Recipe mamalygi in Abkhazian and the fineness of its preparation

Hominy is a tasty, nourishing and inexpensive dish that can often be seen on the table in Georgian, Ossetian, Adygei and Abkhazian families. It is easy to prepare, it does not require many ingredients.

In fact, hominy recipe is a recipe for very thick porridge (it is often eaten instead of bread), which is cooked hard-boiled, and then cut with a special wooden knife or canvas thread.

In Romanian and Moldavian cuisine hominy boiledvery thick consistency. We can say that it is not even porridge, but steam bread. The finished dish even in its form resembles a loaf. Caucasians also cook hominy closer to porridge. It is cooked from corn grits or flour. Another essential condition is that the recipe for hominy in the Caucasus does not imply the addition of salt, sugar or spices, the porridge is absolutely fresh. Additional ingredients give it a unique taste: salty Suluguni cheese, cherry plum sauce and other savory gravy.

Abkhazian hominy: recipe

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

Traditional hominy recipe as we alreadymentioned does not imply the addition of salt. However, at first the porridge may seem too fresh, and the taste preferences of our compatriots are somewhat different from the traditions adopted in the Caucasus. Therefore, once you can hominy and salt, but quite a bit - then you will understand for yourself whether you need salt in this recipe and how much.

For a tasty hominy you need the right pot, andbetter if it has thick walls. The iron is the ideal dish for cooking, but an ordinary enameled saucepan is also suitable at worst. Pour into it the required amount of water, add some salt and wait until the water boils.

Putting cereal into boiling water is important andresponsible process. This should be done carefully, in a thin stream, while constantly stirring the contents of the saucepan. Then the finished porridge will turn out homogeneous and without nasty lumps.

Cornmeal Hominy recipe suggests20-30 minutes to cook. If the porridge is made from flour, half of that time is enough. True, it will not be possible to move away from the stove for a long time - after all, hominy should be stirred often. Cooked dish on the smallest fire. Readiness is checked very easily: we stick a wooden rolling pin into the porridge and turn it. If the porridge does not stick, then it is ready!

But do not rush to lay out hominy on plates.First, using a wooden spatula dipped in water, slightly separate the contents of the pot from its walls and leave for another couple of minutes on the stove. Then it will be necessary only to turn over the dishes and dump the ready-made loaf on a beautiful dish. By the way, by the integrity and shape of the hominy, by the fact it is falling apart, or all the grains make up a single monolith, and judge the quality of the finished porridge.

Hominy is served with many different foods.These are suluguni, and brynza, and kvass, and garlic, and Georgian adjika, and fried onions, and bacon with bacon ... In general, choose what you like and enjoy this hearty and healthy dish!