Martyrs

On the evening of March 8, the tradition of preparing 'mucenici' begins with the dough, a combination of simple yet essential ingredients to achieve the desired dessert. In a large bowl, flour is mixed with water and a pinch of salt, resulting in an elastic and soft dough. Once the dough is ready, it is carefully shaped into long, thin strands that will form the base of the 'mucenici'. These strands are then twisted and transformed into small circles, which will be joined to create the characteristic figure of the number eight. It is important that these shapes are uniformly sized to ensure even boiling. Once the 'mucenici' are shaped, they are placed on a floured table, allowing them to dry overnight. This stage is crucial, as drying helps achieve a firmer and more pleasant texture in the end.

On the morning of March 9, the process continues with special attention. The 'mucenici' are carefully passed through a sieve, removing the excess flour that has gathered on their surface. This step ensures that during boiling, the 'mucenici' will not have flour residues that could affect the final consistency of the dish. Then, the boiling broth is prepared, a savory mix of water with a teaspoon of salt, sugar, and grated lemon peel. It is essential to taste this broth before adding the sugar, to determine exactly how sweet you want it to be. The lemon aroma will provide a pleasant contrast to the sweetness of the 'mucenici'.

About 2 liters of water with a pinch of salt are brought to a boil, ensuring that the water is boiling well before adding the 'mucenici'. This is an important step, as the salted water will help enhance the flavor. Once the water reaches boiling point, the 'mucenici' are carefully added, taking care not to overcrowd them to allow for even boiling. Along the way, it is good to skim the foam that forms on the surface, as it may contain flour residues or impurities.

After the foam is removed, lemon peel is grated into the water, and sugar is added gradually, mixing well. The 'mucenici' are considered ready when they rise to the surface, a sign that they have boiled properly. This traditional method of preparing 'mucenici' not only brings a perfect taste but also an emotional charge, being part of ancient customs that unite us in important celebrations. In the end, the 'mucenici' can be enjoyed warm, with the aromatic lemon syrup, representing not only a delicacy but also a symbolism of generosity and family ties.

 Ingredients: for the dough: 250 grams flour 100-120 ml warm water salt (a pinch of salt) for the juice: water salt (a pinch of teaspoon) zest of a lemon (grated) sugar (to taste)

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