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Balma

Balma


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Balmos is a typical Romanian recipe. At least, I've never heard of such things being cooked elsewhere, maybe they are, who knows. Authentic balmos is prepared over a wood fire. It has a unique taste. The main ingredient used is usable. Jintuiala is the whey resulting from the separation of the curd from the sheep's milk. It is particularly greasy, thick, with many leftovers through it. That is if you buy it from someone you trust, from acquaintances or directly from a sheepfold. At the market you will certainly not find it in this form, being more of a weak and sour whey.


Learn to make a mess like in Transylvania

Balmoșul is an absolutely delicious traditional Romanian dish, made from polenta, not boiled in water, but in a kind of fatty whey, which is called & bdquojintuială & rdquo. The taste is specific, and this culinary wonder, which is quite simple, is adored by Transylvania and beyond.

If you are going to receive guests and you want to impress with selected dishes from the Transylvanian gastronomy, we recommend you to learn how to prepare balmoș, which successfully replaces the traditional polenta!


Transylvanian balmoş recipe

Balmoșul is a preparation that is usually eaten in the country, where people always use it, because it deals with the preparation of dairy products. In order to get used to it, you have to make a trip to the market and ask for a few liters from those who sell them. & Icircnsă remembers that a balmoş delicious depends on the quality of use, so do not buy a simple sour whey, but exactly the right ingredient. Once you taste the wonderful balmoş, you won't be able to go back to the simple polenta, because it's much tastier!

In the recipe below we offer the ingredients for a fairly large amount of balmoş, but keep in mind that you can easily adapt them: the amount of corn must be about 3 times smaller than the one used. This way, you will be able to make smaller portions.

Ingredient:

- 2 liters of use

Method of preparation:

1. For a book-like balmoş, you should prepare everything on a wood fire, for a special, specific aroma. If you do not have this possibility, you can also make the filth on the stove. First of all, you have to leave it sour for two days, in a jar. Then put it in a tall pot and let it simmer for 45 minutes, stirring constantly so that it does not stick. When the foam starts to come to the surface and boils, add the cornmeal at once, without stirring.

2. Let everything boil very slowly over low heat. If you don't have a wood fire, you can put the pot on a cast iron hob. After 30-45 minutes, mix vigorously & icircn balmoş, to remove lumps. Then let the balm simmer for about 20 minutes to thicken. You need to stir from time to time so that it doesn't stick to the pot. When it is ready, the balmoş should have a greasy appearance, from the usual. You can also add cheese or cheese to it, for an extra flavor. The balmoş is served hot, along with cheese and vegetables.

Try this traditional recipe too balmoş and you will understand why it is such an appreciated dish in Transylvania and other areas of Romania!

Here are two other delicious corn-based recipes: baked polenta and mushroom polenta and gorgonzola.


Traditional food with polenta: shepherd's bulz

Necessary ingredients: polenta made from corn, water and salt, cheese. Prepare a polenta from milk and corn. Wash the dill and finely chop it.

Peel the onions, wash and chop them, then harden them in butter. After 20 minutes, stir vigorously until they are no longer lumpy. The first layer is polenta, put a layer. Shepherd's goat stew photo recipe.

In our house the polenta was always in place. Nicolai and Gigi Oarga, chef at Cabana Cheia, prepared on Euforia TV a classic Romanian recipe: shepherd's stew with polenta.


Traditional food with polenta: shepherd's bulz

Necessary ingredients: polenta made from corn, water and salt, cheese. Prepare a polenta from milk and corn. Wash the dill and finely chop it.

Peel the onions, wash and chop them, then harden them in butter. After 20 minutes, stir vigorously until they are no longer lumpy. The first layer is polenta, put a layer. Shepherd's goat stew photo recipe.

In our house the polenta was always in place. Nicolai and Gigi Oarga, chef at Cabana Cheia, prepared on Euforia TV a classic Romanian recipe: shepherd's stew with polenta.


Learn to make a mess like in Transylvania

Balmoșul is an absolutely delicious traditional Romanian dish, made from polenta, but not boiled in water, but in a kind of fatty whey, which is called "jitialial". The taste is specific, and this culinary wonder, which is quite simple, is adored in Transylvania and beyond.

If you are going to receive guests and you want to impress them with selected dishes from the Transylvanian gastronomy, we recommend you to learn how to prepare balmoș, which successfully replaces the traditional polenta!


Transylvanian balmoş recipe

Balmoșul is a preparation that is usually eaten in the country, where people always use it for cooking, because it deals with the preparation of dairy products. In order to get used to it, you have to make a trip to the market and ask for a few liters from those who sell them. & Icircnsă remembers that a balmoş delicious depends on the quality of use, so do not buy a simple sour whey, but exactly the right ingredient. Once you taste the wonderful balmoş, you won't be able to go back to the simple polenta, because it's much tastier!

In the recipe below we offer the ingredients for a fairly large amount of balmoş, but keep in mind that you can easily adapt them: the amount of corn must be about 3 times smaller than the one used. This way, you will be able to make smaller portions.

