We kind of stretch it, roll it out, but without a rolling pin. If you use a rolling pin, the minced meat will come out.
Pour a tablespoon of vegetable oil into the frying pan. Fry the placintas in a frying pan on each side for 2-3 minutes until golden brown. When placing the tortilla on the pan, you must be sure that it is hot. After frying the first tortilla, reduce the heat under the pan to medium (or slightly below). In a frying pan that is too hot, subsequent tortillas will begin to burn quickly. We don't need this.
As a result, I got 6 cakes. I have already said that they can be made with different fillings. To prepare placintas with cheese and herbs, place grated hard cheese in the middle of the flatbread.
Finely chop any available greens and add to the filling. Add some salt and spices. You can squeeze out a little garlic. Form the cake as described above. Fry on both sides, 2 minutes on each side.
Place the fried flatbreads in a stack and serve. Moldavian flatbreads with meat can be served with a salad of fresh vegetables or sour cream.
Bon appetit!
Loading...