Traditional recipes

Bulz with smoking

Bulz with smoking

We prepare the polenta in a cauldron: we put water, a little salt and when the water starts to boil we pour the corn in the rain, stirring continuously until a well-polished polenta is obtained.

Separately, sausages and kaizer are cut into small cubes and fried in a pan with hot oil.

In a bowl (I used the clay pot) greased with a little butter put half the amount of polenta, then grated telemeau and then sausages and fried kaizer. Cover with the rest of the polenta. With the back of a spoon form 3 nests in each one laying an egg. We put them in the oven and when the eggs are ready we take them out. We feel warm but it is good and cold with plenty of sour cream.

Good appetite!

Few know that the bulz entered the Book of Records in 2008, after the inhabitants of Turia commune, Covasna county, managed to make a bulz with a diameter of 150 meters and 32 centimeters. It is said that bulzul is a traditional preparation of shepherds, based on several ingredients, including the indispensable bellows cheese. You will find it under different recipes and names. The simplest bulz recipe is the classic one, in which only polenta and bellows cheese are placed. Other ingredients can be added to this recipe: egg, sausages, small pieces of bacon, smoked ribs or kaiser. Bellows cheese can be mixed with dill or chopped parsley leaves. The most well-known names are the Transylvanian bulzul, the shepherd's bulzul, the Moldovan or traditional bulzul, but they are all based on the same ingredients. Another classification can be made depending on how it is prepared. Thus, you will encounter:

  1. Bulz in the oven & # 8211 bulzul is in the form of lumps heated and lightly browned in the oven
  2. Grilled Bulz & # 8211 Bulz bulbs are grilled until light in color
  3. Bulz in embers & # 8211 bulz bulbs are kept in aluminum foil and browned in embers for a few minutes
  4. Layered bulz & # 8211 polenta and other ingredients are laid in layers, in a pan, and cooked in the oven for 10-15 minutes.

Recipe & quotbulz & quot

For a family dinner, I made bulz. It is traditionally made with sheep's fat cheese, but not new

Bulz with kaiser

Bully with kaiser is a traditional and delicious food. At first I hardened the kaiser a little, and when

Grilled bulz

Bulzul is a popular and well-known dish, and now you can prepare it on the grill. Corn flour helps

Bulz and the Droop

Obviously the polenta is made first. Boil eggs and cook the kaizer or smoke a little in the pan, without

Bulz with sausages and cheese

Bulz with sausages and cheese is a dish with polenta, cheese and delicious homemade sausages. It's a food

Cabbage balls

Cabbage stalks are prepared from sauerkraut, rice, onions, smoked ribs, carrots, broth and spices.

Bulz of polenta

Make a suitable polenta from corn, water and salt. It is mixed with butter. Take as many pieces as you can

Shepherd bear (bulz)

Put the whey to boil and, when it is well warmed, add the cornstarch in the rain. Bring salt to a boil with

Shepherd's bulz (cocolos) with cheese

Take a form of about 20 g of polenta, forming a cocoon in which 80 g of cheese is inserted into

Bulz and Miacori

For 6 people it is good to use 1.5 l of sheep's milk. Boil the milk folded with water and when it gives

Shepherd's bull

The polenta, more vigorous, is shaped, with wet hands of whey, including cheese and butter inside. Bake on

Make a hasty polenta and let it cool. Then take pieces of polenta, suitable for large and mine

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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Shepherd's bulz recipe with bellows cheese

Polenta with bellows cheese and sausages

  • 350 g cornmeal
  • 1 l of water
  • 300 g of bellows cheese
  • 2 sausages
  • Serving cream

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. after which I put the polenta, the 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.

Saute the sausages and cut them into small pieces, then put them in the polenta balls

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

Ingredients for the overturned bulz recipe

  • a piece of smoked muscle, about 300g
  • an egg
  • sour cream
  • bellows cheese, about 250g
  • two tablespoons olive oil for frying muscle
  • a little butter to grease the bowl where we will form the bulge
  • corn for polenta, for a liter of water I used two teaspoons of salt and 370 g of corn

How do we prepare the recipe for overturned bulz with smoked mussels and poached egg?

