Jumari paste


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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Jumari paste:

All the ingredients are given through the food processor until it becomes a fine and fluffy mixture. The jumari paste is very easy to prepare and is very tasty. jumari pasta with meat mincer. Serve on fresh bread with onion slices, green onions, tomatoes or even pickles.


Ingredients Pogacele Cu Jumari:

  • 550 grams of flour
  • 25 grams of fresh yeast
  • 1 or
  • 2 tablespoons lard (cold, not melted)
  • 200 ml. of warm milk (+/-)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 200 grams of jumari (250 grams work, but I ate the rest, they were very good: P)
  • salt and pepper to taste
  • 1 beaten egg
  • little cumin

Dough preparation for jumari breads

1. In a cup, rub the yeast with a teaspoon of sugar. Add 2 tablespoons of flour and a little warm milk and wait to make blisters (put in a warm place).

2. In a bowl, rub the flour with lard and salt until it looks sandy. Make a place in the middle where the leavened yeast is poured. Add little by little the warm milk in which the whole egg was beaten. Knead until you get a smooth dough, slightly thicker than the cake dough.

3. Cover the dough and leave it to rise at kitchen temperature until it doubles in volume. Then roll out the dough on the work surface greased with a thin film of oil.

Folding the dough with the scallops and shaping the dough with the scallops

First of all, let me brag about the beauty of pork chops:

5. Roll out the dough, using a rolling pin, into a rectangular sheet about 1 cm thick.

6. Grease the dough with jumari paste.

You have two working alternatives: either divide the jumari paste into 3, greasing the dough with a third at each wrapper, or do as I do and put all the jumari paste on the dough from the beginning. The result will be the same, whatever path you choose to follow.

7. Starting from the two shorter sides of the rectangle, bring the edges of the dough to the middle until they meet, then fold in two, on the joint line.

9. After 20-30 minutes, spread the dough again. It folds on the longest side, this time only in three.

Finishing and baking

11. We place our jars with scallops in a tray covered with baking paper (actually, I got two trays). We leave them at kitchen temperature until they grow nicely. Growth time depends on both the temperature in the kitchen and the quality of the yeast and flour used, so it is difficult to estimate. It took me about 30 minutes.

12. Bake in the preheated oven at 190 ° C, at a medium height, until nicely browned (about 15-20 minutes).


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(5 points / total votes: 39)

angela 9 years ago - 10 December 2008 14:35

Re: Jumari paste

Caesar wants it too. where do I make jumari from?

Ioana 9 years ago - 10 December 2008 14:43

Re: Jumari paste

if he has patience we will keep a jar for him until January or we will meet for Christmas halfway to bring you pasta

angela 9 years ago - 10 December 2008 15:25

Re: Jumari paste

then what to do, we have patience!

Ioana 9 years ago - 10 December 2008 17:27

Re: Jumari paste

then I put it on the list with sausages

Ardelean Ancutza 9 years ago - 10 December 2008 17:34

Re: Jumari paste

Angela, I'll give you a suggestion: you can find it at butchers or in specialty stores on fresh meat (I don't know how it is with you, I haven't been to Italy), fresh, smoked bacon and cut it into larger pieces and melt it in a big pot, I think a little salt is added (I ask my mother if you want details). When the scallops are red, it's ready! So you have fresh scallops and lard, if you use.

Ioana, if you put fresh lard (after it has hardened) over the mixture made by you, first of all, there will be more pasta (you can also share it with Angela) but it will be even creamier and it will spread better on the bread.

Ioana 9 years ago - 10 December 2008 17:42

Re: Jumari paste

hip, I didn't think to put lard. you're right it makes it creamier, it makes sense now that you say. I'll see in the next round how we like lard and I'll tell you (we certainly like lard on fresh bread) I'll make a separate portion for Angela, because we'll cut the pork soon and I'll have more scallops

I've never heard of that chicken on the dose! he got sick and you couldn't eat him?

Ardelean Ancutza 9 years ago - 10 December 2008 17:47

Re: Jumari paste

Well, I had no words. and I didn't want to talk with my mouth full. it was super good. I repeated the hot dog, the grapefruit as well. Thousands of thanks for the recipes.
Jumari pasta works very well with that spicy Hungarian red tube pasta.

Ioana 9 years ago - 10 December 2008 17:52

Re: Jumari paste

angela 9 years ago - 10 December 2008 18:44

Re: Jumari paste

I also tried to make jumari here, but they didn't come out, the lard was a bit good, but the jumari didn't. weeks!

angela 8 years ago - 30 January 2009 16:09

Re: Jumari paste

I also tasted the jumari pasta prepared by Ioana! it was very good, I couldn't stop eating. It's the only food I brought from the country and I think it was worth it! thanks for the meal!

