Verzere - Moldavian pies with cabbage. Verzere - Moldavian pies with cabbage Moldavian pies with cabbage varzere

Verzere pies are a national dish of Moldovan cuisine. This is such an unusual name for a very tasty dish that I learned to cook the first time, since cooking this pastry is very simple. These Moldavian pies are made from thin unleavened dough with different fillings: fresh or sauerkraut, potatoes, cottage cheese, apples and meat. Dough for pies without eggs, so on fast days you can cook them with potatoes, cabbage or apples.

I decided to make my first verzere with minced chicken. I liked the result. I'll change the filling next time. I offer you a recipe for Moldovan pies with chicken meat.

To make the pies baked in the oven crispy, you need to roll out the dough as thin as possible.

how to cook meatballs

Ingredients:

• 450-500 gr. flour,
• 150 ml refined vegetable oil,
• 200 gr. hot water,
• ground meat,
• salt and seasonings.

Cooking process:

First, let's make the dough for Moldovan pies. To do this, sift the flour into a deep bowl, add salt and vegetable oil, mix everything a little with your hands. Add hot water (60 degrees), knead an elastic and non-sticky dough. To check that nothing is sticky, rinse with water and dry your hands to keep them clean, the dough may stick to the dough left on your hands. We form a ball, cover it with cling film and let it rest for 30 minutes.

During this time, prepare the minced meat for the filling, frying it until cooked in vegetable oil with onions. Salt and add seasonings. If you have a piece of fresh meat, you can grind it in a meat grinder or grind it in a blender to get minced meat. You can also use a boiled piece of meat, which must also be pre-chopped in a way convenient for you. I fried minced chicken, which turned out to be quite large after cooking, but I did not grind it further. And it turned out so delicious.

Stretch the rested dough into a thin sausage, cut into small pieces.

Take one piece and roll it very thinly with a rolling pin. We will get a rectangle, on the edge of which we lay out a little filling. For rolling, I used my new silicone mat, on which it is a pleasure to do any manipulations with the dough!

We bend the edges and fold the pie in the shape of a pancake. We do the same with all the blanks.

We shift our tubes with meat to a baking sheet covered with parchment and greased with vegetable oil. Brush them with egg and sprinkle with sesame seeds.

Bake in the oven at 180 degrees until browned - about 20 minutes.

Delicious Moldovan pies are ready to eat! Author of the recipe and photo: Julia Kolomiets.

INGREDIENTS:
For test:
2 cups of flour
0.5 cup vegetable oil
0.5 cups of water
0.5 teaspoon salt

For filling:
500 g sauerkraut
2 onions
vegetable oil for frying
egg yolk, for greasing the pies

COOKING:
We sift the flour.

Pour water, vegetable oil into a deep container, add salt, mix everything well and add the sifted flour in small portions, without ceasing to stir. The dough must be kneaded well, do not be lazy, the taste of the pies depends on it.

It should be soft, elastic and very tender. You can roll out such a dough very thinly, it does not tear.

Wrap the dough in cling film and place in the refrigerator for 30 minutes.

For the filling we will use sauerkraut. To do this, take the required amount of cabbage, put in a colander to glass the water.

If sauerkraut is very acidic, you can rinse it with cold water.

We clean the onion, finely chop and fry in vegetable oil until golden brown, take it out, and put the sauerkraut in the pan and fry it for 20-25 minutes. When the cabbage is ready, turn off the heat, add the overcooked onion and mix well. Let the filling cool down.

I make a sausage from the dough and begin to divide, first into two parts, then each into two parts, etc. It turns out 16 parts of the test.

Alternately, each part of the dough is rolled into an oval and rolled into a rectangle, approximately 10x20 cm.

We spread 1-1.5 tablespoons of the filling on the edge of the dough, bend the edges and wrap it with a tube or an envelope.

We cover the baking sheet with baking paper and lay out the pies.

Beat the yolk, brush it on top of the pies.

We bake pies with cabbage at a temperature of 180-200 degrees for 15-20 minutes. As soon as the pies are browned, they are ready.

Let them cool down and you can brew tea and call everyone to the table. I'm sure everyone will be happy. Look how delicious they are, and ask in your mouth. DELICIOUS!!!

I guess I convinced you that you should definitely cook and try this yummy. Moldavian pies with cabbage are called verzere, so when you hear this name, you will know that these are very tasty and crispy pies. You can use different stuffing in them, both sweet and not sweet, but most often I cook from sauerkraut. Sauerkraut tastes great, you can get acquainted - Sauerkraut.

The most important thing in these pies is the dough. It is very similar to puff, but much softer.

Cook and enjoy.

Bon Appetit!

P.S. But Moldovan pies with apple jam with nuts are prepared in the same way, only for the filling we use apple jam instead of cabbage. Jam from apples with nuts in itself is very tasty, and even more so in pies. With fillings, you can fantasize and use according to your taste.

Verzere - hearty pies of Moldavian cuisine, which are impossible to refuse. The dough is quite simple to prepare and does not require much time and expensive products. Due to vegetable oil, the dough is layered with a crispy crust. For the filling they use, sometimes fresh is added. Stew vegetables over low heat until tender and cool, season with spices and herbs. Moldavian pies with cabbage Verzere are delicious both warm and cold.

Ingredients:

Dough:

• sunflower oil - 100 grams.
• water - 100 grams.
• salt - 1 teaspoon.
• dried marjoram - 1 teaspoon.
• wheat flour - 250-300 grams.

