pârjoale
Sign in to saveAlso known as Moldavian Pârjoale, pârjoală
thumb | right | alt=Pârjoale with sauce and bread. | Pârjoale Pârjoale (also called Moldavian pârjoale; ), plural form of pârjoală, are Romanian and Moldovan meatballs, usually minced pork and beef (sometimes lamb or chicken) mixed with eggs, grated potatoes, slices of bread soaked in milk or water, chopped onions, herbs (parsley, dill, thyme), spices (pepper) and salt, homogenized to form balls which are flattened to an elongated shape, passed through bread crumbs, and fried in hot oil. They can also be marinated in a tomato sauce.
In the Vinony graph
Vinony's link graph records 75 inbound references to pârjoale, and connects out to ciorbă de perișoare, Romanian and halva.
It sits within the topics Meatballs, Moldovan cuisine and Romanian breaded dishes.
Vinony links it to 7 Wikipedia language editions.
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Encyclopedic overview
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- See also
- Notes and references
thumb | right | alt=Pârjoale with sauce and bread. | Pârjoale Pârjoale (also called Moldavian pârjoale; ), plural form of pârjoală, are Romanian and Moldovan meatballs, usually minced pork and beef (sometimes lamb or chicken) mixed with eggs, grated potatoes, slices of bread soaked in milk or water, chopped onions, herbs (parsley, dill, thyme), spices (pepper) and salt, homogenized to form balls which are flattened to an elongated shape, passed through bread crumbs, and fried in hot oil. They can also be marinated in a tomato sauce.
== See also == Chiftele Perișoare Mititei Dry meatballs
Excerpted from Wikipedia’s “pârjoale” article, available under the CC BY-SA 4.0 licence.