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Parjoale monastery

Parjoale monastery

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This recipe is, in my opinion, the best recipe for fasting parjoale made and tested by me so far.
I'll let you try too.

  • 3 large cups of boiled buckwheat
  • 500 g mushrooms (whatever you have) mushrooms, yolks, ghebe
  • A handful of dried mushrooms soaked in the evening for flavor (optional)
  • 1 large onion
  • Frying oil
  • Salt to taste
  • Pepper to taste
  • A bunch of parsley
  • A teaspoon of sweet paprika
  • a small bunch of green onions
  • 1 egg (optional) when not fasting

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Monastery grills:

We give the buckwheat to the robot until it becomes like a puree.

Chop the onion and heat it in 2 tablespoons of oil until golden, add the chopped mushrooms and simmer for 20 minutes on low heat.

Set aside, leave to cool then put them on the robot until it becomes a paste, mix with buckwheat, add parsley and chopped green onions, salt, pepper and paprika.

Add the beaten egg when it is not fasting. Pour a little oil into a pan.

With wet hands, form parjoale, then fry them until they get a crust on one side and on the other, take them out on a paper towel. Serve with pickles, donuts… vegetables or whatever you like. It can be served separately with a tomato sauce.

Good appetite!

Cabbage roasts & # 8211 even kids love them!

Dear lover of delicious dishes, today we present you a wonderful recipe for roasts with cabbage and minced meat. Get the most delicious cabbage roasts & # 8211 as simple as they are brilliant. Although prepared quite simply and quickly, they get amazingly appetizing and flavorful. They can be served as a hot snack with a slice of homemade bread or at a family dinner with your favorite garnish. Prepare these roasts at least once and your family will be delighted.


& # 8211 ground black pepper to taste

& # 8211 3-4 tablespoons sifted flour

Note: see Measurement of ingredients


1. Remove the damaged cabbage leaves and cut into medium portions. Peel an onion, wash it and cut it into 3-4 pieces. Chop the vegetables using a blender or mincer.

2. Transfer the chopped vegetables to a bowl and add the minced meat and egg. Match the ingredients with salt and ground black pepper to taste. Mix the composition well.

3. Shape from the minced roast composition, then pass them through the plate with sifted flour.

4. Fry the roasts in a hot pan with vegetable oil on both sides, under the lid on low heat, for 5 minutes.

5. Then simmer the roasts in a pan with a little water for 10-15 minutes. Arrange the appetizing roasts on a plate. If desired, you can sprinkle them with your favorite greens. Serve the delicious and juicy delicacy with the greatest pleasure, along with your favorite garnish.

Note: You can also arrange the roasts in a baking tray, pour 2-3 tablespoons of water and cover them with a piece of cling film. Place the tray in the preheated oven at 180 ° C for about 15 minutes.

Moldovan roasts, grandmother's recipe

Moldovan roasts. Pârjoala is a Romanian dish, prepared mainly in Moldova, from minced meat, generally pork or mixed with sheep, beef or poultry, mixed with eggs, bakery or milling products (dry bread, breadcrumbs or white flour) , garlic, herbs (parsley, dill, thyme, etc.), spices and salt.

10 delicious and quick fasting recipes!

Home »Culinary inspiration» 10 delicious and fast fasting recipes!

Are you looking for quick and delicious recipes for lunch or dinner? Then you must try these fasting recipes!

The biggest advantage of parjoals is that they can be prepared in a very short time, they are very simple and versatile! You can make parsley from absolutely anything, from chickpeas and potatoes to avocados, zucchini, carrots, eggplants, peas, broccoli and the list does not stop here! You can use any ingredients you have on hand & ndash and don't forget to add spices!

Most parjoale recipes require, of course, frying (either in an oil bath or in a pan), because frying offers an incredibly delicious taste. If frying seems unhealthy, then you can prepare these parjoale recipes in the oven for a more dietary result.

I created this list of 10 fasting recipes that I really like and that I prepare every time with pleasure. The parjoals are crispy on the outside and soft on the inside, and the taste is delicious. You can serve these parjoales with any garnish you want, but my favorite combination is puree. I could eat crispy chickpea meatballs with mashed potatoes for lunch and dinner for life and I would be happy! I recommend serving hot parjoals when they taste best.

This is my list of 10 parjoale recipes which I simply adore. You will find here some very good recipes made by culinary bloggers, but I also inserted 3 recipes for parjoale made by me. Don't forget to tell me what your favorite recipe is!

Click on the titles to access the recipes.

They are called roasts because they resemble in size Moldovan meatballs, larger, with a lot of garlic and greens. In addition, cheese and lots of garlic are added to the zucchini!


  • fresh, young pumpkin & # 8211 1.5 kg
  • 1 onion
  • garlic to taste
  • 1 large bunch of parsley
  • 1 large dill connection
  • 2 eggs
  • 500 g cheese, of which you have & # 8211 fresh, urda, telemea, curd, mozzarella
  • salt, pepper, chopped hot peppers or paprika
  • flour or breadcrumbs for molding
  • frying oil

Method of preparation

  • Wash the zucchini, cut off the ends and put them on the small grater, add salt and leave for 30 minutes, to let them water, then drain well, to have no more water.
  • Mix with finely chopped and crushed garlic, finely chopped onion, cheese, egg, finely chopped greens, salt and pepper / pepper.
  • Break into suitable pieces, add flour or breadcrumbs and fry in hot oil.
  • Remove on absorbent napkins or in a strainer to drain the oil.

For the fasting recipe do not use cheese and eggs, add 1-2 tablespoons of flour to bind the composition.

They can also be prepared in the oven, placed on baking paper, thus avoiding frying.

French roasts! Juicy roasts in the roll!

