Entree: Romania – Moldavia – Pârjoale Moldovenești (Moldavian seasoned ground-meat patties pan-fried and often finished in the oven)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (227 g) ground beef
- 1 large white or yellow onion, finely grated or minced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 slice stale country bread, crust removed, torn into pieces (about 1 oz / 30 g)
- 1/3 cup (80 ml) milk (to soak bread)
- 1 large egg (about 50 g)
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (8 g) fresh dill, chopped (or 1 tbsp / 1 g dried dill)
- 1/2 tsp (2 g) ground cumin (optional, traditional in some Moldavian homes)
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 cup (60 g) fine breadcrumbs or 1/3 cup (40 g) cornmeal for coating (optional)
- 1 lemon, cut into wedges, for serving (optional)

Instructions

1. Tear the bread into pieces and soak in the milk until softened, about 5 minutes, then squeeze out excess liquid and mash into a paste.
2. In a large bowl combine the ground pork and ground beef with the grated onion, minced garlic, mashed bread, egg, 2 tbsp (30 ml) vegetable oil, parsley, dill, cumin (if using), salt, and pepper. Mix by hand until evenly combined but not overworked.
3. Shape the mixture into oval or round patties about 3–3 1/2 inches (7–9 cm) wide and 1/2 inch (1 cm) thick; you should get about 8–10 patties (2 per person).
4. Lightly coat each patty in fine breadcrumbs or cornmeal if you prefer a crisp exterior.
5. Heat a skillet over medium heat and add enough vegetable oil to coat the bottom, about 2–3 tbsp (30–45 ml). Fry patties in batches until golden brown on both sides, about 3–4 minutes per side.
6. If patties are thick, transfer the browned patties to a baking sheet and finish in a preheated 375°F (190°C) oven for 8–10 minutes to cook through. Alternatively, cover the skillet and cook gently until done.
7. Serve hot with polenta, mashed potatoes, a simple green salad, or pickled vegetables, and lemon wedges if desired.