Găluci with păsat. Recipe from Ciurbești

It is a recipe well-known to the elderly of the village. It was cooked in the village of Ciurbești and its surroundings, especially at weddings and anniversaries. In the mid-20th century, the young men and women of Ciurbești usually married in the village or in nearby localities such as Cornești, Miroslava, and Uricani. For this reason, the same recipes can be found in the villages that make up today’s Miroslava commune. Everything was prepared in the oven. There were cases where the food was made in a specific oven, which was appreciated by the village housewives.

Preparing găluci for weddings was a real ritual. It was and still is an occasion for singing, turning the ritual into a gathering. Eugenia Stan, along with other housewives, cooked and shared the recipe:

“Găluci cu păsat is a very old recipe. I first heard about it from my father when I was a child. It was prepared at weddings, baptisms, memorial services, gatherings, or in very large families. Everything was done in the oven, and sometimes the food was prepared for several days. The village gatherings had simple but tasty dishes. The villagers used what they produced. At that time, there were no stores that provided everything needed for cooking. Housewives took care to have everything they needed.

The păsat (groats) were ground from grains using a mill. They were sifted from bran, washed thoroughly, and wrapped in pickled cabbage leaves, grapevine leaves, or lime leaves, depending on the season. They were cooked in cast iron pots, in the oven or on the stovetop. Găluci is a unique kind of food, a taste that cannot be found in today’s cabbage rolls. The method of preparation, the ingredients, and the love put into it gave it its flavor. I saw my grandmothers prepare them almost seventy years ago. Now we fondly remember those times and the simple but delicious food. We also make them in the village, trying to carry on the traditions and the food of the past.”

Ingredients:

– 1 kg groats (păsat),

– 1 kg dried onions,

– 200 g bacon,

– Salt – to taste,

– Pepper – to taste,

– Bay leaves,

– 800 g tomato paste,

– Pickled cabbage leaves,

– Sunflower oil (½ liter),

– Dried parsley leaves,

– Dried dill leaves,

– ½ kg carrots,

– 2 pieces of parsley root.

Preparation:

Prepare the onions, carrots, parsley, and chop them finely. Use smoked bacon if it’s not during a fasting period, and cut it into very small pieces. Put it in oil. Let it boil and add tomato paste, salt, and pepper. Taste the mixture before making găluci. Fold them and place cabbage leaves, cabbage, raw onion on the bottom of the cauldron. Boil over medium heat. The cooking process should not be rushed. Serve găluci with warm polenta. Enjoy your meal!