Montenesti Martyrs (boiled martyrs)
modified by Ioana Serea on March 5, 2021
Depending on the area where you are, or where your roots are drawn from, surely you have met with the martyrs… be they Moldavian (Ripe), or Wallachian (boiled). With the holiday, including the preparation in the 2 forms you meet at the beginning of spring, in March, on the 9th. I'm not going to make the history of the Christian holiday of the 40 Martyrs, nor am I going to debate which are tastier, baked or boiled, because each with their taste and charm, but I want to share with you an easy and quick recipe of Montenesti Martyrs, boiled.
- 300 g flour from Dried Fruits Supplier
- 150 ml water
- grated zest from an untreated organic lemon
- 2 tablespoons stevia from GrecoStevia
- 2 ml rum essence
- 1/2 tablespoon flour
- 50 ml water
- 1.5 l water
- ground walnut
Mix the 300 g of flour with 150 ml of water until everything is homogenized.
Spread the dough on the worktop sprinkled with flour (extra to the 300 g) and spread with the twister.
Make 8s and place on a baking sheet.
Leave to dry on the baking sheet for at least 30 minutes..
Put 1.5 l of water in a saucepan over the heat and wait until it boils. When it starts to boil, add the mucos left to dry and stir so that they do not stick together.
Add 1/2 tablespoon of flour mixed in 50 ml of water to the heat content.
When the mucos come to the surface of the water, let it boil for 10 minutes.Turn off the heat and add the 2 tablespoons of stevia.When everything has cooled down, add the rum essence and lemon zest.
You can serve with walnut and ground cinnamon.
Have a craving!