Mămăligă recipe

A firm cornmeal loaf cooked in a cast-iron ceaun, turned out whole and cut with a thread because it sticks to a knife.

40 minuteseasy5 ingredients

Ingredients

• 300 g coarse cornmeal
• 1000 ml water
• 1 tsp salt
• 150 g sheep's milk brânză
• 100 ml sour cream

How to make Mămăligă

1. Bring 1 litre of water with 1 tsp of salt to a boil in a cast-iron pot, ideally a round-bottomed ceaun.
2. Rain 300 g of coarse cornmeal into the boiling water in a thin stream, stirring constantly with a wooden stick so no lumps form.
3. Cook 25 to 30 minutes over low heat, stirring and scraping the sides often; the paste must be stiff enough that the spoon stands up in it.
4. It is ready when the mass pulls away from the walls of the pot in one ball and no longer sticks to them.
5. Turn the pot upside down over a wooden board and let the loaf drop out in one piece; let it stand 2 minutes to firm up.
6. Cut it into thick slabs by pulling a length of sewing thread or fishing line through it. A knife drags and tears it.
7. Serve each slab with 150 g of crumbled sheep's milk brânză and 100 ml of cold sour cream. Butter is an addition, not the Moldovan way.

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