Golden baked balls of mămăligă stuffed with melted sheep cheese, browned in butter until crusty outside and molten within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: clay plate
Garnishes: sour cream, fresh dill
Accompaniments: pickles, grilled vegetables
Instructions
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1
Prepare firm mămăligă: boil salted water, add cornmeal slowly while stirring. Cook 30 min until very thick.
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2
Turn out and let cool slightly until handleable but still warm.
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3
Take portions of mămăligă, flatten in palm, place mixed crumbled cheeses in center, seal into balls.
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4
Place balls on a buttered baking sheet. Top each with a pat of butter.
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5
Bake at 200°C (400°F) for 20-25 min until golden brown and crusty on the outside.
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6
Serve hot with a generous dollop of sour cream.
Did You Know?
Bulz was the original packed lunch of Carpathian shepherds, who would carry mămăligă stuffed with cheese on long mountain journeys with their flocks.
Chef's Notes
Equipment Tips
- oven
- baking sheet
- heavy pot
Garnishing
sour cream, fresh dill
Accompaniments
pickles, grilled vegetables
The Story Behind Bulz
Bulz represents Romania's pastoral soul — a dish born in the Carpathian highlands where shepherds combined their two staples: cornmeal polenta and fresh sheep cheese. Baked over campfires or in wood-fired ovens, bulz transforms humble ingredients into a satisfying mountain meal.
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