The cut muscle is fried a little in a pan with the two tablespoons of oil, the water is boiled for polenta with the two tablespoons of salt and a little corn sprinkled on top.

When it boils, add the corn in the rain, stirring constantly, leave it to boil, stirring well, so that it does not become lumpy for about 30 minutes.

It also depends on the corn, if it's that browned corn, it has to boil for about an hour, I used blackened corn for this recipe.

I prepared the poached egg in a bowl where I added 3 cups of water and two tablespoons of vinegar. The vinegar is put in order not to peel off and not to spread the egg white. When the water starts to bubble, release the egg lightly in the water and let it simmer for 4 minutes.

Bulz mounting

Once all the ingredients are ready, we start assembling our bulzul. In a bowl greased with butter, place a layer of polenta, then the bellows cheese and the fried muscle, at the end put a polenta lid again, then turn it directly on the plate.

Put a little sour cream on top and at the end the laid egg.

The recipe and the pictures belong to Cristina Manole and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 9.50

Recipes with Gina Bradea & raquo Recipes & raquo Overturned bulz with smoked mussels and poached egg, traditional recipe

Smoked Bulz - Recipes

I am what I call an "asphalt child" raised in the city, with grandparents in bigger cities than the one I lived in. However, for a short time I had the opportunity to spend a few summers in the country. Not nearly as much as I would have liked… From there, the “goose” remained in my head, a kind of proto street food (in context, street = alley), which consists of a piece of cold polenta filled with cheese and rounded, which I received "by hand" from my aunt and ate, running through the yard or through the woods. Later, as a teenager, I found out that people call that "goose" bulz and that only I was left with the name I remembered from "nowherelandland", Mureș County. Over time, I have heard of many versions of bulz and I even thought about associating it with "Sicilian arancina", and today I present my version.

The polenta part was the simplest. I used a polenta from yesterday that stayed in the fridge overnight.

I put in the "more serious" work for the cheese. I used fresh curd and grated it on a small grater, salted it and kneaded it until a compact lump of cheese formed.

I left the lumps in the fridge for an hour, after which I flattened it, added more salt, freshly ground pepper, chili flakes and paprika and then resumed kneading until I obtained a homogeneous color.

After a few more minutes in the fridge, I started rolling small cheese croquettes, which I then wrapped in polenta, forming a sphere. This is where the process of obtaining the "goose" ends.

For bulz, depending on the folk region, it is followed by baking in the oven or grilling sometimes even frying in an oil bath. I heated a tablespoon of oil in a cast iron skillet and browned the outside of the spheres. I enjoyed it together with a sour and dense cream, mixed with chopped dill, cold pressed oil and spices.

1 teaspoon paprika

Freshly ground pepper to taste

The curd is grated and kneaded with spices. Form polenta balls filled with cheese and brown in the pan.

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A portion, please.
Which ham? Looks good.
I also like the stitches. What a tasty combination.

Bodron Romica 3 years ago - 6 February 2014 11:05

Simona-Adina Hotea 3 years ago - 6 February 2014 11:31

Ah, what a longing I had and what a good idea with the ring or the bowl!

octav 3 years ago - 6 February 2014 12:41

If you hold the straps, fill the polenta with everything, THEN you will GET a real BULZ, bellows cheese, quality, as it stretches, boiled egg on three quarters, a little in the oven to get the crust and the egg to be done. The ham thing is optional. Cream, mandatory, but. as "CHOLESTEROL" is fashionable, rather than putting on a weak one, better not!

Cristina 3 years ago - 6 February 2014 13:59

Flour recipe and if there is a bit of frost outside, a Bulgarian polenta will be greased. Super!

josephinnejose 3 years ago - 7 February 2014 10:36

I like this thing like "let's go to Bran because I feel like it." we had something similar "let's go to Turda to eat homemade cakes, at that famous confectionery)"

Ioana 3 years ago - 7 February 2014 11:39

Simona-Adina Hotea 3 years ago - 9 February 2014 11:56

To see: when I took the bullets off the grill and put them on the plate, they were a bit scattered (I know, I had made the polenta a bit soft), but. brother, what a treat! Thank you very much, Ioana, again ..

