PLACINDA Placinda Moldovan and Ukrainian Dish Tasty country with Kostyantyn Hrubych

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Published on Feb 18, 2020

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Do you like to cook deliciously? Subscribe to Kostyantyn Hrubych's channel: https://bit.ly/2U2iWyZ The other day he returned from the north of the Odesa region from filming "Field Kitchen" for "TSN. Week" on the channel "1+1". Mykolaiv district is far from the center. In all senses. The roads are broken, it is not easy to drive, so in order to show our film crew the best way out of the worst, our car was met by local leaders. I got into the "Lanos" of the head of the district council, Viktor Leonidovich, and while we were driving to our destination, I listened to all kinds of stories about the villages outside the window, about the life of the local people. For example, in the village of Antonyuki, I was interested in the information that the best plachindi in the area is baked here. Oooh! If I were to film it for the YouTube channel - a thought flashed in my head instantly. It so happened that after a few hours this idea was realized. We specifically stopped after completing the editorial task in Antonyuky in the family of mathematics teacher Nadia Dmitrivna Bershadska. Mrs. Nadiya together with her daughter Maria (also a teacher and also a mathematician) quickly showed the secret of making plachinda. In my book "Delicious Country" there is a separate chapter about this dish, by the way, also in the "Odeszine" section. Here is a quote: For Moldovans, mamalyga is an everyday dish. But the other one - plachynda - is prepared sometimes, only for guests. In her study "Traditional Ukrainian Cuisine", the famous ethnographer Lidia Artyukh writes that "most often this flour dish was made with a cheese filling, mostly salty (often with cheese)." Moldovans will tell you that this dish is purely Moldovan, although in Podilly you will be denied - no, it is Ukrainian! The fact that plachynda is a delicacy remains indisputable. Here is the recipe from the book (Ms. Nadiya did almost the same, only she did not add egg and margarine to the dough, she has her own method, take a look): break an egg, add salt, vinegar, mix and pour three quarters of a glass of water. Gradually add 2 cups of flour to the mixture, mix. On a grater, grate margarine into this mass, add the rest of the flour. Knead the dough well, you should get an elastic lump, which should be put in the refrigerator for an hour. For the filling, mash the sour milk cheese with a fork, add eggs and finely chopped dill, mix everything. Divide the dough into 6-7 lumps. Roll them out one by one with a rolling pin very thinly - the elastic dough allows you to do this. Put 2 spoons of filling on the rolled out layer, carefully distribute it in the middle, cut the edges like rays of the sun. Wrap inside with an envelope. Fry the cakes at medium temperature in oil on both sides for 4-5 minutes. Ingredients: For the dough: Flour - 3 cups Vinegar - 1.5 tbsp. spoons Salt - 1 tsp. spoon Margarine - 200 g Egg - 1 pc. For the filling: Sour milk cheese - 500 g Eggs - 2 pcs. Greens - to taste I am on social networks: Facebook: / nejnich Instagram: / kostyagrubych #плачында #плацында #скворода

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