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Desert of mountain martyrs


I prepared the martyrs the day before, as follows: I mixed the flour with the salt powder, then I gradually added warm water. I kneaded the dough until it became easy to handle, then I spread it on the floured table. With a special shape I formed the martyrs - I got 200 pieces, which I placed on a clean sheet of paper and left to dry.

The next day I put 2 liters of water in a pan, in which I added sugar, 1 teaspoon of salt and a teaspoon of lemon peel. When it started to boil and the sugar melted I put the martyrs, which I let them boil until they rose to the surface and were boiled. I stopped the fire, added the vanilla essence and the rum essence.

While the martyrs were boiling, I prepared the cakes, from quantities of flour, water and a pinch of salt, which I did not weigh. With the help of the rolling pin, I spread the dough into as thin sheets as possible, which I baked in the oven.

When everything was ready, I prepared the bowls in which I put 2-3 tablespoons of martyrs with juice, pieces of cakes, ground walnuts, sugar and a cinnamon powder.

I invite you to a bowl of martyrs!


Martyrs of Muntenia

The martyrs are boiled in a pot with 1.5 l of water according to the time indicated on the package with a pinch of salt. Add the sugar and, when it melts, add the ground walnuts and turn off the heat. Add the grated lemon and orange peel, cinnamon and rum essence and cover with a lid.

Serve after about 2 hours with the addition of chopped walnuts cut / broken on top and, if necessary, sprinkle with cinnamon.

Roasted walnuts will give them a special, delicious taste.

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Recipe for Wallachian martyrs

Ingredient:

  • 400 g martyrs Băneasa
  • 200 g ground walnuts
  • 200 g sugar
  • 2 cinnamon sticks
  • 1 essence rom
  • 1 vanilla pod
  • a little salt
  • peel from an orange
  • peel of a lemon

In the area of ​​Muntenia and Dobrogea, the martyrdom of March 9 is different from that of Moldova. They are boiled and made with fragrant and delicious juice.

The easiest way is to buy the martyrs and prepare only the juice for them at home.

With the martyrs ready, the recipe is simple and easy. Boil them in boiling water in which you added cinnamon and vanilla.

When the martyrs have boiled, add the rest of the spices, lemon and orange peel, rum essence and necessarily a lot of walnuts.

The martyrs should not boil too much, but remain sluggish. That's because they will stay in the hot liquid and continue to cook.


Traditions of martyrs

The 40 martyrs, from whom the name of the holiday is derived, were 40 Romanian soldiers killed because of their Christian faith. Also, this holiday is considered the beginning of the agricultural year, which is why tradition requires men to drink 40 glasses of wine, which will be a source of strength for field work. We do not recommend overdoing it with such a large amount, but a glass of red wine is really healthy, especially if it is homemade wine, without additives and dyes.

Depending on the area you come from, either Muntenian martyrs are prepared, such as the ones I grew up with, or Moldavian martyrs, made of cozonac dough, baked in the shape of the number 8, with walnuts sprinkled on top of a layer of honey. Martyrs are a delicious dessert, but even in their case it is not good to exaggerate, especially if you suffer from diabetes, obesity or cardiovascular disease. Consume martyrs in the first part of the day, so that all the caloric intake and the amount of sugars are consumed by the body until dusk.


PREPARE THERMOMIX with the traditional recipe of Wallachian martyrs with walnuts

Preparation time: 1 min.

Total cooking time: 21 min.

Difficulty: Easy

Amount: 8 servings

  1. Put in the bowl 200 g walnuts and grind 12 sec./speed 5 . Put aside.
  2. Laugh the shell from 1 BIO lemon. Put aside.
  3. Put in the bowl 1 teaspoon cinnamon, 1 teaspoon vanilla essence, 1500 g water and boil 10 min./100°C/ / speed 1 .
  4. Add 200 g martyrs and boil 10 min./100°C/ / speed 1.
  5. Add ground walnuts, 150 g sugar, lemon peel and mix 20 sec./ / speed 1 .
  6. Leave the preparation to stand for about 1 hour before serving.

Recommendations for Wallachian martyrs with walnuts at Thermomix

If you like sweeter martyrs, add 250 g of sugar.

You can add orange peel for a special flavor.


Recipes for Wallachian and Moldavian martyrs. Here's how to prepare the best martyrs

However, we know that the martyrs lived in two regions: Moldova and Muntenia. What is certain is that the martyrs from Muntenia have nothing to do with the Moldavians. There are two completely different types of martyrs, and both recipes are delicious.

