Mamalyga with mujdey and fried fish

Step-by-step preparation

Cooking time: 1 hr

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Comments on the recipe

Shura

14.11.2023

4.9

Ira, what an interesting dish, I’d like to know whose cuisine it is, maybe Ukrainian? When I was on vacation in Transcarpathia, the local population there often cooks mamalyga porridge with sour cream, it’s very tasty, but your porridge has a completely different consistency, with fish, I think , will go great together. Thanks for the recipe!

Magnago

14.11.2023

4.9

Mujdey is a Romanian sauce, from there it came into Moldavian cuisine.

Shura

14.11.2023

5

Hmm, I see, Mag, this sauce goes very well with any fish. You should add some greens. Ira’s mamalyga looks like cheese, it’s appetizing, naturally such dense hominy only with sauce and it’s good to eat, and fish by the way))) It’s a camp option, I cooked hominy, caught fish, you can also boil it without leaving the fire and everything for the sauce is at hand , well, this option is also okay!

Magnago

14.11.2023

5

Yes, it seems that this sauce goes universally with vegetable side dishes. It turns out that in this case he is not referring to fish, but to hominy. Well, I’m speaking purely by analogy with South Tyrolean cuisine; there are similar combinations there.

Shura

14.11.2023

4.9

Well, I also think that this sauce can be diversified by adding tomato juice, say, or finely chopped boiled eggs, or mustard...