hominy

Alternative descriptions

. “oatmeal... boasted that it was born with cow butter”

Game of towns or skittles

A dish made from cereals boiled in water or milk

Along with cabbage soup, the most Russian food

Oatmeal, semolina, pearl barley in essence

It's in the head of someone who has confused thoughts

What didn't the skinny guy eat enough?

Birch tree

A mess in my head

Food for tattered boots

Cooked cereal dish

Malasha in a plate

It gets in the way of a bad announcer's mouth

Dish “for dad, for mom”

Oatmeal, but not poultry

What sacred dish did our ancestors cook when concluding a peace treaty with their neighbors?

Large food

Our food minus cabbage soup

The main food of children, soldiers and the sick

Delicacy from the field kitchen

Magpie-crow's signature dish

. “cabbage soup yes... is our food” (proverb)

You can’t cook it with someone who is slow

The weakling ate little of it

Guryevskaya...

Headache before exams

Something that you can’t cook with a stupid person

Request for torn shoes

Cereal slob

She's not afraid of butter

In the mouth of the mumble

Food from an ax

A dish that cannot be spoiled by oil

Oatmeal

Food that tattered boots ask for

Buckwheat...

Peasant tomorrow

Pearl barley

You can't ruin it with oil

Oatmeal...

Cereal food

Cooked cereal

Original Russian food

Cabbage soup yes... - our food

Cooked dish

Semolina... for breakfast

Brewed by the entertainer

Request for tattered shoes

Buckwheat brew

Peasant's Breakfast

Nutritional status of semolina slurry

Food from an ax (tale)

. "cereal" food

Dish requested by an old boot

. "food" in the mouth of a slurred speaker

You can't spoil it with oil

Semolina, rice, pearl barley

What, you can't spoil it with oil?

Food from an ax (tale)

What the white-sided magpie cooked

You can’t spoil it with oil (pron.)

Fabulous clumsy food

Cereal food

It's like there's mumble in your mouth

Boot dish

Cereal dish

Cereal food

The most "eating" food

. "clumsy" soldier food

Kutya is essentially

Cooked grain food

Oatmeal food

What the weakling ate little of

Foods that are happy with oil

Tea leaves for disentangling

Mother of Bread

Buckwheat food

Mother of Bread

. "clumsy" food

Morning dish

Cereal food

. "shoe request"

In the plate or in the head

Ax food

A product that cannot be spoiled by oil

A dish made from boiled or steamed cereals

Original Russian food

Something disorderly, confusion

. "Green" food

. "Food" in the mouth of a slurred speaker

. "Shoe Request"

. "Clumsy" soldier food

. "Clumsy" food

. "oatmeal... boasted that it was born with cow butter"

. “cabbage soup yes... is our food” (proverb)

Dish "for dad, for mom"

