Breads with lard

Pogăcele with jumeri – A traditional recipe with an unmistakable taste

Hello, dear cooking enthusiast! Today I will present to you a delicious recipe for pogăcele with jumeri, a perfect combination of fluffy dough and savory filling. These snacks are ideal for a festive meal, a gathering with friends, or simply to treat your family. The recipe is simple and doesn’t require many ingredients, and the result will leave you speechless. Let’s get started!

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 25-30 minutes
Total time: 1 hour and 55 minutes
Number of servings: 12-15 pogăcele

Ingredients for the dough:
- 600 g flour
- 260 ml lukewarm milk
- 100 ml oil (preferably sunflower or olive)
- 1 teaspoon sugar
- 2 teaspoons salt
- 20 g fresh yeast
- 1 egg yolk

Ingredients for the jumeri filling:
- 350 g jumeri (smoked pork)
- 1 teaspoon salt
- ½ teaspoon ground cumin

Recipe history
Pogăcele with jumeri have a fascinating history, being a traditional Romanian dish often associated with festive meals or joyful family moments. Jumeri, derived from the process of preparing lard, add a rich taste and unbeatable aroma to these snacks. The recipe has been passed down from generation to generation, with each family having its own variations and methods of preparation.

Step by step: Preparing pogăcele with jumeri

1. Preparing the ingredients
Start by gathering all the necessary ingredients. Ensure that the yeast is fresh and that the milk is lukewarm, not hot, to activate the yeast without destroying it. Jumeri can be bought from the butcher, but you can also use leftover smoked pork you have in your fridge.

2. Preparing the dough
In a large bowl, add the lukewarm milk, oil, sugar, and salt. Mix well to combine the ingredients. Then, add the crumbled yeast and mix again. Gradually incorporate the flour, little by little, until the dough starts to pull away from the sides of the bowl. Finally, add the egg yolk and knead the dough well for about 10-15 minutes, until it becomes elastic and smooth.

3. Let the dough rise
Cover the bowl with a clean towel and place it in a warm place to rise for about 1 hour. The dough should double in volume.

4. Preparing the jumeri filling
While the dough is rising, you can prepare the filling. Finely chop the jumeri, either using a food processor or a knife, depending on your preference. Add the salt and ground cumin, mixing well to evenly distribute the spices.

5. Shaping the pogăcele
Once the dough has risen, sprinkle a little flour on the work surface and turn out the dough. Roll it out into a thick sheet about 2 cm thick. Use a knife to cut the dough into squares or circles, depending on the desired shape. On each piece of dough, add a tablespoon of the jumeri filling, then fold the dough to cover the filling.

6. Repeating the process
Fold the dough into four and roll it out again. This lamination technique will give the pogăcele a light texture. Repeat this step twice, ensuring that each layer is well rolled out.

7. Baking the pogăcele
Place the pogăcele on a baking sheet lined with parchment paper. Preheat the oven to 180°C. Brush each pogăcel with the remaining egg yolk for a nicely browned crust. Bake the pogăcele for 25-30 minutes or until they become golden and fluffy.

8. Serving and suggestions
Let the pogăcele cool slightly before serving. They are delicious both warm and cold and can be accompanied by a fresh salad or a yogurt and dill sauce. I encourage you to try them with a glass of white wine or a craft beer for a perfect combination.

Useful tips:
- If you want a lighter version of these pogăcele, you can use cheese instead of jumeri.
- Add herbs to the filling, such as parsley or dill, for an extra flavor.
- If you don’t have fresh yeast, you can use dry yeast (about 7 g).

Frequently asked questions:
- Can I freeze pogăcele? Yes, you can freeze unbaked pogăcele. Place them on a tray and put them in the freezer, then transfer them to an airtight container. When you want to serve them, let them thaw and bake them according to the instructions.
- How can I achieve a fluffier texture? Make sure the dough is well kneaded and has enough time to rise. Also, avoid opening the oven too often during baking.

Enjoy this recipe for pogăcele with jumeri and let yourself be carried away by the delicious tastes and aromas! Each bite will remind you of family meals and the moments spent together. Happy cooking!

 Ingredients: 600 g flour, 260 ml milk, 100 ml oil, 1 teaspoon sugar, 2 teaspoons salt, 20 g yeast, 1 egg yolk, 350 g minced meat, 1 teaspoon salt, 1/2 teaspoon ground cumin

 Tags:  pancakes cracklings milk or