For the martyrs of Muntenia, called & # 539i & # 537i & bdquociorb & # 259 martyrs & rdquo, you need a package of small martyrs & # 539i, from trade & # 539i, cocoa, walnuts, sugar & sugar. ap & # 259. For Moldovans baking in the oven, you will need flour, baking powder or yeast, walnuts, honey, milk, oil, sugar, lemon peel. esen & # 539e.

Here is the list of martyrs from Muntenia:

You need:

  • 2 l of ap & # 259
  • 200 g zah & # 259r
  • 100 g martyrs
  • 300 g nut & # 259 m & # 259cinat & # 259
  • peel of 1 orange & # 259
  • shell from 1 l & # 259m & acircie
  • 1 sachet of vanilla sugar
  • 1 tbsp & # 539 & # 259 score & # 539i & # 537oar & # 259 m & # 259cinat & # 259
  • 5 ml esen & # 539 & # 259 vanilla
  • 5 ml esen & # 539 & # 259 rom

Method of preparation:

To start, boil the water together with the sugar, until it dissolves and the water starts to boil.

Add the martyrs, walnuts, vanilla sugar, scallops, essences and citrus peel.

Leave for 15 minutes on the fire until the martyrs are completely iron. You can mix it with a wooden spoon so that it doesn't stick to each other.

Serve in a bowl until they are sufficiently cool.

Re & # 539eta de marten Moldovene & # 537ti.

Ingredient:

  • 1 kg f & # 259in & # 259
  • 400 g zah & # 259r
  • 4 or & # 259
  • 100 g margarine & # 259
  • 40 g of yeast
  • 400 ml of milk
  • 200 g of honey
  • 50 ml oil
  • esen & # 539e de rom & # 537i vanilie

Method of preparation:

To start, mix in a small bowl 2 tablespoons of sugar, a little milk and make a mixture. Let it rise for about 10-15 minutes.

Sift the flour into a bowl and make a hole in the middle of it. Add a pinch of salt, add the mayonnaise, 3 eggs, 200 g sugar, 200 g sugar, milk, soft margarine and the essentials.
Fry the dough with the greased oil and then leave it to rise. After it has risen, take a piece of dough and shape it into a shape of 8.

Place the martyrs on a baking sheet with a baking sheet and bake until golden brown.
Put a glass of water on the fire and the rest of the amount of sugar.

After removing the martyrs from the oven, soak them in this syrup for a few seconds, then grease them with honey and sprinkle walnuts over them.


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Ingredient:

For the dough:
250g flour
120ml warm water
A pinch of salt

For syrup:
2 liters of water
A dusty salt
300g old
3 tablespoons honey
Shaved bark from a lamiae
2 vials of rum essence
2 sachets of vanilla sugar
200g walnut kernels

Method of preparation:
We need walnut kernels, which we put in a tray lined with baking paper, which we put in the oven, over low heat, for about 10 minutes.

After the walnut kernels have browned very lightly, we take them out of the oven and crush them (not too hard) with a rolling pin.

We put the peel of a lemon on the small grater.

In a bowl put flour, add a pinch of salt, water and mix everything until you get an elastic dough, which does not stick to your hand at all.


The surface on which the martyrs form, must not be floured (the dough came out very well for me, it was not sticky at all, as such I was able to work it very easily.). We take the very small pieces of dough, each one separately, we roll them between the work surface and the bridge of the palms until we obtain a roll of approximately 7cm and thin. From the obtained roll, we form a circle, then we wrap it in the shape of 8.


We put all the obtained martyrs on a sheet of paper until the next day.

The next day, after they have dried, we can prepare them.

In a saucepan put 2 liters of water, add caster sugar, vanilla sugar sachets, a pinch of salt and bring to a boil.

When the water starts to boil, add the martyrs to the pan and let them boil until they soften (I boiled them for about an hour). During boiling, stir from time to time in the pan so that the martyrs do not stick to each other.


When they are enough to boil, add honey, grated peel to a lamiae, rum and walnut essences and mix. If you like cinnamon, you can also add cinnamon, I didn't say I wouldn't kill myself for it. Martyrs cooked in this way can be served both hot and cold.







MUNTENEŞTI MARTYRS

This dessert from the Orthodox Lent before Easter awakens in me the nostalgia of pleasant childhood memories (March 9 - the feast of the 40 martyrs).
Spending the first years of life in a town in Muntenia near the capital, I remember with pleasure how the neighbors prepared handmade octopuses, made of dough similar to noodles (without egg), spread them on the table to dry, after which they put a large pot of boiling water on the fire. At the time, I didn't know the recipes or what flavors they used, but I remember looking forward to receiving the bowl of "octopus cutter" with hot, fragrant juice.
Everything we ate as children, no matter what and where. it had the aroma of heaven…. Such was childhood!

