Recipes from around the world forum: Romanian Mucenici

Views: 7, Replies: 5 » Jump to the end
Mar 9, 2011 12:03 PM CST
Name: Adina Dosan
Balotesti, Romania
Every year on March 9th we cook some delicious cookies, which are called 'mucenici'(pronounced moo-cheh-neech). They are cooked differently depending on which of our geographical zones they are made. But all must have the shape of the number 8. This 8-shape symbolizes a human figure, of the Mucenici(Martyrs) Saints we are celebrating on this day.

In the Muntenia region, the Southern part of Romania, we are making 'Mucenici muntenesti' which are also called the 'mucenici' soup. The soup is made of very small pasta eights, cooked like noodles : with water, sugar, cinnamon and walnuts.

Mucenici Muntenesti (Mucenici Soup)

Ingredients for the 'mucenici'

- 1cup flour

- 1/4 teaspoon salt

- 1/4 cup water

- 1/4 teaspoon baking powder

You can use any other small pasta shapes you can buy from the store.

For the soup

- 3 quarts water

- 1 cup sugar, at your taste

- 1 cup grounded walnuts

- cinnamon powder

- 1 spoonful pinch of lemon and orange zeast

- vanilla and rhum essences

Mix the flour, baking powder, salt and water into a mixing bowl, to make an elastic dough, rather tough and knead
it for a few minutes. If sticks, add more flour. Form into a ball, cover and let stand at room temperature for 1 hour. Pinch small pieces of dough(as it comes between 3 fingers), roll it between your hands into a long, thin (about 1/4 inch=6 cm) rope, that just can wrap arround your finger. Pinch the edges together, to form a ring, then twist the middle to form an 8. Flour hands and work surface as nedeed.
Thumb of 2011-03-09/adinamiti/92997c Thumb of 2011-03-09/adinamiti/a5c261
As you finish forming each little 8 (mucenic), place it on a flour-covered pan or waxed paper. Let dry for a few hours (make better a day before cooking).
Thumb of 2011-03-09/adinamiti/d39085
In Romania, we have a special 8-shaped instrument and we cut the 8s into the spreaded 5 mm(=0,2 in) thick dough.
Thumb of 2011-03-09/adinamiti/b328f7 Thumb of 2011-03-09/adinamiti/524b39
Thumb of 2011-03-09/adinamiti/0dcac6 Thumb of 2011-03-09/adinamiti/1c58c5
Fill a large 3 liters (=101, 44fl.oz) pot to 3/4 full with water, add a teaspoon of salt and turn to boil. When boiling, drop the pasta shapes into the liquid, turn to boil again, then lower the heat to moderate. Stir gently to be sure the pasta shapes don't stick on the bottom of the pot, then let boil to low heat for half an hour, if they are homemade. Otherwise, boil them
according to the instructions on the package. If using homemade pasta, they will normally be finished cooking once all are floating from the top of the water to the bottom. When the pasta shapes are cooked, add sugar to taste, then bring to boil again over high heat, stirring occasionally until the sugar is dissolved. Turn off the heat and let cool. Add cinnamon powder, a spoon of lemon and orange zest (be sure to avoid using the white part, which will make the soup bitter),vanilla and rhum essences. Stir 1/4 of the ground walnuts with 1-2 spoons of cold water until whitened, add into the soup pot and stir well. You can transfer the soup into a large bowl and place it in the refrigerator until cool. Serve in bowls, with a spoonful of grounded walnuts and cinnamon powder on top.
Thumb of 2011-03-09/adinamiti/765f08

In the Moldavia region, the Eastern part of our country, people are making the 'Moldavian mucenici' - also called 'Little Saints'. They must be 40, as in the number of the 40 Saints Martyrs. The Moldavian mucenici are dough cakes which are baked, dipped in orange syrup, then covered with honey and walnuts.

"Little Moldavian Saints"- Moldavian Mucenici


For the dough

- half a kilogram of wheat flour (2 cups)

- 25g (o,6 ounce)cake compressed fresh yeast

- 150g melted butter (3/4 cup)

- a teaspoonful of salt

- 250 ml warm milk (1 cup)

- 2 eggs

- 2 spoonfull of sugar

- vanilla, rhum essences

For the syrup

- 150g sugar ( 1/2 cup)

- 150 ml water (1/2 cup)

- 1/2 of an orange zest

For the topping

- 250g honey (1 cup)

- 250g grounded walnuts (1 cup)

