The only dish that is ideal for making real Moldovan hominy is a cast-iron cauldron with thick walls, but, in the absence of such, you can use an aluminum one. If you have a cauldron, boil water in it at the rate: for a full glass of flour - 3 glasses of water, and salt a little. To cook real hominy, and not just corn porridge, you need to know some cooking secrets and I will reveal them to you.

So, the first secret: the flour must be dried a little in the oven.

And immediately the second secret: you need to pour flour into the water not at random, but in a thin stream, stirring constantly, otherwise it will collapse into lumps. All the flour is not immediately poured, but only a fourth of it and they do it when the water has not yet boiled, and then, when it boils a little and begins to swell, you can send the rest of the flour there. First you need to cook over medium heat, then reduce and cook on the smallest one.

The third secret: hominy needs to be stirred almost all the time, and this is 40 minutes, and not with a spoon, but with a wooden stirrer. Of course, cooking mamalyga in Moldavian style requires experience, but those who try, succeed the first time.

And now the fourth secret: when the mamalyga is ready, it is pushed aside with a wet spoon from the walls of the cauldron, the surface of the mamalyga is leveled with the same wet spoon, they bake it a little more, then they put the cauldron in cold water for 3 minutes to cool the walls, then shake it several times to mamalyga separated from the walls and fell out of the overturned cauldron in a lump. You need to dump it on a wooden stand or a towel, on a dish it will fog up, turn sour and become tasteless.

In Moldova, hominy is cut with a harsh thread or a special wooden knife, it sticks to an iron knife.
Served with grated feta cheese, pork cracklings or meat tokana, poured with Muzhei sauce or sour cream, poured dry wine into glasses - incredibly delicious!

Garlic sauce "Muzdey"

Husband's sauce is made quite simply.
Crush a few cloves of garlic with salt, add a tablespoon of vegetable oil, a tablespoon of wine vinegar or lemon juice and 50 g. meat broth or boiled water. You can add finely chopped fresh herbs (parsley or dill) and pepper to taste.

The magazine wishes you bon appetit!