Cocorada and pita from the Salauta Valley

Cocorada and pita from the Sălăuța Valley - A culinary journey into the heart of tradition

When you think of a Saturday family meal, some of the most delicious dishes that come to mind are undoubtedly cocorada and pita. These delights are not just a simple culinary pleasure, but also a part of our tradition, filled with flavors and aromas that evoke cherished memories. Let's discover together the recipe for these goodies, enjoy every step of the process, and ensure we achieve a perfect result!

Total preparation time: 3 hours (including rising)
Preparation time: 30 minutes
Baking time: 1 hour and 40 minutes
Number of servings: 8-10 servings

Your ingredients for cocorada and pita:

For the dough:
- 2.7 kg flour
- 2 liters mineral water
- 1 packet (25 g) fresh yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg (for brushing)

For the filling:
- 1.5 kg well-kneaded sheep cheese
- A bunch of fresh dill, finely chopped
- A bunch of green onions (tops), finely chopped
- Salt to taste

Step by step to your delight:

1. Preparing the leaven: In a small bowl, add the yeast, sugar, and a few tablespoons of warm mineral water. Mix well and let it sit for about 10-15 minutes, until a foam forms. This is a sign that the yeast is active and ready to be used.

2. Mixing the dough: In a large bowl, sift the flour and add the salt. Once the leaven has risen, pour it over the flour. Gradually add the rest of the mineral water, mixing with a spatula or your hands. Knead the dough for 45-50 minutes, until it becomes elastic and smooth. It's good to take some time to enjoy this process - kneading is key to achieving a fluffy and airy dough.

3. Rising the dough: Once the dough has been kneaded, cover it with a clean towel and let it rise in a warm place for about an hour or until it doubles in volume. This step is essential for obtaining a fluffy cocorada and pita.

4. Preparing the filling: In a separate bowl, mix the kneaded sheep cheese with the chopped dill and green onion tops. Add salt to taste. Make sure the filling is well homogenized for a uniform taste in every bite.

5. Forming the cocorada and pita: After the dough has risen, divide it into portions. For the cocorada, take a smaller piece of dough and roll it out into a disc. Add the cheese filling in the center and fold the dough to cover the filling. For the pita, take a larger piece of dough, roll it out, fill it with cheese, and fold it similarly.

6. Preparing for baking: Place the cocorada and pita in a greased tray. Beat the egg and brush the surface of each piece, then sprinkle a little cheese on top for added flavor and an appetizing appearance. Let them rise in the tray for another 20-30 minutes while the oven preheats to 180°C.

7. Baking: Place the tray in the oven and bake the cocorada for about 40 minutes, and the pita for 1 hour. You will know they are ready when they have a golden crust and sound hollow when lightly tapped on the bottom.

8. Serving: Once they have cooled slightly, you can cut the cocorada and pita into portions and serve them warm. These goodies are excellent alongside a fresh salad or with a flavored yogurt, which will perfectly complement the taste of the cheese.

Practical tips:

- Using mineral water in the dough brings a fluffy texture, so don't skip it!
- If you don't have sheep cheese, you can use telemea cheese, but the taste will be slightly different.
- Experiment with various fillings - a combination of cheese with spinach or grated zucchini is equally delicious!
- Cocorada and pita can be enjoyed as is, but they are also delicious with a yogurt or sour cream dip.

Nutritional benefits:

These dishes are rich in protein due to the sheep cheese, and dill and green onions bring essential vitamins and minerals. The whole flour used can add fiber benefiting digestion. Although they are calorie-dense, moderate consumption and pairing with a fresh salad can make these goodies a balanced choice.

Frequently asked questions:

1. Can I use whole flour instead of white flour? Yes, but you will need to adjust the amount of water, as whole flour absorbs more water.

2. Can I freeze cocorada and pita? Sure, you can freeze them after they have completely cooled. Wrap them well to prevent drying out.

3. How can I keep them fresh? It is recommended to keep them in an airtight container at room temperature, but not more than a few days.

4. What other dishes can I make with leftover dough? If you have leftover dough, you can make rolls, pizza, or other pastries with various fillings!

Cocorada and pita from the Sălăuța Valley are not just simple recipes, but a symbol of culinary tradition that brings us together around the table. Whether you prepare them for a special occasion or just to treat yourself, they will surely bring unforgettable joy. So put on your chef's gloves and let's start this culinary adventure!