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Moldovan martyrs (fasting)

Moldovan martyrs (fasting)

We put the flour in a bowl, and in its center we add warm milk or warm water.

Dissolve the yeast in the warm milk (add only 250 ml at the beginning, and at the end if necessary add the remaining 20 ml), add the sugar and oil and knead the dough a little. Add salt, then knead well until you get a non-sticky dough.

If the dough is too soft or hard, add a little more flour or warm milk.

Cover the bowl with a towel and leave it in a warm place for approx. 30 minutes.

Divide the dough into 9 balls, then from each ball we form strings that we weave into 2. We shape the 8 martyrs and place them in a tray lined with baking paper.

We leave them to rise in the pan for another 15-20 minutes, after which we grease them with a little warm milk or water. Put the pan in the oven over medium heat for approx. 20-25 minutes until nicely browned.

If you want them in syrup, prepare the syrup as follows:

In a kettle we put the water with the sugar and the vanilla essence. Stir and boil the syrup until the sugar dissolves.

Let the syrup cool for 5 minutes, then syrup the martyrs (while they are still hot).

Immediately grease them with honey and sprinkle a lot of ground walnuts.

Good appetite!









The 40 holy martyrs

The 40 martyr they were Christian soldiers who were part of the 12th Fulminate Legion of Armenia. Because they refused to worship idols, they were imprisoned for eight days and stoned. After these torments, the governor of Armenia sentenced them to death by freezing in Lake Sevastia.

At midnight, one of the 40 martyrs came out of the water to go to the warm bath set by the idol worshipers, and died.

Those who remained to endure the frost began to pray, and then a miracle happened: the water of the lake warmed up, the ice melted, and 40 shining wreaths descended upon the martyrs. One of the guard soldiers, amazed by what he had done, threw himself into the water, confessing that he was a Christian, and one of the wreaths sat on his head.


Moldovan martyrs: fasting and sweet recipes! Here are the original recipes

After I celebrated on March 8 Women's Day , when all women, mothers, representatives of the fair sex, received gifts and flowers, now is the time for them to pamper their family again, because March 9 is coming, the day when all Romanians prepare delicious recipes for Moldavian martyrs .


Ingredients for syrup

1. Combine mineral water with yeast and sugar, then set aside for 10 minutes.

2. Mix the flour with the salt and make a hole in the center. Add the raised yeast, oil, essences and citrus peel.

3. Knead the dough for at least 20 minutes, or until smooth and non-sticky. If necessary, add a little more flour.

4. Leave the martyr dough to rise in a warm place, covered with a clean towel, for at least an hour.

5. After the dough has doubled in volume, pour it over the well-floured work table.

6. Divide it into 10 or more equal pieces, depending on how big you want your martyrs to fast.

7. Roll each piece of dough on the floured countertop with your palms, until the dough is 30-40 cm long.

8. Glue the ends of the dough (you can use a little water to glue them better) and twist the martyr so that a perfect 8 comes out.

9. Place the martyrs thus prepared in the tray, one by one. Allow them to rise for an hour, or until they increase considerably in volume.

10. Grease the martyrs with a little oil and bake them for 30 minutes at 180 degrees, or until they turn brown and pass the toothpick test.

11. While the fasting martyrs are baking, prepare a syrup of 8-10 tablespoons of honey, combined with a cup of water. Put the mixture on the fire until it becomes homogeneous.

12. When the fasting martyrs come out of the oven, spread the syrup over them since they are hot, then sprinkle them with plenty of ground walnuts.


Fasting Moldovan martyrs

Moldavian martyrsIt is usually prepared with cake dough, but during Lent you can give up eggs and milk, still retaining the most important characteristics of the saints - the shape of the number eight, bee honey and walnut.

Preparation time: 40-50 minutes (fermentation time: 30-60 minutes, in the pan: 15 minutes)

Cooking time: 40 minutes

Ingredients for the roll

- one sachet of dry yeast / one cube of fresh yeast

- grated peel of a lemon

- grated half orange peel

- two sachets of vanilla sugar

- half a bottle of vanilla or rum essence

- 200 grams of crushed walnuts

Ingredients for syrup

- half a bottle of vanilla essence

Instructions for training Moldovan fasting martyrs

In a larger bowl put half the amount of flour and salt, over which you will add the yeast mixed with 250 ml of warm water. Mix well and add water, the rest of the flour, oil, vanilla sugar, essence, grated lemon peel and orange.

After the dough starts to thicken, you can knead it by hand until it becomes easy to shape and non-sticky. When it comes off the edge of the pot, sprinkle a little flour, cover it with a dry towel and leave it to rise in a warm place for 30-60 minutes.

After the dough has doubled in volume, you can start dividing it into equal pieces. From these quantities you will get about 10 martyrs, depending on the size you give. Each piece of dough must be rolled until you get a very long strip, about 50 centimeters. Fold it in half, then weave the two rolls.

Once again, fold the braided strip obtained, taking care to press the ends so that they do not fall apart, then form a roll in the shape of the number eight. Repeat this operation with all the pieces you formed at the beginning of the dough.

Place the martyrs obtained in a tray lined with flour and leave them to rise a little. During this time, you can prepare the sugar syrup. Dissolve a cup of sugar (200 grams) in two cups of water, then boil the syrup and leave it for 10-15 minutes on medium heat. At the end add the rest of the vanilla or rum essence.

