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Syrian Moldavian martyrs

Syrian Moldavian martyrs


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Prepare the mayonnaise from flour, sugar and yeast and leave it to rise for 15 minutes in a warm place in the kitchen.

Heat the milk and melt the sugar in it, add the butter and melt and then the flavors. When it is still hot, add sour cream then add the yolks and mix well, it is important to stay warm.

Sift the flour and add salt on the edge, then the milk composition and knead the dough, adding the oil at the end, the two tablespoons, as long as it is well mixed (7 minutes).

Leave the bowl to rise in a warm place (I covered it with a napkin), for an hour, an hour and a half to increase the dough.

Break pieces into fists and form strings that intertwine (see image) in the form of eight and place in a pan greased with butter.

Leave to rise for another 30 minutes, grease with yolk mixed with warm milk and bake for 35 minutes or until nicely browned.

Meanwhile, prepare the syrup, add water, sugar, flavors and heat enough to melt the sugar (do not bring to the boil), then immediately pour over the martyrs just removed from the oven. Grease with honey while they are warm and sprinkle with walnuts as desired.

They are very delicious!






What ingredients do we need for syrupy Moldovan martyrs?

  • 1 kg of flour
  • 4-5 eggs
  • 200-300 gr sugar
  • 200-300 ml of milk
  • 150-200 gr butter
  • a pinch of salt
  • an envelope or a cube of yeast
  • a rum or vanilla essence

The dough is practically similar to donuts or pies. Put the flour in a bowl together with the salt. A hole is formed in the middle, where we put the yeast and a little sugar. Put a little lukewarm milk over the yeast and mix well until a paste is made. Melt the butter and mix with the eggs and sugar, then add over the flour and mix well.

Add milk, little by little, until you get a soft dough, a little sticky. Finally, grease your hands with oil so that they do not stick to the dough. When you have finished kneading, leave it to rise for 20-30 minutes, or until it doubles in volume. The quantities are estimated, you can adapt them according to your needs and the texture of the dough.

After the dough has risen, the martyrs are shaped. Take small pieces of dough, which are stretched into strips, which we then weave to form an 8-shaped martyr. After placing them in the pan, grease them a little with egg mixed with milk, to brown nicely. Bake at 170-180 degrees for 20-25 minutes.

While the martyrs are baking, prepare the syrup. Put the water on the fire, together with the sugar and the essence and turn it in until all the sugar melts. Keep warm. When the martyrs are baked, put them hot in the pot with syrup and keep for 2-3 minutes. Remove from the syrup, grease with plenty of honey and sprinkle ground walnuts over them. They can be eaten both hot and cold and are delicious. The syrup makes them tender and stays that way even the next day.


Syrian Moldavian martyrs

Incredibly delicious. I highly recommend them! Prepare the mayonnaise from flour, sugar and yeast and leave it to rise for 15 minutes in a warm place in the kitchen.

Heat the milk and melt the sugar in it, add the butter and melt and then the flavors. When it is still hot, add sour cream then add the yolks and mix well, it is important to stay warm.

Sift the flour and add salt on the edge, then the milk composition and knead the dough, adding the oil at the end, the two tablespoons, as long as it is well mixed (7 minutes).

Leave the bowl to rise in a warm place (I covered it with a napkin), for an hour, an hour and a half to increase the dough.

Break pieces into fists and form strings that intertwine (see image) in the form of eight and place in a pan greased with butter.

Leave to rise for another 30 minutes, grease with yolk mixed with warm milk and bake for 35 minutes or until nicely browned.

Meanwhile, prepare the syrup, add water, sugar, flavors and heat enough to melt the sugar (do not bring to the boil), then immediately pour over the martyrs just removed from the oven. Grease with honey while they are warm and sprinkle with walnuts as desired.


Moldovan martyrs (fasting)

If I don't want to fast, what else can I add?

Look, that's not what I thought to say in the recipe :) You can add milk and eggs instead of water, so the martyrs will definitely be much tastier.

