“Găluști cu crupe” and “Mălai cu cireșe” as prepared by tanti Mariana

On well-trodden paths, accompanied by decent people, we embark on this journey in the late November fog, thick like cream, and a cold that takes your breath away. We arrive in the Mironeasa commune, at the invitation of Tanti Mariana, to taste exquisite dishes like no other. She welcomes us with open arms and hospitality worthy of the most elaborate feasts. She says, “treaba-i treabă după om” (work is work according to the person), and we immediately understand its meaning. It’s going to be fantastic here!

We step into her well-kept household, a place that fills us with nostalgia for our grandparents’ homes. We are “new people in an old house,” and the determined Tanti Mariana, full of warmth, welcomes us with hospitality worthy of the most formal etiquette for grand feasts. We exchange stories, discuss recipes, and agree on various gastronomic customs. We can’t wait to taste what’s coming next.

In the charming kitchen, there’s a wonderful scent of a homemaker’s touch, and all sorts of delicious dishes are being prepared. The “Găluști cu Crupe” (corn porridge dumplings) sound incredibly comforting, and we can’t help but stare at Tanti Mariana, then at the cauldron on the stove, and then at the brimming bowl. These dumplings, known as “sarmale” (cabbage rolls), are a classic Romanian dish. However, this time, the recipe is made according to the saying of the hostess.

Two hearty handfuls of corn porridge are washed well in 2-3 cold water baths. Then, rinse them with hot water and let them soak for half an hour. In a pot where a few finely chopped onions were sautéed in oil and reddened, add the corn porridge. Stir it all together, simmer it covered, and season it with two tablespoons of white flour, salt, ground black pepper, and as many vegetables as you like (bell peppers, carrots, parsnip, parsley – all finely chopped, diced, or grated as needed). Once it’s cooked, the mixture is generously wrapped in cabbage leaves and grape leaves. Over a bed of finely chopped pickled cabbage, rubbed with thyme, the cabbage rolls come to rest, simmering gently over low heat for about an hour. Tradition requires that before cooking on the stove, the cabbage rolls receive a dressing made of warm water soaked in two tablespoons of tomato paste and various spices. When they are done, they are served with hot peppers and homemade bread.

But wait until you hear about dessert: “Mălai cu Cireșe” (cornmeal with cherries). Boil water with a pinch of salt, then incorporate white flour and cornmeal. After it’s mixed, let it cool, and the next day, repeat the process. Mix the pitted cherries with the composition, add coarsely chopped walnuts, and stir it all together. This “mixture,” don’t think of baldness, dear people, it’s just a way to complete the cornmeal composition with water, sugar, and another spoonful of flour. The homogeneous and compact mixture is placed in a tray and baked until it’s ready. You can tell it’s done when it starts to look golden brown. All these dishes were accompanied by “jin di boghițe” (a local alcoholic drink) and incredibly spiritual words spoken by Tanti Mariana.

We Romanians have an expression – “pleasantly surprised.” Well, only at Mogoșești, at Tanti Mariana’s, did we truly grasp its meaning. Infinite thanks!

Ingredients:

– 1 bowl of corn porridge

– 2-3 onions

– 2 carrots

– 1 parsnip

– 1-2 red bell peppers

– 1 cup of oil

– 2 tablespoons of white flour

– 1 cup of tomato paste

– Thyme

– Salt/pepper

– Pickled cabbage leaves or grape leaves

Preparation:

1. Wash the corn porridge well in 2-3 cold water baths, then rinse with hot water and let it soak for about 30 minutes.
2. In a cauldron, sauté the finely chopped onions in oil until they turn red. Add the drained corn porridge, then add two tablespoons of flour to bind the mixture. Stir well and sauté lightly.
3. Immediately add the vegetables that have been grated or finely chopped (carrots, bell pepper, parsnip, and parsley), salt, and black pepper.
4. Wrap the mixture generously in cabbage leaves and grape leaves, placing them on a bed of finely chopped pickled cabbage that’s been rubbed with thyme.
5. Pour over warm water, where you’ve dissolved two tablespoons of tomato paste.
6. Cover and simmer over medium heat for about an hour.

Enjoy!