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Mamaliga Moldovan Style
The oldest dish of the national cuisine, mamaliga Moldovan style, is considered by locals not only a side dish or a separate meal but also a second bread. In ancient times, peasants baked bread from finely ground cornmeal, as wheat was not affordable for them. However, the dish became so popular and widespread not only in Moldova that it is now served even in exquisite restaurants.
Properly cooked mamaliga should not be liquid. The trick is to bring the consistency of the corn porridge to a density similar to that of bread and cut it into pieces using nylon thread.
Caloric content: 64 kcal per 100 grams of the dish.
Preparation time: 30 minutes.
Ingredients
Show ingredients
- cornmeal – 1 cup;
- clean water – 2.5 cups;
- salt – 0.5 tsp;
- butter – 35 g;
- brinza cheese – 150 g.
Preparation
- Prepare the ingredients. It is better to take finely ground cornmeal. Sometimes mamaliga is made with corn flour.
- Measure the necessary amount of water, based on the volume of the cornmeal – it should be 2.5 times more than the corn.
- Place the pot with water on the fire and add salt when it boils. Reduce the heat slightly below medium.
- Then, gradually add the cornmeal to the pot while stirring the boiling water with a whisk. The porridge clumps together fairly quickly, so you need to break up the lumps vigorously.
- When all the cornmeal is in the pot, stir it with the whisk for some time until it becomes difficult to do so.
- The porridge swells and thickens quickly, so it's time to change the tool and use a wooden spoon or spatula.
- At this stage, turn the heat to the minimum and continue stirring the mamaliga until it begins to stick to the bottom of the pot and no moisture remains. This will take about 7-10 minutes. Then turn off the heat.
- Prepare a spherical mold by greasing it with butter.
- Transfer all the contents of the pot into the mold. Pack it tightly and smooth the surface of the mamaliga.
- Cover the mold with a lid.
- And wrap it in a thick towel. Leave it like this – the corn should continue to cook for another 15 minutes.
- During this time, grate the brinza, and melt the butter in the microwave or in a water bath.
- Then, turn the mold upside down onto a plate of suitable diameter.
- The mamaliga has compressed well and easily slipped out of the mold. Now it needs to be cut, but not with a knife, but with nylon thread, which is pulled taut with both hands.
- Arrange the brinza around the edge of the plate, and drizzle the mamaliga with melted butter.
Soaked in butter, paired with salty brinza, mamaliga Moldovan style can be a wonderful breakfast. This dish can also be used as a side dish. In Moldova, it is often served with cracklings (crispy pieces of pork fat) and garlic. Give it a try, it's worth it!
