Having mastered the cuisines of the peoples of the world, we recommend that you pay attention to the Romanian dish, which is also prepared in Moldova and in Western Ukraine. Mamalyga is a simple dish, so you can cook mamalyga in a slow cooker.

Mamalyga in a slow cooker

This dish is prepared by many housewives, as Mamalyga fell in love with this recipe far beyond the borders of the homeland. Mamalyga is prepared from corn flour, by boiling. But it turns out not corn porridge, but a dish that resembles a pie or a bread brick in shape. Mamalyu is customary to cut a strong thread on portioned pieces.

Let us prepare a mamalyga in a slow cooker from such a set of products:

• water - 3 cups;
• corn flour of small grinding - a glass;
• unrefined vegetable oil - 50 ml;
• salt and spices are to taste.

Preparation of the dish in stages:

1. Corn flour needs to take fine grinding, immediately prepare water, butter and spices with salt, after which you can proceed. First you need to mix dry components in a bowl, mix, add oil and lay out a wet mass that looks like consistency, wet sand, into a multicooker bowl.
2. Pour water, mix and you can immediately choose the program. This will be the "porridge" mode, the timer will be exposed automatically.
3. After the signal, you need to remove the bowl out of the slow cooker, carefully turn it over (or you can first lift the mamalyu with a spatula so as not to damage it), transfer to a plate.
4. Leave the mamal to cool, covering with a napkin. A quarter of an hour is enough, then you can start cutting into portioned pieces, armed with a strong thread. The knife in this case is not an assistant. Mamalyga can be served hot, but it is better to give her time to brew.
5. You can serve mamalyg immediately to the table. This dish goes well with salads from fresh vegetables, greens, fish (in any form), sour cream, feta cheese or slopes. In addition, mamalyga will make the company noble drinks - sustained guilt or strong cognac. Enjoy your meal!

Mamalyga in a slow cooker with mushrooms and a broom

The simplicity of preparing this dish in a slow cooker is an opportunity to experiment and add different ingredients. For example, instead of vegetable oil, you can put a piece of butter, you get a very aromatic dish that taste like ghee.

What products will be needed:

• corn flour - 500 g;
• poiled or filtered water - 1 l;
• fresh mushrooms, for example, champignons - 200 g;
• brynza - 150 g;
• butter - 2 tbsp.;
• salt and black pepper, dry spices - to taste.

Preparation of Mamalyga:

1. We work in 2 stages: we prepared all the products so that everything is at hand, we start with the fact that you need to first sift corn flour through a sieve to get rid of sorceresses and garbage.
2. In parallel, put a kettle, because we need boiling water. As soon as the water boils, pour the flour into the workplace of the multicooker, pour just boiled water, mix well so that there are no lumps.
3. Salt and spices - to taste, add in the process of mixing. Spices can be used any, black pepper and fragrant in harmony in harmony, and everything else is at your discretion. You can make a mamalyga in a multicooker acute by adding a pinch of red pepper or piquant, if you add paprika.
4. Put a couple of tablespoons of butter, mix. By the way, instead of butter, any vegetable can be used, but only without smell. For example, olive.
5. We will cook this dish in the "porridge" mode, the timer on this program is installed automatically. There is no need to do anything, in the process of evaporation of the liquid to give the mamalyga the correct shape. Calculate approximately in time for 20 minutes no less.
6. While mamalyga is preparing in a slow cooker, you need to fry mushrooms in vegetable or butter. If you want, you can first fry the crushed onion (so it will be tastier), then add mushrooms, salt and pepper to taste, fry until cooked.
7. Brynza needs to be cut into pieces, fresh greens - chopped.
8. After the signal, the mamalyg needs to be removed from the slow cooker with a lattice, on which steamed dishes are prepared, transferred to a flat dish. Mamalyga needs to be decorated with mushrooms, pieces of feta cheese and abundantly trimmed with crushed fresh herbs. So easy and just cook a hearty dish for dinner. Enjoy your meal!