Ingredient:

- 2 liters of use

Method of preparation:

1. For a book-like balmoş, you should prepare everything on a wood fire, for a special, specific aroma. If you do not have this possibility, you can also make the filth on the stove. First of all, you have to leave it sour for two days, in a jar. Then put it in a tall pot and let it simmer for 45 minutes, stirring constantly so that it does not stick. When the foam starts to come to the surface and boils, add the cornmeal at once, without stirring.

2. Let everything boil very slowly over low heat. If you don't have a wood fire, you can put the pot on a cast iron hob. After 30-45 minutes, stir vigorously & icircn balmoş, to remove lumps. Then let the balm simmer for about 20 minutes to thicken. You need to stir from time to time so that it doesn't stick to the pot. When it is ready, the balmoş should have a greasy appearance, from the usual. You can also add cheese or cheese to it, for an extra flavor. The balmoş is served hot, along with cheeses and vegetables.

Try this traditional recipe too balmoş and you will understand why it is such an appreciated dish in Transylvania and other areas of Romania!

Here are two other delicious corn-based recipes: baked polenta and mushroom polenta and gorgonzola.


Halloween: bonfires and sweets

The custom of Halloween caroling began later, in the Middle Ages, in the same geographical area, where children (and sometimes adults) dressed up and went door to door in order to receive money or food on behalf of the dead. A common "payment" at the time was a small, round cake with nutmeg, ginger, cinnamon and raisins. When a cake was eaten, a soul was released.

Until fairly recent times, Romanian shepherds celebrated, like the ancient Celts, the transition to a pastoral New Year at the end of October, more precisely by Sâmedru (Saint Dumitru), on October 26. The difference of 4 days between the two holidays (November 1 - Sahmain and October 26 - Sâmedru) is given by the difference in geographical latitude between North-East and South-East Europe, writes Ion Ghinoiu in his book, "Romanian Holidays and Customs".

As in the case of the ancient Celts and ours, ritual fires were lit and various dishes were distributed for the souls of the dead, also called old men (from their ancestors). Moşii de Sâmburi represents the alms day for the dead before Sâmedr, when rolls, fruits, boiled wheat, pretzels, drink but also a kind of polenta prepared from poultry (coarsely ground corn) boiled in water or milk and mixed with lard or With cheese. In Bucovina there is "a heavy mess, with many dairy products, all fat boiled in a cauldron as big as a fountain, smelling of smoke", writes Radu Anton Roman in the volume "Romanian dishes, wines and customs".

"Scary" candies for Halloween carolers


Halloween: bonfires and sweets

The custom of Halloween caroling began later, in the Middle Ages, in the same geographical area, where children (and sometimes adults) dressed up and went door to door in order to receive money or food on behalf of the dead. A common "payment" at the time was a small, round cake with nutmeg, ginger, cinnamon and raisins. When a cake was eaten, a soul was released.

Until fairly recently, Romanian shepherds celebrated, like the ancient Celts, the transition to a pastoral New Year at the end of October, more precisely by Sâmedru (Saint Dumitru), on October 26. The difference of 4 days between the two holidays (November 1 - Sahmain and October 26 - Sâmedru) is given by the difference in geographical latitude between North-East and South-East Europe, writes Ion Ghinoiu in his book, "Romanian Holidays and Customs".

As in the case of the ancient Celts and ours, ritual fires were lit and various dishes were distributed for the souls of the dead, also called old men (from their ancestors). Moşii de Sâmburi represents the alms day for the dead before Sâmedr, when rolls, fruits, boiled wheat, pretzels, drink but also a kind of polenta prepared from poultry (coarsely ground corn) boiled in water or milk and mixed with lard or With cheese. In Bucovina there is "a heavy mess, with many dairy products, all fat boiled in a cauldron as big as a fountain, smelling of smoke", writes Radu Anton Roman in the volume "Romanian dishes, wines and customs".

"Scary" candies for Halloween carolers


The best balmoş, right at your house. How is it prepared

It is already clear that in our country polenta is prepared in all sorts of methods, more and more innovative and tastier. While this product can be seen as perfect to be served as a garnish, the balmoş is a completely different story. The recipe pleases everyone, from big to small, and the secret ingredient will make your loved ones not get tired and ask for a second portion.

Of course, balmoşo can be eaten in several regions of the country, but it is very easy to prepare, so you can serve it at home with just three ingredients. Many Romanians remember their childhood when they tasted this dish again, so the recipe must continue to be made to enjoy the newer generations.


The best balmoş, right at your house. How is it prepared

It is already clear that in our country polenta is prepared in all sorts of methods, more and more innovative and tastier. While this product can be seen as perfect to be served as a garnish, the balmoş is a completely different story. The recipe pleases everyone, from big to small, and the secret ingredient will make your loved ones not get tired and ask for a second portion.

Of course, balmoşo can be eaten in several regions of the country, but it is very easy to prepare, so you can serve it at home with just three ingredients. Many Romanians remember their childhood when they tasted this dish again, so the recipe must continue to be made to enjoy the newer generations.


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