Ciulama with pipote and chicken hearts

Ciulama with pipote and chicken hearts

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Pipettes and hearts are cleaned well, washed and scalded with boiled water. Wash and then boil together with the carrot in 2 l of water. Add salt, pepper and bay leaves and leave to boil, with a lid, until well softened. Then remove the carrot and leave to cool a little.

Put the oil in a large saucepan, and when it is hot, put all the flour at once and mix with a whisk. Immediately pour a pinch of hot soup, stirring constantly so as not to form lumps.

When the ciulamaua has reached the consistency of a sour cream, put the grated carrot on the small grater, the pipettes and drained hearts and the 2 tablespoons of sour cream. Stir gently with the whisk and simmer for another 5 minutes. Turn off the heat and add the finely chopped dill.

Serve hot, with polenta!

Chicken pipette ciulama

Cooking time:

For 4-6 people:

800 g chicken pipette * a large onion, peeled * a carrot, peeled * a parsnip root, peeled * ½ packet of butter (100 g) * 2 tablespoons flour * a cup of milk * 2 cups soup chicken, prepared with cube concentrate * a teaspoon of salt * ¼ teaspoon ground black pepper

Method of preparation:

1 Wash the pipettes very well and boil them with water and salt. Froth from time to time, and when the foam no longer rises, add the carrot and parsnip. Simmer for another 20 minutes. After the pipettes have softened, take them out of the pot and strain the soup, reserving 2 cups.

2 Heat a Delimano pan with butter and soften finely chopped onion. When it has become glassy, ​​add flour and stir a little. Extinguish with chicken soup, gradually adding it and simmer for a few minutes, stirring constantly, so as not to form lumps.

3 Add in Delimano pan soup resulting from pipettes, pipotes and milk. Simmer over low heat for 20 minutes, stirring occasionally.

4 Turn off the heat, add the pepper and let it cool a bit.

Stew of pipettes and hearts


I missed the taste of stew as a child, it turned out deliciously good!

I also noticed that people forgot about this stew. Probably at that time pipettes and hearts were quite used and due to the fact that meat was missing from stores :)

I did it again, it turned out as good as last time. As "anonymous" from above is me. :) The preparation time (washing, cleaning, cutting) discourages you a bit, but the taste compensates! I have recommended it to many friends. )

Ana Maria, I'm glad that I found out who is hiding behind this anonymity :) And I'm also glad that you didn't get discouraged so easily, otherwise who else would recommend me stew.

I also cooked this recipe twice, it tastes great. Instead of chopped garlic I put crushed garlic. It's great! I am far from home, but I try to cook as Romanian as possible

I like to feel the garlic pieces in the stew. Maybe you should try that too. You may not even notice the difference, but at least you find an excuse to cook Romanian again :)

I came back, and I decided to make stew, it's already on fire. I missed my grandmother's stew with polenta, thanks for the idea, pancakes and bird's milk are also on today's menu list.
this to do better with polenta.
A wonderful evening .

I'm not a big fan of popular music, but your collage goes great with polenta and this stew of pipote and hearts. I think it would fit perfectly in the landscape and a jug with ghiurghiuliu wine :))

Your stew made me crave folk music, the jug of wine went straight!

and my stew is on the fire, I will put peas and has cava? .sper sa iasa ok.

I wasn't on stage. My answer comes a bit late, now you know what the result was :) I think I would have liked the pea stew with peas, but in the end it's all about tastes. So, how did you feel?

And I tried this recipe, also yesterday, I really didn't know what to cook anymore and I was inspired by your blog. and this came out fff good!

I love pipot and heart stew. Yamiiii yamiiiii

Super recipe. Thank you so much ! I came out suuuuuuper! like

With pleasure, Sorina! I hope you find the other recipes on the blog that you will try.

Super recipe, I will try it tomorrow morning. I haven't eaten this stew for more than 2 years, although it was one of my favorite dishes. I forgot the recipe but you reminded me. I hope I do well.

Cristina, the recipe is simple and you don't have to worry, it will definitely work out for you. I should rather worry - thinking that maybe the pipote stew made according to my recipe is different from the one you ate :)

I'm done now. It went crazy even though I only used pipote (turkey). Not for nothing did I say that you are my favorite, that's how I learn something. as e.g. what is the kitchen for: D I discovered you a maximum of a week ago and this is the third recipe. A lot, don't you think?
P.S. giant leaps. develop

