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Mancarica de marar

Mancarica de marar

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I like dill, I would eat it raw like that, luckily I'm not a herbivore, just a carnivorous lioness .....
PS. I have the same chipped pan ....... I can't part with it ....

  • 300-400 g pork, more breaded
  • 3 red onions
  • 500 g tomato paste
  • 3 dill bindings
  • salt
  • pepper
  • 1 teaspoon delicate vegetables

Servings: -

Preparation time: less than 60 minutes


Cut the meat into smaller pieces, heat it in oil, then add finely chopped onion and a pinch of salt, leave for about 10 minutes then add tomato paste and a cup of water. Leave to boil, over medium heat, about 30 minutes. When the meat is penetrated, add the finely chopped dill and a delicate teaspoon, let it boil for another 10 minutes. Add salt and pepper, depending on your preferences.

Tips sites


I added a teaspoon of sugar after I put the tomato paste, it wasn't so sweet ...

Benefits and uses of dill essential oil

Antispasmodic effective & ndash muscle, abdominal, respiratory or intestinal spasms give you headaches? Dill essential oil soothes spasms regardless of their nature, relieving episodes of coughing, hiccups, muscle aches or abdominal pain. Dill oil has relaxing effects, which treat and prevent cramps.

Beneficial for digestion & ndash Dill essential oil facilitates digestion, stimulating digestive juices. At the same time, this essential oil also stimulates the salivary glands, which also contributes to good digestion.

Carminative effects & ndash Dill essential oil can cure problems such as bloating or flatulence, but it can also prevent them.

Disinfectant properties & ndash Dill essential oil is also used for its disinfectant properties. If you add it to the foods you eat, dill oil protects you from microbial infections. It also helps to cure infections in the colon, urinary tract, kidneys and genitals. If used for external use, dill essential oil protects wounds, preventing infection and accelerating their healing. Dill oil can be applied as such, or diluted with water if you have sensitive skin.

Stimulates lactation & ndash having galactogenic effects, dill essential oil increases lactation but also improves milk quality. Experts believe that the carminative effects of dill oil are transmitted to the baby through breast milk. Therefore, your little one will be protected from digestive, bloating and flatulence problems.

Calming effects & ndash Dill essential oil has sedative effects on the nervous system, so it induces relaxation and can be used successfully in treating anxiety, anger, depression and insomnia.

Reduction of inflammation in the oral cavity & ndash Dill essential oil has anti-inflammatory properties that can be used successfully to reduce gum inflammation. You can use dill essential oil diluted in water, as a mouthwash.

Efficient diuretic & ndash The diuretic properties of dill essential oil make it a valuable ally in the fight against a urinary tract infection. Dill oil facilitates the elimination of bacteria from the urinary tract, speeding up the healing of the infection.

Peel a squash, grate it and squeeze the juice into the cold water. Peel a squash, grate it and cut it in half. plate). Dig the halves of the gully with a special curette, taking care not to pierce the wall. The wall thickness should be approx. 1cm. The pieces resulting from the digging are kept in a bowl. Check that the hollow halves have stability when placed on a straight surface. If they are tilted, adjust the bottoms by cutting a thin slice of them. These pieces are also preserved.

The minced meat filling is similar to that of cabbage (I don't lay an egg there). Finely chop the red onion and fry in one of the 2 tablespoons of oil. Lightly salt and leave on low heat until sizzling. Add the rice and mix. Leave for another 2-3 minutes, stirring, until everything becomes glassy. It doesn't have to brown! The pan with rice and red onions is left to cool for a few minutes.

The gullie leaves (the beautiful, green and fresh ones) separate from the long stems. The stalks are chopped from the knife and mixed with the balls resulting from digging the gules. Put water to boil in another, smaller pot. It is easily salted. When it boils, throw in the gully leaves and cook for 2-3 minutes. Immediately drain in a strainer and put under a stream of cold water (to stop the boiling process). Their color should be a pleasant, deep dark green.

In a bowl, place the minced meat, break the whole egg, add the salt and freshly ground pepper (1 good teaspoon with the tip) and the hardened rice together with the red onion. Wash the dill bunch well under a stream of cold water, choose and put aside the most beautiful leaves for the final sour cream sauce. The stems and other dill leaves, more tired but fragrant, are finely chopped from the knife and placed in the meat bowl.