Be sure to try this simple, quick and easy recipe. If you put the onion in a blender with a little milk, they will become tender, soft and tasty. Serve them with your favorite garnish or a fresh vegetable salad!


-100-150 g of hard cheese

-150-200 ml of cream for cooking or cream for cream

-blacked black pepper to taste

-condiments (paprika, oregano, thyme, granulated garlic) to taste.


1.Cut 1 onion into pieces, transfer it to the bowl and add a little milk. Mix until you get a homogeneous composition.

2. In a bowl add the minced meat, onion, egg.

3. Season with salt, black pepper and other spices.

4. Mix well at first with a spoon, then you can with your hands. If you don't want your roasts to crack during frying, you can hit the minced meat a few times. Leave to rest for 15-20 minutes.

5. While the minced meat is resting, cut the 2 onions and tomatoes into slices and set them aside.

6. Start by modeling the roasts. To keep the minced meat out of your hands, soak them in water. Take a spoonful of meat in your hand and shape the roasts to the desired size and shape.

7. Place the roasts on a chopping board and heat a frying pan without oil.

8. Transfer the roasts to the pan and fry on both sides until golden brown.

9. After frying all the roasts, place them in a heat-resistant baking dish.

10. Cover each roast with a slice of onion,

on top of a slice of tomato and sprinkle with hard cheese given preventively through a grater.

11. Pour the cream over them and put in the preheated oven at 190 ° C for 30 minutes. Baking time depends on the parameters of the right oven.

French roasts are so tasty, appetizing, juicy that they melt in your mouth.

Minced meat croquette

For those who don't know, roasts are kind of meatballs larger and flatter, which are fried in the pan or baked in the oven. In the classic recipe, roasts can contain bread soaked (in water / milk), breadcrumbs, carrots, potatoes, onions. I show you how I make them, with much fewer ingredients, but just as tasty.

  • 400 g meat with minced fat (mixture of beef and pork), or pre-minced
  • 100 g onions
  • 2 cloves of garlic
  • 1 teaspoon salt
  • ground pepper, onion powder
  • lard or coconut oil for frying
  • 1 or

Chop the meat together with the onion and garlic, and mix well with the salt and spices. Knead for a few minutes with your hands to homogenize.

The mixture is divided into 6 equal pieces. Each piece is first shaped into a sphere, which is then flattened to a thickness of about 1.5 cm.

Heat lard or coconut oil in a pan. Beat the egg in a bowl. Each roast is passed through a beaten egg, then placed in a hot pan, without being crowded. Fry without a lid for 4-5 minutes on one side, over low heat, then turn, put the lid on and keep for another 3-4 minutes.

Before the next round, clean the pan from any burn marks and pour clean oil / lard.

The roasts are served hot, with your favorite garnish. It withstands freezing very well, so they can be prepared in larger quantities.

TOTAL: 590 grams, 1234 calories, 80.6 protein, 96.1 fat, 9.9 carbohydrates, 0.1 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Vegetable roasts

& Icirc & # 539i must:
1 leg & # 259tur & # 259 & # 8232ceap & # 259 verde
1 onion & # 259 dry & # 259
2 leg & # 259turi m & # 259rar
1 leg & # 259tur & # 259 p & # 259trunjel
3 cloves of garlic
2 potatoes
2 zucchini
frying oil
100 g maz & # 259re
m & # 259sline oil

Preg & # 259te & # 537ti a & # 537a:
Wash and chop the onion, then fry it in a little oil and let it cool. M & # 2599rul, p & # 259trunjelul & # 537i usturoiul le mini m & # 259runt. Take the peas out of the jar and drain them. Peel a squash, grate it and boil it in salted water. After they have boiled, add the pumpkin cubes to the cubes and drain them in a sieve and mix them with the cooked onions. Peel a squash, grate it and squeeze the juice. Mix with the other vegetables and season with salt and pepper. Only add breadcrumbs if the composition is too soft. After you have mixed all the vegetables, form the meatballs that you put in the frying pan in the well-heated oil. Remove the meatballs on a platter and drain and drain on an absorbent piece of towel. Serve the parsnips with lettuce and garnish with slices of tomatoes.

4 portions Preparation: 40 minutes Baking: 30 minutes

Re & # 539et & # 259 by Nicoleta Popescu, Bucharest

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Minced meat croquette

1. Soak the bread in a bowl of water before you start cooking the parjoales.

2. Pass the meat through the mincer, if it is not already minced, followed by the onion, drained bread and chopped dill.

3. Add eggs, then start kneading by hand until smooth.

4. Heat the oil in a pan, soak your hands in water, then take some meat, round it as for the meatballs, then flatten it.

5. Put the parjoals one by one in the pan, and fry them for 10-15 minutes on low-medium heat on each side.

6. Remove the parjoals on a plate with kitchen towels, if you want the excess oil to be absorbed.

✽ Optional: If you prefer the parjoals to have a golden crust similar to that of snails, you can form a mixture of 2 eggs, 3 tablespoons of flour and a little milk, in which to roll the parjoals before frying.

How do you fry these chicken breasts so that they do not soak in oil?

Like any bread, frying is done in an oil bath and not in traces of oil. If we put only 1 finger of oil in the pan, we will never get some red meatballs, but some boiled in oil and soaked with it.

Besides the fact that the oil must be hot to have at least 3 cm in the pan, we are not allowed to crowd the pan with meatballs. There must be enough space between the meatballs for them to fry and not boil in oil. Fry over medium heat so that the parjoals do not burn on the surface and remain raw in the middle. Chicken must be well done!

After frying, take out the chicken breasts on absorbent napkins.

Video: Parjoale Moldovenesti (August 2022).