G. thick food, cereals boiled in water or milk. Steep porridge, buckwheat, millet, spelled, egg, oatmeal, rye or green, etc., it is prepared in a pot and in the oven, baked on top; liquid, gruel; a mess, in thickness, between steep and mush, a stew with cereal. Donsk. artel He and I are in the same mess. Christening, where the grandmother goes around the guests with porridge, treating the father with a spoonful of porridge with salt and pepper; old lunch after the wedding with the newlyweds, on the new farm. Porridge, sev. help at the harvest, esp. reapings, howling beards: they are feasting, a crowd of koshnits walks around singing. Confusion, turmoil, turmoil, disorder, misunderstanding. Brew porridge, be the cause of turmoil, troublesome work. He (who) made the porridge himself, and he (he) disentangles it, answer as you know. You won't be able to sort out this mess any time soon. A neighbor invites you for porridge, for a christening, or for lunch with the newlyweds. A Tatar is full if he doesn’t eat porridge. Our mother, buckwheat porridge: no match for pepper, it won’t rip through your stomach! It's incredible that you can eat porridge! My belly loves that my eyes see porridge. Thick porridge will not disperse a family. Without porridge, lunch is not lunch; cabbage soup and porridge are our breadwinners. The porridge is ours to disperse. Where there is porridge, there are ours. Wherever there is cabbage soup and porridge, there is our place. The guests are looking at the stove, apparently they want porridge. The man ate cabbage soup with porridge for a long time: he put down the spoon, loosened his belt, took a breath, and started again! joke. Young, gnaws at bones; old, eat porridge. He was little, he ate porridge, but he grew up, and they don’t let him count the crackers. The empty mush in the oven burst into boiling water. There is no cabbage soup, so there is more mush. Rely on someone else's porridge, but there would be your own in the oven. You can’t feed a Russian peasant without porridge. Without porridge, something will be chilly. Our porridge, Popov's cabbage soup (Dyakonov's noodles). Nuts are not our food, porridge is ours. Porridge, stop, so we can reach it. You can't over-oil the porridge. I made the porridge, so don’t skimp on the oil. Oatmeal boasted that it was born with cow's butter. When the wood is burning, then the porridge is cooked. A fool would eat porridge if only there was butter. The gruel is lean, and even without cereals. It used to be that we ate porridge, but now we even count the prison. On Grumant (Lapland) the porridge is sweet, but on the sea the mast is straight. Eat your porridge and speak our will. In your homeland I ate porridge. Porridge for spoons, but well done for legs! Anyone who wants to eat porridge should buy a spoon, as is the custom at christenings. Grandma calls for porridge, for christening. Give a penny for porridge, the baby will live. Babi porridge, December. Don’t close your eyes, and don’t let your tongue become a mess, so that you don’t see or speak. Whoever does not knead porridge, his father and mother will die; and whoever crumples will not get a blowjob! comic One will die at the porridge. It’s okay to eat porridge alone. Belentryas are good with porridge at lunch. The caftan (boot or bast shoe) is asking for porridge, torn. The gruel turns brown in the oven, in summer it means rain, in winter it means snow, hard. The porridge from the pot will come out of the oven at worst; into the oven for good. Eating porridge, go lower; I didn’t eat porridge, braid, take it higher, they say. workers. There is a lot of porridge (plant) in the field, to be hay. You will recognize the taste of birch porridge! Golden porridge, mountain, golden sediment, when golden silver is dissolved in strong vodka. Porridge will diminish. In general, everything is semi-liquid, semi-thick; a thick medicine taken with a spoon. Plants that have small flowers in a bunch: yarrow, lamb's grass, Ashillea millefolium. Plant. trefoil, woodpecker, Trifolium various. species. Plant. Camelina sativa; Spirea filipendula, sweet clover; astrakh. flower in the vineyard. A typographic headpiece, a decoration that is embossed at the end of a chapter or book, a small pattern. Sugaring: sugar removed from the molds, diluted with water and put back on the molds for the first gap. Porridge, old man. in seals, see flower. Kashkara blackmane bush, Rhodendron chrysantum. Porridge, related to porridge. Kashnik m. hunter of porridge. A child who still only eats and does not work. Each family man sits at a common table. Guests invited to porridge, to porridge with the newlyweds, relatives of the bride. A medium-sized pot for thick porridge (small: pekush, makhotka, etc.). Plant. Verteroa incana, forest porridge, hiccup. Kashan m. Tver. pot, pot. Kashnitsa w. hunter of porridge; table; a guest invited for porridge. Kashnitsa, Dneprovsk. the female is a sturgeon, and the male is a spich. Coughing, feasting on porridge, with young people, or at christenings. Coughing Wed. feasting on porridge, porridge. Kashkar m. lower. parasite. Cook m. -cooking w. cook, cook for the artel, for the workers; on river vessels, this is the son of a pilot, a waterman, or one of the inert ones. The cook lives for the prince. You overslept, you skipped a walk, so don’t ask the cook. Kashevarov, -varkin, belongs to him, to her. Cookery, characteristic of them. Cook, related to this business. Cooking Wed. occupation, duty of a cook Cook, be a cook; cooking, the same, and also making a living by supporting people on bread. Kashekhleb, nickname of the Kirillovites, Novgorod province. Porridge eater m. who eats porridge; arch. kashnik, kashnik, pot

What sacred dish did our ancestors cook when concluding a peace treaty with their neighbors?

You can’t ruin it with oil (ver.)

The worst food

What little did the skinny guy eat?