Mix (knead) the meat composition well and correct the seasoning (yes, you can taste the raw composition & # 8211 every time I do it & # 8211 I like tartar!).

Fill the goulash with minced meat

Using a teaspoon of coffee, fill the tender halves of the goulash with meat (the filling should not exceed the edges of the gully). From the scalded leaves and the rest of the meat, roll small sarmalute.

Sweet cabbage dish with dill

For years, I missed a meal my grandmother made in the summer & I could feel the sweet taste of the new cabbage, the freshness of the fresh dill, the flavorful and slightly spicy sauce. After a tour in Basilescu Square, some time ago, I chose a beautiful cabbage and a healthy bunch of greens, so I had no excuse not to get to work. I took a look online to see if I could find the recipe as I remembered it, but I didn't find it. So I put my memory (as much as I have) to the contribution and here is what resulted.


  • 2 tablespoons olive oil
  • 1 sweet cabbage (new) not too big
  • 1 healthy, chopped onion
  • 1 bell pepper, cleaned and cut into strips
  • 2 carrots, peel and grate
  • 1 red hot pepper, peeled, fiber and seeds, chopped
  • 2 celery stalks, chopped
  • 330ml tomato broth (I had a bottle of Sicilian cherry tomato broth, from Lidl, exceptional)
  • about 500 ml of water
  • salt, freshly ground black pepper
  • 1 1/2 bind freshly chopped dill

Method of preparation

1. Peel the cabbage from the outer leaves, cut it into 8 equal pieces. Remove the spine, but leave the pieces as whole as possible.
2. Put the cabbage pieces in a pot, scald them with boiling water and let them sit for about 10 minutes. Drain in a colander and rinse under cold running water.
3. In a large saucepan, heat the olive oil. Add the onion and hot pepper, simmer for about 5 minutes, until the onion becomes translucent.
4. Add the carrot, pepper and celery, stir and cook for another 5 & # 8211 6 minutes, still on low heat.
5. Put the pieces of cabbage in the pan, pour the tomato broth and 330 ml of water on top. Season with salt and black pepper, mix lightly and taste the sauce & # 8211 if you don't find it spicy enough, you can add a little more paprika.
6. Boil, with a lid, for about 40 minutes on low heat.
7. Preheat the oven to 170 degrees Celsius. Pour some more water over the dish, if you think the sauce has thickened too much, add 1 bunch of chopped dill, mix and put in the oven without a lid.
8. Let the price drop for an hour and a half, checking from time to time and shaking the pan lightly.
9. Remove from the oven & serve the food either warm, with a little cream, or cold, with freshly chopped dill. It is good and so on, especially next to a summer splash and especially in memory of Mrs. Alecsandrina Captain Vasilescu (also called Mother Dica), the hottest cook in South Eastern Europe in the last century.

Pork dill with pork

A delicious recipe for dill dish with pork from: dill, onion, potatoes, pork, lemon, flour, broth, oil, salt and pepper.


  • 5 links of dill
  • 3 suitable onions
  • 3 potatoes
  • 500 g pork
  • 1 peeled lemon
  • 2 teaspoons flour
  • 3 tablespoons broth
  • oil
  • salt
  • pepper

Method of preparation:

Cut the meat into suitable pieces, put it in a saucepan with oil and chopped onion and a pinch of salt. After 10 minutes, add 1 cup of hot water and let the meat boil.

Wash the dill and cut it into 2 cm strips. Peel a squash, grate it and slice it. When the meat is cooked, add the dill and potato slices, 1 cup of hot water and simmer for 10 minutes.

Remove the potatoes, add the flour mixed with broth, a pinch of salt, boiled water (if it thickens) and 3 lemon slices. Add salt and pepper to taste. Simmer until the oil comes to the surface.

Spinach dish with dill


  • 1 kg of spinach
  • 2 dill ties
  • 1 bunch green onions
  • 1 bell pepper
  • 1 carrot
  • 1 red
  • 2 tablespoons flour
  • 100 ml oil

Method of preparation:

clean spinach and leave it in cold water. Peel a squash, grate it and chop it finely. Put the onion to harden and when it is golden add it spinach cut into thin strips and chopped dill.

Heat them together and then quench with water to cover spinach. Bring to the boil halfway (maximum 15 minutes), then add the bell pepper and carrot.

Bring to the boil again and add the peeled tomato and passed through a grater or diced. At the end, add the 2 tablespoons of flour dissolved in water like a thin bowl.

