Cighir in prapur

Cighir in prapur - A traditional recipe with an unmistakable taste

Cighir in prapur is a recipe with deep roots in culinary tradition, a dish that combines the intense flavors of meat offal, often associated with holidays or special occasions. This dish is not only a delicacy, but also a way to capitalize on all the animal parts, thus respecting gastronomic traditions. In this detailed step-by-step guide, I will show you how to prepare this tasty dish that is sure to impress all who taste it.

Preparation time: 1 hour
Baking time: 40-50 minutes
Total time: 1 hour and 50 minutes
Number of servings: 6-8

Ingredients needed:

- 800 g pork liver
- 1 beef kidney
- 1 beef heart
- 1 beef tongue
- 1 spleen
- 3 hard-boiled eggs
- 1 raw egg
- 100 g sour cream
- 1 suitable onion
- Salt and spices for drob (e.g. Delikat)
- 1 bunch fresh parsley, chopped
- Prapur (pork membrane)
- 1-2 tablespoons oil for sautéing onions
- 1 egg yolk for basting

Preparation steps:

1. Preparing the ingredients: Start by cleaning the pork liver. Rinse it well under cold running water and place it in a bowl of raw milk, letting it rest for an hour. This step is essential as the milk will help soften the liver and reduce any bitterness.

2. Boiling the organs: In a large saucepan, boil the pork liver cut into suitable pieces, as well as the other organs: kidney, heart, tongue and spleen. It is important to use a pot with enough water to cover all the ingredients. Boil them for about an hour or until they are fully cooked.

3. Check the tongue: Beef tongue is cooked when the top skin peels off easily, so check this before removing it from the water.

4. Wash the kidney: The kidney should be washed very well. Cut it into channels and wash it under a strong stream of cold water, then boil it in water with two tablespoons of vinegar. This will help remove any impurities and improve the flavor.

5. Chopping the ingredients: Once all the offal is cooked, allow it to cool slightly, then finely chop it using a food processor or meat grinder. It's important to get an even, but not very fine texture.

6. Preparing the stuffing: In a large bowl, mix the minced offal with the raw egg, finely chopped onion sautéed in a little oil, cream, freshly chopped parsley and seasoning. Taste the mixture and adjust seasonings to taste.

7. Prepare the mold: Grease a cheesecake pan with butter and carefully place the sprinkles, letting the edges hang over the top of the mold. This will wrap the filling and keep everything moist and flavorful while baking.

8. Assembling the dish: Add some of the mince to the pan, place the three hard-boiled eggs on top and cover with the rest of the mixture. Fold the edges of the frying pan over the filling, making sure it is well sealed.

9. Baking: Preheat the oven to 180 degrees Celsius. Brush the surface with an egg yolk to get a golden and appetizing crust. Bake for 40-50 minutes, or until the dusting is crisp and golden.

10. Cooling and serving: Once ready, allow the cighir to cool slightly before slicing. It can be served hot or cold, alongside a summer salad or pickles. A slice of fresh bread and a glass of red wine go perfectly with this dish.

Useful tips:

- Calories and nutritional benefits:Cighir in prapur is rich in protein and nutrients, with around 300-400 calories per serving, depending on the ingredients used. The organ meats are an excellent source of iron, B vitamins and other essential minerals.
- Variations: You can experiment with different combinations of organ meats, adding, for example, chicken liver or even mushrooms for a more complex taste.
- Serving: This dish pairs perfectly with a fresh summer salad or homemade pickles, which offer a pleasant contrast of flavors.
- FAQs:
- Can I use other meats? Yes, you can adapt the recipe with poultry or other organ meats, but the taste will be different.
- How can I store the cighir? It keeps well in the refrigerator for 2-3 days and can be reheated in the oven.

I hope this recipe of cighir in prapur will bring you not only a delicious dish on the table, but also beautiful memories with your loved ones. Enjoy!

 Ingredients: pork liver - 800 g beef kidneys beef heart beef tongue spleen 3 hard-boiled eggs 1 raw egg 100 g sour cream 1 medium onion salt, delikat, seasoning for drob Fuchs fresh chopped parsley caul