What, you can’t spoil it with oil

Cabbage soup yes... - our food

Cereal food

Oatmeal for breakfast

It cannot be spoiled by oil (prov.)

It cannot be spoiled by oil (ver.)

You can’t ruin it with oil (ver.)

Name: Ghomi (mamalyga)
Gomi - the national dish of the Mengrelians (Samegrelo - a corner of western Georgia)

Ingredients

Gergili - 1 kg

150 grams corn flour or semolina
What it is?
Gomi is a porridge made from specially ground corn flour.
We call it "gergili".
If such flour is available to you,
then be sure to cook gomi - this is a very healthy dish, light, quickly digestible.

This is what gergili looks like


What do you eat it with?
In Samegrelo, the corner where I come from, it is cooked every day and eaten instead of bread.
Gomi is especially tasty with nut dishes, with satsivi, with various pkhali,
and also with roast pig or chicken.
Some people even eat it with scrambled eggs.

The signature dish is gomi with sulguni cheese (plain or smoked).
Pieces of cheese are placed in hot gomi, which melt inside and release delicious juice.
How to cook it?
It’s very simple - you just need to wash it and cook it.

The most important thing in cooking gomi is to wash it well,
since there is a lot of dark husk in gergil.
It is washed in the same water, if you pour out the water,
then all the starch will go out of the flour and it won’t work.
How to wash it?
Place the cauldron in the sink. Prepare a large empty bowl next to the sink, placing a sieve on it.

Pour gergil into a cauldron and fill it with enough water.
We begin to wash it, stirring it with our hands and rubbing it with our fingers.
The husk will begin to float. Take a pan and pour the water into a bowl through a sieve.
The husk remains on the sieve, and clean water remains in the bowl.


After which we throw away the husks and return the water to the cauldron!
Stir the gergilli again with your hand in a circular motion.
Such movements help the husk to float to the surface.
We drain the water through the sieve again, discard the husks that have settled on the sieve, and return the water to the cauldron.

We repeat this procedure until less and less husk remains on the sieve.
I stopped washing my gomi after this amount of husk:


As you can see, there is already little of it here and it is almost white.
The remaining black dots can be removed from the gomi already during cooking (this is for the biggest perfectionists).
In general, it is believed that the whiter the homo, the higher the class of the hostess who cooks it.
This is what the finally washed gergili looks like in a cauldron:

And finally...
After returning the water to the cauldron for the last time, place it on medium heat and stir with a wooden spoon.
bring to a boil. Reduce heat and leave the gomi to simmer, stirring occasionally.

Gomi should be cooked for a long time, about two hours.
If the water evaporates and it begins to thicken, add water, otherwise there is a danger
that the gergili will remain undercooked.
It should boil very well.

After 2 hours, thicken the gergili with corn flour (regular, fine), stirring it vigorously.
Leave it to simmer on low heat for about another 30-40 minutes, no less.
During this time, your gomi will dry well and become more crumbly.

Place gomi on plates with a wooden spoon,
wetting it with cold water before each “entry”.

Place pieces of sulguni into the hot gomi.

Bon appetit! ! !

17.04.2009 - David

Traditional Georgian thick corn porridge, which in Western Georgia is still often used instead of bread. Initially it was prepared from Italian millet (millet). A similar dish is prepared by many other peoples, for example, Romanians and Moldovans. The word mamaliga comes precisely from their language, and in Georgian it is called mamaliga homo.

Mamalyga is a simple, healthy, inexpensive dish. I bought a pack of cereal for 26 rubles and 600 grams of delicious Adyghe cheese (produced by Denmax) for 136 rubles. That is, about 160 rubles for 5-6 servings of mamaliga with cheese. If you add to it, for example, such inexpensive dishes as and, you will get a tasty and healthy menu for ridiculous money.

Now - hominy recipe and useful tips for it.

Ingredients

• Corn grits - 1 part
• Water - 3.5 parts (for example, for 2 cups of cereal 7 cups of water)
• Suluguni cheese or other (read more)

For 5 glasses (650 grams - about 5-6 servings) of corn grits, I used 17 glasses of water - specially measured for the blog. You may need a little more - it depends on the grain, the pot, and the intensity of the fire. You can always add water to the hominy while it’s boiling, so it’s better to have too little water than too much. If you overdo it, you will have to evaporate the water for a long time.

