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Bulz like in the mountains

Bulz like in the mountains

Bring water to a boil to prepare the polenta, with a little butter and salt. After the water boils, add the corn in the rain, stirring constantly until it becomes like a thin cream. Chew on fire for about 15 minutes.

In a bowl (resistant to high temperatures) put a layer of polenta, a layer of butter, a thick layer of bellows cheese and another layer of polenta. With a spoon I press the layer of polenta on top (I make two "nests") so that there is room for eggs.

Bake for 10 minutes on medium heat.

Good appetite!

Friday's recipe. Shepherd's bulz with entrails (Romanian recipes to your taste)

(More) Romanian recipes, like in Bucovina you can't find! It's a slogan that I once heard, climbing up to the Lady's Stones, and I'm sorry that I didn't have my Romanian recipe book in my backpack, so that I could write down everything quickly. I found out. But, some of those recipes were told to me once again, at the stove, in a Bucovina winter. Like this, from now on.

It is neither muscelean balmoş, nor toponita polenta from Apuseni, nor the generous Botiza polenta, with cheeses and smoked meat. It's a wild bulz, from the household under the mountain, in the fir-flavored porch of Rară. It's a bulz de mpruntaie, whose recipe I'll reveal to you right away!

You will need corn, sweet milk, honey, oil, poultry liver and poultry pipettes, garlic, red onions, tomatoes, dried basil, salt, red pepper and a glass of white wine. & # 160

Bring the milk to a boil. When it starts to boil, add honey and salt. Then gradually put the corn in the rain. Stir vigorously to prevent lumps from forming. Add olive oil and stir continuously for ten minutes. Let the polenta simmer quietly over low heat for an hour - an hour and a half. After that, remove from the heat and turn hot on a plate. Allow to cool.

Meanwhile, prepare the entrails as follows: & # 160

Read on ANTENA SATELOR the details of this delicious & # 160ROMANIAN RECIPES 


Pull your boots to your feet and start on the unbeaten path of adventure. Admire the landscape, the flora, the fauna, a leaf here, an animal there, and your gaze will be impressed by what nature can offer. Breathe in the fresh mountain air, let it take you to a state of complete peace. At some point, take a break, and look around. Forget about everyday problems, because it's time to relax. Enjoy the moment, because the mountain will not always be waiting for you.

Climbing sheep in the mountains

For the Romanian communities, the pastoral year is "counted" between Saint George (April 23) and Saint Dumitru (October 26). However, the two dates rarely correspond to the ascent and descent from the sheepfold, these events being determined according to the date on which "Easter falls", the meteorological aspect of the respective seasons, the geographical location of the sheepfold, etc.

Before boarding the sheepfold, sometimes during the winter holidays the herds and shepherds 'bargain': the owners of sheep and cattle choose the sheepfold to which they will send their animals according to several factors, among which the experience and skill of the herd are essential. of shepherds, as well as the quality of grazing, the distance from the hearths of the villages, etc.

Once the mountain suite has been established, the householders have to carry out two compulsory activities: shearing the sheep and their significance. It is usually practiced to dye a strand of wool or an ear in a particular, distinctive color.

Sheep to be raised in the mountains are separated into three categories: dairy sheep, broilers and quails. In most cases, the quails are left at home, and they will be taken care of by the children of the owner's family.

In the sheepfold, inexperienced shepherds take care of the barren, precisely because this activity involves more responsibilities.

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The herd of sheep in the mountains most often corresponds to a Sunday or another holiday.

Before being taken out of the household, the sheep are sprinkled with aghiazma and driven to the common herd with bunches of holy basil and green larch branches (the characteristic plant characteristic of spring). It is believed that this will rule out the possibility of ill effects, such as disease or 'taking the manna'.

The sheepfold itself is composed of several 'acareturi', of which the shepherds' shelter, the schools and the sheep's lathe cannot be missing. They are received and repaired annually before the mountain suite, with the human shelter also having the function of a 'cheese factory'.

Only in several ways (hut, cowboy, sheepfold, hut, etc.) can the sheepfold shelter have several rooms: one in which it "cools down" and sleeps, (provided with a hearth or milk), the cellar in which the utensils and materials necessary for the various specific activities are stored, and Comarnic, a kind of pantry in which leavened curd and other products resulting from the coagulation of milk are stored.

The staff of the sheepfold is divided into several categories, depending on experience, the extent of the responsibilities assumed by one activity or another, depending on age, etc.

