Recipe mamalygi in Abkhazian and the fineness of its preparation

Mamaliga is a tasty, satisfying and inexpensive dish that can often be seen on the table in Georgian, Ossetian, Adyghe and Abkhaz families. It is prepared easily, the ingredients do not require much. In fact, the recipe for hominy is a recipe for very thick porridge (it is often eaten instead of bread), which is hard boiled, and then cut into a special wooden knife or canvas thread.

In Romanian and Moldovan cuisine, the mamaliga is brewed very thick in consistency. We can say that this is not even cereal, but steam bread. A ready-made dish, even in its form, resembles a loaf. Caucasians are also preparing hominy, closer to the porridge. It is brewed from corn or flour. Another inalienable condition is that the recipe for hominy in the Caucasus does not imply the addition of salt, sugar or spices, the porridge turns out to be absolutely fresh. The unique taste is given to the additional ingredients: salted suluguni cheese, cherry plum sauce and other piquant sauces.

Hominy in Abkhazian: recipe for cooking

In the preparation of hominy, nothing is complicated. Perhaps the most important thing is to guess the ratio of water and corn flour. Many use a 1: 3 ratio, but in our recipe for Abkhaz housewives, it is 1: 2.5. So, for one full glass of small corn groats or flour, we need two and a half glasses of water. It will also require brine cheese suluguni, about 150 grams, and a tablespoon of butter, for tenderness.

The traditional recipe for hominych, as we have already mentioned, does not involve the addition of salt. However, at first porridge may seem to you too fresh, and the taste preferences of our compatriots are somewhat different from the traditions adopted in the Caucasus. So once you can mamalyg and podsolit, but very little - then you will understand yourself, do you need salt in this recipe and how much.

For a delicious hominy, you need the right saucepan, and it's better if it has thick walls. The ideal cookware for cooking is a pot, but at the worst, an ordinary enamel saucepan will do. Pour in it the required amount of water, a little podsalivaem and waiting for the water to boil.

Sleeping cereals in boiling water is an important and responsible process. You need to do this carefully, with a thin trickle, while constantly stirring the contents of the saucepan. Then the finished porridge will be homogeneous and without nasty lumps.

The recipe for hominy from cornmeal is 20-30 minutes for cooking. If the porridge is prepared from flour, half that time is enough. However, it will not be possible to get away from the cooker for a long time - after all, it is necessary to stir it frequently. The dish is cooked on the smallest fire. Readiness is checked very easily: we put a wooden pin in the porridge and crank it. If the porridge does not stick, then it's ready!

But do not rush to lay hominy on plates. First, using a wooden spatula, moistened with water, a little detach the contents of the pot from its walls and leave it for another couple of minutes on the stove. Then it will only be necessary to turn the dishes and dump the ready "loaf" on a beautiful dish. By the way, by the integrity and form of hominy, by that, it falls apart, or all the grains form a single monolith, and judge the quality of the finished porridge.

Serve hominy with many different products. This is suluguni, and brynza, and kvass, and garlic, and Georgian adzhika, and fried onions, and lard with cracklings ... In general, choose what you like, and enjoy this nutritious and healthy dish!