This is the corn grits that were used:

Almost always in Georgia, mamalyga is prepared from white corn grits, which have a slightly different taste.

In the photo: on the left is grits from a St. Petersburg store, on the right is white corn grits bought from a Mingrelian in Tbilisi.

Mamalyga should not be salty. You can add a little salt when you start cooking. I prefer not to add salt at all. The cheese should be very salty.

Mamaliga recipe

Fill the cereal with water, put it on low heat and bring it to readiness. To determine whether hominy is ready, try it - if the cereal is boiled, then the dish is ready.

This is what my pot with ready-made hominy looked like:

The cooking time for hominy depends on the size of the cereal, the size of the fire on which you cook it, and the quality of the cereal. Therefore, cooking time ranges from 45 minutes to one and a half hours. In this case, I cooked for 1 hour and 15 minutes.

The thickness of the finished hominy: it depends on your preferences. In any case, hominy should not flow like milk rice porridge, but when placed on plates it should form a non-spreading mound.

Mamalyga needs to be stirred sometimes. When water boils, lumps may form in some cases. And during further cooking, in some cases, the upper layers of hominy do not receive enough heat compared to the lower ones.

To mix hominy, use a wooden spatula, which is called Chogani. You can use any spatula, as long as it is not too thin, otherwise it will break.

There is a widespread belief that corn flour (in its absence, semolina) must be added to hominy. The main purpose of flour is to hold the mass together. This is required if the cereal is large. Store-bought factory-made cereals sold in Russia are usually finer, so flour is not needed.

Corn crunches

The hominy recipe seems to contain another recipe - corn crunches.

Place the pan with the remaining hominy on the walls over low heat. When the mass on the walls is completely dry, the crunches will be ready.

Peel off and eat. Children usually like it very much.

Serve hominy on the table

Mamalyga is placed on plates in heaps, into which pieces of cheese - imeruli or suluguni - are stuck. To prevent the hominy from sticking to the chogani blade, it is moistened with cold water from time to time.

Mamalyga is not stored in a saucepan - everything is laid out on plates. What is not eaten will be fried later.

Factory suluguni, which is essentially a very pathetic copy of normal suluguni, is also suitable for this purpose. Adyghe cheese, feta cheese - whatever you want. Of course, it is desirable that the cheese is salty and melts, but if not, well, what can you do? Cheeses of the Western European type, in my opinion, go poorly with hominy - not for everyone. Salted cottage cheese goes well with mamaliga. Or cottage cheese mixed with adjika and mint.

They eat hominy hot.

What do you eat mamalyga with?

As I already mentioned, mamalyga in Western Georgia was and is often used instead of bread, so it was eaten with almost everything.

Mamalyga goes well with fried pork. Tkemali, tomato, and are suitable as gravy for mamalyga.

Mamalyga can be eaten on its own. When frying, you can add an egg to the hominy and cheese.

Fried hominy

It is customary to heat up the mamalyga - fry it in a frying pan along with cheese. For me personally, it tastes even better. You can do something like this.

racing

11/14/2016 - Natia (guest)

David! Thanks for the recipe. On the issue of corn flour. I suspect that the Georgian version is different from ours, Moldavian. We decided to cook mchadi yesterday. I really liked the ones I ate in Georgia. And the recipe is simple. Corn flour with water, a little melted butter. Knead the dough, form into flat cakes and fry in a frying pan. Everything was done. The result is “oaky” flat cakes that crumble into grains in your mouth and you chew these grains, and chew, and chew... Believe me, I know the difference between cereal and flour. We used cornmeal. But, apparently, our grinding is different from Georgian and our flour is closer to cereal. Let it be a little. But cornbread just doesn't work anymore. Now I’ll be in Georgia - I’ll grab not only tkemali, dried adjika, sulguni and churchkhela, but also corn flour) Have a nice day, David!