Mamalyga in a multicooker in Georgian

It is customary to cook mamalyu in Georgia, it is porridge and bread at the same time, it all depends on the feed. The dish can be called unique, because it is prepared from simple products: corn flour, water, salt and oil. It is customary to cook Georgian mamalyu in a Kazan with thick walls, but the slow cooker can just replace this device. Such mamalyga will not differ from Georgian, prepared in a traditional way.

What ingredients will be needed:

• flour or corn cereal of small grinding - a glass;
• water - 3 cups;
• unsalted fat - 100 g;
• any cheese to choose from: Suluguni ”,“ Adyghe ” - a piece;
• salt and black pepper are ground - to taste;
• fresh greens - for serving.

How to cook a Georgian dish:

1. It is necessary to put out the fat, so we cut the lard on pieces, send it to the slow cooker, activate the “Frying” option. As soon as the fat moves away, you need to catch the slopes and pour the melted fat into the bowl.
2. In a pan (it can not be washed after salails), you need to pour water - 3 cups, immediately put salt, half a teaspoon and add 1 tbsp of ghee.
3. Activate the mode "Soup" or "steaming". You can immediately close the lid to accelerate the heating of water. As soon as you see that the water is about to boil, you need to pour the flour (preferably sift out) or a small grinding crust, immediately mix so that cereals or flour do not grab with lumps.
4. Next, you need to constantly stir the contents, so you will have to work with an open lid. These are the rules for making mamalyga in a slow cooker. You can stir from time to time when you see that the cereal is swelling. It is better to stir a wooden spoon.
5. You can leave the mamal in the slow cooker and select the "pilaf" or "rice"/"porridge", entrust the process of making a slow cooker. Do not worry, mamalyga will turn out even tastier than if they were cooked in a saucepan and constantly stirred.
6. The finished mamalyga, as grabs, needs to be transferred to a plate and give the correct shape.
7. When it cools, cut with a thread into portioned pieces. But for now it’s too early to serve to the table, because we will adhere to the recipe. There are 2 methods of submission. The first is still a hot mamalyga to decorate with pieces of cheese. Mamalyga is hot, the cheese will begin to melt and soak it with its aroma, enrich the taste of this unusual for many, dishes.
8. Or you can do it like this: cut the mamal with thread, while hot on portioned pieces, but not too small. And then fry fat in the multicooker in a multicooker in a multicooker in two sides in the "Frying" mode. Serve the pieces of mamalyga immediately until she cooled down, along with cheese and fresh chopped herbs. Enjoy your meal!

Mamalyga in milk in a slow cooker

In order for the mamal to turn out tasty, it can be done not on the water, but on milk. You can use only milk or take half a portion of water and the same amount of milk. It will turn out also very tasty, because we will cook in a slow cooker, and this is a modern analogue of a thick -walled Kazan, in which they used to prepare a mamalyga.

What products are needed:

• flood corn small grinding - a glass;
• milk - 3 glasses;
• salt is to taste.

Preparation of mamalygs in a slow cooker with the addition of milk:

1. Mamalyga is a Bulgarian, Georgian, Romanian dish and a dish of other nations. Each country has its own preparation recipe and its own customs. So, the Romanians will not sit down at the table if there are no mamalyga on it. It is served instead of bread, and sometimes as the main dish.
2. There are a lot of ways to prepare corn bread, we will cook mamalyga in a slow cooker, but in milk.
3. First you need to sift through a sieve of corn flour, and then dry in the oven.
4. We take 3 glasses of milk, you can take 2 glasses of milk and a glass of water. Based on a glass of corn flour, you should always take 3 glasses of liquid.
5. Milk needs to be boiled, you can in a slow cooker or on a stove. If you do this in a slow cooker, milk will boil faster in the "soup" mode. When the milk is about to boil, it is necessary to pour into it a thin stream of corn flour with continuous stirring of a silicone or wooden spatula. You need to interfere carefully so that lumps do not have time to form.
6. Mamalyg needs to be cooked further in the “extinguishing” or “porridge” mode, first stir, with the lid open.
7. Add salt to taste, it is better not to add anything from spices, and then, when serving, enrich this uncomplicated dish with greens, sour cream, feta cheese.
8. Mamalyg needs to be boiled until the porridge thickens and the mass will not stick to a wooden spatula. Then you can stop, add a piece of butter and lower the lid so that the mamalyga infuses in a slow cooker for 15 minutes.
9. Next, you can give the dish a rounded shape and remove it from the slow cooker. You can serve to the table both cooled and hot mamal, after cutting with a thread. With a knife, even very sharp and with a wide blade, they never cut mamalyga, because it will stick to the knife blade, but with a thread you can easily and quickly cut a corn dish into portioned pieces. You can also cut the mamal with a wooden knife if such a device is in your arsenal.
10. The presentation - decorated with greens, with a spoonful of sour cream, cheese or a piece of boiled fish.
11. Mamalyga on this recipe can be prepared with the addition of sugar, it will turn out also very tasty!

