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Caltabosi moldovenesti

The meat and bacon are passed through the mincer and mixed with the rice that was previously swollen in water, lightly chopped onion, salt, pepper, thyme and a little meat or water juice.

The mat is washed well, cleaned with cornstarch, cleaned of grease, washed with cold water on both sides to get the smell. It is filled with the meat composition, but not too hard, because it can crack due to the rice that swells when cooked.

Bring water to a boil with a pinch of salt, a bay leaf and a few peppercorns. When the water boils, add the caltabos and let it boil over low heat. While it boils, prick it from place to place with a thick needle, so that it does not crack.

When left at the bottom of the pot it is boiled.

Remove from the pot and leave to cool. Serve sliced ​​or fried.

For frying, put in a pan with oil in the oven until browned and catch a golden crust. The fried calabash is specifically Moldovan.

Source: Cookbook / author Nicolae Olexiuc.

Caltabos and its variants:

Caltabos does not have a fixed recipe. The preparation is based on pork liver pulled through an artificial or natural mat. Depending on the region, the recipe for caltabos differs. This is how in some cases the caltabos is very fatty, while in other cases it is made of lean meat. You can find recipes for caltabos muntenesc, caltabos ardelenesc etc.

Traditional caltabos recipe. How to make the best caltabos

Choose the ingredients

In general, you will need ingredients from pork: heart, liver, spleen, kidneys, plus bacon or mice, onions and meat. The pork used in caltabosi recipes must come from the head or neck.

Then, to season the caltabos, use aromatic herbs such as etc.

Traditional caltabos recipe. How to make the best caltabos

Pork caltabosi

What would the Christmas platter look like without the cartabosii (in our area they are called cartabosi, although it is literary correct it is & # 8220caltabosi & # 8221) made at home? I tell you what it would be like in the case of my family: mourning! Cartabos are in great demand at home, especially if they are made according to the traditional recipe from the country, where Grandma is from. As we are city children and we do not raise pigs behind the block, we bought the pig organs from Carrefour, where we found them very fresh and at a very good price.

& # 8211 2 kg of pig organs (lungs, liver, heart, kidneys)
& # 8211 400 gr fatty pork
& # 8211 200 gr of rice
& # 8211 pork mate
& # 8211 thyme twigs and ground
& # 8211 salt and pepper to taste
& # 8211 oil for frying

One night before cooking, cut the organs in half lengthwise and keep them in cold water, to get rid of any unpleasant odor. The next day we boil the organs and a few sprigs of thyme to boil in salted water, separate boil the piece of meat in salted water and separate the rice. After the organs boil halfway, remove the thyme and let them boil like this. Do not forget to foam often the water in which the organs boil.

When they are cooked, we take them out of the water and cut them into small pieces, then we put them through the mincer, together with the piece of fatty meat that we cooked separately (keep the water on the meat, it is very important, it binds the composition ).

Cut the onion, the smaller the better and fry it in enough oil to cover it. Put the hardened onion and the boiled rice over the minced meat, season it well with salt, pepper and thyme, then add 3-4 tablespoons of water in which the boiled meat was boiled. The composition must be very well homogenized, like a paste. If it doesn't bind, add more water from the meat.

When we have a homogeneous composition that we taste and it seems to us that it is perfectly spicy, we pull the pork mat on the special funnel from the meat mincer and start to fill the cartabos.

We tie them at the ends, we prick them from place to place with a toothpick. We are going to boil the beets for 10 minutes in salted water.

Our bartenders are ready, I will put the pictures with the final result only after we start them, respectively after Christmas, but I guarantee you that they are very, very good!

Moldovan Chisca - Moldovan caltabosi recipe, pork, homemade, with rice

With the approach of the winter holidays, I returned to my parents' house, to my mother and father, who always welcome us with open arms. And, of course, it wouldn't be Christmas without our traditional food, right?

I always liked the snack, but not many people dare to cook this special dish. Therefore, I was very happy when I saw that my mother prepared a cup for me and she was much more surprised when I asked her to send me her cup recipe.

So I said to share it with you, as if you take your heart in your teeth and want to cook a cup, to know where to find the best cup recipe! So let's get started!


I must admit that between the two variants of martyrs, I always prefer to choose the recipe of Moldovan martyrs. It doesn't matter if they are fasting or sweet. The Macinici, saints or brados, as they are also called in different regions of our country, are prepared every year on March 9, together with the Christian feast of the Holy 40 Martyrs. They have the shape of the number 8 and combine extraordinarily with walnut and honey or with cinnamon.

This time I present the recipe for Moldavian martyrs with natural maya. It is a sweet dough enriched with milk, eggs and butter that you can also find in this recipe for cake with natural mayonnaise and the filling of walnuts and raisins. I think this is also the reason why I adore them because I fully feel the aroma of cake and celebration in the kitchen.