Above all the "staroste" of all the activities of the sheepfold is the baciu (nowadays he is also called head of the sheepfold), a man of trust, respected by the whole community, skilled "at the same time", a man clean in body and soul, good coordinator, brave and with a presence of mind. It is no coincidence that the portrait of Bacchus corresponds to the portraits of legendary heroes, established in popular and cult literature.

About literature: the bag it is a linguistic creation, without a real correspondent in the traditional pastoral life. It is known that in ancient times, women had nothing to look for in the sheepfold, much less were they allowed to do the work of the kiss. Shepherding was considered exclusively a work of men, the exclusion of women being motivated by sacred rules or, more earthly, by criteria of skill and hygiene.

From the staff of the sheepfold, shepherds and turners cannot be absent. Also, in the case of sheepfolds with a large number of animals, other categories of staff are employed, depending on needs.

Apart from the human staff, any sheepfold, from all times, cannot be deprived of the presence of shepherd dogs, raised and trained specifically to be guardians of the sheepfold and reliable companions of the shepherds to whom they belong.

The herd of sheep in the mountains is still considered a real occasion for spring celebration in rural communities and enjoys careful management, according to ancient rules and beliefs.

Usually, the baciu, the priest and a few leading households, owners of a significant number of animals, lead the sheep herd. Whether they walk or go in carts, sometimes on horseback, it is appropriate for the women to complete the line of participants in the sheepfold.

Everyone must be "received," that is, freshly bathed and wearing clean clothes.

Once at the sheepfold, the priest will bless and sprinkle with shelter the shelters and schools only then enter them and their sheep and shepherds will be blessed.

Of great importance in the beliefs inherited for thousands of years is the moment of lighting the fire in the hearth of the sheepfold, a fire called "living fire", "fire of life", "unquenchable fire", etc. The function of the living fire is above a strictly functional one, it representing the very essence of the necessary and beneficial power that the light of the sun, the light of faith and the power of God have over people and over the abundance of the earth.

Until the "evening milking", the households that accompanied their animals are the protagonists of a real country celebration, which does not lack musicians, play and goodwill. On this occasion, the meadows around the sheepfolds host real gastronomic exhibitions, each housewife trying to compete with the appearance and taste of the dishes prepared by her countrymen.

The measure of milk does not always correspond to the first milking. In most cases, the 'measure' is organized after the sheepfold suite, constituting a distinct pastoral event and a new occasion for country celebration.

The milking bucket and the bucket (both made of wood), the anchovy and the stew could not be missing from the milk measuring instrument.

Once milked, the milk of the animals owned by a farmer was measured with a wooden spoon, which was marked at the level of the milk in the bucket. Often the anchovy splits in two, one of the halves being given to the owner, the other remaining on the baci. Depending on the quantity of milk 'registered' on the tank, the quantity of cheese to be allocated to each animal owner was determined. This amount was on the stalk, the "accounting deed" of the kiss, which he wore tucked under the chimera so that he could consult it whenever needed.

Over the centuries, the signs inscribed on the robe, understood only by the one who made it, became more and more elaborate, more aesthetic, because they were seen by many people and characterized, by appearance and message, the degree of intelligence of the kiss. The role of the shepherd was, over time, taken over by the shepherd's staff, which became a real business card of the shepherd, often transformed into an invaluable work of art. Thus, for the first time in the Romanian popular culture, the obvious transition of some strictly functional elements (with memorization function) was achieved, to artistic elements, with aesthetic and spiritual function above functionality, it went from functional to artistic.

As in the case of the mountain suite, the measure of milk is a celebration of pastoral communities, of particular economic and social importance. They still have the specific feasts of this moment, which cannot be missing from freshly prepared dairy products.

The measure of milk is the moment when, as hundreds of years ago, households come together not only to assess the economic potential of their own household but, especially, to come together to support an ancient custom, which I believe should be be respected and maintained.

Moldovan bulz

Video recipe BULZ MOLDOVENESC lower:

Cut into suitable pieces 120 g of bacon. Brown the bacon pieces in a pan for 4-5 minutes. Set it aside.
In a pot boil 1.3 l of water with a teaspoon of salt and a teaspoon of corn.

When the water reaches boiling point, vary 500 g of cornstarch, stirring with a whisk.

Put the lid on and cook for 10-15 minutes on low heat.
Lift the lid, mix well and remove the pot from the heat.