Mamalyga with cheese in a slow cooker

Porridge, bread or corn cake? Everyone can call this dish differently, as well as serve as the main dish and not only. How many peoples, so many mamalyga recipes. We will consider one of them together, and also prepare this dish in a slow cooker.

What products are needed:

• curop corn small grinding or flour - a glass;
• butter - 30 g;
• the cheese "Parmesan" - 30 g;
• water - 2.5 cups;
• small salt - to taste or small pinch.

How to cook a dish step:

1. The cereal needs to be sift, then fill in cold water. If you use corn flour, it can be dried in the oven, mamalyga will turn out more tasty.
2. The cereal needs to be poured into a slow cooker, pour water, salt and put butter.
3. Cook with a closed lid for 45-50 minutes using the “Extinguishing” option.
4. As soon as the slow cooker completes the process of cooking the dish, you will hear the signal - this means that you need to grate the cheese on a fine grater and trigger them.
5. After these actions, it is necessary to switch the device and set the “baking” mode to bring the corn dish to readiness. Enough 10 minutes.
6. Serving: Immediately after the signal, mamalyg can be taken out of the slow cooker, put on a flat dish, cut into pieces with a wooden knife or thread, serve hot with any side dish.

This dish is combined with any salads, meat, fish, cheese and herbs. You are pleasant appetite!

Mamalyga in a multicooker delicious

From ordinary corn cereal you can make a delicious dish. For example-mamalyu, but not simple, on water, with butter and salt, but something tasty, so that all the homemade appreciates your efforts in the kitchen. As always - in assistants multicooker, this device will help cook any dish and reduce stay in the kitchen.

We need such products:

• small corn cereal - 2 glasses;
• water - 3 cups;
• salt Brynza - 150 g;
• pork - 500 g;
• butter - 40 g;
• salt and ground pepper - in a pinch;
• fresh lard - 200 g;
• wine is a glass.

Consistent cooking:

1. Fat and meat must be washed under running water, dry, cut into cubes of the same size.
2. The water needs to be boiled, salt, water should be poured into a slow cooker, activated the “soup” program, and when the water is about to boil in a slow cooker, pour out a thin stream of cereal. Now you do not need to stir, we will cook a little differently than according to other recipes.
3. As soon as you finish pouring the cereal, the slide should form in the center of the saucepan, the water will gradually boil and cover it. You need to close the lid and wait for exactly 5 minutes.
4. Then you need to take a fly, turn off the device, remove the saucepan and put it on the table. Then - knead the porridge with a bit. If you worry that you can damage the coating, porridge must be transferred to another container.
5. As soon as the mass is homogeneous and without lumps, it must again be returned to the bowl of the device, activated the “Extinguishing” program. Cooking time is half an hour. The top of the dish can be leveled so that in the finished form of mamalyg it looks harmonious.
6. In the pan, you need to put the lard, then add the meat, mix with sniffings, fry until cooked, but so that the meat is not overjoyed. No need to salt!
7. As soon as the meat is ready, you need to grate Brynza. Serve the mamalyga hot, putting 3 dishes on the tables: corn, meat with slopes and feta cheese. The cheese is salty, so we did not salt the meat. Add a glass of wine to this splendor and wish you a pleasant appetite!

Mamalyga in a slow cooker. Video