World Cuisines

Mămăligă (Moldovan)

Moldova

Moldova's mămăligă: cornmeal polenta cooked firm, cut with string, and served buried under brânză cheese, sour cream and fried eggs — the country's beloved plate. (Shared with Romania, where the same golden loaf anchors the table; Moldova's cheese-rich serving style is its signature.)

What it is

Moldova's mămăligă: cornmeal polenta cooked firm, cut with string, and served buried under brânză cheese, sour cream and fried eggs — the country's beloved plate. (Shared with Romania, where the same golden loaf anchors the table; Moldova's cheese-rich serving style is its signature.) Ingredients: cornmeal, water, salt, butter; brânză de burduf, sour cream, fried eggs, and mujdei garlic sauce to serve. Recipe: 1) Boil salted water; rain in cornmeal whisking. 2) Stir 25 minutes until thick and pulling from the pot. 3) Turn out; cut with thread. 4) Serve under cheese, cream and eggs. Serve: with tochitură pork stew or grilled fish from the Nistru. Flavor: sweet corn beneath salty, creamy richness. History: corn arrived in the 1600s; Moldova's plains made mămăligă the daily bread whose absence once meant famine. See also: Plăcinte, Zeamă.

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