For the dough : mix the yeast with a spoon of sugar, until it gets liquid, then add a spoon of flour and stir well, like beating . Cover it with a napkin-cloth and put it in a warm place to grow, until foamy, for 15 minutes. Sift and measure the flour into a large bowl. Make a well in the flour, pour the warm milk, eggs, sugar, butter, vanilla and the grown yeast into the well. Knit well the dough, then cover with a napkin-cloth and allow dough to rise in a warm room for 1 hour or until doubles volume. Do not set bowl on radiator or in hot place. Keep away from draughts. Allow dough to rise until doubled in bulk.
You can use a cooking machine for making the dough : pour the flour in the bowl of the cooking machine, add all ingredients. You turn on the CM and pour the warm milk and melted butter, until it forms a ball inside the bowl. I usually mix the ingredients in the CM for 1 minute. Then you have to put the dough in a large bowl, cover it with a napkin-cloth and leave it in a warm place for 1 hour, to double its volume.
Thumb of 2011-03-09/adinamiti/06addf Thumb of 2011-03-09/adinamiti/5a1904
Meanwhile, preheat the oven. When the dough has doubled volume, divide it into several equal parts, about 12-14.
Thumb of 2011-03-09/adinamiti/1f0799 Thumb of 2011-03-09/adinamiti/fbe754
Take each part, make thin rolls, like a finger diameter and give it the shape of the figure 8.
Thumb of 2011-03-09/adinamiti/53015d Thumb of 2011-03-09/adinamiti/ea755e
Thumb of 2011-03-09/adinamiti/d6b293 Thumb of 2011-03-09/adinamiti/d42a2a
Stick very well the ends, by pressing.
Thumb of 2011-03-09/adinamiti/2d338b
Then put the cakes in a pan and let them double volume, for another 20 minutes.
Thumb of 2011-03-09/adinamiti/85d89b
Spread each "little saint", over the top, with egg yolk, then you can introduce the pan into the preheat oven at 180 degrees C = 350F(moderate temperature) for 30 minutes, until browned.
Thumb of 2011-03-09/adinamiti/1f53f1
Meanwhile turn to boil the sugar, water and orange zest to make the syrup. Let cool.When the "mucenici" are ready, take them out of the oven and, immediately, dip one by one into the syrup for a few seconds, on each surface, to get moist.
Thumb of 2011-03-09/adinamiti/e5aefc Thumb of 2011-03-09/adinamiti/53fe29
Arrange them on a tray and let cool.
Thumb of 2011-03-09/adinamiti/4d2e61
Then cover each with honey and roll it in ground walnuts. Good appetite !
Thumb of 2011-03-09/adinamiti/ca7f04 Thumb of 2011-03-09/adinamiti/0f6c0c
Thumb of 2011-03-09/adinamiti/456a38 Thumb of 2011-03-09/adinamiti/f8093b

Please visit us at Carpe diem cubit!
[Last edited Mar 9, 2011 12:31 PM CST]
Quote | Post #582336 (1)
Mar 9, 2011 4:28 PM CST
FL. Panhandle
Not all those who wander are lost.
Amazing Adina, I can't believe you have such talent and patience!
Did I ever say how much I admire you?
Talk with people around the world.
Visit Carpe diem and seize the day!
Also, Jigsaw Puzzles, Excel forum and tutorials.
Mar 11, 2011 2:00 AM CST
Name: Adina Dosan
Balotesti, Romania
Connie, yes, you've told me, several times! Hilarious! Thank you so much, you know I also admire you and I'm so proud to be your friend! Lovey dubby
Please visit us at Carpe diem cubit!
Mar 8, 2012 4:26 AM CST
Name: Cristina Hudson
Adina, this is amazing! Can't have enough of watching this page. I'll try to make my own mucenici tonight. You reminded me of my days with my mum. Thank you!! Happy Woman's Day!!
Never say Never!
Mar 8, 2012 1:03 PM CST
Name: Adina Dosan
Balotesti, Romania
Cristina, so good to meet you! I'm also making mucenici tonight. Tell us how they were!Happy Woman's day to you too!
Please visit us at Carpe diem cubit!
Mar 8, 2012 1:04 PM CST
Name: Adina Dosan
Balotesti, Romania
Have you seen the article about mucenici?
Please visit us at Carpe diem cubit!

« Back to the top
« homepage
« Carpe diem cubit homepage
« Recipes from around the world forum

You must first create a username and login before you can reply to this thread.

Carpe diem

This is a meeting place for people all over the world to discuss and share information about all areas of this ever shrinking globe. NEW!! I have added a forum for discussions about using Excel and tutorials in the PAGES section.

» Home
» Forums
» Articles
» Pages
» Links

Cubit owner: weeds

Admin team:

» Contact the admins

Want to browse around and see what other Cubits are about? Try the Cubit Finder