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How to cook a mamaly
Mamalyga is unique. cornIt can be considered both porridge and bread at the same time. It is considered the Moldovan national dish, but in various variations of Mamalyga existed in other cuisines of the world - Caucasian, Bulgarian, Romanian, Ukrainian.
But in ancient times, when Europeans did not know about corn, a dish similar to Mamalygu was prepared from those crops that grew in a particular region. So, in the Ukrainian lands, for example, the dish was prepared from millet.
DepositPhotos
In any version, Mamalyga was a simple but hearty dish that gave peasants the strength to plow the field, care for animals and perform a lot of other physical work. Today we're going to tell you How to cook a mamaly Traditional recipe of Moldovan cuisine.
The popularity of Mamalyga is explained not only by its nutrition, but also by its usefulness. It contains vitamins B, E, K, as well as zinc, iron, potassium, magnesium. This dish has enough unsaturated fatty acids. Therefore, such porridge saves not only from exhaustion, but also from problems with the cardiovascular system, as well as from arthritis, high acidity and even stress.
Legends were made about Mamalyga for good reason, since it, thanks to the content of useful microelements, increased male strength and increased the synthesis of male sex hormones. Therefore, they cooked the dish with special awe.
The ingredients
Preparation
Americans, who are considered the biggest fans of corn, also like to cook a similar dish. In the United States, it is served with honey. Here. mamaly It never acts as a dessert and is served with squarks.
If you like Mamalyga, try crispy Moldovan placinds, which can be roasted on a pan or baked in the oven. And if you want to please yourself with dessert, then take up the preparation of the pearl of Moldovan cuisine - grandmother nyagre.
Which kitchen do you like best? Tell me in the comments.
But in ancient times, when Europeans did not know about corn, a dish similar to Mamalygu was prepared from those crops that grew in a particular region. So, in the Ukrainian lands, for example, the dish was prepared from millet.
DepositPhotos
In any version, Mamalyga was a simple but hearty dish that gave peasants the strength to plow the field, care for animals and perform a lot of other physical work. Today we're going to tell you How to cook a mamaly Traditional recipe of Moldovan cuisine.
The popularity of Mamalyga is explained not only by its nutrition, but also by its usefulness. It contains vitamins B, E, K, as well as zinc, iron, potassium, magnesium. This dish has enough unsaturated fatty acids. Therefore, such porridge saves not only from exhaustion, but also from problems with the cardiovascular system, as well as from arthritis, high acidity and even stress.
Legends were made about Mamalyga for good reason, since it, thanks to the content of useful microelements, increased male strength and increased the synthesis of male sex hormones. Therefore, they cooked the dish with special awe.
The ingredients
- 300g medium-milled corn cereal
- 200 g of pork underbelly (you can take any other meat on squarks)
- 5 glasses of water
- Sour cream, butter, salt to taste
Preparation
- For the preparation of a real Moldavian mamalyga, it is advisable to get a cast-iron Kazanka. In extreme cases, you can do with pots with thick walls.
- Pour water into the container, salt it and bring it to a boil.
- Directly into the boiling water in a thin stream pour the cereal, stirring everything with a wooden spatula.
- Cook porridge for about 30-40 minutes on a slow heat. Do not forget to stir the porridge, pressing the spatula against the walls of the Cossack.
- Determine the readiness of the dish is easy: just dip the spatula in the Kazan and twist your hands. If the mixture does not stick to it, the mother is ready. Get off the fire and let it cool.
- Now gently tuck the mamalyga and separate the pot from the walls. Turn the dishes over and transfer the thick porridge to a clean tablecloth or cutting board. Ready mamalyga will not crawl on the table, but will retain the shape.
- Mamalyga is cut into portions and served with grated sheep brynza, sour cream, butter and, of course, pork squarks roasted on a pan in their own fat. Although there are no restrictions on meat in Moldovan cuisine, instead of pork, you can take lamb, beef or poultry.
- Mamalyga in Moldovan I'm ready to start my meal. Bon appetit! Or, as the Moldavians say, Pofte Bune!
DepositPhotos
Americans, who are considered the biggest fans of corn, also like to cook a similar dish. In the United States, it is served with honey. Here. mamaly It never acts as a dessert and is served with squarks.
If you like Mamalyga, try crispy Moldovan placinds, which can be roasted on a pan or baked in the oven. And if you want to please yourself with dessert, then take up the preparation of the pearl of Moldovan cuisine - grandmother nyagre.
Which kitchen do you like best? Tell me in the comments.