I don't think that the stew of heartless pipettes doesn't radically change its taste, only that it certainly feels the lack of hearts. It's about their texture / consistency, it's interesting the contrast between hearts and pipettes. Maybe next time you make stew you try and so, then you will easily understand what I am trying to say now :)
I don't know if everyone thinks it's a lot to cook three recipes in a week, but I think so :) Because I've cooked two recipes in the last seven days.
If I remember correctly, in a recipe you said that you started cooking with "baby steps", and I told you that soon you will end up thinking that they are "giant leaps". Hearing you with these "baby steps", I thought of Neil Armstrong who said "a small step for man, a giant leap for mankind" when he first landed on the moon. The idea is that as you cook, everything will seem much easier and you will see how quickly knowledge, experience and dexterity will accumulate. I started cooking less than three years ago, wanting to use my newly renovated and equipped kitchen. So maybe, I'm the living example: D Don't provoke me anymore, because if I develop a little more, I end up writing here more than I wrote in the stew recipe :)))

Hello. I made the same recipe without hearts, and it turned out super delicious: D, I'll take another look among your nets, to see what else I cook. By the way, this is the first time I cook stew and when I cook something other than eggs, scrambled potatoes and other things. :))

Hi, Alex! Welcome to those who cook! :) I'm glad that the delicious stew came out even if only with pipote, I hope you are just as excited about the other recipes you will try. And if you ever need help, ask me)

My stew came out very good! I'll do it again. And my 3-year-old daughter ate with polenta.

I'm glad that the little girl also liked the stew, I don't know why I have the impression that the little ones aren't very attracted to pipettes and hearts.

Serve rice pilaf with chicken hearts and pipettes

I transferred the pilaf to a serving bowl. This pilaf or rice with pipettes and hearts is served hot, sprinkled with chopped green parsley. It's a poem! Everything is extra tasty, fragrant and very appetizing.

The pips and hearts are tender, the rice is "grain by grain", it has not been porridge. Here, there you can see fragments of carrot and donut. A tasty and healthy food.

If you are a fan of pilaf then I also recommend the traditional Uzbek recipe with a unique method of preparation - see here.

I mentioned in the introduction of rice with vegetables - a tasty and healthy garnish - see here how it's done.

I think I made you crave this rice pilaf with pipettes and chicken hearts and that you will test the recipe soon!

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Chicken ciulama with mushrooms - video recipe


  • ▢ 1 kg of bone-in chicken
  • ▢ 500 g mushrooms
  • ▢ vegetables for soup
  • ▢ 50 g flour
  • ▢ 100 ml milk
  • ▢ 2 tablespoons sour cream
  • ▢ 50 g butter
  • ▢ 2 bay leaves
  • ▢ a few peppercorns
  • ▢ 3-4 tablespoons oil
  • ▢ salt
  • ▢ pepper

Method of preparation


Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chicken ciulama with mushrooms is one that was very present in my childhood. My mother used to make ciulama quite often because my father likes it very much. As a child, I didn't kill myself much after her, to tell you the truth. I didn't dislike it, but I didn't like it very much either. I love the combination with hot polenta and I always avoided mushrooms. We prefer more than one Chicken stew because I really like tomato sauce with a lot of garlic. My mother made ciulamaua with chicken or pigeon meat. He always served it with polenta and dill, which I didn't really like.

As I grew up, I learned to appreciate ciulamaua and even to like it. I still don't get along very well with dill, but now I seem to be able to tolerate it in certain combinations. There are many recipes for chicken ciulama with mushrooms, but I make it the way my mother does. I prefer not to fry the chicken but to use it to make a soup with its help. This soup will be the basis of the ciulama sauce and will give a very good taste. I also put vegetables, bay leaves and peppercorns in the chicken soup. I don't throw the meat, but I debone it and put it in the ciulama at the end. Of course you can also fry the chicken, but I prefer the soup-based ciulamaua.

Mushrooms can harden, as I did, or they can be boiled. It's up to you. I like qualities better because they enhance their aroma. You can use any mushrooms you want, even wild mushrooms. I like champignons, but you can also put pleurotus or any other. Depending on your preference, you can also use canned mushrooms to put in the ciulama at the end. The advantage is that they are already cooked and white. However, it is normal for mushrooms to turn black during cooking and this does not affect their taste at all. If the mushrooms are not to your taste, you can omit them altogether.

To thicken this chicken ciulama with mushrooms I used flour. Starch can also be used, but flour is traditional in this recipe. I dissolve the flour in a little butter, but I am very careful not to fry the flour. I immediately add the soup so that the sauce forms. The soup is added little by little, until we reach the desired consistency. In the end, I like to add a little milk and a little fatty cream to the ciulama. They can be omitted, but from my point of view they improve the taste of the dish. Be sure to serve this chicken mushroom with hot mushrooms, along with hot polenta. For another childhood meal, I invite you to try it too chicken brine, also with polenta. Both are delicious!

Video: Cum gatim ficat de pui ca sa nu iasa sec, uscat si amar (July 2022).


  1. Richard

    I think you are making a mistake. Email me at PM.

  2. Micah

    Won't go that way.

  3. Drago

    I agree, this excellent thought, by the way, falls

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