Dish "Banosh" and as to prepare

How to prepare Banosh:
Banosh, or Banosh — one of the most famous representatives of Huzul kitchen. Having specific taste, the dish, nevertheless, should be met even at the smallest restaurant of Transcarpathia. In Rakhovsky District of the Transcarpathian region the whole festival is devoted to this dish! It is interesting that according to Huzul traditions, all dishes connected with sheep are prepared only by men. Banosh they prepare only on naked flame that that "became impregnated with smoke and was gathered by fire". The secret of a dish consists in its preparation and ingredients. Huzuls prepare банош on 3-day cream or sour cream, and store it in a shed as in the refrigerator it "spoils". It is interesting that stir this porridge with exclusively wooden spoon and only in one party.

This porridge prepares very simply. Instead of flour you can use very small corn grits and if there is no sour cream from sheep milk, it is possible to use cream. Part sour cream in a small amount of warm water and pour out mix in a pig-iron kettle. Wait until sour cream begins to boil, and then add to it flour and carefully mix until mix becomes dense. Make fire less and begin to pound mix until drops of oil act on a surface. When porridge is ready, it will easily lag behind kettle walls.

Prepare gas station for a banosh. It can be various, for example, you can make cracklings — to cut with small pieces of podcherevka and to fry it on a frying pan or in a cauldron. Make also with half rings onions with mushrooms. Without mixing, on a plate sheep cheese, then cracklings, and the last layer — griby.shkvarka, and the last layer — mushrooms gives all the best Banosh, from above it.

Dish ingredients — банош:

Sour cream from sheep milk — 900 ml
Cornmeal — 250 g
Podcherevok
Salt, sugar
Mushrooms
Onions
Sheep cheese