Moldavian Mamalyga - A Recipe With A Photo Step By Step. How To Cook Moldavian Mamalyga From Corn Flour?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

The most ideal and delicious way of making Moldavian mamalyga from corn flour - with sour cream and baked lard!

Ingredients

Corn flour - 150 g

Cold water - 300 ml

Sour cream - 50-70 ml

Pork fat - 50-70 g

Salt to taste

Greens to taste

• 210 kcal
• 25 minutes
• 25 minutes

Photo of the finished dish

Step by step recipe with photo

The recipe for making hominy in Moldavian style is insanely simple - it is ordinary corn porridge, cooked to a certain density. Many people call both liquid and dense porridge mamalyga, but only the second option is considered perfectly cooked - the porridge should be as dense as a loaf of bread. That is why "tsarane" (peasants in Moldavian) called mamalyga the second bread, since they could not afford to buy wheat flour.

Now hominy has become a restaurant dish, but even there it is often not cooked the way it should be served. The most delicious is boiled porridge with sour cream and lard, served with cracklings and greens - the President of Moldova would not refuse such a treat, having appreciated its taste.

It is such a dish that we will create with you today, having prepared all the necessary ingredients! So let's start cooking!

Be sure to rinse fresh lard in water and cut into small cubes along with the skin. We heat it in a cauldron or stewpan with a non-stick bottom until the pieces are browned, and after that we remove the greaves on a napkin with a slotted spoon - they are necessary to decorate the dish.

Let the fat cool slightly and add sour cream to it, stir. But remember that the fat must be cooled, otherwise it will "shoot" in different directions!

Pour the cornmeal with cold water and stir. It is necessary to fill it with cold water so that no lumps form. Pouring corn flour into boiling water, you risk getting hominy with large lumps!

Then pour the swollen flour into a saucepan, place the container on gas and knead everything for 10-15 minutes, until the porridge draws in the fat and cooks.

Put the hot porridge in small cups if you cook it in portions. If not, then simply remove the container from the heat and let the porridge cool for about 10-15 minutes, covering the stewpan or cauldron with a lid. Mamalyga will swell even more, becoming dense.

After that, we take out a portion of the porridge on a plate and decorate it with ruddy cracklings and sour cream with herbs. If you left the porridge in a cauldron, then take out a large circle of Moldavian hominy from it onto a dish and cut it with a knife oiled in vegetable oil or oiled with thread, as Moldovan shepherds did. By the way, any sauce is suitable for such porridge: sour cream, garlic, lard or vegetable oil, etc.

And if you also serve a vegetable salad, then it will already be a feast for the whole world!

Enjoy it, because now you already know exactly how to cook Moldavian mamalyga!

Other recipes for hominy in different countries

Hominy

• Mamalyga in Abkhazian
• Polenta (hominy)