I have already listed in the cake recipe here some secrets valid for them as well Moldavian martyrs with natural maya. To some extent I feel compelled to emphasize them. Not for nothing, but the secret of the fluffiest Moldovan martyrs depends on a few basic rules that you should not ignore in any way:

  • Bring all ingredients to room temperature.
  • Use a strong and resistant mayo.
  • 5-6 hours before, prepare a preference as consistent as possible whose hydration is a maximum of 66%, as in the recipe below (1 part mayonnaise: 2 parts water: 3 parts flour) or even lower.
  • Use a flour with a high percentage of protein, such as 000 or cozonac.
  • Knead the dough as well and as much as you can. I know it's hard, that's why I think that a food processor is very useful for this kind of recipe. Today's cake is quite stiff and you will need at least 25-30 minutes to get a fine and malleable dough that will pass the stretch test without breaking.
  • If you can, maintain a temperature of about 24-25 ° C in the kitchen. It makes the dough good and will even help you shorten the amount of total fermentation we need.
Ingredients for 9 Moldovan martyrs with mayonnaise:
  • 180 gr. natural maya (preferably) with hydration of approx. 66% (prepared the day before from the ingredients below):
    • 30 gr. mayo with 100% hydration
    • 60 gr. the water
    • 90 gr. flour
    Extra for shine:
    For syrup:
    For topping:

    Method of preparing Moldavian martyrs with maya:

    12:00 & # 8211 Prepare preferably

    On the first day, around noon, prepare the preference. If you normally store mayonnaise in the refrigerator, I recommend that you feed it at least twice before using it. Take 30 gr. and feed it with 60 gr. water and 90 gr. flour. You will get a fairly rigid mixture that should double or even triple in volume in about 5-6 hours if kept at a temperature of 25 ° C.

    18:00 & # 8211 Dough mixing

    Mix the ingredients stored at room temperature. Sift the flour then add the sugar and the 4 yolks rubbed with 5 gr. salt. Heat the milk a little (be careful not to heat it) and pour it into the bowl with the vanilla essence. At the end, put the mayonnaise prepared 6 hours before. It should be very airy and extremely fluffy although it initially looked quite stiff.

    You can mix the dough by hand or use a food processor. It is quite consistent but it also depends a lot on the flour, so if it seems too dry, supplement it with a little more milk. Do not exaggerate because you need a strong enough shell to allow you to model Moldovan martyrs. Rather, mix the dough in two or three batches with a 10-minute break. A kind of shorter autolysis. With each relaxation and remixing, it feels pretty good in the hand as the gluten develops and the dough becomes finer and finer.

    After 20-30 min. from the combination of ingredients it is time to gradually add the soft butter. Incorporate it well. You will get a fairly sticky dough that you can even out with 2 or 3 tablespoons of warm oil.

    18:30 - 08:00 & # 8211 Prima dospire. Stretching & folding

    In the next three hours perform 3 sets of stretching and folding with a distance of one hour between them. In the first phase you should already notice a few blisters on top. As you repeat a fold, you feel an increasingly finer and more malleable dough. Cover and leave the dough to rise on the kitchen counter.

    My first leavening overnight I did in the kitchen with the window ajar (about 22 ° C). About 11 hours. I was a little afraid it hadn't been too hot and too long, but it was ok.

    8:00 - 10:00 & # 8211 Cold fermentation

    I took into account the situation in which you start this recipe and do not synchronize exactly with my program. After the first three hours of spreading and folding, let the dough rest on the counter for at least another 3 hours. It will not double, but you should notice an increase of at least 30% (at a temperature of approx. 25 ° C). Rather than leavening, move the dough to the refrigerator overnight. It will continue to grow, but quite slowly. The next day you take it out of the cold two hours before and you will be able to model it without problems.

    As you can see, I lowered the room temperature a bit and let the dough rise overnight. The next day at 8 o'clock I put the dough in the fridge for 2 hours, until it hardens a little to handle it easier. And this time, you can extend the cold rest period that you can adapt according to your own schedule up to 8 or 10 hours.

    10:00 & # 8211 Moldovan martyrs modeling with natural maya

    Remove the dish from the fridge and pour the martyr's shell on the oiled top. Try to flatten the dough a little so that you can divide it into 9 equal parts of about 120 gr. Squeeze the edges and shape each piece into a ball. Let them rest for a few minutes then spread them lightly and twist the dough as tightly as possible into a roll.

    This time it is much easier to roll them by hand on the counter so that you can twist them and get the shape of snails or 8. Place them in the baking tray, cover and leave to rise until they double in volume. The second fermentation lasts between 5 and 7 hours depending on how hot it is in the room.

    17:00 & # 8211 How do Moldovan martyrs bake?

    You can easily tell when the martyrs are ready to bake. They double in volume and are so fluffy and delicate that you have the feeling that if you touch them they will deflate. Don't forget to give them the desired shine. Mix a yolk with a tablespoon of milk and grease them as carefully as possible. Bake for 25-30 minutes. in the preheated oven at 190 ° C (electric ovens) or 210 ° C (gas ovens).