Filling:

• sauerkraut - 150 grams.
• white cabbage - 250 grams.
• carrots - 150 grams.
• onion - 150 grams.
• sunflower oil for frying.
• salt to taste.
• ground black pepper to taste.
• parsley - 10 branches.
• chicken yolk for greasing.

Moldavian pies with cabbage Verzere recipe with photo:

First of all, prepare the cabbage filling, as it will take time to cool it down. Peel the carrots and onions, rinse well and pat dry with a paper towel. Cut the onion into small pieces, grate the carrots on a coarse grater. Heat a small amount of oil in a frying pan. Add onions and carrots. Fry over low heat until soft.

Cut fresh cabbage into strips, add to the fried vegetables. Stir, cover and simmer for 15-20 minutes. From time to time, stir.

When the cabbage has settled and softened, add the sauerkraut. Stir. At this step, you can add some tomato paste. Simmer until tender over low heat, up to 20-25 minutes. Season with salt and ground black pepper.

Turn off the fire and cool. Add chopped parsley or other herbs and stir. The cabbage filling is ready. Let's start preparing the dough.

In a bowl, add water at room temperature, odorless sunflower oil, salt, dried marjoram. Stir until the grains of salt dissolve.

Sprinkle in the sifted flour.

Knead with a spoon until a thick dough forms.

Turn out onto a countertop and knead well until a soft, smooth dough forms. You don't need to add a lot of flour. The dough doesn't stick to your hands. Cover and let rest for 10-15 minutes.

Cut into 10-12 pieces. Work with each separately.

Roll out into a thin rectangular layer. When rolling out the dough does not require flour. It rolls out well on the countertop. On one side, add a portion of the cabbage filling.

Lightly tuck one end over the filling, then fold over the sides.

Form a tight roll.

Lay out on a metal sheet with parchment paper. Brush with beaten chicken yolk. Optionally, sprinkle with sesame seeds.

Send to a preheated oven. Bake at 180 degrees for 40-60 minutes, until browned.

Verzere pies are ready.

Bon Appetit!!!

Sincerely, Svetlana.

Moldovan pies Verzere are very easy to prepare and at the same time very tasty! This is how they won love for themselves not only in their homeland, but also in many other countries.

Werzere pies are prepared on the basis of yeast-free dough. Their filling is usually fresh or sauerkraut. By the way, you need to fill the pie “from the heart”, because, only in this case, you will get a real Moldavian dish.

Verzere turns out very tender. They literally melt in your mouth! It is not difficult to achieve such an effect, you just need to know some subtleties, which we will tell about in this photo recipe.

Ingredients

• Water 100 ml
• Vegetable oil 100 ml edible salt
• Edible salt 1/2 tsp Product Description
• Wheat flour 1.5 - 2 cups the benefits and harms of sauerkraut
• Sauerkraut 300 g fresh onion
• Onion 1 pc. green onion
• Green onion 2-3 feathers photo of chicken eggs
• Chicken egg 1 pc.

Cooking

We heat the water, and then mix it in a separate bowl with vegetable oil and a little salt.

Gradually add flour to the water and mix the dough until a homogeneous consistency. Then we knead it with our hands. You just need to do this for a short time so that the dough turns out soft and also elastic enough.

We put the finished dough in a separate bowl, cover it with a lid and leave it to rest for thirty minutes.

Now let's prepare the filling. In this case, we will use sauerkraut, so we squeeze it with our hands, removing all excess liquid.

We fry finely chopped onion in a pan, and when it acquires a golden hue, we will send stewed cabbage to it. This manipulation will only take a couple of minutes.

Finely chop the green onion and add it to our filling, then pepper it well. Let it all cool down. When adding it to the dough, the filling should not be hot.

We divide the previously obtained dough into pieces and roll each of them into a small ball. In addition, there is no need to use flour, since the dough turns out to be elastic and should not stick to the hands and the surface of the table!

Now we take a piece of dough and roll it into a sausage, as in the photo below.

We bend the edges of the dough inward and roll up the roll

Verzere are national Moldavian pies stuffed with sauerkraut. The dough is prepared on the basis of water and vegetable oil, the dough is very docile and elastic in work, and after baking, crispy pies with a delicious filling are obtained. This version of lean pies is very relevant right now. Some housewives cook Moldavian verzare pies from fresh cabbage, it also turns out delicious.

Let's start by preparing the dough. In a bowl, mix warm water, salt and vegetable oil.

Add some sifted flour.

We knead a soft elastic dough. Wrap it in a film and leave it to “rest” for 30 minutes.

While our dough is resting, let's make the filling. Fry finely chopped onion and sauerkraut in vegetable oil.

Finely chop dill and green onion.

Add greens to cabbage and season to taste. I did not add salt, it is enough in cabbage, you add it to your liking.

Divide the "rested" dough into small pieces, roll up koloboks.

Roll out the buns into a rectangle. The dough is elastic and does not tear, we do not need more flour.

Put the filling in the middle.

Connect opposite corners and pinch at the seams. Form an envelope.

Or you can prepare another type of molding, in my opinion, more successful and looks spectacular. To do this, roll up "sausages" from our koloboks.

Roll out into a rectangle.

Put the filling on the edge and roll up.

Put on a baking sheet and bake at 180 degrees for about 30 minutes.

Serve ready-made Moldovan pies Verzere immediately hot.

Bon Appetit!