Mamalyga with cracklings and suluguni

Category: Dishes from cereals and flour products
Kitchen: Moldavian
Mamalyga with cracklings and suluguni

Ingredients

Corn grits 2 multi-glasses
Lean oil 3 tbsp. l
Raw fat with streaks of meat (chicken skin) on demand
suluguni (feta cheese) 400 g
Salt taste

Cooking method

  • In a slow cooker (on the stove), cook corn grits in a ratio of 1: 5 grits: water. While the hominy is cooking, cut the bacon (chicken skin) into medium cubes, put in a pan, add salt and fry over medium heat so that the bacon melts and you get crispy golden cracklings. While the cracklings are being fried, cut the suluguni into large slices up to 5 mm thick or three on a coarse grater. If we take feta cheese, we chop it (there will be a Moldovan version). Put in a heat-resistant dish in thin layers in succession: suluguni (feta cheese), hominy and fat with cracklings. The last layer should be greaves. We bake in an oven preheated to 200 ° C, 20 minutes. Serve with finely cut greens, serve hot. Bon Appetit!
  • Mamalyga with cracklings and suluguni
  • Mamalyga with cracklings and suluguni Mamalyga with cracklings and suluguni Mamalyga with cracklings and suluguni
  • Mamalyga with cracklings and suluguni
  • Mamalyga with cracklings and suluguni

Note



When I was 10 years old, my grandmother, who was already 70 years old, went to Moldova. They lived in a Moldavian village, in a white house, with a half-plot veranda, entwined with black and white grapes. The owner's children and I hung out on the street all day, bought applesauce in mayonnaise jars (remember this delicious?) And drank it straight from the can, licking the leftovers with our finger, climbed a rocky river, chewed grapes straight from the vine, and in the evening ate under a grape arbor hominy with cracklings ... It was so tasty!: girl-yes: The hostess and grandmother cooked the hominy in a large saucepan ... We were spinning around ... The cracklings, golden and crunchy, with skin and meat, from their own wild boar, delicious squirt in a large frying pan on the stove ... Then everyone sat down at the table and on the table there appeared plates with fragrant mamalyga, abundantly sprinkled with cracklings ... I have never eaten anything tastier! Cicadas chirped, the evening smelled fragrant of herbs and some kind of flowers .... It was childhood, happy, carefree, joyful childhood, when everything was on the shoulder, when everything was at ease, when "the trees were big"! The day before yesterday I dreamed about my grandmother, she was young and perky ... Granny! I love you very much! Thank you for taking care of me, for the warmth that you gave me! Thanks for that trip! Now I cook hominy ...

Naroma
I love corn, cracklings and suluguni! I went to look, and here ... Soooo sincerely, I shed a lot of tears
I have never eaten hominy, I must try. Thanks for the recipe and special thanks for the note !!!
Taia
Mashaaa, give me the boy, you are ours!
People have no idea what kind of yummy it is.
Absolutely everyone likes this dish, it is checked. Also homemade wine, from a barrel ...
Naroma
By the way, I don't have a multi-cup How much is it in ml or grams?


Added Monday 16 May 2016 10:28 AM

And how long does it take to cook cereals?
SchuMakher
Quote: Taia
Also homemade wine, from a barrel ...

it was the same then, but for adults We washed down with Abkhazian home on Friday



Added Monday 16 May 2016 10:36 AM

Naroma, Natalia, the main ratio is 1: 5 .... When I cooked for the first time, I took 1: 3, I had to love it so that it would be cooked .... Cook until cooked, about an hour somewhere .... If on the stove, then cook , stirring constantly, until the porridge begins to lag behind the sides of the pan.
Taia
I have such a signature dish for friends at gatherings. Absolutely everyone is delighted. Always asked to cook in advance. For meat frying I take a fatty pork neck.
SchuMakher
Quote: Taia
For meat frying, I take a fatty pork neck.

also vesch Unas chicken skin at 10 rupees per kilo, so I regularly buy and make cracklings, they go flying in like seeds
Naroma
Quote: ShuMakher
If on the stove, then cook, stirring constantly,
And if not on the stove, then where and how? and how many?
Here's the truth, I've never even seen hominy (what consistency is it?), Only read it in books)))
SchuMakher
Quote: Naroma
I'm telling the truth, I've never even seen hominy

cool porridge, like ... well, I don't know millet or round-grain rice, when there is little water, not crumbly ... Everywhere it is cooked the same way, except in a multi or in a slow cooker, the process is automatic there ... You can even in a cauldron over a fire
gala10
Thank you! For a clear and tasty description of the process. For the comment that brings to tears of affection - thanks separately. Masha, you are our talent, well, you know how ... Everything !!! There are no more words. Thank you!!!
Trishka
SchuMakher, Manya, how delicious it is, while I was reading I almost choked, I take it to the bins, thank you!
Albina
Mashun, touched by the story about childhood. I don't know what a mamolyga is, but maybe when I will cook 🔗
Nikusya
Mashul, Well, straight natolzhi .... My second (former) muSh, a Moldovan, and we went to his mother near Odessa in Kuyalnik. His mother knew that we didn’t need anything but hominy with cracklings and wine from the barrel. Mom kept a small (30L) barrel of white for me ..... Thank you Mashenka! I returned it for 25 years. Fix the effect and cook the hominy.
Helen
Quote: Taia

Mashaaa, give me the boy, you are ours!
People have no idea what kind of yummy it is.
Absolutely everyone likes this dish, it is checked. Also homemade wine, from a barrel ...
bully ...


Posted Monday 16 May 2016 5:16 PM

SchuMakher, I love hominy !!!
SchuMakher
Helen3097, Nikusya, Albina, Trishka, gala10, Taia,

🔗

A.lenka
SchuMakher, Masha, a very soulful story!
I will definitely cook hominy according to this recipe, and remember your grandmother.
Thank you very much for sharing your memories and recipe!
SchuMakher
A.lenka,
NataliaVoronezh
Mashun, I have never eaten hominy, but for the sake of such a description and delightful childhood memories, I will make it!
Musenovna
Masha, I often cook hominy, but I still understand 1: 2, well, maybe a little more water, but 1: 5
Mamalyga is essentially cornbread, which is cut with thread and never porridge. Of course, the degree of grinding also affects. It's special for hominy. Hot mamalyga from a kazanka is turned over on a board, covered with a towel and various dishes are put around (greaves, feta cheese, river fish with yushka, sour cream and the most delicious husbands for me). MMM tasty...
SchuMakher
Musenovna, 1: 2 this is if from flour, and if from cereals, to 1: 5 .... Lev's Abkhazian relatives cook from flour, even, smooth, fragrant, BUT I prefer from cereals, what would be grains
Herringbone
Masha, thank you !!!! She returned with her recipe to childhood and youth !!! Our neighbors were Moldovans - how much yummy we ate !!!!!! And hominy is a THING !!!!! But unfortunately, my granddaughters won't eat that kind of food, STUPID !!! And for myself alone .... but maybe I will cook .... But anyway, THANKS YOU VERY MUCH !!!!
SchuMakher
Herringbone,
Valyushka
Oh, what a photo !!! Already drooling! I've never eaten something like that ... I must try now ...
SchuMakher
Valyushka, sc, Valyukh, cook, you won't regret

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