A recipe for Romania's most essential, homiest, heartiest dish, straight out of the countryside: mamaliga.
All photos by Alex Chirita
My boyfriend and I had just arrived in Băcani, a small rural village in northeast Romania, about five hours from Bucharest by train. Before we could even hang up our coats and put down our bags, a pot of bright yellow mamaliga was being stirred in the kitchen. It was well after 10 p.m., but there was no question we’d be having a home-cooked Romanian meal before heading to bed.
And I’m so happy we did.
Made of corn flour, water, and salt, polenta-like mamaliga is as common as bread in Romania. In fact, it used to be known as “poor man’s...Read More