Recipe Babka Neagre. Calorie, chemical composition and nutritional value.

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In fact, the funny name “babka” means “a confectionery product prepared without yeast, using soda, ammonium, baking powder or without artificial raising agents as a raising agent, but with little or no flour, with bread or crackers. In this case, the dough rises due to the whipped egg whites. From the middle of the 19th century. They started trying to make babkas with soda and bake them in the oven, rather than in a Russian oven. Not only the taste of the product has changed, but also its size and shape: it has become small, wide and flat. To prevent such yeast-free babka from losing its shape and rising evenly, they began to use small metal molds for baking it, into which a thinner dough was poured. Usually babkas are served for dessert, topped with some sweet sauce (chocolate, lemon) or jam (syrup). Source: “United Dictionary of Culinary Terms” The recipe for babka nyagre corresponds to the definition in the dictionary, but it was not baked in the oven; the housewife put it in a very hot oven, where, at a gradually decreasing temperature, the babka could cook all night.

Festive dishes of Moldova

The number of dishes, their design and selection of products depend on the holiday, religious fast or home ritual.

The festive table in Moldova is set on a grand scale and with taste.

For Christmas and New Year, they bake kalachi and prepare a lot of meat dishes from pork and vegetables.

On Easter they serve lamb baked in the oven and porridge, as well as unsalted sheep cheese, colored eggs and Easter cakes.

Ritual bread is baked for a wedding or matchmaking. These are rolls, which, depending on the special event, have a special shape and are complemented by various decorations.

We are preparing a delicious Moldavian dessert - babka albe and babka neagre

Black babka and white babka are delicious Moldovan desserts, also known as babka neagre and babka albe. In this article we tell you how to prepare them.

A famous brand with a rich history of quality lasting more than half a century

In Moldova, babka albe and babka nyagre are desserts that few feasts can do without. Babka albe is a white dessert, babka nyagre is black. They are very simple to prepare and are usually served together. In this article we tell you how to prepare these delicious unusual desserts in Moldavian style - babka albe and babka negre.

Traditional Moldovan drinks

As for non-alcoholic drinks, Moldovans love water, juice, compote or milk.
Among the low-alcohol drinks in use are must, kvass, cherry, zmeurata (or raspberry liqueur). They are made both in production and at home. Each housewife has her own cooking recipe, and since alcohol is consumed with food, the volume of homemade preparations is large. Until the 18th century in the country they drank mead, but over time they stopped, but mash remained in demand and is still used today.

Winemaking is widespread in Moldova; wine is prepared in factories and at home in large quantities.

Among the strong alcoholic beverages, the most common are rakija - homemade vodka made from sugar beets and molasses, and tsuika - a liqueur made from pears, plums or apricots.

Divin is cognac and sparkling wine, which is made only in factories.

Moldova produces high-quality wine and excellent cognac.

How to cook black babka - babka nyagre recipe

Babka nyagre is a delicious dessert that is prepared from simple ingredients: flour, soda, eggs, milk, kefir, sugar, and a small amount of vodka. The dough for babka nyagre turns out to be liquid (like for pancakes), voluminous, and foamy. Black babka is baked in a form with thick walls (such as a duckling or cauldron) for a little more than three hours (first at a temperature of 200 degrees, then at a temperature of 100 degrees).

So, to bake black babka, you will need the following ingredients:

Sift the flour and baking soda into a large bowl, add sugar and mix. Pour in vegetable oil, stir. Add kefir, then milk. Whisk until the mixture is free of lumps. In a separate bowl, beat the eggs until fluffy. Stirring constantly, add eggs, then vodka. The dough should be liquid and foamy. Grease a baking dish with butter and sprinkle with breadcrumbs. Pour the dough, cover the mold with a lid or foil and place the mold in a hot oven for 100 minutes at 200 degrees. Then reduce the temperature to 100 degrees and bake for another 90 minutes. When the cake is ready, run a knife along the sides of the pan and turn the cake over onto the board. Wait for the babka nyagre to cool, cut into slices and you can serve. Bon appetit!

How to cook white babka - albe babka recipe

Black babka or babe negre is traditionally served with white babka or babe albe. To bake white babka, you will need the following ingredients: 400 grams of homemade noodles

Boil the noodles in water with vegetable oil until half cooked, rinse under cold water. Beat eggs with sugar, salt and vanilla sugar. Add milk to the beaten eggs and beat again. Place parchment paper in a baking dish, grease with butter, sprinkle with breadcrumbs, evenly place noodles in the pan and pour the egg mixture over it. Spread pieces of butter evenly over the noodles. Cover the pan with a lid or foil and place in a hot oven for 20 minutes, then remove the lid and leave in the oven for another 20 minutes.

What to try when in Moldova

Whatever the purpose of the trip, in addition to the picturesque ancient monasteries and castles, when traveling around this country, it is worth getting acquainted with the national cuisine, represented by mamaliga, feta cheese and other dishes. Moldovan wines are highly valued even abroad, and some varieties compete with French drinks.

Hominy

Before the advent of corn, hominy (pictured below) was made from millet; its consistency is similar to thick porridge.
It is customary to cut it into pieces and eat it like bread, with hot dishes, cheese, milk or fish. During the time of Khrushchev and the general sowing of corn, the Moldovans tried to preserve the original variety that came to them from the Incas, but the American varieties of the cereal, which gave a large harvest, practically destroyed it.

From the new culture, the dish turned out to be tasteless, and it was fed to pigs. Now we have managed to return the old variety to the fields, and mamalyga has again become a frequent dish on the tables of Moldovans.