Turn the polenta over on a wooden bottom and let it cool for 10-15 minutes, covered with a clean kitchen towel so as not to form a crust.
Divide the polenta into 2 parts using a clean thread.

Press the polenta with your hands until you get a round shape.

Put 120 g of bellows cheese in the middle.

Put half of the browned bacon, 10 g of butter and 30 g of cheese.

Gather the edge and press the polenta into a ball.

Repeat the process for the other piece of polenta.
Place the 2 polenta balls in an ovenproof dish.

Sprinkle cheese over each bulz.

Put in the preheated oven for 15 minutes at 200 degrees.

Take the bowl out of the oven and serve the bun with fried eggs and pananos in the pan.

Bulz as in the mountains - Recipes

Sometimes I miss my grandparents and my country and the joys of my childhood. My grandfather came from Mures and there he made polenta, took a piece of polenta, put a piece of cheese in the middle and made dumplings from polenta. In the meantime I found in a magazine & # 8220Practically in the kitchen & # 8221 o bulz recipe. It won't be spectacular, but it impressed me because it reminds me of my grandparents' summers.

Bulz ingredients:
& # 8211 500 gr Malay flour
& # 8211 400 ml of water
& # 8211 1/4 packet of butter
& # 8211 2 strands of smoked sausages
& # 8211 200 gr of telemea
& # 8211 sare

Bring the water to a boil with a little salt and let it boil. When it boils, add the cornmeal in the rain, stirring constantly. If you don't want to bother with measurements and grams, it's best to make a more whirling polenta, adding just a little more corn flour than you usually do.

When the polenta is ready, let it cool a bit, so as not to burn your hands. Then wet your hands and take a piece of polenta, which you flatten in your palm. In the middle of each polenta pie put 1-2-3 (depending on how big the pie is) cubes of telemea, sausage and a little butter. Then close the pie, to create a polenta cake full of telemea and sausages.

Place the bulzi in a tray sprinkled with a little oil, put a little butter on each and then sprinkle with grated telemea. Put the tray in the oven until the telemeau on the bulz browns well, for about 15-20 minutes, over low heat, in the preheated oven.

We really liked them, we matched them with a little sour cream and hot peppers & # 8230 well and those of us who are not pregnant (read my husband) also served a glass of red house wine.

Bellows Cheese - the pride of mountain sheepfolds

The bellows cheese is the oldest assortment of cheese specific to the Mioritic lands, whose preparation is a true mastery, being part of the sheepfold life.

The real bellows cheese is prepared as it was a few centuries ago and competes with Italian, French or Greek specialties.

Bellows cheese is specific to the Transylvanian area and is part of the kneaded, salted and matured assortments. It is obtained from sheep's house, but it can also be made from cow's or buffalo's house or a mixture of sheep's house with buffalo's house, goat's house or fat house made from cow's milk.

The name bellows cheese comes from the skin of sheep or goatskin known as "bellows", in which the cheese is inserted. There are also variants packed in fir bark. The cheese in the fir bark has a specific resin smell and taste.

It is believed that bellows cheese in fir bark appeared during the invasion of migrating peoples, when shepherds could not carry large quantities of kneaded cheese, so they hid it in the hollow of fir trees. When they returned, they found that it was not only kept in good condition but also acquired a special aroma.

Bellows cheese is a creamy matured cheese that does not contain water, which fundamentally differentiates it from the classic telemeau and for this reason is the only cheese that over the winter can be stored without problems in small packages put in the freezer. It has a white or slightly yellow color and a soft, buttery consistency. The taste is pleasant, slightly salty, with a specific aroma, slightly spicy. It is considered defective: crumbly consistency, bitter, rancid or hot taste.

This variety of cheese is consumed in traditional dishes, often with polenta. Bulzul is a Transylvanian specialty prepared from successive layers of bellows cheese and polenta, then baked and served hot.

It will be done first polenta of a stronger consistency, according to the method already known by each housewife, then it will be left to cool.

Cheese (sheep's cheese or bellows cheese), will be shaved in a bowl on the large mesh grater.

After polenta cooled, take with a wooden spoon or spatula and put on a wooden countertop, greased with a little oil.

It will be flattened with the back of the spoon, and will be placed in the middle sheep's cheese in a generous layer, squeezing the edges with oiled hands, such as the cheese should remain in the middle (giving it a spherical shape).

