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Pan-fried pies with cheese and green dill

Pan-fried pies with cheese and green dill

Mix the yeast with the sugar and salt powder until it becomes liquid.

Add warm milk, then yogurt and freshly sifted flour.

To separate the dough from the hands, pour the oil into a thin thread, then cover the bowl with a clean kitchen towel until the leavening dough doubles in volume.

Meanwhile we prepare the filling:

- the cheese is mixed with 2 tablespoons of grated cheese and two tablespoons of parmesan, add freshly picked, washed and chopped green dill and match the filling to taste with salt and pepper.

Divide the dough into 10 balls.

Spread on the floured table each ball of dough in a thin sheet; grease half of the surface of the dough with homemade dill mixture, cover the mixture with the ungreased part of the dough and fry the pies in the greased pan before placing each pie with 1 tablespoon of oil.

Fry the pies on both sides, then take them out of the pan directly on the absorbent napkins to get rid of excess oil and serve.

Good appetite!

The best darling food

The stevia created is different from the sweet one, which we use as a natural sweetener, and has zero calories. The created stevia is found in the market in spring and summer and has a sour taste, being ideal in soups and dishes. This plant is full of vitamin C and contains a lot of iron, being ideal for people with anemia or low immunity.


- an onion and a half, cut into julienne

- a bunch of green onions

- a bunch of dill and parsley

- 2 fresh tomatoes and four tablespoons of broth

Method of preparation:

1. Wash the created stevia leaves, parsley, dill, green onions, garlic and tomatoes well.

2. Scald the darling for 2 minutes in boiled water, then put it in a strainer and let it drain. You can chop the leaves after they drain, to get a finer food, or you can leave them as is, if you want a more consistent texture.

3. Heat oil in a medium saucepan (a few tablespoons, no more, if you don't want your food to be very greasy). Meanwhile, cut the onion and then put it to harden, until it becomes translucent. Immediately add the garlic and green onions and leave it on the fire for another 2-3 minutes, until it leaves its flavor.

4. Cut the tomatoes into small cubes and add to the seasoned onion, along with the two tablespoons of broth. Add a little more water with spices for the soup (or plain) and mix well, leaving this base to boil. Only after it boils, add the darling, then season the food to taste. Put the lid on the food and leave it on the fire for about 5 minutes. Then add the finely chopped dill and parsley, mix well and leave everything on the fire for a few minutes, until the flavors intertwine.

5. While the food is cooking, fry the eggs separately, depending on how many people you will have at the table. For a lighter version of eggs, instead of frying them in oil, make them in water (Romanian eggs). Put some water in a pan, add a tablespoon of vinegar, and when it boils, break the eggs in it, just like when you make them mesh. Put salt and pepper on them, then cover the pan with a lid and let them steam on low heat for about 7-8 minutes.

6. Serve the darling dish with poached or Romanian eggs and a delicious slice of homemade bread with potatoes!

Try it yourself the food of the darling when you feel like something light, but especially tasty!

Ingredients needed dill food:

  • 3 chicken legs or 6 hammers
  • 3-4 large bunches of dill
  • 3 onions
  • 1 can of 400 g of diced tomatoes, tomato juice, or homemade broth
  • 2 green onions
  • salt, pepper, sugar
  • oil

Heat a pan with 2 tablespoons of oil and fry the chicken over low heat for 20-25 minutes until nicely browned. After frying, take the meat out on a plate. Put the finely chopped onions in the remaining oil. Pay attention to the amount of oil left in the pan, so that it is not too large and the oily food comes out. Add a pinch of salt and sauté the onion until soft.

Add the broth and a teaspoon of sugar to reduce the acidity. Flavor with freshly ground pepper. Put 100 ml of water and let it simmer, boil slowly, to form the sauce, for 3-4 minutes.

Meanwhile, wash, clean the dill of any thicker stalks and chop it larger. Add the chopped dill to the tomato and onion sauce. Stir so that the dill harmonizes with the sauce. Put the fried thighs in the food and cover the pan with a lid, leave for 2-3 minutes on the fire to mature the flavors.

