Georgian porridge chumiza 4 letters. Unusual recipe for mamaliga in Georgian

What is hominy and how can it be prepared? This dish is traditional in Georgia and is a very thick corn porridge. It is still used instead of bread in the western regions of Georgia. Initially, hominy was prepared from millet – Italian millet. A similar corn dish is extremely popular and loved among Moldovans and Romanians. In addition to the fact that hominy is extremely tasty and original, it is quite healthy, so it’s worth learning the step-by-step recipe for its preparation.

This dish can be considered unique, since salt, flour, cornmeal or grits, pork fat, and water are used to prepare it. When Georgian mamalyga is ready, it can be eaten like bread or porridge. Many women who live in Georgia have been making this delicacy for a long time. It is important to note that mamalyga goes well with cottage cheese, cheese, a variety of syrups and sauces. There are many ways to serve corn delicacy, each of which can surprise you with a new and very original taste.

If you use the traditional recipe for Georgian mamaliga, then you will need a thick-walled cauldron for cooking. To stir the dish while cooking, you do not need to use a spoon; for this you will need a thin rolling pin.

Despite many years of tradition regarding the method of preparing mamalyga, modern women have gotten used to preparing the dish in an ordinary saucepan. No one argues that this dish will differ from the classic Georgian mamaliga. However, your household will not be able to tear themselves away from the next portion of the corn delicacy. It is important to note that the total cooking time may take at least one hour.

Ingredients

To prepare Georgian mamaliga you will need the following ingredients:

Preparation

1. Prepare all the necessary products, as well as equipment that may be needed during the cooking process. First of all, this is a saucepan, two plates and a frying pan. Place a frying pan on the stove and place pre-chopped lard in it. It is very important that the fat is rendered out of it.

2. At this time, you can take a saucepan and pour 3 cups of purified water into it, add ½ teaspoon of fine salt. At this stage, a tablespoon of melted fat is added and the pan is sent to the stove.

3. Add corn grits after the water heats up but does not reach a boil. If desired, the cereal can be replaced with corn flour, it all depends on your desires and taste preferences.

4. Then you need to follow certain instructions so that the Georgian mamalyga turns out correctly. First, you need to stir the contents of the pan periodically. After the cereal swells, you need to stir constantly without stopping. Often Georgian women use a wooden spatula or rolling pin for this. If you don’t have such utensils in your kitchen, don’t despair; you can use a regular spoon. The only condition is to mix without stopping until you get a thick and viscous consistency, reminiscent of dough.

5. Transfer the finished hominy to a plate, using a spoon, smooth the surface of the dish.

6. Cut any cheese offered and decorate the dish. The main highlight is that the porridge is still hot, so the cheese will begin to melt and permeate the hominy with its aroma and taste.

7. There is another way of serving. To do this, you need to cool the corn delicacy, cut it into pieces of the same size and fry it in hot oil.

Georgian step-by-step recipe for GOMI - a popular dish from Samegrelo, which is prepared from coarse corn flour. In appearance and consistency, gomi resembles porridge. This is a very tasty dish with slices of suluguni cheese and butter, which is prepared in all Georgian families. See another similar recipe -.

Ingredients

• 200 g coarse corn flour,
• 4 tbsp. finely ground corn flour,
• 400 g suluguni cheese (can be replaced with Imeretian cheese or mozzarella),
• 40 g butter,
• 1.5 liters of water (milk),
• 1 tsp salt.

Preparation

Add cornmeal and salt to a deep cast iron skillet.

Pour in water, mix thoroughly, put on fire and cook over low heat, stirring frequently, for 20-25 minutes.

After 20-25 minutes add 4 tbsp. spoons of finely ground corn flour. Cook over low heat, stirring vigorously continuously, for 5-7 minutes. The finished gomi should look like the photo below.

Pour hot gomi into plates, add chopped cheese and butter. Many people like to eat gomi with nut sauce

Porridge is one of the very first dishes that a person gets acquainted with after his birth. Since ancient times, our ancestors knew and prepared porridge for small children, since it does not create a load on the digestive organs, is perfectly absorbed by the body and, depending on its composition, provides energy value to humans. But porridge is useful not only for a growing body, but also for mature people and the elderly. Porridge is where our strength lies. Millet, rice, semolina, oats - these grains are incredibly rich in special minerals, vitamins and substances that significantly increase vitality. Vegetable and fruit porridges are less rich in vitamins, but more tasty. The Georgian porridge Khalipapa, which we will now get acquainted with, combines taste and benefit. Thanks to millet, you will get a boost of energy for the whole day, and the walnut, or rather its essential oil, will give the porridge a completely new and original taste, and all together will make the Georgian Khalipapa porridge simply magical and will give a good mood to children who will eat the porridge not because under the “sticks”, but with desire and appetite.