Ioana 8 years ago - January 30, 2009 19:26

Re: Jumari paste

but now I would eat anything, I didn't have to read anything on the site, these pictures are now against me. I'm still at work, I'm fainting and I'm cold, I'm shivering, I hope I'm just tired and I didn't catch a cold

angela 8 years ago - 30 January 2009 19:30

Re: Jumari paste

courage and don't forget to make a hot tea with a lot of lemon and honey! I have a fever and I'm cold but I have to work tomorrow and especially to prepare dinner for. Dani's birthday!

Ioana 8 years ago - 31 January 2009 21:06

Re: Jumari paste

Luckily I'm not cold, I was just tired last night

to show us the cake for Dani, because you made me curious! did you stick to the same idea from RO? I'm not saying which, so as not to spoil his surprise, increase the preparations!

cornelia 8 years ago - 6 February 2009 07:48

Re: Jumari paste

Ioana- I made this tempting pasta last night. It is really wonderful! Me, my husband and the boy (me and my boys, that is) keep reassuring each other: "This is the last slice!" Then, in 5 minutes, again: "That's it."
Woe to our cholesterol. (Of course, while I'm crying for the pity of cholesterol, I'm already thinking about when I'll repeat the figure. With jumari paste, not with whining. Until then.
* My halves were made not of bacon, but of a fresh pork rib, from the butcher. That meat, well browned, gives the pasta an even better taste.

Ioana 8 years ago - 6 February 2009 07:59

Re: Jumari paste

so does my grandmother, from bacon with a lot of meat and they come out good, and I always bring a small amount of jumari so that I don't fall into sin. So, my cholesterol is safe, I'm glad you liked my pasta

Anca Elena 8 years ago - December 29, 2009 11:15

Re: Jumari paste

and my grandmother used to make my jumari pasta when I was little and I liked to eat it with a thin layer of mustard on top. it seems to open its aroma

ghita niculae 5 years ago - 28 January 2012 12:11

extra recipe with jumari

500 gr.jumari
120 mustard a little hot
two hard boiled yolks,
pepper to taste * I put a ligurita (
salt as desired * I put about as much pepper (
2 suitable onions, finely chopped and hardened
a finely chopped bell pepper and hardened with the onion
juice from a quarter of a lemon
a bunch of dill
a bunch of parsley
All are given two or three times through the meat grinder. At the end, put it in jars with lids and store it in the fridge. Serve on toast and kiss a glass of red wine.

coman 5 years ago - 31 July 2012 21:21

Re: Jumari paste

jenny viena 4 years ago - 15 December 2013 12:05

Re: Jumari paste

What can I say, your recipe is very good, so did my grandmother, here in Vienna where I live, it is eaten faster so I also put a hot green pepper in the composition. bestial as I like to say.


Three snack recipes made from pork chops

For cold winter mornings, or for the base of some packages, we have for you three recipes for snacks prepared from pork chops.

Three pork chops

We like scrambled eggs and we serve them with gusto, especially the lightly breaded and meaty ones, made of the fattest ones, which often remain uncooked, we can prepare other goodies, from which we have chosen the most practical and popular ones. three snack recipes made from pork chops.

With a few other added ingredients and favorite spices we can prepare a variety of pork scallops, perfect to be served throughout the day.


Scrambled egg paste

As I told you some time ago, I remembered jumari paste which I ate as a child when I went to Transylvania, to my mother's grandmother. I made the simple version of the recipe, the one with onion and mustard, but, researching the existing recipe variants, I saw that there is also the version with egg.

Obviously, I couldn't help but test this variant, which to me seemed a little finer, tastier than the "basic", the simple one. Somehow it is normal to be like that because the egg in its composition gives it a better taste.

The only problem would be that it is even more caloric and harder to digest. The combination of egg and fat is not a very "happy" one, especially when you have some health problems, such as poor digestion or biliary problems.

But, anyway, lust, once in a while I don't know how long, to taste a slice of bread smeared with eggshell paste doesn't really hurt. My opinion of a greedy non-specialist.

It's very easy to do, just like the other option, meaning we put everything in the blender jar and pass. The difference is that this time we also add the eggs.


Jumari paste

You reminded me of my childhood trips: my mother made this pasta like Adriana from jumari pulled through a meat machine with onions and boiled eggs. Delicious for spreading on bread.

NADIA MARIA (Chef de cuisine), February 8, 2010

It's a very good jumari paste. Now that I've seen the recipe, I remember that my mother used to make it, at the beginning of spring, when you no longer feel like eating pork and the scallops were starting to taste rancid. In order not to lose the goodness of the scallops, he chops them, spices them and I don't know if he puts anything else, but I don't think so. So when green onions and radishes appeared, it was a delicacy in addition to a piece of urda and a piece of fresh cheese. Mnam, mnam.

burdulea maria elena (Chef de cuisine), February 7, 2010

Than eating sausages is healthier jumeri paste.

valentina ionita (Chef de cuisine), February 7, 2010

It must be very tasty.

burdulea maria elena (Chef de cuisine), January 31, 2010

I also prepare, but without margarine.

valentina ionita (Chef de cuisine), January 31, 2010

It must be very tasty.

adrianabb, January 4, 2010

I put the scallops in the mincer, about 2 boiled red onions. salt pepper. it comes out super

dicarmencitta1957 (Chef de cuisine), December 26, 2009

Jumari pasta is excellent with red onions, but why put margarine. I think it's good without margarine (the whole internet screams that margarine is carcinogenic, I wouldn't spoil the scallops with margarine).