I thawed the pheasant and cut it into pieces. I put it in water with a little vinegar for about 10 minutes.

In a pan, I put all the greens, along with the garlic and 2 of the 3 pieces of chopped bacon.

I took it off the heat, I put the meat on top, the paprika, the salt, the pepper, the 2 bay leaves, the juniper berries and another slice of bacon, cut into small pieces, I added the thyme.

I set it on fire a little again.

I added a tuica finger from Grandma this time.

I let it evaporate, then I added a cup of water until the meat was cooked. Meanwhile, the bread was baked.

I said to show it to you, maybe I'll get another prize.
I served the steak with mashed potatoes and bread.

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Trout stuffed with various herbs (dill, sage and tarragon), prepared on a tray with lemon juice and peel

New potatoes with sour cream and dill

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Gullie food with dill and sour cream recipe for tuspais (ciuspais)

Gully food with dill and sour cream recipe for tuspais (ciuspais). Tuspais de gulii or ciuspais de caralaba. Gules with sour cream and dill. Transylvanian recipe for eating beetles or beetles with dill, milk, sour cream or Greek yogurt. How to make Transylvanian goulash food with dill and sour cream? Recipes with goulash. Gulie garnish cooked in sour cream sauce with dill.

Gulia is very popular in Transylvania and Banat and we prepare it in many ways: guli food with dill and sour cream (tuspais), gulia soup (soup) or goulash stuffed with minced meat and rice. The gullies are also called calarabe or caralabe & # 8211 from Kohlrabi (from German lb.).

There are also recipes for eating goulash with tomato sauce (in other areas of the country) but in our country the cream sauce with dill is very popular. In the past, rantas was used for this food (ie & # 8222roux & # 8221 & # 8211 flour hardened with a little oil and quenched with milk or water). In my recipe I will not use the rantas but a liason (liezon), meaning a & # 8222 wholesale & # 8221 of flour rubbed with a little milk and more cream that I will add at the end. In addition, I will use butter in the first stage of hardening the vegetables and its aroma will make the food of gules even tastier. For a more & # 8222light & # 8221 version you can replace sour cream with a fat Greek yogurt (with min. 10% fat).

This is how sarmalutes are made in sour vine leaves with lemon (see the recipe here).

Dill gives a freshness and a great aroma to these dishes, like a spring breeze. Those who do not love it can replace it with chopped green parsley. A few drops of lemon added at the end to this goulash dish will perfectly balance their natural sweetness. If you use yogurt, you may not want to sour the food with lemon. Taste and see if that's the case.

This kind of white food is made in our country and from pumpkin and is called ţu ş pais or ciu ş pais. In German. Zuspeis (read ţ u ş pais) means the garnish, something that accompanies a main course. He came to us on the Austro-Hungarian chain and was loved by the people of Banat and Transylvania.

The goulis cook quickly if they are young and tender, so cooking this way will not take more than 15-20 minutes. I used 4 gulis that weighed approx. 500 g. The samantana used is a sour one (at the bucket) but as min. 24% fat. The weak ones are chewed when you heat them.

From the quantities below, approx. 3-4 servings of goulash food with sour cream and dill, next to which you can make some meatballs or some slices.

Urda cream with dill

Urda cream with dill is an appetizer idea very easy to make and tasty at the same time. Ideal both if you have more capricious children but also more pretentious guests.

What we need:

  • 250 grams of urda
  • 50 grams of butter
  • a tablespoon, two of caimac
  • a handful of dill
  • two or three tablespoons of parmesan
  • salt to taste
  • pepper (if you use it for adults)

How do we proceed:

To make it easier to prepare, it is best to take the cheese and butter out of the fridge for a while before you start preparing it. Meanwhile, finely chop the dill.

The preparation is very simple: mix all the ingredients together until smooth and get the desired consistency. You can use the mixer or just the fork if it is a smaller amount. It mixes very easily anyway.

I had caimac on hand, but if you don't have one, you can give it up or replace it with a tablespoon or two of sour cream. Also, if you don't have Parmesan, you don't have to use it. You can replace Parmesan cheese with another salted cheese, for example bellows cheese)

As you can see, it is a very simple dish to make but also very versatile at the same time. The idea is to use our imagination and the products we have at hand to create our own dishes according to our tastes. )

Video: how to make the most delicious eggplant appetizer recipe You will never fry eggplant eggplant recipe (August 2022).