Recipe for wheat porridge with nuts in Georgian style

1. Cooking Georgian millet porridge with nuts at home is not at all difficult and even a child can handle it. First of all, we will soak the sorted millet in plain water. You need to soak it for about 30 minutes and then rinse it under running cold water. Place the millet in a sieve or colander and allow excess moisture to drain.
2. Take a suitable size pan and pour 1 liter of plain water into it. Pour in the wheat grits and pour in 2 tablespoons of melted butter. Over medium heat, bring the water in the pan to a boil. Salt to taste. Mix. Turn the heat to low and continue cooking Khalipapa porridge. Usually millet is cooked for about 20 - 30 minutes. Do not forget to stir the products from time to time, since millet tends to stick to the walls and bottom of the pan, which can then lead to its burning and spoil the taste of homemade Georgian porridge.
3. While the porridge is cooking, we will prepare the remaining products - walnuts and cottage cheese. If everything is clear with cottage cheese, then the walnut must be freed from the shell and partitions. Carefully sort through and remove small pieces of shell. Grind the prepared nuts in any convenient way - a blender or rolling pin will do the job perfectly. In a separate bowl, mix the cottage cheese and walnuts thoroughly until the mass is as homogeneous as possible.
4. Georgian millet porridge with walnuts Khalipapa is almost ready, all that remains is to serve it correctly. The only way Georgians serve this porridge is to put the hot porridge on a plate, make grooves along its entire surface, and fill the grooves with a mixture of nuts and cottage cheese. It is recommended to serve porridge only hot.

Enjoy your meal!

Today I will talk about my favorite dish, which is a decoration for any table, be it a holiday or just an everyday family lunch.
Gomi- the highlight of the program is the main character of today's topic. Gomi, also known as mamalyga, is a Georgian porridge-like dish with cheese (usually suluguni, although you can take any: smoked suluguni, Imereti or any other pickled one)
What do you know about hominy? Do you like it? Have you tried it? Have you cooked it?
In my family Gomi I cook without waiting for any holidays. This is a completely self-sufficient dish. Cheese, vegetables and wine, this is how we simply get a tasty and satisfying lunch.

If you want to learn how to cook Gomi, + also learn how to choose the right corn flour - welcome to the cat.
Gomi- the dish is simple in composition, all you need: high quality corn flour

And coarsely ground corn grits a + cold water.

I cook gomi in a cast iron pot like this (and I recommend it to you - since this is the most suitable utensil for these purposes).

So, we figured out what to cook from and what to cook in. Now the only thing left to do is choose correct flour. I learned this experience from my husband Gio. We don’t buy it in bags, but go straight to the market and there is simply a huge assortment there. My eyes run wide, it seems like everyone has the same, every seller praises his product... But, Flour is different from flour. So, we go to the counter (flour in Georgian markets is sold in heaps), just pinch it with two fingers (from above) and squeeze it tightly with your fingers... Good flour after such manipulations will not crumble, it will remain in the same position. I have The photo shows this clearly.

If the flour has passed such a test control, then we can safely buy coarsely ground corn grits from the same seller (usually sold together in separate piles).

My recipe Gomi designed for this boiler (see photo above, capacity about 3 liters)
1 kg - coarse corn grits
1.5 kg - corn flour (with reserve)

We start by rinsing the corn grits very well. We place the prepared grits on the bottom of the cast iron pot.

Pour cold water to 2/3 of the height of the boiler. Cover with a lid and set to cook over medium heat. Boil the cereal well - time from 40 minutes to 1 hour.

When the cereal is well cooked, it remains liquid. Now it’s the turn of the flour. Add it in portions (one glass at a time). This must be done quickly, stirring it intensively.

To cook gomi, they use a special wooden spatula...

It will take less flour than cereal. I can’t say exactly how many glasses of flour you will need in your case, everyone should be able to determine the thickness of the flour themselves.

The main thing is not to pour it right away:.let the flour boil for 15-20 minutes...Then add it again.Cook - stir and add more if necessary.

The difficulty of cooking gomi lies in only one thing - you need to exert physical force and constantly stir (your hands get very tired from unaccustomed use, but with experience you no longer notice this).

So, how to determine readiness?
1. Stick a wooden spatula into the gomi, it should not fall, it remains in the same position.
2. A crispy crust will form along the edge of the cauldron (see photo)

The total cooking time for gomi (in my case) is about 2 hours.

Gomi is traditionally laid out on portioned plates, with 2-3 pieces of cheese for each serving.
The cheese melts wonderfully in the hot “porridge” and we end up with such a viscous piece