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Print Recipe
 Meat Rolls "Cucumbers in Tiraspol" Recipe
A simple, delicious, juicy, hearty dish is not a shame to put on the festive table! I suggest you cook and try it!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Pork loin cut into chops of medium thickness 0.5-0.7 mm, thinly chop.
    Pork loin cut into chops of medium thickness 0.5-0.7 mm, thinly chop.
  2. Cucumbers cut into small strips or grate on a coarse grater, drain the excess liquid. Finely chop the onion, fry in vegetable oil, add cucumbers, fry for 2-3 minutes until the filling dries, transfer to a plate, cool.
    Cucumbers cut into small strips or grate on a coarse grater, drain the excess liquid. Finely chop the onion, fry in vegetable oil, add cucumbers, fry for 2-3 minutes until the filling dries, transfer to a plate, cool.
  3. Grate the hard cheese.
    Grate the hard cheese.
  4. Twist the raw lard through a meat grinder, season with salt and pepper. You can use a ready-made spread of salted pork fat, pepper and garlic from the store.
    Twist the raw lard through a meat grinder, season with salt and pepper. You can use a ready-made spread of salted pork fat, pepper and garlic from the store.
  5. Classic "Cucumbers" are prepared without filling, for this, season the meat with salt and pepper, taking into account the salinity of fat. Then grease the meat with a thin layer of fat (which will give juiciness to the dry loin), roll up the cucumber and seal it with your hands. For cucumbers with stuffing, season the beaten meat with salt and pepper (taking into account the sharpness and salinity of cucumbers), then grease with fat. Put a portion of fried cucumbers with onions, grated cheese on the edge of the chop, roll the cucumber, seal it with your hands.
    Classic "Cucumbers" are prepared without filling, for this, season the meat with salt and pepper, taking into account the salinity of fat. Then grease the meat with a thin layer of fat (which will give juiciness to the dry loin), roll up the cucumber and seal it with your hands. For cucumbers with stuffing, season the beaten meat with salt and pepper (taking into account the sharpness and salinity of cucumbers), then grease with fat. Put a portion of fried cucumbers with onions, grated cheese on the edge of the chop, roll the cucumber, seal it with your hands.
  6. Form rolls-cut cucumbers from each. Choose the cooking option to your taste!
    Form rolls-cut cucumbers from each. Choose the cooking option to your taste!
  7. Roll in flour, shake off excess flour.
    Roll in flour, shake off excess flour.
  8. Heat the vegetable oil in a frying pan and fry the rolls quickly until they are browned.
    Heat the vegetable oil in a frying pan and fry the rolls quickly until they are browned.
  9. Put the fried rolls in a slow cooker (saucepan), pour in a little water or broth and bring to readiness. I used the slow cooker in the "Quenching" mode for 15-20 minutes. Before serving, it is convenient to leave the dish in a slow cooker, it will remain warm and juicy.
    Put the fried rolls in a slow cooker (saucepan), pour in a little water or broth and bring to readiness. I used the slow cooker in the "Quenching" mode for 15-20 minutes. Before serving, it is convenient to leave the dish in a slow cooker, it will remain warm and juicy.
  10. Bon Appetit!
    Bon Appetit!
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