    Do not syrup warm martyrs because they will cross. While they cool, prepare a warm syrup of water and sugar in which you add an envelope of vanilla sugar or half a teaspoon of vanilla essence. Bring to a boil until the sugar dissolves, then turn off the heat. You can apply the syrup with a brush, but if you want some better syruped martyrs, immerse them completely in the syrup. At the end, apply the honey and sprinkle the ground walnuts in abundance.

    I think you agree with me like these Moldavian martyrs with natural maya looks exceptional. They are light, extremely fluffy, but also very fragrant. Not to mention that in depth you can really feel the taste of natural maya. With this dough you will never fail. It is very suitable for cozonac, as well as for donuts or for a sweet brioche bread.

    Recipes for the Christmas table. Two traditional Caltaboși Recipes from two regions of the country

    Caltaboși recipes differ depending on the areas of the country, as well as their name, in some areas they are also called cartaboşi, chișcă or calbaji.

    Traditional homemade caltaboşi

    Caltaboșii are a kind of c & acircrnaţi prepared after cutting the pig, to be served at the Christmas table. The composition differs from one area to another, some are prepared with pork and rice entrails, others only with pork and rice, in some areas eggs are added, and in others it is added and collected when the pork is cut, left to they coagulate, boil and chop and are called s & acircngerete.

    Here are two recipes for caltabosi, from two areas of the country: The recipe for Caltaboși from Muntenia and The recipe for Moldovan Caltaboși.

    Ingredients for the Wallachian Calves Recipe:

    • 1 kg of pork, & icircmpanata
    • 150 g of rice
    • 2 large onions
    • 1 tablespoon oil, or melted lard
    • salt and ground pepper
    • 1 sprig of thyme
    • peppercorns
    • 2 bay leaves
    • pork chops

    Preparation for the Wallachian Caltaboși Recipe

    Fry the finely chopped onion in a little oil or melted lard, then add the well-rinsed rice. Mix well to slightly hydrate the rice, then leave to cool.

    The meat is passed through the mincer and added over the onion and rice mixture. Season with salt and pepper and mix the composition, then fill the well-cleaned pork cheeks. The mats will not fill to the maximum but more easily, because the rice will hydrate along the way and there is a risk of it breaking.

    The caltabos are boiled in water so that they are well covered. Add water and bay leaves, a sprig of thyme and peppercorns.

    Bring water to a boil with a pinch of salt, bay leaves, thyme sprigs and peppercorns. When the water reaches the boiling point, the caltabos are introduced and left to boil over low heat. Stir from place to place with a toothpick so as not to crack.

    The caltabos are boiled when left at the base of the vessel.

    Remove and leave to cool. Caltabos can be served sliced, as such, or fried.

    Also in the category of recipes for the Christmas table, you can also see:

    Ingredients for the Moldovan Caltaboși Recipe

    • 1 kg of pork offal: liver, heart and lungs
    • 1 kg more fat pork
    • 2 onions
    • 150 g of rice
    • pork chops
    • salt and ground pepper
    • peppercorns and allspice berries
    • 2 bay leaves

    Preparation for the Moldovan Caltaboși Recipe

    The entrails and pork are boiled, separately, in salt water, peppercorns, allspice and bay leaves, as in the Leper's Recipe.

    Finely chop the onion and fry in a little oil, then add the rice. Add a little meat broth, so that the rice is hydrated. The rice must be boiled about.

    The meat and boiled entrails are passed through a mincer, then mixed with rice and onions. Season with salt and pepper and fill the pork intestines with this composition. Tie at the ends and boil in the soup that boiled the meat for 15-20 minutes, over low heat. Stir in the stalks during boiling to prevent them from cracking.

    The special recipe of the delicious Moldovan caltabos. Ingredients that distinguish them from dishes from other regions

    Caltaboş is a traditional pork specialty that is not missing from the Christmas holiday table. The preparation of caltaboş differs from one region to another, the secret of taste being the choice of spices.

    We present you a recipe for caltaboşi specific to the area of ​​Moldova, offered by the gastronomic master Nicolae Curelea. Unlike the recipes for caltabos from other regions, which are prepared from pork entrails, Moldovan caltabos are based on pork.

    1 kg of pork
    250 g onions
    200 g of rice
    100 g lard
    100 g golden raisins
    a little bone juice to soften the filling
    salt, ground pepper, ground coriander - to taste
    1.5 m thick pig's head.

    Caltaboş boiling juice:

    bone soup as it contains
    2 bay leaves
    1 hot pepper
    a few allspice berries
    1 sprig of thyme
    1 cup cabbage juice or pickles.

    The pig's mat is cleaned and washed very well. Keep for a few hours in cold water with vinegar, salt and onion slices. Drain well and then fill.

    The pork is finely chopped. Onions are cleaned, washed, finely chopped and greased in lard. The rice is picked, washed and drained well.

    In a bowl mix all the ingredients: meat, hardened onions, rice, raisins, salt, pepper, coriander. Fill the pork mat without stuffing, tie it to the ends, prick it from place to place and boil it in the juice above, over low heat, for 60-70 minutes. Serve hot, juice and caltabosi.

    Video: Caltabosi moldovenesti (September 2021).