A simple and hearty dessert from Sighetu Marmației: boiled squares of dough filled with plum jam, rolled in fried breadcrumbs and served warm, with sugar or sour cream. A recipe from the home kitchens of Maramureș.
🥣 Ingredients
- ½ kg flour
- 2 eggs
- 3 egg yolks
- plum jam (magiun/lictar)
- a little water (if the dough is too hard)
- salt
- breadcrumbs fried in oil or butter
- sugar or sour cream, for serving
👩🍳 How to prepare
Knead a dough as for noodles, from flour, eggs and egg yolks; if it is too hard, add a little water. Roll it out slightly thicker than for noodles, about 1-2 mm. On half of the sheet, place the plum jam, half a teaspoon at a time, 4 cm apart. Fold the part without jam over the part with jam and press well with your fingers between the rows so they do not separate, then cut with a serrated disc where you pressed, to get the filled squares. Boil them in a pot of water with a teaspoon of salt; when the water boils, add them and cook until they rise to the surface, then let them boil for another 2 minutes. Strain them, roll them in breadcrumbs fried in a little oil or butter and serve warm, with sugar or sour cream.
📖 The story of the recipe
Recipe from Kalmar Elisabeta Veronica, 58 years old, from Sighetu Marmației. „Derelye” is an old dish found in the kitchens of the communities around Sighet, where plum jam – „lictar” – was made at home in autumn, to sweeten the winter. A dessert served warm, straight from the pot, just as it used to be done in Maramureș households.
🔍 What’s next
Find more traditional Maramureș recipes collected by the Maramureș Museum in Sighetu Marmației in the Gastro section of our newspaper. Also try the csöröge (ciurigăi) – white wine donuts from Sighetu Marmației, another festive traditional dessert.
Recipe source: Maramureș Museum Sighetu Marmației – Maramureș GastroEtnoArt. Photo source: e-Retete.ro.
