Traditional Balmoș with Sour Cream | Shepherd's Breakfast
(0)
30 min
Quick
Sezamo
Un preparat tradițional ciobănesc din Bucovina și Maramureș, perfect pentru un mic dejun sau brunch hrănitor. Mălaiul fiert lent în smântână grasă și unt, îmbogățit cu telemea proaspătă, oferă o textură cremoasă și un gust autentic de neegalat.
Preparation method
Cauldron preparation
In a cast-iron pot or heavy-bottomed saucepan, add the sour cream (500 g), butter (50 g), and sea salt (5 g). Heat over medium heat until the sour cream starts to gently simmer and the butter has melted completely.
When the mixture comes to a boil, reduce the heat to low and gradually rain in the cornmeal (200 g), whisking vigorously with a whisk or wooden spoon to prevent lumps from forming.
Cook the balmoș over low heat for about 15-20 minutes, stirring continuously. The dish is ready when the texture becomes smooth and the butter begins to separate at the edges and float on top.
Chef's tip
Use a high-quality, rich sour cream (at least 25-35% fat) to achieve the traditional separation of butter and the signature velvety texture.
For an even more intense traditional touch, you can combine the cow's milk telemea with a bit of kneaded brânză de burduf.
27 min
Under an hour