Chop the green onion and add it to the pan, let it simmer for another 3-4 minutes and the food is ready. This dill dish is excellent and goes very well with our traditional polenta.

Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially

Codrenesti pies

Codrenesti pies, slab pies or Transylvanian pies are pies from old people, peasants, made of a soft dough, with sweet or salty filling, baked on the hearth or in a pan greased with very little oil.

to Health in Dishes, Marius prepared the Codrenesti pies with two kinds of salty fillings: cheese with green onions and dill and potatoes and onions. You can also fill them with cabbage or, when the spring greens come out, with loboda, spinach or apples or magiun (silvoita) if you want a simple and good dessert.

Codrenesti pies

  • 1 kg of flour
  • 15 g of yeast
  • sugar
  • a little bit of oil
  • salt
  • 600 ml of warm water

Sift the flour and make a nest in the middle, where you mix the yeast with a teaspoon of sugar. Pour a drop of warm water over them, mix a little and cover with flour. This is the mayonnaise that will make the dough rise.

Allow the mayonnaise to rise for 10 minutes, then add the salt and warm water little by little. Mix the mayonnaise and water and moisten all the flour. Knead a soft dough for about 10 minutes. Cover with a clean towel and leave to rise for an hour.

After it has risen, spread it with a thin sheet of dough, put the filling in the middle and fold the pie, then bake it in a pan greased with very little oil, pressing with a wooden spatula until it browns.

Pan-fried pies with cheese and green dill - Recipes


0.5 liter of sour milk or chisleag or kefir
650 gr of high quality flour
an egg
0.5 teaspoon of baking soda
a teaspoon of salt

1 kg of cow's cheese
3 eggs
salt to taste
greens - dill and green onions (optional)

Method of preparation :

It is a very easy and very quick recipe to prepare.
Sift the flour, add it in a large bowl with all the ingredients, mix well and knead a soft, tender dough. The dough sticks a little to the hands, but if you always grease your hands with flour and sprinkle flour on the table - it will not stick, you can easily work with it.
The dough is left to simmer for at least 30 minutes. But it is better to leave it for a longer time.

The longer it goes, the more elastic and fine it becomes.

During this time we prepare the cheese stuffing.

In a deep bowl, mix the cottage cheese and egg salt well. It is a very tasty filling, if you add chopped greens and green onion tails.

Heat the pan with the oil well over medium heat. Do not fry pies in a warm pan in any case.

Sprinkle flour on the work table.
The dough is cut into equal cakes, somewhere the size of a fist.
Each piece is passed through flour and arranged on the table next to each other. .
Cut a piece of the cut dough, and roll it by hand a little, until we get a size, like a saucer of tea.
It is spread with the help of a circle on the circle. Stir when you spread the dough, the edges of the circle are stretched thinner, the middle a little thicker.

Divide the cheese stuffing from the cent to the edges
Follow the method on the "Poale & # 180brau" pies.

After that, bring one end to the scepter of the dough circle and glue it. After the stuffing sticks and covers well, it is flattened on top, once again the pie and is given a round shape.

Put the pie in it and put it in the pan heated with oil with the side that was glued down. Turn the pie in the pan with your hand until it is shaped on the diameter of the pan.
Fry the pie over a low heat on the bottom for about 3-4 minutes and turn it with a wide wooden shovel and turn it on the other side with your hand, fry for another 4 minutes. It is desirable to brown them well. If necessary, return once more and fry for another 1-2 minutes. When fried, they dry a little.

After removing the pie from the pan, place it on a wooden bottom and grease it with butter stuck in the fork. The same is done with all the dough cakes, ie the pies are formed and then they are fried. Pour oil from time to time into the pan, heat and fry the next plate. Grease the butter with butter and stack the pies on top of each other.

They are served and are very tasty, freshly fried in a pan. But if you have pies for the next day, they will be heated in the electric oven and will also be tasty.
Or arrange slices of pie in a pan without oil, add a little water, and on a very low heat with the lid on top, heat them. They are just as tasty.

