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Traditional Moldavian Baked Savory Cornmeal and Cheese Soufflé (Alivenci)
Classic Moldavian savory baked cornmeal cake made with cornmeal cooked in milk, folded with rich burduf cheese, thick sour cream, eggs, and fresh dill.
Prep
20 min
Cook
40 min
Total
60 min
Oven
180°C (160°C vent.)
Ingredients
servings
6
- Fine yellow cornmeal200 g
- Whole milk 3.5%400 ml
- Aged burduf cheese or telemea, crumbled250 g
- Thick sour cream 25%250 g
- Soft country butter50 g
- Fresh eggs, separated3 pc
- Fresh green dill, finely chopped2 tbsp
- Fine sea salt½ tsp
Preparation Steps
1
Bring milk, butter, and salt to a simmer. Whisk in cornmeal in a steady stream and cook 3-4 mins into a smooth porridge; cool for 10 mins.
5 min timer
2
Stir egg yolks, crumbled burduf cheese, 150g sour cream, and dill into the warm cornmeal. Whip egg whites to stiff peaks and fold gently into the batter.
8 min timer
3
Pour into a buttered, cornmeal-dusted dish, spread remaining sour cream over the top, and bake at 180°C for 35-40 mins until puffed and golden. Serve warm.
40 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
390
Protein
16g
Carbohydrates
29g
Fat
24g
Allergens
MilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
