📝 About This Recipe
A soul-warming staple of Romanian Jewish heritage, Mamaliga is a velvety, golden cornmeal mush that bridges the gap between side dish and main event. Traditionally cooked in a heavy pot until thick and fragrant, this versatile dish offers a comforting texture that can be served soft and creamy or allowed to firm up for slicing. It represents the heart of Eastern European Jewish home cooking—simple, rustic, and deeply satisfying when paired with salty cheeses and cool sour cream.
🥗 Ingredients
The Cornmeal Base
- 2 cups Yellow Cornmeal (medium-grind preferred for authentic texture)
- 6 cups Water (filtered water is best)
- 2 teaspoons Kosher Salt (adjust to taste)
- 4 tablespoons Unsalted Butter (can substitute with schmaltz for a meat meal)
The Traditional Toppings
- 1 cup Feta Cheese (crumbled; sheep's milk feta is most authentic)
- 1 cup Sour Cream (full fat for the best experience)
- 1/2 cup Farmer Cheese (dry curd style)
- 2 tablespoons Fresh Dill (finely chopped)
Optional Aromatics
- 1 clove Garlic (peeled and smashed to infuse the water)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional cast-iron 'ceaun', bring the 6 cups of water and the smashed garlic clove to a rolling boil over high heat.
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2
Once boiling, add the kosher salt. Remove the garlic clove with a slotted spoon; its essence has now infused the water.
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3
Reduce the heat to medium-low. Take a small handful of the cornmeal and sprinkle it into the water—this is an old-world trick to help prevent clumping.
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4
Begin whisking the water constantly while slowly pouring in the remaining cornmeal in a steady, thin stream.
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5
Continue whisking vigorously for 2-3 minutes to ensure there are absolutely no lumps. The mixture will begin to thicken quickly.
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6
Switch from a whisk to a sturdy wooden spoon. Reduce the heat to the lowest setting possible.
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7
Cover the pot and let the cornmeal simmer gently. Every 5 minutes, uncover and stir deeply, reaching the bottom and corners of the pot.
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8
Cook for about 30-35 minutes. You will know it is ready when the cornmeal no longer tastes raw or gritty and the mixture starts to pull away from the sides of the pot.
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9
Stir in the butter (or schmaltz) and the black pepper, mixing until the fat is fully incorporated and the mamaliga looks glossy.
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10
For a soft porridge style, serve immediately. For a traditional firm loaf, let it sit covered off the heat for 5 minutes, then invert the pot onto a wooden board.
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11
If inverted, use a clean piece of sewing thread or a wooden knife to slice the mamaliga into thick wedges.
💡 Chef's Tips
Always add the cornmeal slowly; rushing this step is the number one cause of lumps. Use a heavy-bottomed pot to prevent the bottom from scorching during the long simmer. If the mixture becomes too thick too early, add a splash of boiling water to loosen it. For a richer flavor, you can replace 1 cup of the water with whole milk. Leftovers can be fried in a pan with a little oil or butter until crispy the next morning.
🍽️ Serving Suggestions
Serve hot in a bowl topped with a large dollop of sour cream and a generous crumble of salty feta. Pair as a side dish with a hearty Romanian eggplant salad (Zacusca). Serve alongside 'Karnatzlach' (Jewish grilled garlic sausages) for a traditional meat meal. Enjoy it simply with a fried egg on top for a rustic and filling breakfast. A glass of dry white wine or a hot tea with lemon cuts through the richness beautifully.