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Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Banosh
Cornmeal cooked in smetana rather than water until it pulls away from the pot, topped with brynza sheep's cheese, crisp pork scratchings and fried mushrooms — Carpathian shepherd food.
Source
Recette de Carpathian mountain kitchens · 🏺 Traditionnel · Hutsul cooking from the western highlands — cornmeal instead of wheat, sheep's cheese instead of cow's, and everything cooked over one fire.
Ukrainian · Carpathian dish — An ownerless traditional dish, so no cook is credited. `Banush` redirects to `Banosh`, which is the dish's own article; it confirms the cornmeal cooked with smetana and the brynza, pork scratchings and mushrooms served on top. Quantities and the fat-beads test are this book's own.
Watch it being made · 3 videos
⏱ 45 min🍽 4 portions🔥 520 kcal🇺🇦 Ukraine
Sans glutenSans fruits à coque
Étapes
Fry the bacon in a dry pan until the fat runs and the pieces are crisp. Lift them out and keep the fat.
Fry the onion and mushrooms in that fat for 10 minutes until browned. Set aside.
Bring the smetana, water and salt to a gentle simmer in a heavy pot. Do not let it boil hard.
💡 Cream splits at a rolling boil. Keep it just trembling and stir the bottom — this is the step that goes wrong.
Rain the cornmeal in with one hand while stirring hard with the other. Keep stirring for 20 minutes.
It is done when it comes away from the sides in one mass and beads of fat rise to the surface.
💡 Those fat beads are the traditional test. Hutsul cooks stop the moment the surface goes glossy with them.
Spoon into bowls, top with brynza, the bacon and the mushrooms, and grind pepper over.
💡 Astuces
- Banosh comes from the Hutsul highlands of the western Carpathians and is cooked over an open fire there, stirred with a wooden paddle.
- It must be eaten immediately. Left ten minutes it sets solid and cannot be loosened.
- Brynza is a salty sheep's cheese. Feta is the closest widely available substitute — rinse it if yours is very salty.
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