Ingredient:
3-4l water
A pinch of salt
400 gr of the eighth martyr
200 gr sugar or to taste
200 gr large ground walnuts
2-3 cinnamon sticks
3-4 cloves
1 vanilla pod or 3 sachets of vanilla sugar
Grated peel of a lemon and an orange
1 ampoule of rum essence

Put the pot of water on the fire. When it starts to boil, add the octopus, cinnamon, cloves and salt. Boil for 10-12 minutes, so that it is al dente, not soft at all, because anyway they will soften while sitting in hot water.


Sift 1 kg of flour in which we then put a teaspoon of grated salt. Knead with about 500 ml of warm water.

When it acquires a bread-like consistency, it is spread on a surface previously sprinkled with flour and martyr rings are formed. If we have a martyr's machine, we spread a thin sheet of dough, after which we form the martyr's rings.

The patrons sit on a dry table, lined with flour and leave for a few hours.

Then boil three liters of water with a teaspoon of salt. When it boils, gradually add the grindstones. Let it simmer over medium heat for about 20 minutes.

When they are ready, put the pot on the fire and add caster sugar to taste, lemon peel, vanilla sugar and a little cinnamon mixed with two tablespoons of ground walnuts and two tablespoons of sugar. Mix the whole composition.

When serving the martyrs on a plate, we can also add walnuts or ground walnuts.


PREPARE THERMOMIX with the traditional recipe of Wallachian martyrs with walnuts

Preparation time: 1 min.

Total cooking time: 21 min.

Difficulty: Easy

Amount: 8 servings

  1. Put in the bowl 200 g walnuts and grind 12 sec./speed 5 . Put aside.
  2. Laugh the shell from 1 BIO lemon. Put aside.
  3. Put in the bowl 1 teaspoon cinnamon, 1 teaspoon vanilla essence, 1500 g water and boil 10 min./100°C/ / speed 1 .
  4. Add 200 g martyrs and boil 10 min./100°C/ / speed 1.
  5. Add ground walnuts, 150 g sugar, lemon peel and mix 20 sec./ / speed 1 .
  6. Leave the preparation to stand for about 1 hour before serving.

Recommendations for Wallachian martyrs with walnuts at Thermomix

If you like sweeter martyrs, add 250 g of sugar.

You can add orange peel for a special flavor.


Wallachian martyrs boiled with walnuts and cinnamon

In my own way, I am Moldovan, from father to son, as they say. This is where I was born, this is where I grew up, this is where I will grow old. In a small town on the banks of the Bistrita. I like the culinary traditions of the place, although few, I admit, but I also like to travel virtually and gastronomically to other parts of the country and the world.

So you will not be surprised if today I will tell you on the blog how to do it boiled Wallachian martyrs, with walnuts and cinnamon. I have always been a Moldavian martyr, last year, as a sweet or as a fasting or stuffed with walnuts, this year.

And as I made them and they were eaten immediately, today, March 9, when tradition says that 40 glasses are drunk and 40 saints are eaten, I said that I must try a recipe of boiled mountain martyrs. This is because they are smaller and because we were already fed up with Moldovan martyrs.

I cheated a little, I admit. I didn't do martyrdom in the house. As if to say how small they are and how meticulous it seems to me, I wouldn't take care of them. I usually say that you do better at home than to buy.

But this time, as in the case of chickpeas when I said that I would rather buy a canned food than boil it at home (I wrote here why) and in this case I recommend you buy a bag of martyrs. It does not cost much and as ingredients they have flour, water and salt. Nothing that is not natural.

See below the video recipe!
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Just like the kind of pasta you usually buy at the store and then you have to boil them to eat. So it is with these martyrs. There is not much work for them and they are very tasty. You're full, you know. Plus, being sweet, you have a healthy and tasty dessert at hand, quickly prepared at home.

Now if I sit and think, I would go even further with the recommendations and I would advise you that, instead of buying Moldavian martyrsfrom the trade you would rather buy such a bag of martyrs of Muntenia, you boil them at home with some flavors and at least you know what you eat.

Because in fact you do, a juice, a kind of syrup with sugar, orange peel and lemon, different essences according to your preferences (I also put vanilla and rum) in which you boil them and at the end you add walnuts and cinnamon. And the dessert is ready. Delicious! Simple and fast! :)

I don't know if this is the original recipe, I don't know if that's exactly how they are made in the southern part of the country, but I know that in the way we made them, something came out to our taste. Basically I picked up tips from here and there on the Facebook group and eventually, when I got to the spot in the kitchen I experienced the recipe that I will write next. As proof that it is an easy dish to make and accessible to anyone.


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