Zama

Chicken soup with homemade noodles, seasoned with bran kvass.
The main feature of the dish is the addition of a raw egg beaten with sour cream. Zama is prepared according to the following recipe:

• chicken - 0.5 pcs.;
• homemade noodles - 150 g;
• carrots - 2 pcs.;
• parsley root - 1 pc.;
• celery root - 1 pc.;
• sour cream - 4 tbsp. l.;
• onions - 4 pcs.;
• eggs - 1 pc.;
• kvass - 200 g;
• salt, pepper, herbs - to taste.

The chicken is cut into pieces, placed in a pan and filled with water 2-3 fingers above the meat, then boiled.
15-20 minutes before the end of cooking, add homemade noodles, fried onions and carrots, and parsley root. Before the end of cooking (5 minutes), add bran kvass, add salt, bay leaf, pepper, boil a little and season with raw yolk whipped with sour cream. Before serving, season with herbs.

Moldovan women as a philosophical symbol

Actually a funny name "grandmother"

means “a confectionery product prepared without yeast, using soda, ammonium, baking powder or without artificial raising agents as a raising agent, but with little or no flour, with bread or crackers.
In this case, the dough rises due to the whipped egg whites. From the middle of the 19th century. They started trying to make babkas with soda and bake them in the oven, rather than in a Russian oven. Not only the taste of the product has changed, but also its size and shape: it has become small, wide and flat. To prevent such yeast-free babka from losing its shape and rising evenly, they began to use small metal molds for baking it, into which a thinner dough was poured. Usually babkas are served for dessert, topped with some sweet sauce (chocolate, lemon) or jam (syrup). Source: “United Dictionary of Culinary Terms”
Recipe for babka nyagre

corresponds to the definition in the dictionary, but it was not baked in the oven; the hostess put it in a very hot oven, where, at a gradually decreasing temperature, the grandmother could cook all night. I tried the recipe in a slow cooker, and I can say with full responsibility that this is an ideal option for preparing babka nyagre. Just look at the photo for yourself.

In the slow cooker it turned out without a hard crust, evenly porous, tender, dare I say it – springy. A very unusual dessert, moderately sweet, with a pleasant and incomparable taste.

add butter, milk, kefir and stir until smooth.

In a separate bowl, beat the eggs with sugar until it dissolves.

Add vodka, eggs, soda to the dough. Grease the multicooker bowl generously with softened butter. Pour in the dough (the dough turns out very liquid, like for pancakes).

We set the “Multi-cook” mode, temperature 170 degrees (this is the maximum for my multi-cooker), time – 1 hour 40 minutes. At the end of the program, in the same mode, set the temperature to 100 degrees, time - 1 hour 30 minutes. If you cook in the oven, then use thick-walled dishes as a mold. Pour the dough into it. Close the mold tightly with a lid or foil and place in a preheated oven at 200 degrees. oven for 1 hour 40 minutes. After this time, reduce the heat to 100 gr. and leave for another 1 hour 30 minutes.

Despite the simplicity of the recipe, it turns out to be a very tasty dish.

Source

Description of Moldavian cuisine

The territory of Moldova lay on the largest trade route of antiquity “from the Varangians to the Greeks.” Thanks to this, local residents adopted some of the taste preferences and cooking methods from passing merchants. Now the national cuisine of the country is somewhat reminiscent of Greek, Balkan, Ukrainian, Turkish and German.

Moldavian cuisine keeps many original old recipes.

Table etiquette involves painted dishes displayed especially for guests, a table covered with a bright tablecloth and festive decoration of the treat. For Moldovans, the way food is prepared and presented is inextricably linked.

Distinctive features

Moldova is famous for its vineyards, poultry and sheep farming.
Most often, dishes made from vegetables and grains are prepared here; each meal is usually accompanied by a small amount of wine. The following are used as spices:

• celery;
• coriander;
• cloves;
• red and black pepper;
• Bay leaf;
• nutmeg, etc.

Vegetables are mainly prepared for future use: salted, fermented and canned.
Since sheep farming is the most widespread, one of the popular products has become feta cheese - cheese made from sheep's milk. It is eaten as an independent dish, added as a filling to pies or included in main courses and salads.

Corn for Moldovans is similar in importance to wheat for Russians. Flour is made from it, which is used for baking bread and preparing porridge.

Due to the mild climate, a lot of fruits grow in the country, which are usually eaten fresh. Some of them are used to make desserts, jams, and compotes.

Main Products

Most traditional dishes are vegetables:

• Bell pepper;
• eggplant;
• tomatoes;
• zucchini, etc.

Many types of meat are consumed:

• pork;
• mutton;
• Domestic bird;
• beef.

Spices in use:

• pepper;
• thyme;
• garlic;
• carnation;
• tarragon.

The Moldovan diet also includes fish - it is fried over an open fire or stewed.
The developed livestock sector provides a variety of dairy products.

Corn is the heart of everything; bread is baked from it, porridge is cooked, and individual dishes are prepared from it.

In Moldova, they cook a lot of dishes using corn flour and even bake bread from it.

Beneficial features

The abundance of vegetables and fruits, as well as fish, enriches the Moldovan diet with essential vitamins and microelements.
Drinking dry red Moldovan wine in moderation is beneficial for the body, because... improves the functioning of the cardiovascular system, reduces blood sugar levels and the risk of stroke and cancer.

Now the average life expectancy in the country is 71.5 years, which is considered high. Local residents are confident that they achieved such figures with the help of a balanced diet and wine therapy.