Although Moldova is not a big country, each region has its own traditional placinta [plə’t͡ʃinta] – a traditional pastry, both in salty and sweet versions that we make for when receiving guests or for special holidays.
You’ll find at least 7 types of placinte on our tables. In my second book ”Be Our Guest. Discover Moldova” I tried to save the most popular placinta recipes. Also you may like to discover the best placinta places in Chisinau, the capital of Moldova. Here are my favorite places: ”Placintaria Stefanita”, Granier Bakery, La Mamuca
My mom learned how to cook this placinta recipe when she was a student. One of her university colleagues coming from the south region Gagauzia, was living on the same floor and shared the same kitchen with my mom. That’s how she found all the secrets. I know some of you can be extremely reticent about the lard. I hope you know it’s healthier than butter and margarine. You can also replace the lard with canola oil.
AuthorNata AlbotCategoryBakeryDifficultyIntermediatePlacinta is the traditional pastry of the Moldovan cuisine, resembling a thin, small round or square-shaped galette, usually filled with cottage cheese and herbs, fermented cabbage, potatoes or pumpkin, apples, sour cherries.
Mix the flour, a pinch of salt, baking soda and water. Knead the dough until it doesn't stick to your fingers. Let it rest for about 10 minutes.
Stretch the dough over a wooden board. Grease the dough´s surface with a very thin layer of
softened lard.
Roll the dough and let it rest for 10 minutes; cut it into small pieces of 6-7 cm each.
Stick the edges of each individual piece together and slightly press into the middle to form a ball. Coat each ball in flour.
For the stuffing start by mixing cottage cheese, feta cheese , eggs, minced, scallion stalks and dill. Stir everything together. Peel and grate the boiled potatoes. For a different stuffing you can use: mashed potatoes
with browned onion, sautéed cabbage with onion, pitted cherries, pumpkin or grated apples with cinnamon.
One by one, roll out each dough ball and give it a slight oval shape. Cover half of each oval with stuffing and
fold with the other half, press well to stick the edges together.
Fry the pies in a preheated skillet on both sides. If you fry them over high heat, it will result in crispy pies.
Ingredients
Directions
Mix the flour, a pinch of salt, baking soda and water. Knead the dough until it doesn't stick to your fingers. Let it rest for about 10 minutes.
Stretch the dough over a wooden board. Grease the dough´s surface with a very thin layer of
softened lard.
Roll the dough and let it rest for 10 minutes; cut it into small pieces of 6-7 cm each.
Stick the edges of each individual piece together and slightly press into the middle to form a ball. Coat each ball in flour.
For the stuffing start by mixing cottage cheese, feta cheese , eggs, minced, scallion stalks and dill. Stir everything together. Peel and grate the boiled potatoes. For a different stuffing you can use: mashed potatoes
with browned onion, sautéed cabbage with onion, pitted cherries, pumpkin or grated apples with cinnamon.
One by one, roll out each dough ball and give it a slight oval shape. Cover half of each oval with stuffing and
fold with the other half, press well to stick the edges together.
Fry the pies in a preheated skillet on both sides. If you fry them over high heat, it will result in crispy pies.
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