Alivenci

Origins and history

Alivenci are farm cooking in the literal sense: maize flour from your own harvest, milk, cheese and cream from your own cowshed. In essence it is an enriched mămăligă that is not turned out onto a board but goes into the oven with dairy and eggs. The dish belongs to the cuisine of the historical region of Moldavia, which is now divided between Romania and the Republic of Moldova. According to the description on Wikipedia, Moldavians made alivenci for the feast of Saint Peter, in summer. The best-documented family recipes come from Botoșani county, just across the border, where families say they have been making them for generations. According to a report by Financiarul, they suit summer best, when milk and cheese are fresh.

What goes into it

Milk is brought to the boil with butter and salt, then the maize flour goes in and thickens for a few minutes into a thick porridge. Once it has cooled a little, crumbled fresh cheese (sweet curd cheese, urdă or telemea), soured cream, egg yolks and a little flour are stirred in. The stiffly beaten egg white makes the whole thing light. The mixture bakes for three quarters of an hour in a greased dish until firm and golden brown. Simpler village recipes leave out the eggs and bake just maize flour, milk, salt and a little sweet cheese.

Where and how to try it

Alivenci are first and foremost home cooking. Your best chance is a rural guesthouse that cooks with seasonal produce. They are cut into squares and eaten warm or at room temperature, with a spoonful of smântână on top. The flavour is mild and creamy, with the texture of the maize flour.