[Cz-L] Mamaliga, Ghiveci

In answer to those of you who asked about these two dishes or sent your
own recipes:

I am sure there are as many recipes for mamaliga as there are cooks
who make it. My own parents could not agree on the correct consistency.
According to my mother, the Reifer family made it so thick that you could
throw it as a ball and break someone's windows. According to my father,
the Steinmetz family made mamaliga, which was so thin, it could be used to
whitewash the walls.

I like it soft, but not runny. Left over mamaliga was poured into a pan,
left to cool and then cut with a thread into pieces. These could be eaten as
is, with a meat dish, or layered with "brinza" (salty white sheep cheese)
and sour cream, topped with butter and baked until hot.

Ghiveci generally also has a medium consistency.

Mimi
Received on 2006-10-10 18:43:10