Placinta with cottage cheese
8 servings
90 minutes
Curd placinta, Romanian-Moldavian fried flatbread. Good when hot, very edible when cold.
1
Prepare the necessary ingredients
2
Sift the flour, make a well in the center, pour in warm water, 2 tablespoons of oil, add a pinch of salt and knead a firm dough. It should not stick to your hands.
- Wheat flour: 400 g
- Water: 230 ml
- Vegetable oil: 230 ml
- Salt: to taste
3
Cover with film and let it sit for half an hour.
4
Chop the onion and parsley.
- Green onions: 50 g
- Parsley: 50 g
5
Mix them with cottage cheese and egg using a fork. Add salt to taste.
- Cottage cheese: 500 g
- Chicken egg: 1 piece
- Salt: to taste
6
Divide the dough into equal parts and shape them into balls.
7
Roll the ball into a very thin, almost transparent, round pancake. Place the filling of cottage cheese in the center.
- Wheat flour: 400 g
8
Make 8 cuts along the edge of the pancake at equal distances from each other, creating petals. Take one petal by the corners and gently stretch it to cover part of the filling, so the edge of the petal is slightly further than the center of the pancake. Then do the same with the opposite petal, followed by the two petals that are at a 90-degree angle to the first two.
9
At this stage, the filling should be almost completely hidden by the dough. The remaining petals should not be pulled too tightly to the center of the flatbread, but rather more to the sides. Pinch all seams. Slightly roll out the flatbread with a rolling pin to secure the seams better.
10
Heat 200 ml of vegetable oil in a pan, place the placinda seam side down, and fry for 3-4 minutes, then the same on the other side.
- Vegetable oil: 230 ml
11
Submit.