Hello! Abkhazian

08/02/2016 - OlegM (guest)

Hello! Abkhazian classic mamaliga always with meat (preferably chicken) and without quartz? A real Abkhaz maliga is the mamaliga itself with pieces of sulugun or brinza in the middle of the mamaliga itself. Pieces of fried chicken on top. On the side is gravy (quartz) and poured over the fat that remains after frying the chicken.

I brought white corn grits from Georgia, really large, so you definitely need to add corn flour to it... Either I’ll add to this post, or I’ll write a new one. I’ll take a photo of store-bought and Georgian cereals so that everything can be seen, well, in general, everything is on the shelves...) Well, there are some such plans... Little by little))

07/15/2011 - ygodka (guest)

Very inspiring post. Thank you.

I'll share my option:

Instead of cereal - corn flour 1 to 3 parts water. I cook until almost ready and crumble into it feta cheese, crushed garlic, red pepper and any seasonings (only natural ones, not mixtures with glutamate!), for example, ground coriander or turmeric.
My husband and son eat it in any form: hot as porridge, cold as a pie, and baked in slices. Although at first they were distrustful. =) With sour cream and tkemali (I also cook it myself, my Georgian friends taught me).

Mamaliga

Hello everyone! V Moldove traditsionno podaiut mamaligu s skrobom(smesi iaits so svinimi shkvarkami) sezonnimi ovoshami i ovechei brinzoi. Po vsei Ruminii, v chasnosti v Moldove, izdrevle mamaliga zameniala hleb. Pod osmanskim igom krestiane davali dani na hleb pshenitsei, inogda ostavaiasi nischem. Vot kukuruza i kormila semiu krestianina, kotoraia inogda dohodila do 12-15 detei.
Babushka kogda gotovila mamaligu, to ona poluchalasi ocheni gustoi, rezala obichno chiornoi nitkoi i s parnim molokom, stanovilasi ocheni sitnim zavtrakom.

http://ru.wikipedia.org/wiki/Mamalyga

Mamaliga in Moldavian

Vitaly, thank you, a very informative story... Moldavian (Moldovan-Romanian, Romanian?) cuisine is very interesting to me, and not only to me, I’m sure. Maybe you can tell me something? Because, for example, the only thing I know about Moldovan food is that Moldovans and Romanians traditionally prepare mamalyga.) Now, I know that they eat it with scrob... What else do they eat, how do they eat it, what do they eat it with? ..)) It would be interesting to read about the lived experience and thoughts of a person who knows about the issue first-hand...

The young woman threw herself on her neck, all she could say was “MOM, LITTLE...” and sobbed loudly “Y-y-y”... ...And so that you don’t guess and don’t get offended, let’s call this remedy MA-SMALL- Y-...HA! »

So, did the Moldovans speak Russian when they invented mamalyga?) In fact, the legend is completely implausible)

02/01/2013 - Stupa (guest)

Hello! In Moldova, in addition to cheese, fried carp with muzhdey is prepared for mamalyga. Carp is fried in a frying pan, and muzhdey is garlic paste. Press the garlic in a garlic press and add a little water. While eating, this paste is smeared on the carp. Before the appearance of corn on our continent, the ancestors of the Moldovans, the Dacians, prepared mamalyga from millet. I haven't tried it. The other day, for this purpose, I bought a bag of millet. I will experiment))))))))))))

hominy husbands

02/10/2013 - Stupa (guest)

Sorry, I got confused. It is not water that is added to the garlic in mujdey, but sunflower oil. I tried to cook mamalyga from millet. According to recipe 1:3, I didn’t add anything else. While it was warm, according to my taste, I should have eaten it with the addition of sweets, dried fruits, and honey. When it cooled down, the taste completely changed. Heated it up in a frying pan and went with the fish....