Thank you very much. I haven't tried the recipe yet but I'm sure I'll try it today, I'm in Greece and they don't have this tradition here. I always follow your recipes and I even tried a few and they turned out good. Thank you for existing. Greetings from Greece.

You don't have to, it's good that I got to answer you in due time - the recipe for martyrs is & quotin voga & quot only a few days a year :) Being still Orthodox, I thought that the Greeks also make martyrs (obviously, not the Moldavian ones) .

f well presented! the syrup is replaced with honey.

You're right, I think honey can actually be replaced with my syrup :) I chose not to use honey because I wanted to get some more "quotes" martyrs, not some very dry ones.

my super raisin cookies came out :))) Now I'm done with the saints. They came out very good and fluffy. it is the first time I fast for them (they are from Moldova, and in our family only saints are made, but not for fasting). They came out very good.
Nelly

Nelly, I'm not a church guy, but I don't look like a & quot;

They are good fasting martyrs. I also fasted, but I filled them. Only good.

Interestingly, I now looked to see how you filled them. I couldn't figure out the photos of the recipe, but I think they came out quite big.

Mamaaaaaaaaa, how well they managed to martyr you.
I really like the way it looks. Good for you .
Have a nice weekend!

Thanks too, Sidy! You like it maybe because I hid them under the nut and you can't see them very well :)))

does their golden-orange color come out so naturally or did you grease them with something before baking them?

I didn't anoint the martyrs with anything before I baked them. But I greased them with syrup after taking them out of the oven. If you enlarge the penultimate small photo, the one in which we show how I greased them and in which half they are still dry, you will notice how much the syrup changes their color.

Only my mother knows how to make martyrs like them.

I tried the recipe. but the dough does not grow. I respected what you said. but. I'm wodering why?? and what I could do. heeeelp

If you haven't forgotten to put the yeast, there is no way the martyr's dough will not grow. Maybe only if you dissolved the yeast in hot water and not warm water, as I specified in the recipe. Are you sure you let the dough rise in a warm place? I heat a little water in a pan, then take it off the heat and put the bowl of dough on top.

The brilliant idea with the pan in which the water is heated! Thank you!
I give you feedback when I make Moldovan martyrs. Maybe next week. Yours came out very beautiful, we'll see how mine will come out. :)

I think your martyrs will come out just as beautiful, especially if you are going to use my idea of ​​a water pan as a & quotcalorifer & quot :) When you have time, I expect you to come back with the feedback.

Seriously thank you so much for the idea with the pan! Next week I intend to do. I have never been a Moldavian martyr but I have eaten and they are so good!
What I like is that the recipe posted by you is well explained, without flourishes and simple. Congratulations on this part too! I give feedback after the martyrs. :)

Monica, as I anticipate that all the recipes will come out of your blog (not only the Moldavian martyrs), I think you shouldn't thank me anymore - otherwise you will have to do it every time :) I try to explain the recipes as much simpler, but still to be understood by beginners, which can be a bit boring for those who are good at cooking.

I have not forgotten. I heated the water in the microwave and. maybe it wasn't warm enough in the room. I kneaded the dough again, but in vain: I thought I hadn't kneaded enough. anyway I put them in the tray and now I put them in the oven .. what comes out .. I'll see ..

It is extremely important that the water in which the yeast dissolves is only warm, not hot. Then, in order to grow properly, the dough must be kept in a warm place - no matter how hot it is for you, I don't know if the room heat is enough.

may be . that one had to be done first .. & quotmaia & quot ?? not to have put the flour immediately ??

There is no need for mayo, the best proof I think is the fact that they came out for me, right? :)

and there's something else. I had only 8 martyrs. you made them in miniature so they came out 11.

:)) Thinking that they will grow even after I put them in the oven and that I will have to take pictures at the end, I tried to make the martyrs as small as I could.

. I suspect you missed something. but to convince me of your sincerity I will repeat the experience.

