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Discover the ball

Discover the ball

I made the crust on the bread machine. 8 dough program 1:30 h. I put water, in which I dissolved the yeast, oil, flour, salt and sugar in the tank at MP. Here's how it grew after 1:30 h and left covered for 10 minutes after that. Take the shell and make balls that stretch, not to be thin, even coarse. The secret to coming out is like a balloon with a hole in the middle is to be a thick stretch. Being very good flour, scovergile makes some basics. Fry in hot oil one scoop on one side. Then he turns to the other side.Discover the balloon I called them that because they looked like balloons. Inside they are empty. They are very fluffy and tasty.

The method of cooking meringue

The simplest beer recipe for the month contains only three ingredients: water, sugar and yeast . For example, take a milk bottle (aluminum box) with a capacity of 38 liters. 25 liters of water will require 0, 5 kg of pressed yeast and 6 kg of sugar. Consequently, you will get at least 6 liters per month with a resistance of 45 °. With good ingredients - and 7 liters of the same grade.

The water should be around 30 ° C. In hot water - diluted sugar. When it dissolves, pour a little of the resulting syrup into a saucepan, cup, liter jar (one-third of the volume) and carefully dissolve the yeast in the warm syrup. Wait until it foams, which takes about 5 minutes, and send to the meringue.

Remember! These recipes are not "frozen" in their development. Imagine, add ingredients, share on social networks and don't forget to treat your friends with unusual and delicious homemade alcoholic beverages!

Welcome to Scovergi (Droughts)

Scovergiles are a kind of crunchy donuts, a dessert that many of our grandmothers used to make on Sundays or holidays. All you need is a simple loaf of bread… Here's the recipe!

ingredients: Half a kilogram of flour (as much as it contains), 300 ml of water, an envelope of dry yeast, a teaspoon of salt, a teaspoon of sugar and powdered sugar to finish.

Method of preparation: Put the flour in a bowl in which you are going to knead the dough. In the middle of it make a hollow in which you put the yeast, then add a few tablespoons of lukewarm water to dissolve the yeast and mix. Add the rest of the water, salt and sugar, then gradually incorporate the flour. Be careful, the dough for scovergi must be kneaded until it becomes slightly elastic and comes off the bowl, and it must be strong enough to be spread with the rolling pin.

Leave the dough to rise for about half an hour and then shape the scoops. Cut the sheet into squares (5 cm side) and in the middle of each square, cut a line with the tip of a knife. We do the digging by pulling a corner of the square through the hole formed.

Fry the scovergiles in an oil bath and then powder them with sugar. Good appetite!

Discover with telemea

Scovergi with salted cheese

  • 1 kg of flour
  • 300 g of cow's milk
  • 1 or
  • 25 g of yeast
  • 100 g cream
  • 50 ml of oil
  • salt pepper

Prepare the flour dough, the yeast dissolved in a little warm water and a teaspoon of salt, let it rise, then knead it on a plate lined with flour

Crush the cheese or put it on the grater, then mix well with the egg, cut the dough into eight equal pieces

after which each piece is stretched, stuffed, covered and left to rise for half an hour.

Heat the oil in a pan, then fry the scoverga on both sides, then remove and leave on a piece of paper to drain the oil well.

Scovergi with gluten-free flour

We like hot scovergile, served especially for breakfast, with a good tea, yogurt, scrambled eggs, etc.

Participating in the wonderful campaign We cook Romanian and gluten-free with Schar,I tested on this occasion the gluten-free flour, pastry mix from Schar, as well as the gluten-free yeast from Schar, and I was very pleased with how they behaved and especially with the finished product.

The yeast developed in the same way as the classic one, and the dough as well.

Of course, the bread flour from Schar also goes to these scovergi, but I will test that one especially for bread.

  • 300 g flour pastry mix Schar
  • 350 ml coconut milk
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 6 g dry gluten-free yeast
  • sunflower oil for frying

Scovergi (Crispy Donuts)


Men, you know I like this. we do something similar and call them "lies"


:) "Lies" seems to sound nicer than "scovergi".

Then I will invite you to a portion of. little lies

:)) It seems an irrefutable offer.

I haven't eaten lies since I was a child and my grandmother used to do it. You made me want it.