Anekdot

"Me: - So... Like this... softer... come on, come on. Don't stop!.. Oh, how good it is!
He: - Don’t rush! Your hand will hurt! Do it like this! Look, it’s already hardening!
Me: - Wow!
He: - Continue! A little more and it will become completely hard!
Me: - Is this good?
He: - Yeah! If your hand is tired, then come on, I’ll change it!
Me: - No, I can still do it! I like the process itself - when it hardens! Wow! Right before your eyes!
He: - A little more...
Me: - Do you think that's it? Enough already?
He looks at it intently, then touches it a couple of times and says: “Done!”
Me: - Exactly forty minutes! Well, nevermind! And so that I can start cooking this hominy again!.. :))))

I'll never learn

03/11/2011 - Smurova Mira (guest)

I’ll never learn to cook; I’ve wanted to cook mamalyga for a long time; there are photographs that call for it. It turned out to be porridge with suluguni cheese - I spoiled the food - but thanks for the experience) A sore head does not give rest to my legs!(

Good old good

03/14/2011 - Guest (guest)

Good old hominy, well known in western Ukraine... Only here we top it with cracklings and fried onions, and sprinkle with grated cheese. Not Georgian cuisine, but for a change it’s quite possible to try!

hominy in western Ukraine

12/10/2011 - Guest (guest)

In western Ukraine there are many dishes made from corn flour and cereals, and they differ depending on the region. In our country, for example, it is eaten hot with milk as porridge, with various sauces, sour cream, sour milk, mushrooms in sour cream, cottage cheese with sour cream, sheep cheese and cracklings, meat gravy, instead of bread with borscht-cabbage soups, in the spring cabbage rolls are made by wrapping the filling of corn grits with onions and herbs in the leaves of grapes, coltsfoot and sorrel...
They also make malai (corn flour cake). Here's a recipe you might like: Dough: 150 g corn flour, 150 g wheat flour, 1/2 cup milk, 4 egg whites, 150 g sugar, 100 g butter, 1/2 tsp. soda, a bag of vanilla sugar, a pinch of salt. Filling: 200 g cottage cheese, 4 yolks, 100 g sugar. Mix corn and wheat flour.
Grind the butter with sugar, salt, vanilla sugar until foam appears, add milk, slaked soda, and, stirring, gradually add all the flour. Beat the egg whites until they form a stable foam and fold them into the finished dough, spoonfuls at a time (it will look like very thick sour cream). Place the dough in a mold greased with vegetable oil, place the cottage cheese filling on top of the dough in a boat (grind the cottage cheese with sugar, yolks, you can add orange zest or cinnamon - whatever you like), retreating 2 centimeters from the edges. Bake until done (about 45 minutes in a hot oven - 220 degrees). The finished malai is golden brown and the filling will be hidden. Bon appetit!

Mira, have you tried mamalyga? Perhaps you did everything right, but you just don’t like mamalyga as a dish? I will say that food is not for everyone, or rather, for those who are used to it and love it. And for those who are not used to it, it is usually an unusual bland porridge with a corn flavor.

kitchen

06/12/2010 - Erast (guest)

Competent, friendly, reliable. Recipes recognized and loved around the world. But, still, in Tsalenjikha and Zugdidi???? made from white and only white cornmeal. And I haven’t seen anyone else in Tiflis. The Moldavian version of mamaliga is made exclusively from yellow flour. To my taste, these are different dishes.
David, I sincerely wish you good luck in all your endeavors!

Hominy will be white if it is made from white corn flour, and such flour is made from white corn) Unfortunately, you can’t get it everywhere. For example, in St. Petersburg I have never seen it for sale in stores. You can also use yellow - this is more a question of quality rather than color. :) Not any white flour is suitable, she says...

multinational dishes

04/21/2010 - Ira (guest)

Great blog! Lots of good recipes!
I’ve heard the name “mamalyga,” but before your recipe I never knew what it meant.
And the dish is truly multinational. In Italy it is called polenta. At the end of cooking, add grated Parmesan cheese and a little butter. Just like in Georgia, there are several options: thick porridge (wet polenta) or fried (grilled). In the second variety, the cooked porridge is dumped onto a flat plate, allowed to cool completely, cut into portions like a casserole, brushed with olive oil and fried a little. I just prepared it yesterday.

If you have recently returned from Georgia, then you retain the best memories of the national cuisine. To experience the pleasure again, let's cook folk cuisine at home.

Let's start with hominy! It is on the menu of many local restaurants. It is prepared in every Georgian home.

Corn – the queen of fields and restaurant menus

Since ancient times, people have been growing corn, which does not require special conditions, produces good yields, and is easy to process. And most importantly, when prepared in a certain way, its grains saturate well and at the same time have a beneficial effect on the human body. The healing properties of the cereal have been known for a long time; it is no coincidence that it is also used for medicinal purposes.

