Classic Banosh with Brynza Recipe

2022-10-31

By Ukrainian Kitchen

Ukrainian Cuisine

Main Course

Make a traditional Ukrainian dish with this easy recipe for Banosh with Brynza. 

What is Banosh?

"Banosh" is a traditional Ukrainian dish made from cornmeal (usually corn grits or corn flour) cooked with water, milk, or broth until it reaches a thick, creamy consistency.

Banosh Sweet Vs Savory

 It is often served as a comfort food and can be enjoyed as a savory or sweet dish. Savory banosh is typically topped with fried pork fat, mushrooms, cheese, or sour cream, while sweet banosh is garnished with honey, fruit preserves, or nuts.

Sheep Cheese Eastern Topping

"Brynza" is a type of salty, crumbly cheese that is popular in Eastern European countries such as Ukraine, Slovakia, and Romania. It is made from sheep's milk and has a tangy, slightly sharp flavor.

Vegetarian Banosh with Brynza

Enhance the flavor of the banosh by adding fresh herbs such as parsley, dill, or chives, as well as spices like garlic powder, paprika, or black pepper. Replace the typical toppings with sauté mushrooms, onions, bell peppers, or other vegetables in olive oil or butter for a flavorful, vegetarian alternative.

Pitfalls on Banosh with Brynza

 Finding the right ingredients: Banosh with brynza is a traditional dish from the Carpathian Mountains. It may be difficult to find the right ingredients, such as brynza cheese, in regular grocery stores. Try looking for specialty stores or online retailers that carry Eastern European ingredients.

 Preparing the dough: Banosh dough is made from cornmeal, which can be a bit tricky to work with. It's important to use the right ratio of water to cornmeal to achieve the perfect consistency. The dough should be soft and pliable but not too sticky.

 Cooking the banosh: Banosh is traditionally cooked in a clay pot over an open fire, which may not be practical for most home cooks. Try cooking it in a cast-iron skillet or in the oven at a high temperature. Be sure to preheat the skillet or oven to ensure an even cook.

 Adding the toppings: Brynza cheese is a type of sheep's cheese that is traditionally used to top banosh. It can be difficult to find outside of Eastern Europe, but you can substitute with other types of cheese such as feta or ricotta. The toppings should be added at the end of the cook time to keep them from burning or turning too salty.

 Achieving the right texture: The texture of banosh should be crispy on the outside with a soft and fluffy interior. Be sure to cook it long enough to achieve the desired texture without burning it.

 Presenting the dish: Banosh with brynza is traditionally served on a wooden board or platter, with the cheese sprinkled on top. Consider adding a few fresh herbs or garnishes for an extra pop of flavor and presentation.

Ingredients

• 500g cornmeal

• 250g sour cream

• 200g brynza cheese

• 100g butter

• 1 tsp salt

• water

Instructions

1. In a large bowl, mix the cornmeal and salt with enough warm water to form a dough.

2. Knead the dough for 10 minutes, adding more water as needed to get a smooth, pliable dough.

3. Divide the dough into 4 pieces and roll each piece out into a 1/2 inch thick circle.

4. In a large pot, bring enough water to cover the banosh to a boil. Reduce the heat to low and gently lower the banosh into the water. Cook for 10 minutes, then flip and cook for another 10 minutes.

5. Remove the banosh from the water and let them cool for a few minutes.

6. In a skillet, melt the butter over low heat. Fry the banosh on both sides until golden brown.

7. Cut the brynza cheese into small cubes.

8. Serve the banosh hot with a dollop of sour cream and the brynza cubes.

Preparation Time 30 min

Cook Time 60 min

Total time 90 min

Nutrition Facts

Calories: 400

Fat: 20 g

Saturated Fat: 12 g

Carbohydrates: 38 g

Fiber: 4 g

Sugar: 3 g

Protein: 14 g

Regional Ingredients Variations of Banosh with brynza

Hutsul-style Banosh with Brynza: Known as "Hutsulska Banosh Brynzoyu", this version is made with cornmeal, brynza cheese, and butter. It is sometimes topped with fried mushrooms and served with sour cream on the side.

Carpathian-style Banosh with Brynza: Called "Karpatksyi Banosh Brynzoyu", this version is made with cornmeal, brynza cheese, and bacon or pork fat. It is typically served with fried onions and a side of pickles.

Transcarpathian-style Banosh with Brynza: Known as "Zakarpatska Banosh Brynzoyu", this version is made with cornmeal, brynza cheese, and a mix of bacon and sauerkraut. It is often served with sour cream on top and sprinkled with paprika.

Lviv-style Banosh with Brynza: Called "Lvivska Banosh Brynzoyu", this version is made with cornmeal, brynza cheese, and fried pork fat. It is typically served with pickled vegetables like carrots, beets, and cucumbers.

Bukovinian-style Banosh with Brynza: Known as "Bukowinska Banosh Brynzoyu", this version is made with cornmeal, brynza cheese, and bacon or pork fat. It is typically served with fried mushrooms and onion on top.

Volyn-style Banosh with Brynza: Called "Wołyńska Banosh Brynzoyu", this version is made with cornmeal, brynza cheese, and sautéed onions. It is typically served with sour cream on top.

Central Ukrainian-style Banosh with Brynza: Known as "Seredno-Ukrajinska Banosh Brynzoyu", this version is made with cornmeal, brynza cheese, and a mix of butter and roasted garlic. It is sometimes topped with fried onion rings and served with a side of pickled beets.

Try this easy recipe for Banosh with Brynza and enjoy a hearty meal that’s perfect for any occasion! Share your lovely dish on your socials with the following hashtags #banosh #brynza #ukrainianfood #cornmeal #sourcream #butter