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Bulz

Bulz


Servings: -

Preparation time: less than 60 minutes

Bulz RECIPE PREPARATION:

Make a thicker polenta, turn it over on a wooden bottom, leave it to cool a bit, then take it from the polenta and fill it with bellows cheese, make round balls that are then put in a pan and bake on the fire until they catch like a kind of crust, they are served with sour cream on top.


Shepherd's bulz with bellows cheese

The shepherd's bull with bellows cheese reminds me of the summer evenings, when I went with my grandparents to the sheep "row", which meant that from spring to late autumn, the sheep went to the mountains and every villager who had given sheep to shepherd, he went for the milk. That was based on the number of sheep, they were doing some calculations, but I don't know exactly. It is certain that some went twice for milk, others 10 times.
Sometimes you would stay there for 6-7 hours and it was necessary for the villager to bring food to the shepherds, plus you had to eat something.
It was so beautiful that I fondly remember those nights spent milking sheep and it could not be otherwise, for the child who came from the city between the blocks.
When they made polenta, I always whispered to my grandmother to make a bulz, as if they weren't ready enough. And I seem to see her still taking the almost hot polenta in her palm, making that ball and actually throwing it into the embers, satisfying my appetite.

What we find in some restaurants under the name of bulz, is just a layered polenta, which is much easier to make and has nothing to do with bulzul.

Ingredients for shepherd's bulz with bellows cheese:

  • 350 g cornmeal
  • 1 l of water
  • Salt to taste
  • 300 g of bellows cheese
  • Serving cream

Preparation of shepherd's bulz with bellows cheese:

Bring the salted water to a boil, when the water starts to boil, pour the cornmeal into a thin layer, stirring constantly. Boil for about 15 minutes and then let it cool. A thicker polenta will come out.

Divide both the polenta and the cheese into 4 equal parts and form some polenta balls in which we will put the cheese. I took a foil that I put in my palm and then I put the polenta, cheese and then with the help of the foil I shaped.

We let them dry a little on the surface on a plate, so as not to get caught and to handle them more easily on the grill.

then we put them on the hot grill and greased with oil, until they take on color.

Serve with sour cream. Simple, tasty and with an exceptional taste. But I don't hold you back, I let you get to work, not before I wish you good luck and good appetite!


Bulz - 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 filled with 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.


For starters, boil water with a little salt, preferably in a cauldron. After the water starts to boil, add the malai in the rain, stirring frequently. While you keep the polenta on the fire, take care of the rest of the ingredients. Crush the bellows cheese, cut the chosen sausages and let the butter melt slightly.

After the preparation is ready, leave it to cool a bit, then turn it over on a wooden counter. Cut the polenta into several pieces, depending on how many servings you need. Wet your hands and form some lumps. Make a hole in them in which you will put bellows cheese, a little butter and sausages. Close the hole made, further shaping the obtained bulge. Put the obtained lumps in a pan greased with a little oil or butter and put them in the preheated oven. Check the shepherd's bulge after about 20-25 minutes and remove the container from the oven. Leave it to cool a bit, then serve it according to your preferences.

Hard to refuse and easy to prepare, the shepherd's bully it is one of the traditional dishes whose recipe will never be forgotten. Now you no longer need to roam the mountains to indulge in a delicious shepherd's bulz, but you can make it right at home.


Peasant bulz with goat cheese and kaizer

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

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Offal bulz (recipe from Rarău Mountain)

You can find (more) Romanian recipes, as you can't find in Bucovina! It's a slogan that I also heard, as I was going up to Pietrele Doamnei, and I was sorry that I didn't have a backpack and a Romanian recipe book, so that I could quickly write down all the details. I found out. But some of those recipes were told to me once again, at the mouth of the stove, at the beginning of the Bucovina spring. Like this, from now on.

There is no muscelean balmoş, no toponita polenta from Apuseni, no generous Botiza polenta, with cheese and smoked meat. It is a wild bulz, of household under the mountain, & icircn the fir-flavored tent of Rarăului. It's a borraz bulz, whose recipe I'll reveal to you right away!

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

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, the entrails are prepared as follows:
.

Read on ANTENA SATELOR the details of this delicious ROMANIAN RECIPES


Moldovan bulz

Put the salt water on the fire in a pot of tuci or in a non-stick pot and, after boiling, sprinkle the cornmeal and leave it until it is absorbed by the water. Then mix well with a saucepan, a wooden spoon or a whisk until the corn is swollen and comes off the pot. & # 13

Pour the polenta on a wooden bottom and take it with a spoon or cut it with a thread.

we continue with the basic recipe.

Prepare a properly polished polenta. Allow to cool slightly, then start preparing the bulz.

Take a spoonful of polenta, spread it on a wooden bottom and put crushed bellows cheese in the middle.

Then tighten the edges by hand so that the cheese remains in the middle.