Accessible and inexpensive corn today is no longer perceived only as food for the poor. Dishes made from it are very tasty and popular, so they are also included in restaurant menus.

Mamalyga – corn porridge

The most famous dish made from corn is porridge. In Italy it is called polenta, for Georgians it is gomi, in Moldova and Romania it is mamaliga. The latter name became the generic name of the product.

Each nation has its own cooking recipes. But the main feature does not depend on the recipe and the country where it was created. The porridge must be very thick - this is a culinary law for homosexuals!

Thanks to this, mamalyga is eaten not only as a side dish or main course. After it has cooled, the food is cut and eaten instead of bread.

Mamaliga in Georgian

Georgian porridge is a substantial dish. Its preparation is not hasty or careless. But all efforts are fully rewarded!

The main ingredient of a folk dish

To prepare gomi you will need a minimum of ingredients. It is based on corn products.

In the western regions of Georgia, where gomi is a traditional dish, they say that it is better to cook porridge from white corn, but you can also use flour from the usual yellow grains.

What is the best way to cook hominy?

Crushed or ground corn should be thoroughly cooked, soft and tender. Therefore, the food is cooked over low heat. It is also important to use the “correct” dishes, in which the contents will warm up well, but will not burn.

A cauldron is best suited for this. Its advantages include thick walls and a semicircular bottom, which allows the contents to heat up evenly not only at the bottom, but also at the walls of the dish.

TIP: during the cooking process, the contents of the cauldron must be constantly stirred. This is done with a large wooden spatula (or shallow spoon) on a long handle, which should be prepared in advance.

Mamalyga: Georgian recipe and method of preparation

Ingredients

The required quantity of products is determined based on the volume of the cauldron. For a pot with a capacity of 1.5 liters (12 glasses of water) you will need:

• Corn grits (coarse grinding) – 500 g.
• Corn flour - about 750 g.

It is not customary for Georgians to salt mamalyga. Porridge acquires its taste due to special additives that are used when serving it.

How to cook mamalyga in Georgian style

It’s not difficult to cook delicious gomi if you use the usual method for Georgian cooks and compare your actions with photos.

Sequencing

• The cereal is thoroughly washed in several waters.
• Water is poured into the cauldron to 2/3 of the volume. You can use cold water, you can add boiling water.
• The cereal is poured into the water, put on low heat, brought to a boil and cooked until the structure of the cereal begins to collapse.

TIP: after boiling, throughout the entire process of cooking hominy, the contents of the pot must be constantly stirred vigorously, preventing it from burning or thickening on the walls of the cookware.

• If the corn has not yet cooked, but has already thickened, you should add a little cold water. The liquid is allowed to warm up and boil on the surface, and then stirred, making the consistency less thick.
• After the integrity of the grains is broken and they become sticky, you need to add flour to the cauldron. Do not pour out all the prepared flour at once. Some of it is poured on the surface of the cooked cereal, and then mixed, driving into the hominy. The amount of flour is determined individually. The more it is added to the pot, the thicker the porridge will be.
• Georgian mamalyga is ready when, when stirred, it begins to separate from the walls of the cauldron on its own.

TIP: hominy can be prepared without cereal, using only cornmeal. In this case, all the flour is poured into the cauldron at once, without dividing into parts. This will ensure the same degree of readiness of the main ingredient of the dish.

What to serve with mamaliga in Georgian

To enjoy the taste of mamaliga in Georgian style, it must be served correctly. Numerous photos will suggest the best presentation option.

Mamalyga with Suluguni

In Georgia, it is customary to eat mamalyga with cheese. Add sliced ​​suluguni to the portion laid out on a plate. You can use regular or smoked cheese. Some housewives place them vertically. But it’s better to place them horizontally in a plate, trying to push it into the middle of the hominy so that it melts. The amount of cheese is determined by taste: from 2 to 4 pieces of suluguni.

Supplement Options

You can also mash some of it (or grate it) and mix it with pepper or chopped herbs. Then a small ball is formed from the resulting mixture and placed in the center of the plate.