You suspect me. It's like I'm a gastronomic criminal and in fact you've questioned me so far. :)) There are 15 photos that show how to prepare the recipe, plus a photo with the necessary ingredients, so if I had missed something, it would have been guaranteed. And if I explain the recipe in more detail than that, I would probably have been accused of writing it for young children or fools) My advice is not to repeat the experience with the martyrs because either you do not know how to make a poor bread dough, or My & quot; sincerity & quot leaves much to be desired)

please don't be upset, but I've always been told that recipes on the net are incomplete. as for my skill, this can only be gained through experience. so I will repeat P

:) There is no question of upset, especially since you were not upset by the fact that I questioned your skill: P Obviously, there is no forest without droughts, but in general blogs with thousands of readers , fans and subscribers are serious blogs and the recipes presented are complete. Perseverance is a good thing, so good luck!

You are my salvation! I have to make martyrs this weekend (or bradosi as it is called in my area: D) and as I have not done before and we do not have a concrete recipe I was somewhat afraid not to fail .Now with the recipe and with confidence that everything I tried from your blog came out, I will definitely not fail !: D Thank you!

You don't have to, Laura :) Although I'm convinced that you wouldn't have failed the martyrs no matter what recipe you used (thinking about how many recipes have worked well for you so far), I still like to be called & quotsalvarea my & quot: D I've never heard of it, but it sounds more beautiful than martyrs.

Why don't you teach Romanians to use natural flavors in their recipes for sweets! naturally making use of natural products.

It's good that you don't take me for granted and for the fact that I don't teach them to speak Romanian correctly :) I don't know why you woke up now to listen to me, I do nothing but teach the world to cook a recipe just like I do. If I consider that at the moment vanilla pods are much too expensive to use - and, as such, I do not use them - I have no way to tell Romanians to use them. It would be something like what the pope says, not what the pope does & quot :)) It's up to everyone what they use instead of vanilla essence, I don't think I need to teach anyone that a natural product is better than one synthetic.


Syrupy Moldavian martyrs - Recipes

Posted by Postolache Violeta on March 09, 2013 in Moldovan martyrs' dough recipes for holy martyrs | Comments: 18

Ingredients: (for 18 pcs)

1 kg of flour
50 gr yeast
400 ml of milk
300 gr sugar
150 gr butter
2 eggs
1 teaspoon salt
1 yolk
4 tablespoons honey
300 gr walnut kernels

Method of preparation


Grease the table with a little oil, take the pieces of dough and shape long and thin rolls.

We join the ends of the roll and weave them in the shape of the number 8.

We put the martyrs raised in the tray.

Then grease them with beaten egg yolk with a little milk.

We put them in the oven until they turn brown.

We make a concentrated syrup from water and sugar. Quickly dip the hot martyrs in syrup and place them on a plate. this operation has the role of keeping them soft and fluffy for a longer time.


Martyrs recipe. Moldovan martyrs. Martyrs' recipe with walnuts. Martyrs with juice. March 9 also marks the end of the period known as the "old lady's day" and the beginning of the week of the old men.

The feast of the old men of winter is always to be preceded by the white week or the day of the feast, a preparatory stage for the beginning of Lent, when the believers are free to consume milk, cheese, whites, eggs, eggs, eggs, according to alba24.ro.

With the Winter Estates, begins the stage of the seven saints dedicated to the deceased in the Lord, a stage that ends with the Sabbath of Lazarus, celebrated before the Great Week, the Week of the Passion of Jesus.

Read also: Holiday March 9. Who have the 40 Martyrs and the significance of this holiday

On the feast of Santa Claus, the most distant elders and ancestors of the nation are commemorated, from whom many things are known about the religious traditions and customs, transmitted by them from generation to generation. Beginning with the feast of the Santa Clauses and during the following ones, at the feast of Lazarus, the faces of the loved ones commemorated during this interval return to the lives of the faithful with the most beautiful memories.