Me too. I remembered them and I'm glad I made them, it was really worth it. I will do more, only next time I will do less because the next day the scovergi were a bit hard and I struggled a little to eat them. But none escaped: D I see that everyone tells them lies, am I the only one who tells them scovergi? : P

in order not to harden, the vessel is covered with a foil) and in order for the lies made by the grandmother to come out, no yeast is added but a little ammonia extinguished in vinegar. do not allow to rise, bake in oil immediately after they have been kneaded. and the next day they are even better than when they are hot: *

If the next day are even better, then it is clear that I should follow your advice :)

Good decision to make "lies" next time, even if they resemble the shape, they are composed of lard or margarine, so they are much more crumbly, they simply melt. and I'll melt if I don't get out of here.

In the area of ​​Muntenia towards Dobrogea they are called 'dry lands' or 'lies', and scovergi are called donuts made of bread dough.

It seems that I, being in Dobrogea, still call them scovergi. So this area of ​​yours is debatable.

My grandmother was from Buhuşi, a small town located between Piatra-Neamţ and Bacău and I used to call them "scovergi" in those parts. My mother made a large basin. :) I'll do it today too. Thanks for the recipe! :)

Congratulations on all the work done here! I just discovered your site and I have already put aside 4 recipes to make in the coming days :)

As for what you did above, in Muntenia we call them either scovergi or land.

Thanks for appreciating Andi! I'm glad to see that there are more men in the pan :)
If I ever do something like this again, I'll call them USCAVERGI :))

My grandmother used to make fun of me as a child! Thanks for the recipe!

They look great, I will try them too :) my mother used to make them many times when I was little and I really liked them. Now I'm looking for a donut recipe like my grandmother used to make, diamond-shaped, crunchy but fluffy at the same time))

Elena, I remember the diamond-shaped donuts, my grandmother used to do that too. I suspect that they are also made from scovergi-dry dough, only the shape is different. If you can't find the recipe, try it. I'm really curious if I guessed right: D

I know you don't put yeast on scovergi

We probably know different recipes, you can write it if time allows.

In our area, in the Arad area, we called them ciurigái. Very good, I missed them.

Maria, I've never heard of sieves, but it seems I've eaten them since I was a child :) Maybe you have the courage and start kneading.

we called them ties, we had an aunt from Banat, she made them for us. since I've been looking for the recipe.

Marius, I'm glad I was able to help you with the recipe, I think you would have found it much easier if you had called it "ties" instead of "scovergi" :)

these are the networks I grew up with. congratulations !

Thanks! If we still liked them so much as children, then why don't we grow old with them. : D

ah: X .. reminds me of childhood. Grandma used to tell us lies: D. I will try to do the same: X: X: X

Sandra, to feel like a child now, you can tell them lies while you eat them :)

are lies as form.
I whip an egg, beat the dough well and put a spoonful of vinegar, this prevents them from being rough.

And my lies have the same shape, but they are fluffy (look recipe in my version). I really want the scovergos to be rough, since I also know them as dry.

I am also from Dobrogea, from Constanta to be exact, but I have been out of the country for several years. Your discoveries look like dry land. The scovergile are made from the dough described by you, but they are round and quite small, when I was little I remember eating them even with jam on top. When dry, put the chicken and the little fat, even a little cream left in the fridge and it looks like you described, like buttocks. I make the donuts from the dough with eggs and milk, spread them, cut them with the glass and then fry them after leaving them slightly covered with a towel. Anyway, congratulations for the site and for promoting the traditional Dobrogean products. Mihaela

Maybe in the meantime they have changed a little, I am still in Constanta :) Seriously, as I wrote in the recipe, for me the scovergies and dryers are one and the same thing. But it's possible that the donuts you cut with the glass will do the same - I told them fluffy donuts (you can read the recipe here).


Wash the lemon, wipe and grate the peel. Melt the butter in a saucepan. Mix the two types of flour with yeast, milk, eggs, butter, sugar, salt, lemon peel and vanilla, mix the dough with the mixer for about 5 minutes, until it forms blisters. Cover and allow to rise to room temperature for about 60 minutes.

For the compote, peel the pears, cut them into quarters, clean the stalks and cut them into slices. Wash the cranberries and let them drain.

Boil the fruits with the pear nectar and the shock juice. Cover and simmer for about 10 minutes. Season with cinnamon and leave to cool.

Heat the fat in the pan. Add portions of dough, press like meatballs and bake over medium heat, then low, about 5 minutes, until visibly rising. Turn on the other side and bake for another 3-4 minutes. Keep warm in the oven at 50ºC until all the scovergile are baked.

Serve with pieces of fruit in compote.

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