Sidy (Chef de cuisine), December 20, 2009

Lumi thought so too. doesn't it work without margarine?

kata0587 (Chef de cuisine), December 17, 2009

this paste is very good. I can't wait to cut the pig to do more)


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Scallop paste

I bought a box of scallops, so lust, and they turned out to be too strong. And since I'm not throwing away food, what I thought, I'll turn them into a delicious pasta with a taste of scallops.

Ingredient: 200 g scallops, 2 teaspoons mustard, 1 clove garlic, a small cube of butter

Method of preparation: Mix the scallops very well (if they are large, cut them into smaller pieces), add the garlic given through the press, the small piece of butter (for creaminess) and the mustard.

Give a few more pulses with the vertical mixer.

Remove the jumari paste in a bowl and it is ready to be served on slices of fresh or toasted bread, as your soul desires.

It is a tasty appetizer and what is more important we give utility to the jumari if they are not to our liking so simple.

PS. New version: 250 g scallops, 2 hard boiled eggs, 2 teaspoons mustard, 3 teaspoons cream cheese. The way it works is the same.


Jumari pasta, delicious traditional peasant recipe, VIDEO

Jumari pasta, a traditional recipe from Transylvania, caloric but irresistible after a day of walking in the cold or sledding. A recipe that ingeniously reuses the scallops, our peasants did not throw anything as we know, everything was reused. It is easy to prepare and easy to consume, spreadable on bread. How we in the family prepare jumari pasta.

When you say "jumari pasta", it sounds weird. But I assure you it is not. This snack is surprisingly tasty and, although you may have other expectations, you do not have the feeling that you are eating the same scallops that you have just chopped.

In our house, this recipe comes into play when the scallops start to soften. I only eat a few pieces of appetite, I like it but I try to refrain but I am very successful in front of my husband and children but, very pretentious and capricious, they only like it as long as they are crispy. When it starts to soften (which, inevitably, happens), the magic request appears: & # 8221 Please make some jumari paste. & # 8221

There are & # 8211 as is normal & # 8211 many variants of this pasta. We kind of tested everything we found, trying to improve the family recipe (which was good anyway as it was but needless to say, we are pretentious).

Now I realize that I did not publish the recipe for preparing the scallops. This is really embarrassing and I will correct the escape, but I practically did it recently a video which includes the recipe for jumari and lard at the beginning, is the recipe for meat in lard, very successful in our family.

Returning to our recipe for jumari paste, I must tell you that it is a very easy recipe to make. You will need a mincer or a stronger blender. The mincer would be more appropriate, there are rarely blenders that have the power to chop without breaking. I tell you this from experience, I suffered one.

Normally, jumari paste is served spread in a thin layer (somewhat) on bread with red onions cut into thin slices and pickles. I recommend you to try my recipe home bread, it is delicious and it is prepared without kneading, so with minimal effort on your part.

Mmmm, it's a real goodness, bad calories (it's true) but very good. We can't resist making at least 2-3 servings a year. For us, winter is not winter until we enjoy a slice of bread greased with jumari paste and thin slices of red onion. You can't even imagine how good a slice of this fits after an intense day of sledding. With a fragrant and hot tea next to it or some brandy boiled with pepper.

I remember as a student, I used to go with the gang to a modest winery in the center of Sibiu, the student called it because the customers were mostly students and good wine was served, brandy boiled with spices and some very cheap snacks & # 8211 grease on bread with red onion, bean paste on bread with sauerkraut and this jumari paste all red onion. And a friend came, a new member of the gang (he had started dating a friend from the gang). When he sees the plate with the snacks above and is invited to serve (politely, because, well, he was a new member of the gang) until he catches something else (not the other way around but the rest of the gang knew what was there and was ready to devour everything) , made a frightened face and frantically nodded refused. After a row of boiled tuiculite, who dares to take a slice of snack from the plate? Our new friend & # 8230 And after the first, followed by the second, then the third & # 8230 what can I tell you, in a word he devoured almost the whole plateau, we had to order another line. But there was also a frost of cracking stones. We were playing a snowball game, we were also performing some sledges for a whole morning and, after so much agitation, a plate with these traditional snacks was the royal meal, password!


Video: Iepurași drăgălași 60 MIN - Cântece pentru copii. TraLaLa (July 2022).


Comments:

  1. Anthany

    In my opinion, you are wrong. I can prove it.

  2. Nathanial

    What an interesting idea ..

  3. Bardarik

    Wonderful, this precious sentence

  4. Gil

    The people in such cases say - Ahal would be uncle, looking at himself.



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