The 40 Martyrs 2020. Holiday March 9, 2020. The Holy 40 Tradition Martyrs. The 40 martyrs of Sevastia. "At these commemorations, we go back in time and relive the pleasant moments with our relatives and friends who have moved to the afterlife," says Father Constantin Stoica.

As with any commemorative holiday, the most important of Moşi's are the cage, a coil, a bottle of wine, the pomelnicul and the world. If possible, each believer can take to the church, for remembrance, other dishes preferred by those whom he commemorates.


Martyrs recipe. The best recipe for fluffy Moldovan martyrs

& Icircn every year on March 9, believers & icirci celebrate those 40 martyrs. On this day, housewives weave rolls called martyrs or saints, and men drink 40 glasses of wine or brandy. Here is the most delicious martyr's recipe.

-2 tablespoons honey

-grated peel of lemon & acircie and orange

For syrup & ndash 1 teaspoon sugar, 4 tablespoons water

Preparation Martyrs

We also prepare the syrup. Boil sugar, vanilla sugar, 2 tablespoons honey and orange peel and lemon & acircie. After it boils, take the syrup off the heat and let it cool. Melt the margarine and let it cool as well. Then dissolve the yeast in warm water with a teaspoon of sugar. Let the composition rise for 15 minutes.

We start sifting the flour in a bowl, make an addition in the middle and put the composition with the yeast. Then knead and add the melted margarine and sugar syrup. Continue to knead the dough until it no longer sticks to the dough. Cover the dough with cling film and leave it to rise in a place away from the current.

After it has risen, place the dough on the greased table and knead until the air is removed from the dough. Then & icircl & icircpartim & icircn 14 pieces. Each piece of dough is made into a long roll, on which we divide it in half and complete it, forming a circle on which we twist it in the shape of 8.

We line a tray with baking paper, place the martyrs and let it rise for 20 minutes. Grease with syrup and put in the oven for 30 minutes, at the right heat, at 180 degrees. After it cools down a bit, we grease it with honey and we pass it through the nut.


Moldavian Martyrs: Simple to make and tasty / RECIPE

Cristina Popescu

The beginning of March does not only mean martisoare and Women's Day, but, for the greedy, also the day of the Holy Martyrs. On March 9, you must eat martyrs, either with juice or Moldovan martyrs, also called Saints.

Moldovan martyrs no longer belong only to those in the area of ​​Moldova but have become popular throughout the country. We know that it is much easier to buy them, but they are easy to prepare at home and they are definitely much tastier.

How to prepare Moldovan martyrs

The recipe for Moldovan martyrs is very similar to that of cozonac.

For 12 palm-like martyrs, but fluffy and syrupy, you need the following ingredients:

It took

  • 600 gr flour,
  • 10 gr dry yeast,
  • 4 eggs,
  • 150 gr sugar,
  • 125 gr melted butter,
  • 250 ml milk,
  • rum free,
  • vanilla essence

Syrup and decoration

  • 1.5 l water,
  • 600 gr sugar,
  • Orange peel,
  • rum free,
  • vanilla essence,
  • honey,
  • 100 g ground walnut kernels.

The preparation is not very complicated.

Melt the butter in a bain-marie, eggs, taken out of the fridge at least half an hour before, beat like an omelet, and the milk heats up slightly.

Mix the yeast with a little milk to hydrate it, and then add sugar and two tablespoons of flour and mix until you get this mayo, let it rise for 10-15 minutes.

The dough can be made in a mixer or can be kneaded by hand. Put flour, eggs, then mayonnaise, sugar, essences in a bowl, then start kneading. The milk is added gradually, so that the mixture is uniform. After the milk, incorporate the dough and the oil and knead until you get a homogeneous and very little sticky mixture, which will be left to rise for about an hour.

In the meantime, you can prepare the syrup with which you will grease the Moldavian martyrs after removing them from the oven. Put the water on the fire, add the sugar, the essences, and the orange peel in large pieces, because it will be removed later and left to boil until it thickens.