Mirela Enea 3 years ago - 6 March 2014 13:29

It's funny: in Bran we also found the best bellows cheese (at the fair in front of the castle.) Since then we have been desperately looking for other areas (we were on vacation) but we have not found such goodness. Wonderful recipe, how I would love to try it!

Oana-Monica Purcareata 3 years ago - 23 September 2014 14:42

Re: oana-monica

I ate a bulz for the first time last week, but I want to say it was extraordinarily tasty! I said to try the recipe too, it's not a great philosophy to try it.

Livia a year ago - 9 February 2016 13:15

Do you know what it was like in the session when we don't feel like learning and we start washing clothes, made clean, anything else? That's what I did today with your bullets, when the country was burning.
I've never been bullied before. I really liked the figure with the bag because I also like the softer polenta, they were fixed. I didn't have time to fry them in the pan, I baked them on the grill and they caught the crust. A madness. I couldn't stop at just one))

Ioana a year ago - 9 February 2016 15:27

Livia, I'm glad! sometimes a short break in extreme situations is welcome. but to be small.

robert an hour ago - 11 January 2018 12:41

"Add salt and butter and mix well to dissolve the flour in water."
What flour? Did you mean Malay?
I don't see any flour in the ingredients

1. Prepare a fluffy polenta and let it cool so that it doesn't burn when we form dumplings. If you happen to be a beginner in polenta, click on this polenta and find out some landmarks.

2. After it has cooled a bit, we take a piece of polenta, the size of a fist, and shape it into a bowl. Put the bellows cheese in the middle and cover it with a second piece of polenta. We model everything obtained in the form of a ball, taking care that the two parts of the polenta are connected. If they are not well welded, the cheese may flow when we bake them, melting them.

3. We repeat the operation and form as many lumps of polenta as we want, according to our vigorous appetite. In the meantime, I took care of the fire and the embers. It is said that fir wood would be best for bulz, but as it is not found everywhere we can use other wood from the yard. However, we must be careful not to cut the plum that makes plums for brandy. We put the lumps of polenta directly on the embers or on the grill, as we are inspired at that moment. Let them bake well on one side, form a crunchy and fragrant peel, then roll them. Once baked, when you unwrap the melted bellows cheese, it will flow like the lava of Mount Etna. The donuts of shepherd's bull they eat like that, hot.

The bulz recipe I propose today is simple, tasty and I think it is one of the most famous recipes.

The shepherd's bulzul is not a simple polenta with cheese and sausage, it is a golden lump, with cheese lace and an egg crown. Wait hot to discover it, slowly, with all the taste buds. And when you say you're happy with his taste, you take a shower tuica fiarta and go to great deeds, for another is waiting for you in the oven. You can't eat just one, it would be pure madness to stop enjoying good mouthfuls of polenta with sausage and melted cheese. And if it's not upset, I'll have a glass of brandy, I'll tell you luck and I'll invite you to dinner!


450 g Malay
1.5 l apa
1 tablespoon grated salt
500 g grated cheese (kneaded cheese mixed with smoked cheese and cheese)
150 g smoked sausages and sausages
2-3 tablespoons oil

For the beginning we prepare the filling of the bulz: we grate the cheeses and we mix them, then we fry the sausages cut into slices and the rest of the sausages, bacon, ham, any smoke we have at hand. All the flavor of the bulz is in this pan, so we choose what we like best in this category.

We continue with the preparation of the polenta: we boil water with salt, if possible in a cauldron (tuci). When the water boils, put the corn in the rain and start mixing with a fork at the beginning. In the first 5 minutes, mix without interruption, so as not to get lumps. When the polenta starts to be more consistent, we replace the target with a wooden spoon. From this moment, boil the polenta for about 10 minutes, stirring as often as we can, so that it does not stick.

We turn the polenta over on a large wooden bottom. We portion it into 6 equal pieces, which we spread with a damp spoon. We fill them with cheese and smoke, then shape them with wet hands in the form of balls. We put them in a heat-resistant dish, greased with the oil in which we fried the sausages. Sprinkle the polenta bulbs with the same oil and put them in the preheated oven at 200 ° C for 20-25 minutes.

We put the brandy to boil and wait for the miracle to be done in the oven, which we will serve with grated cheese on top, a little bacon and possibly with an egg.

Video: When yo momma catch you in the house (January 2022).