Moldovan cuisine

Plăcinte (Moldovan filled pies)

Flat pies of thin dough filled with cheese, potato, cabbage or pumpkin.

Well-cooked hot dish

Plăcinte (Moldovan filled pies) — Moldovan cuisine. Photograph of the dish.

Ingredients

The dough is stretched thin, filled, folded and pan-fried or baked.

Use only pasteurised milk, yoghurt, cream and cheese.
Soft, mould-ripened and market cheeses may be unpasteurised. Choose packaged cheese labelled pasteurised, or use cheese melted in a hot dish.
Eggs should be fully cooked, with firm whites and yolks.

Use pasteurised cheese and quark and bake until the filling steams. The dill bakes inside. Eat them fresh and hot.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Once cooled, refrigerate (within 2 hours) and eat within 1–2 days.

In the oven until hot in the centre; in a microwave, turn halfway.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.