Pies from mom

I had a trip to Milan for San Pellegrino Young Chef, the semifinal for Italy and the countries of Southeast Europe (so it was), where I accompanied Diana Drăghici, my colleague from MEATic by Adi Hadean (the restaurant in Bucharest, because I lost the one in Oradea in a moment of inattention & # 8211 I don't do it anymore).

Because I had no other solution, my mother got on the train at the train station in Baia Mare and came to stay with her nephew for a few days. As it is not a good deed not to go unpunished, I convinced her that before she left for Brașov, to the newest nephew in the family, to spend a day with us in the restaurant kitchen and to teach us how to make pies as she does at home. .

Her sweetheart was worried that "will they like it, but will there be enough?", Which happened.

Then Andreea Esca came to kiss her and fine Petreanu to interview her for the radio and Adrian from Terasa Obor with an arm of flowers, and I think she didn't have such a bad day. And neither do we.

And you won't have either if you make these pies:

Mother's pies

  • 1 kg sifted white flour
  • 500 ml of milk
  • 100 ml of sunflower oil
  • 40 g mayonnaise or 25 g yeast / 10 g dry yeast
  • 30 g of salt

Knead until you have a soft and fine dough. If you want fluffy and soft pies and in two days after baking, add an egg and 100 grams of sour cream in the dough, towards the end.

  • beaten bellows cheese with dill and green onion tails. The cheese should be an older and stronger bellows. If it is too soft, it flows from the pie to the fryer. We don't want that.

Bake for an hour then fry the pies in hot oil (enough to pass over the pie), in a thicker pan or saucepan in the walls.

How to fill the pie: spread a 3-5 mm thick sheet of 180-200 grams of dough. Sprinkle filling from the center to the edges, about 35-40 grams. Gather the dough from the edge to the center in 6-8 folds. Press with your palm, spread with a twister. Allow 5-10 minutes for it to rise. Grow the pie in the middle, a single deep cut, 3-4 cm long, to have where the steam comes out.

Pan-fried onion and dill pies!

A miracle of pies! Layered, slightly crunchy, flavorful and very tasty!

-salt, ground black pepper - to taste.

-250 g of butter or margarine - for modeling pies

-60 ml of oil - for frying.

1. Prepare the dough: put the sifted flour in a deep bowl.

2. Dissolve the salt in water. Gradually add the solution obtained in the flour and knead a homogeneous, soft and slightly sticky dough.

3. Cover it with a lid or cling film and let it "rest" for 30 minutes at room temperature.

4. Meanwhile prepare the filling: finely chop the onion.

5. Chop the dill and green onions.

6.Put the onion, dill and green onion in a bowl. Add salt and ground black pepper to taste. Mix very well.

7. Model the pies: working on the table sprinkled with flour, divide the dough into 6-7 equal pieces. Shape them into balls.

8. Spread each ball of dough in a round sheet, 2-3 mm thick. Grease the surface with melted butter, using the brush.

9. Spread a thin layer of filling over it.

10.Then bend 2 parallel edges inwards, overlapping them. Grease it again with melted butter and bend the other 2 edges, overlapping them. Flatten the pie obtained with your hands a little.

11. Fry the pies on a hot pan greased with a little oil, over medium heat, under the lid, on both sides, until golden brown.

12. Let them cool a bit, then serve them with great pleasure!


I know that the popular name is "cheese cheese" but this time I used freshly bought cheese from the market.

500 gr case
500 gr green beans (or a 720 ml jar)
100 gr flour
100gr pesmet
2 eggs
A tablespoon of mustard with berries
A tablespoon of yogurt
3 tablespoons olive oil
Salt, pepper, dried dill
Frying oil

The cheese is portioned according to preference, it is given through flour, beaten egg and breadcrumbs and it is fried in a pan in which a little vegetable oil has been preheated. Leave for 1-2 minutes on one side (until the breadcrumbs are lightly browned) and remove on a paper napkin.
The beans are cleaned, washed and boiled in boiling salted water for about 5-6 minutes (the pods must remain "al dente" - meaning not to soften at all). Remove and drain. If you use beans from the jar, it is enough to drain it.
For seasoning the beans, this time I used a mustard dressing with berries mixed with yogurt, olive oil and dill.

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