Make several bulz with cheese, until the ingredients are finished.

Bulzul with cheese (sheep's cheese or bellows) can be cooked: outside on a patio grill with wood embers, on a grill in the apartment or in a heat-resistant dish well greased with butter and put in the preheated oven at 200 degrees for about 10-15 minutes.

400 g Malay
500 g cheese
100 g butter
150 ml sour cream
6 eggs
water, salt, white pepper (or paprika)

Step 1: make a softer polenta from boiling water, salt and 1 tablespoon of butter added at the end.
Step 2: take a heat-resistant dish and place a layer of polenta, a layer of grated cheese (sheep, cow, mixed, we have), sour cream and cubes of butter.
Step 3: repeat the operation until you finish the ingredients: at the end we will put a layer of cheese, sour cream, butter cubes and make 6 nests where we will break 6 eggs with a pinch of salt and a pinch of white pepper and then put the dish in the oven . It's ready when the eggs are made on top! It is delicious!

Transylvanian bulz, with love from a Moldovan

The bully thing would be simple if it weren't complicated. Okay, not so complicated as not to get your hands on the faucet and turn the polenta firmly, full of hope, and finally a wonderful bulz will come out. It's complicated because you have to find the perfect polenta formula to make it so that you can shape the bowl without exploding in your oven or on the grill. But it's not insurmountable. By the way, the bulz ultras will never recognize any recipe other than the one made on the fire. They are right, in their own way, but as we mostly live in blocks of flats, where to make a fire most of the time means a phone call to 112, it is quite easy to get over what these people say. The compromise is good and we don't have to take them personally just for that.

You can put a lot in the polenta bowl. But what should not be missing is the bellows cheese. I'd say brandy. The bulge without bellows cheese is like the shepherd without a knack at the sheepfold. It's possible with a smaller stick, but people laugh at you.

And one more thing, there is nothing wrong, but absolutely nothing wrong if instead of lumps you choose to make the bulge in a baking tray, in layers. I would almost say that it is much better so if you choose the oven version, without embers.


  • 1 liter of water
  • 300 grams of corn
  • a teaspoon full of salt
  • 200 grams of bellows cheese
  • 150 grams of a homemade sausage, cut into slices
  • 100 grams of smoked bacon, cut into small pieces
  • 200 grams of smoked curd
  • oil or butter to spread the tray

I took good bellows cheese from the side of the road, passing through the Bran area. Bellows in fir bark, the perfect cheese for such a thing. I also took a cow's curd from there, just as smoked, I had the rest of the ingredients in the house. Lightly smoked sausage left in the freezer from Santa Claus, plus some smoked ham and paprika. Impossible to miss with something like that.

In a large cauldron I boiled the water, I put the salt in the meantime, I poured the corn in the rain, during which time with a chew I started to spin the big chorus in the cauldron, about 5 minutes. Long and pressed, hot fire, necessarily. Next, about 10 minutes left in contemplation, the small fire this time, after which it takes another healthy turn to play with the torch. Then follow another 10-15 minutes left to rot. Be sure to prepare something to drink in this whole process, properly made polenta to make muscles, but especially thirst. A correct average of a polenta that boiled properly, including chewing, would be about 30 minutes. Some leave even more. 20-25 I say would be the minimum.

While the polenta was boiling, I put a frying pan on the fire, I browned the sausage pieces a little, for about 3-4 minutes, and I also put the ham (finely chopped) there, for a maximum of 30 seconds. No oil needed.

After the polenta was ready, I took it out and made four equal pieces with a large spoon, which I flattened like pies and let them breathe a little more. I put half of the bellows cheese and half of the meat over a piece of polenta, with another I covered and with both tomorrow I made the final lumps. As well welded as possible. The way it is shaped, it can survive the heat or it will break. And if it breaks, that's it, maybe you'll just get fewer likes in the picture on Facebook, but that's about all the damage.

Two bulbs came out to me, I gave them for about 15-20 minutes in the oven already heated to 180 degrees, and at the end I sprinkled them with the smoked, grated curd. A soft-boiled egg goes by, but a cold brandy goes even further. God help!

Video: ΝΑ ΧΑ ΤΗΝ ΧΑΡΗ ΤΩΝ ΠΟΥΛΙΩ - ΘΑΝΑΣΗΣ ΣΚΟΡΔΑΛΟΣ. Official Audio Release 1990 (December 2021).