MOLDOVA – Plăcintă


So according to many sources, mămăligă is actually the most popular bread-like accompaniment in Moldova. My taste test team were less excited about eating bread that is more like mush (they are going to have to get used to it when I get to African breads) and I sought to make a bread that doesn’t require a spoon. It turns out that plăcintă is quite common too, so here we are with a different take on the fried filled bread that we last saw from Georgia.

  • Recipe chosen for plăcintăs
  • Cooking method: frypan


  • Faithfulness to recipe: Yes
  • Met expectations? Yes. 
  • Would cook again? Possibly. The dough was easier to work with than that for Imeruli (Georgia). There are other fillings to try as well, namely cabbage or a mix of eggs, dill and Brenza ( white Moldovan cheese).
  • The taste test rated on a score of 5: 3. Good, but nothing super memorable.



  • 200g water
  • 500g of flour
  • 1 tbsp of oil
  • salt to taste
  • Filling – mash potato 1-2 cups.


Makes about 20 pieces.

  1. For the dough, mix together 200g of water, 500g of flour, 1 tbsp of oil and some salt to taste.
  2. Knead the dough till smooth and elastic. After dividing the dough into 20 balls (just a bit smaller than one of your fists), let the dough balls rise for 30 minutes in a warm place.
  3. Generously sprinkle your working surface with flour and roll out the dough balls on both sides very gently to make a circular or hexagonal shape – if you push too hard on the rolling spin, the dough might break since it’s will be soft.
  4. Now it’s time to add the filling to the dough.
  5. There are three main flavors for the topping: mash potato, cabbage or brenza. While the first two are simply made out from their regular basic ingredient, the ‘Brenza topping’ is supposed to consist of eggs and dill mixed with Brenza, the white typical Moldovian cheese.
  6. Spread the mash potato, cabbage or brenza mixture on top of the dough circles, then stretch the sides pinching out the centre of each edge and fold them in one by one.
  7. Repeat the same stretching process with the edges of the dough circles just created, so that the filling gets completely covered.
  8. Now your plăcintăs should have an approximately octagonal shape.
  9. Set up a saucepan with oil and heat it until it’s ready for frying the bread.
  10. Fry the plăcintăs until lightly brown or bake them for 20/25 minutes (170-180°C).
  11. Serve the plăcintăs warm and ..enjoy!!

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