Romanian Boiled Mucenici

This recipe was automatically translated from Romanian. View original here
Romanian Boiled Mucenici

Today we make boiled mucenici - eight shaped pasta, although our favorites are still fluffy, baked Mucenici. I had been putting the recipe on the site for a long time, but I didn't make it because my husband told me that he didn't like it and better not complicate it. The culmination is that now they liked it a lot, they ate with pleasure, namely in the cold version, when they absorbed the juice well and became more fragrant and sweet. So the difference with boiled martyrs was the fact that they tasted the dry ones in the bag for the first time, and now we modeled them at home.

If you have time, I recommend you make the recipe head-to-tail, a kind of teamwork with all family members to model the eight shaped pasta. Then they will be even tastier, especially for the little ones :) If you don't have time, of course you can buy ready-made and dried mucenici, it's still imagination and preferences.



White flour
250 g
Warm water
150 ml
0.5 tsp
0.5 cups
adjust to taste
Lemon zest
1 tbsp
optionally you can also add orange or lemon juice to taste
Chopped walnuts
1 cup
Food flavours
1 tsp
cinnamon, vanilla, rum - all put according to taste and preferences

Step by step


Weigh and mix the flour with the salt.


Add hot water and mix with your hands or a spoon to catch the dough.


You should get a denser dough, so it's better not to pour more water than written in the recipe.

You can knead it immediately for about 10 minutes until it becomes smooth and even.


Or leave it for 10 minutes, and then knead it a little. Notice that it will soften and work much easier when it is rested.


You will have such a ball of dough, which you let rest for 10 minutes.


Spread it with the facaleto in a thin sheet of dough, about 2mm thick.


If you have the form of cutting martyrs, you have removed it (see in the Video Martyrs Recipe other modeling methods!). If not, you can see below how I did it:

- cut the sheet into slices about 3 cm wide


- Then take each slice and cut it like noodles, but a little thicker - about 0.5 cm wide to be each straw.


Take each straw and catch the edges, to be in the shape of a circle.


Then twist the circle and form 8.


With skillful hands, patience and help, for 1 hour you manage to make the whole sheet. For the little ones, patience ends faster, but they go encouraged with various promises of "how good the martyrs will be", etc. :)

Arrange nicely in an oven tray, lined with baking paper. We had 2 trays.

They can be left to dry until the 2nd day, but if you don't have patience, or the other workers don't have them, put them in the preheated oven at 200 degrees for 5 minutes.


These are our oven-dried martyrs. I noticed that the slightly browned ones also had a slight baking aroma, although let them brown slightly but be very careful not to burn them!


In a saucepan pour 1-1.5 liters of water and start making magic of flavors.

Add sugar, vanilla, then optionally - orange and lemon juice / peel (we really liked them), rum and cinnamon, etc.


When this aromatic compote starts to boil, add the dried martyrs, make a small fire and let it boil until they are ready.

I thought they would be ready in 3-4 minutes, but because they were a bit dry in the oven, they boiled about 15. So, be careful and leave until they are ready. It doesn't have to be fleashka, but it doesn't have to be dry either - about the same as Al Dente pasta. Taste along the way, so you orient yourself most correctly when they are ready.


It can be served hot, with walnuts sprinkled on top and a little juice.


Or, here the same plate, but with absorbed juice and good, very good.

Be careful with the walnut, add to taste, but not too much so that the juice is not bitter.

Good appetite!

Quantity: 1 kg (4 servings)
Prep time: 90 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

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