Other additions to the dish are salted cottage cheese combined with chopped mint and a small amount of adjika.

• Mamalyga is usually eaten hot. Moreover, the pot is emptied immediately, all the contents are laid out on plates.
• If you prepared a lot of porridge and couldn’t eat it right away, you can cut up the thickened hominy and eat it instead of bread.
• Chunks of mamalyga can be fried in oil and then eaten with sour cream, adjika or other sauce. A corn slice gets extra flavor if you fry it with cheese or eggs.

Do you want to please your family and guests by hosting a feast in Georgian style? Be sure to include hominy on the menu! Offer gomi instead of bread for meat, fish, and sauces. And be sure to tell us that low-calorie hominy manages to slow down the aging process, lower cholesterol levels, and have a beneficial effect on cardiovascular activity.

Bon appetit!

Mamalyga is a traditional Georgian dish. Many peoples know how to cook mamalyga, for example Romanians or Moldovans. The name mamalyga comes from their language. But in Georgia, mamalyga is called gomi. Essentially, mamalyga is a very thick corn porridge cooked from corn grits or flour. It seems to be nothing complicated, you need water, cereal and salt, but not everything is as simple as it seems at first glance. Cooking mamalyga is a whole sacrament, with its own rules and traditions in preparation and serving. Hominy is so thick that it can be cut with a knife. Typically, mamalyga is used instead of bread, so it goes well with almost all foods. It is eaten with cottage cheese, meat, feta cheese, vegetables, whatever your imagination allows. And on the table next to the mamaliga they always put sour cream, grated cheese and various sauces. They even make corn cakes from hominy by cutting it into pieces and frying it in oil. There are a great many ways to use hominy.

People in Georgian villages and villages know firsthand how to cook mamalyga. This is real art! Pour water into a cast iron pot with a convex bottom and let it boil, add salt, add a tablespoon of pork fat and pour in a thin stream of corn grits or flour. Cover with a lid and allow the cereal to swell. Now the fun begins, you need to stir the hominy. Insert a wooden rolling pin into the middle of the pot and stir in clockwise circles. This process is exactly how to make hominy smooth and uniform. It stirs and kneads at the same time. In terms of time, this action lasts 30 - 40 minutes, only the hostess herself can decide. After kneading, the hominy needs to be allowed to evaporate and finish. Housewives, as a rule, do everything by eye and their knowledge does not let them down. By the way, water and cereals are also taken by eye. When the hominy takes a certain shape and does not spread or fall apart, it is turned over onto a wooden board and covered with a clean towel. Mamalyga should rest for a while. As they say - relax.

Many Georgian men can teach how to prepare mamaliga for fishing. Since hominy has a bright color and a unique smell, it is also used in fishing. Every fisherman can tell his own interesting recipe for preparing hominy for fishing. Of course, preparing porridge takes time and patience; it is easier to buy ready-made bait, but experienced fishermen love to prepare porridge with their own hands. Hominy for fishing should not only be beautiful and fragrant, but also sit perfectly on the hook. That is, it should be dense and not fall apart. Any experienced fisherman should know how to cook hominy correctly. What amateur fishermen can come up with to make hominy more sticky. Some people add gelatin or cotton wool. But most often, before cooking, corn flour and grits are mixed in equal proportions and fried until golden brown. Flour adds gluten to the porridge and makes it thick and not crumbly. Fishermen also add honey, jam or raspberry concentrate to hominy. Experienced fishermen go to great lengths to lure big fish.

In order to prepare delicious mamalyga, you must adhere to certain rules. The utensil, as a rule, is a cast-iron pot with thick walls and a convex bottom. You can, of course, cook hominy in a saucepan, as many housewives do at home, but I assure you, it won’t be the same. It is better to take finely ground corn flour for porridge, and be sure to knead it with a wooden spatula or rolling pin. I can honestly say that the most delicious mamalyga comes from village housewives; it cannot be compared with restaurant preparations. Personally, I know several ways to prepare mamaliga, but I am still far from ideal. In Georgia, mamaliga is considered a cult dish. Each housewife has her own twist in preparing mamalyga, but the main thing is to cook this dish with love and then everything will work out.