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Pogaci with jumari

Pogaci with jumari

Dissolve the yeast in warm whey together with a tablespoon of sugar and a tablespoon of flour and let it rise for about 10 minutes.

Place the sifted flour in a bowl and add sour cream, salt, 2 tablespoons of scallops, lard, lightly beaten eggs with a fork and finally the whey with the yeast. Knead a dense and non-sticky dough and let it rise in the warm place for about an hour. It must grow well. If it is not warm in the room, you can put 40 gr of yeast.

When it has risen, divide the dough into two equal parts. Spread the first part, grease it with scallops (1 tablespoon should be enough, but it depends on the size of the dough) and fold it bringing the edges one over the other. Let it sit for 15 minutes. Until the first part rests, we stretch the second.

After 15 minutes, spread the first part again and grease again with a spoonful of jumari, wrap again and let it rest.

We do the same with the other side.

We prepare the trays with baking sheet.

Spread the first dough and cut round or with any other shape you want. place on the tray with a little space between them, cover with a towel and let it sit for a while.

Spread and cut until you finish all the dough.

Grease each piece with eggs and gently push with a fork a few times.

Put the trays in the oven heated to 180 degrees until lightly browned.

You can sprinkle cumin, sesame or sunflower seeds on top.


Here's how easy it is to prepare this recipe for biscuits appetizer with jumari!

I also specified in other recipes, I like this guarantee for leavened dough, from Dr. Oetker, because it combines baking powder with yeast and baking soda. And the dishes come out very tender and should not be left to rise for more than 15 minutes.
We get a dough that is not very firm, but non-sticky, which we put in the fridge for 15 minutes, then form balls the size of a tennis ball.

We stretch the spheres in a round shape the size of the waffle / waffle maker. We place them inside the appliance and bake them for two minutes each, or depending on the strength of the appliance, as long as they are nicely browned.

To make sure they are well cooked, I tested the first one.
They are served as appetizers, either simple with a cup of yogurt, or why not spread with various cream cheeses.

These appetizer biscuits with jumari, are very good both hot and cold and especially the next day they are better.
I hope you find my recipe for appetizer biscuits with jumari useful!

You can also follow my recipes on the page Facebook, but I am waiting for you with culinary surprises and on Instagram.


Ingredients Homemade pork halves and lard

  • 2.3 kg of raw pork bacon (this is the amount I used, do exactly the same with 230 grams or 23 kilograms)
  • 250 ml. cold water

How to prepare homemade pork scallops and lard & # 8211 bacon preparation

1. For scrambled eggs and lard, you need raw bacon. Not osânza, which is visceral fat and which is used in another way & # 8211 see funny recipe & # 8211 but simply bacon covered with rind. It doesn't matter if the bacon is on the back or belly or any other part of the animal unless you are particularly interested in all the scallops having exactly the same shape. And, to be as rigorous as possible, you can get lard from the bone, because it will melt like bacon, but it will crumble during melting and the scallops will not be good at all.

But, if you buy the unique ingredient from the butcher, know that you need raw bacon, not anything else. My piece, 2.3 kg, can be seen below and as you can see, it has thicker and thinner portions, according to the anatomy of the animal.

How do we cut bacon?

2. First, the bacon is cut into strips, as equal as possible. Then, with the help of a sharp knife, the crust comes off. To do this, insert the knife blade between the bacon and the rind. Grasp the bacon at the nearest end, lifting it slightly. With the knife blade slightly facing down, pull in the opposite direction. The rind will remain on the shredder. You can use the mouse for whatever you like. Traditionally, it is added to the stew from which pork sausages are made (caltaboș, drum). My grandmother often added it to meatballs or beans, in addition to smoked meat.

3. The strips of bacon cleaned of the rind are cut into pieces as equal as possible. And when I say equal pieces, I mean weight rather than appearance. It is important that these pieces are equal, because that means they will cook at the same time. Otherwise, the smaller ones may be ready before the others and burn until the larger ones melt. Obviously, I didn't weigh every piece of bacon. I weighed one on the thicker part of the bacon and one on the thinner part. They weighed 35-38 grams. I tried to figure out, from their appearance, what shape the pieces cut from those parts should have, for an approximately equal weight.