Put the tray with the martyrs in the oven, over medium to high heat, for 30-40 minutes. Remove the saints from the oven when they are nicely browned and let them cool a bit, then grease them with the syrup prepared from sugar and water. Pour the rest of the syrup into the tray to soak well, then sprinkle the walnuts in abundance and place them on a plate.


Moldovan martyrs with cake dough

  • 1 kg of flour
  • 150 g sugar
  • 4 eggs, plus an egg for greasing
  • 400 ml of milk
  • 100 ml oil
  • A teaspoon of salt
  • Yeast & ndash 50 g fresh yeast or 2 sachets of dry yeast
  • Lemon & acircie shell
  • Honey for anointing
  • Ground walnut.
  • For syrup:
  • 500 ml of water,
  • 250 g sugar,
  • flavors (vanilla sugar, orange peel, rum essence)

Preparation Martyrs with Cozonac Dough

In a large bowl, mix the dry ingredients: flour, salt, sugar and yeast. Add the beaten eggs, warm milk and lemon peel in the middle of the composition, then incorporate the dry ingredients, until the composition is homogeneous. If the dough is sticky, you can add a little more flour. Knead the dough for at least 10-15 minutes, gradually adding the heated oil. (If fresh yeast is used, it is dissolved in lukewarm milk and then added to the composition).

An elastic dough is obtained, which does not stick to the m & acircini, it is left to grow in a bowl covered with a clean napkin or food foil, in a warm place and protected from moisture. After about an hour, the dough of martyrs doubles in volume and is ready to be shaped.

Dough balls are formed, which are then rolled on the powdered plate with a little flour to form sticks of uniform thickness, then filling in the form of 8. Be careful not to fill very tightly, the martyrs will grow quite a lot and risk it no longer retains its shape.

The martyrs are then placed on a tray covered with baking paper, left to rise for another 10-15 minutes, then greased with beaten egg. Then bake in the preheated oven at 170 degrees for 30-40 minutes, until nicely browned.

Meanwhile, the syrup is prepared: the sugar and water are boiled until slightly reduced, then we add the orange peel and the flavors. Leave to cool.

Martyrs are soaked when they are almost cold, otherwise they will soften too much and break. We use a brush to grease the martyrs with honey, then powder them with walnuts.


How Moldovan fasting martyrs are made

This recipe, the dough was obtained in such a food processor: in the robot bowl, it will be placed flour pre-screened white, fresh yeast which was dissolved in a bowl with caster sugar and a little warm water, warm water (all at once), mixing continuously, following vegetable oil, and at the end it will be put salt (salt does not make a good house with yeast, so it will be added at the end).

dough it will be left to mix in the robot about 15 minutes (to mix the ingredients well) until it becomes elastic and sticky, then transferred to a bowl covered with cling film and left to rise for approx. 55-60 minutes, until it doubles in volume.

After the dough has risen, take a piece of it (about 100 g) which will be roll on the worktop in the form of a finger as thin and 30 cm long, then it will be given the shape of 8, continuing the operation until the dough is finished.

Optionally, two rolls can be made, then braided and given the shape of 8.

After which martyrs have been made, they will be put in stove tray, greased with oil, leave to rise in the pan about 20 minutes, then grease them with a little silicone brush sugar water (in the absence of beaten egg because they are post) and put the tray in the preheated oven at 175 degrees, until the martyrs will brown nicely, to get a golden-brown color.

Once baked, fasting martyrs they will be left to cool, then syrup with warm syrup (pouring over them a few tablespoons of syrup), leave for about 10 minutes (to syrup well), then grease with plenty of bees with a brush and sprinkle with ground walnuts.

Moldovan fasting martyrs will be served immediately, will not keep more than 1 day (because they are fasting, they will strengthen).


Why do we do martyrs for March 9?

The martyrs are celebrated on the occasion of March 9, the day on which the Orthodox Church celebrates the 40 Holy Martyrs. They, Christian soldiers who were part of the 12th Lightning Legion of Armenia, were sentenced to death by freezing in Lake Sevastia after refusing to worship idols.

On March 9, in the popular belief, the tombs and the gates of Heaven are opened. The 8th form of the martyrs represents a stylization of the human form. Given the fact that the recipe is a religious one, it is recommended to take the martyrs to church for sanctification, before consuming them.

If you also like the Wallachian martyrs & # 8211 boiled in aromatic juice, with cinnamon and citrus & # 8211, make them according to the simple recipe here.

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Boil sugar, honey, vanilla sugar and grated citrus peel. After it boils, remove from the heat and let cool. Then melt the margarine with the oil and let it cool.

Dissolve the yeast in lukewarm water with a teaspoon of sugar and leave the composition to rise for 10-15 minutes.

Sift the flour into a bowl, make a hole in the middle and put the yeast. Then start kneading, adding sugar syrup and melted margarine in turn. The dough should be kneaded until it sticks to your hands. Cover with cling film and leave to rise, in a place away from electricity.

After it has risen, place the dough on the greased table and knead until the air is removed from the dough. Then we divide it into 14 pieces. Each piece of dough is made into a long roll, which we divide in half and knit, forming a circle that we twist in the shape of the number 8.

Wallpaper a tray with baking paper, place the martyrs and let them rise for 20 minutes. Grease them with sugar syrup and put them in the oven for 30 minutes, making them suitable (180 degrees). After they cool a little, we grease them with honey and pass them through the nut. Good appetite!


Video: Οδοιπορικό στην πρωτεύουσα του Αγ. Όρους Σκήτη Τιμίου Προδρόμου, Μ. Ιβήρων, Καρυές, Μ. Ξηροποτάμου (January 2022).