Place the balls thus formed in a heat-resistant bowl greased with butter.




Place in a preheated oven at 220 degrees for 10-15 minutes.


Moldovan bulz

Put the salt water on the fire in a pot of tuci or in a non-stick pot and, after boiling, sprinkle the cornmeal and leave it until it is absorbed by the water. Then mix well with a saucepan, a wooden spoon or a whisk until the corn is swollen and comes off the pot. & # 13

Pour the polenta on a wooden bottom and take it with a spoon or cut it with a thread.

we continue with the basic recipe.

Prepare a properly polished polenta. Allow to cool slightly, then start preparing the bulz.

Take a spoonful of polenta, spread it on a wooden bottom and put crushed bellows cheese in the middle.

Then tighten the edges by hand so that the cheese remains in the middle.

Place the balls thus formed in a heat-resistant bowl greased with butter.




Place in a preheated oven at 220 degrees for 10-15 minutes.


For starters, boil water with a little salt, preferably in a cauldron. After the water starts to boil, add the malai in the rain, stirring frequently. While you keep the polenta on the fire, take care of the rest of the ingredients. Crush the bellows cheese, cut the chosen sausages and let the butter melt slightly.

After the preparation is ready, leave it to cool a bit, then turn it over on a wooden counter. Cut the polenta into several pieces, depending on how many servings you need. Wet your hands and form some lumps. Make a hole in them in which you will put bellows cheese, a little butter and sausages. Close the hole made, further shaping the obtained bulge. Put the obtained lumps in a pan greased with a little oil or butter and put them in the preheated oven. Check the shepherd's bulge after about 20-25 minutes and remove the container from the oven. Leave it to cool a bit, then serve it according to your preferences.

Hard to refuse and easy to prepare, the shepherd's bully it is one of the traditional dishes whose recipe will never be forgotten. Now you no longer need to roam the mountains to indulge in a delicious shepherd's bulz, but you can make it right at home.


Bulz in the oven

Baked bulgur is more of a holiday food, which is rarely consumed, with a high content of calories and fat. Thus, it can be quite difficult to classify in the category of healthy foods (if we compare it with other homemade foods because if it is compared with fast food it is a very healthy food).

It does not contain additives, is a very good source of calcium and protein and can be consumed several times a year without having a negative impact on the body (if you do not have medical problems that can be aggravated by eating foods with a high content of fats, carbohydrates, salt, etc.).

It can also be eaten by ovo-lacto-vegetarians if the smoked muscle is eliminated.

Ingredients for four portions of baked bulz
& # 8211 300 grams of bellows cheese
& # 8211 300 grams cream 12-15% (optional)
& # 8211 250 grams of corn
& # 8211 two eggs
& # 8211 60 grams smoked cheese
& # 8211 50 grams of smoked muscle
& # 8211 ½ dill link
& # 8211 salt and pepper.

How to prepare bulz in the oven
Make a softer polenta according to the instructions here. I did not use all the polenta (there are a few tablespoons left - 15-20% of the total amount).

Chop the dill and beat the eggs with the dill. Add salt and pepper to taste (bellows cheese usually contains enough salt).

After the polenta is done, place a thin layer in a yena bowl then place half of the eggs on top and place in the preheated oven at 180 ° C for 8-10 minutes (until most of the egg has hardened).

Remove and evenly add half the amount of bellows cheese (shredded) and half the amount of smoked muscle.

Add a thin layer of polenta, pour in the remaining egg and place in the oven for 8-10 minutes.

Remove and place the remaining bellows cheese and smoked moss, add the last layer of polenta and sprinkle the grated cheese over.

Leave in the oven until the cheese melts and browns slightly.

The nutritional values ​​in the table were calculated for the bulz in the oven with cream. If you do not use cream, the number of calories decreases by 122 per serving, and the amount of fat by 11 grams per serving.

Costs
The costs for four portions of bulz in the oven are about 19-20 RON (2014 prices).

How to serve
Serve hot with two tablespoons of cream on top.


Moldovan bulz

Put the salt water on the fire in a pot of tuci or in a non-stick pot and, after boiling, sprinkle the cornmeal and leave it until it is absorbed by the water. Then mix well with a saucepan, a wooden spoon or a whisk until the corn is swollen and comes off the pot. & # 13

Pour the polenta on a wooden bottom and take it with a spoon or cut it with a thread.

we continue with the basic recipe.

Prepare a properly polished polenta. Allow to cool slightly, then start preparing the bulz.

Take a spoonful of polenta, spread it on a wooden bottom and put crushed bellows cheese in the middle.

Then tighten the edges by hand so that the cheese remains in the middle.

Place the balls thus formed in a heat-resistant bowl greased with butter.




Place in a preheated oven at 220 degrees for 10-15 minutes.


Video: Țebea 2013 - Pera Bulz, Petrică Pașca și Ionel Coza