Preparation of homemade pork scraps and lard & # 8211 melting raw bacon with water

4. I put the bacon cubes obtained in a pot with a slightly thicker bottom. I added 250 ml. of cold water. Water is important because it will start to boil before the fat in the bacon melts. The steam that will form will prevent the bacon from sticking to the bottom and burning. By the end of the preparation, the water will evaporate completely, in the obtained lard we will not have water at all. So I put the pot on medium heat and let it heat up gradually.

Halves prepared with milk

Note: some & # 8211 including my father-in-law (not my mother-in-law) & # 8211 prefer to use milk instead of water. In my opinion, it is completely wrong. There are two reasons why people say they prefer this way of preparing jumari & # 8211 with milk.

The first is purely snobbery, it seems to them that it is something more "special". In fact, it is just a liquid that evaporates, just like water.

The second is that the scallops made with milk would be "softer". These "soft" halves are, in fact, fat-filled halves, incompletely melted. Just like a fat duck breast thick, completely uncooked. This is because, after the evaporation of the water it contains, the milk leaves behind lactose, which is a sugar. It adheres to the surface of the scallops and caramelizes. Thus, you see them as red and you have the illusion that they have cooked enough, which is not true at all. They still have a lot of unmelted fat inside. After draining, these scrambled eggs are soft because they have not been cooked enough to become crispy, although the reddish appearance indicates otherwise.

Cooking scallops

5. Cooking the scallops over a low heat to the proper should take about 1:30 & # 8211 2 hours. Of course, in the case of much larger (or much smaller) quantities, the time will change significantly. It will take much longer to heat to the boil a pot with 10-20 kilograms of bacon than a pot with 2 kilograms! However, as soon as the water starts to boil on the bottom of the pot, he grabs the pot by the handles and shakes it well. It can also be mixed 2-3 times, with a wide wooden spatula, lifting the pieces from the bottom of the pot to the surface. Stir during cooking, also every 10 minutes, until the fat floats float.

6. After exactly 25 minutes from the moment the water started to boil, raising a thick steam from the pot, the scallops started to crack lightly. When I lifted them from the bottom of the pot, some of them began to brown. If you look in the pot, tilting it slightly, you should see a layer of melted lard forming. Continue on a fairly low heat, so that the lard melts well before the scallops brown.

7. After another 30 minutes, the scallops were already floating in the lard formed in the pot. At this point, I got rid of the mix. We must, however, be careful not to burn the scum! At this point they can burn easily and this would change the taste and appearance of the lard, which we want white and fine.

Leakage of fat

8. After another 15 minutes, the scallops are perfectly browned for my taste. Some prefer them browner, others whiter, it's a matter of taste. I like gold and crisp. They have the texture of a fine and fragile biscuit and a wonderful taste. Immediately, remove the pot from the heat to stop cooking as soon as possible. As soon as possible, remove the halves of the hot lard with a large whisk and place them separately to drain in a sieve. If we leave the halves too long in the hot lard, they will continue to cook and may burn even if we pull the pan off the heat.

9. Here are the scraps drained in a sieve, on top of a saucepan in which the fat dripping from them is collected. I lightly pressed with the foamer over the jumpers while they were hot, in order to drain the fat as well as possible. While they are hot, sprinkle with salt. Allow to cool well before tasting and how good they are!

Recipes with pork chops

Pork halves are not only one of the most beloved seasonal delicacies, but at the same time they are the ingredients of delicious recipes. You can find two of them by clicking on any of the images below.

Traditional, spicy, jumari pasta with mustard

Homemade pork lard and lard & filtering and storing lard

10. The hot lard is filtered through a gauze lined sieve and collected in glass jars or enamelled tinplates. My grandmother had a tin bowl that she called "sparkling," in which she kept the lard. If you use glass jars, place them in a metal tray while pouring the lard, so that they do not crack.

11. As you can see, the gauze retains enough impurities from the melted lard, so this filtration is very effective.

12. From the amount of bacon used I got 1.355 kg. of lard and 480 grams of scallops. While hot, lard has a golden, amber color.

13. After it cools completely, the lard becomes white and opaque.

Lard & # 8211 how to use

Lard is used for all kinds of pastry recipes. Here are some recipes below, click on the illustrative image to get to the recipe that interests you.

