The best mamaliga I ate recently came from friends who are not
Czernowitzer, but he is from Bacau and she learned it from her
mother-in-law. Here it is below.
Malvina M.
-----Original Message-----
From: Herbert Lobel [mailto:hlobel_at_netspace.net.au]
Sent: Monday, 20 June 2005 1:17 AM
To: hegma2
Subject: RE: [Cz-L] Mamaliga
O.K. let's go and I'll send you my secret recipe -Puiu .
After you made the mamaliga in the regular way making sure it's hard
,you let it cool down . Then slice it horizontaly (with a sowing tread
mind you) in several sheets about 2 cm thick . The first sheet at the
bottom, then spread over fetta cheese , next another sheet making sure
that the sides are a bit elevated and prepare scrambled eggs which you
pour over . Above that you lay another sheet of mamaliga then spread
over quite a bit of 'kashkaval' (white ?goats' cheese) which covers the
lot and put in the oven and bake until it takes a golden colour . Of
course (!) between the sheets it needs quite a bit of butter or even
margarine . When it's ready to be served , sour cream should be spread
over the top . That dish is called in the mountains "urs" . Good luck .
Received on 2005-06-20 00:14:05
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