How to model Moldovan martyrs

After the dough has risen, it will be kneaded a little more to remove the air. Then break a piece of dough, shape with your hands, on a kitchen counter sprinkled with flour, a stick, and then twist a snail at each end, in reverse, to get a & # 82228 & # 8221.

Another modeling option is to stretch a thicker strip, the ends of which you join to obtain a round pretzel, which you then spend in half to get another & # 82228 & # 8221. The martyrs are placed in the tray, on baking paper, greased with beaten egg mixed with a little milk, before being put in the oven for 20-25 minutes (until they turn golden and pass the toothpick test).


Dough preparation

  • 580 g of flour (plus a few tablespoons needed for the final kneading of the dough and shaping)
  • 150 ml of milk
  • 150 ml of warm water
  • 1-2 eggs
  • 75 ml oil
  • 150 g sugar
  • 1 sachet of dry yeast
  • 1 vial of vanilla essence
  • 1 teaspoon grated orange peel + lemon (or just one of them, as you wish)
  • 1 teaspoon grated salt

Preparation of the syrup

  • 300 ml water
  • 150 g sugar
  • half a vial of rum essence
  • 1 teaspoon grated lemon peel + orange

For final decoration: honey and ground walnuts

The syrup is prepared from water and sugar. When the sugar is melted, boil for another 3-4 minutes, add rum or the other orange peel and lemon. The fire stops. This syrup will reheat when we syrup the martyrs.

For the dough: Knead the dough by hand, using the slightly warm liquid ingredients. Let the dough rise, covered, in a warm place, until it doubles in volume.

Pour the raised dough over the well-floured work surface. Knead a little more, the dough is a little sticky, but it will absorb the flour from the table and will not stick to your hands. When the dough is non-sticky and elastic, divide it into several small pieces.

Roll each ball in string and roll it into a shape of 8.

Place the martyrs in the baking tray, on baking paper. Cover the tray with a towel and let it rise for another 45 minutes, until it doubles.

Grease with a mixture of a yolk, 3 tablespoons of water or milk and a sachet of vanilla sugar.

Then bake at 180 degrees for about 25 minutes, until browned and pass the toothpick test.

Allow to cool in the pan. Serve simple, greased with honey and sprinkled with walnuts, or syruped and then greased with honey and powdered with walnuts.


Recipe for Moldovan martyrs

ingredients

  • 1 kg of flour
  • 450 ml of milk
  • 50 g fresh yeast or two sachets of dry yeast
  • 125 g sugar
  • 3 eggs
  • 75 g butter
  • a vanilla essence
  • the peel of a lemon.

Ingredients for syrup

Ingredients for garnish

  • 250 ml of water
  • 150 g sugar
  • peel from an orange or a lemon
  • a teaspoon of rum essence.

Method of preparation

For starters, it's done leaven. Soak the yeast in a little milk, then add a teaspoon of sugar and two tablespoons of flour. Mix everything and set aside for 15 minutes. Once it has risen, gradually add the rest of the flour, sugar, eggs and milk over the mayo, during which time the dough is kneaded until a homogeneous consistency is obtained.

Add the butter over and continue kneading. When everything is ready, leave the dough to rise for an hour or until it doubles in volume. Meanwhile, the syrup is being prepared.

Bring the water to a boil along with the sugar and simmer for a few minutes. When ready, remove from the heat and add the orange peel and rum essence.

When the dough has risen, spread it on the worktop and form smaller balls, which stretch in the form of bars from which the number 8 is formed. In a tray lined with baking paper add the martyrs and set aside for 20 minutes.

Grease with egg and place in the oven at 170 & 180 degrees Celsius for about 30 minutes or until golden.

When ready, remove the martyrs from the oven and allow to cool. Add the syrup over, evenly, leave for 10 minutes to absorb the syrup, then grease with honey and sprinkle ground walnuts on top.

The recipe for Moldovan martyrs is ready, and the result is delicious.


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