Cookies with lemon and lard

Greta Garbo or Jerbo cake

Bean soup with tarragon and smoked meat

Banat pie from the village

Peasant cabbage pie

Vanilla cream and pear pie

Other areas of use

At the same time, lard is used to fry various foods. Traditionally, Viennese schnitzel is fried in a mixture of lard and butter (see the recipe by clicking on the link).

Lard is also used to store other foods. Let's remember the meat preserved at the garnish that our ancestors made. I, for example, tend to keep truffles & # 8211 tuber aestivum & # 8211 in lard. I put them in a jar and cover them with melted lard (not hot). Not only do the truffles keep perfectly, but also the lard becomes superbly flavored.

Lard is used even in the pharmaceutical industry or for various cosmetics. Find here, in addition to other ideas for natural remedies, and a recipe for anti-inflammatory ointment based on lard and poplar buds.

Undoubtedly, however, it is best to grease a slice of toast (or not) with lard. Sprinkle with good quality salt and paprika and enjoy. Nothing could be better! And if we also rub the toast with a clove of garlic & # 8230 madness!


Here's how easy it is to prepare this recipe for biscuits appetizer with jumari!

I also specified in other recipes, I like this guarantee for leavened dough, from Dr. Oetker, because it combines baking powder with yeast and baking soda. And the dishes come out very tender and should not be left to rise for more than 15 minutes.
We get a dough that is not very firm, but non-sticky, which we put in the fridge for 15 minutes, then form balls the size of a tennis ball.

We stretch the spheres in a round shape the size of the waffle / waffle maker. We place them inside the appliance and bake them for two minutes each, or depending on the strength of the appliance, as long as they are nicely browned.

To make sure they are well cooked, I tested the first one.
They are served as appetizers, either simple with a cup of yogurt, or why not spread with various cream cheeses.

These appetizer biscuits with jumari, are very good both hot and cold and especially the next day they are better.
I hope you find my recipe for appetizers with jumari biscuits useful!

You can also follow my recipes on the page Facebook, but I am waiting for you with culinary surprises and on Instagram.


Here's how easy it is to prepare this recipe for biscuits appetizer with jumari!

I also specified in other recipes, I like this guarantee for leavened dough, from Dr. Oetker, because it combines baking powder with yeast and baking soda. And the dishes come out very tender and should not be left to rise for more than 15 minutes.
We get a dough that is not very firm, but non-sticky, which we put in the fridge for 15 minutes, then form balls the size of a tennis ball.

We stretch the spheres in a round shape the size of the waffle / waffle maker. We place them inside the appliance and bake them for two minutes each, or depending on the strength of the appliance, as long as they are nicely browned.

To make sure they are well cooked, I tested the first one.
They are served as appetizers, either simple with a cup of yogurt, or why not spread with various cream cheeses.

These appetizer biscuits with jumari, are very good both hot and cold and especially the next day they are better.
I hope you find my recipe for appetizers with jumari biscuits useful!

You can also follow my recipes on the page Facebook, but I am waiting for you with culinary surprises and on Instagram.


How to prepare buns with jumari or bellows cheese, telemea

Mix the dough ingredients in a bowl and leave to rise for 30 minutes.

Meanwhile, grind the scallops and season the resulting paste with salt and pepper to taste. Mix the bellows cheese to be creamy or mix the cottage cheese with the grated cheese (or parmesan, or pecorino). Season this composition with salt to taste.

How to fold and cut Pogacele with jumari or cheese

The beautifully leavened dough is divided in two. The first part is spread on a thin sheet (a few mm) on the lightly floured top. With the help of a spatula or a wider knife, spread the ground jumari paste on the dough.

The greased sheet is folded in 3 first long and then wide.

Do the same with the second part, which is greased with cream cheese.

Both dough packets for the skewers with jumari and cheese are left to rest for 10 minutes on the worktop. Preheat the oven to 170C (medium stage for those with gas).

Take the first package (the one with jumari) and spread the sheet again, this time thicker, of approx. 1 cm. Grease with a wide brush with egg white beaten with salt and paprika. It is portioned with the curly spur or with the pizza cutting wheel into squares with a side of 3-4cm (you can also cut circles with the glass but there are edges & # 8211 my version with squares reduces the losses almost to zero). Sprinkle cumin on each square. Lay the tray with baking paper and place the rolls at a distance of 1-2 cm from each other.


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