What Exactly is Bulz?
At its core, Bulz is a dish made of mămăligă (maize porridge/polenta) and brânză de burduf (a strong, salty, aged sheep’s milk cheese).
- The Traditional Method (Bulz Ciobănesc): The shepherd takes a ball of hot polenta, creates a hole in the middle, and stuffs it with a generous amount of sheep's cheese. The ball is then sealed and placed directly into the hot embers of a wood fire. The result is a smoky, slightly charred crust on the outside with a molten, creamy center.
- The Modern Variation (Bulz la Cuptor): In restaurants and homes, you will often find "Bulz la cuptor" (baked bulz). Layers of polenta and cheese are placed in a clay pot, topped with a fried egg and a slice of slănină (smoked bacon) or cârnați (traditional sausages), and baked until golden and bubbling.
- The Foundation: High-quality cornmeal, water, and salt to create a firm mămăligă (polenta).
- The Soul: Brânză de burduf. This cheese is essential; its pungent, salty profile is what defines the dish. It is traditionally aged inside a sheep's stomach or in pine bark, which gives it a unique, resinous flavor.
- The Toppings: Sour cream (smântână) is almost always served on the side to balance the richness, often accompanied by a fried egg or smoked meats.
- Serving Temperature: Must be served steaming hot so the cheese remains melted and "stretchy."
A close-up of a traditional Romanian Bulz served in a rustic clay bowl on a wooden table, featuring melted sheep cheese oozing from roasted polenta, topped with a fried egg and bacon. The Carpathian Mountains and a traditional sheepfold are visible in the scenic, blurred background at sunset.
- Bulz is more than just a meal; it’s a symbol of pastoral endurance.
- The Shepherd's Invention: It was designed to be portable. A shepherd could carry the ingredients easily and cook it over a small campfire while watching the flock, requiring no plates or complex utensils.
- UNESCO Heritage: In 2010, the "Bulz de Covasna" entered the Guinness World Records for the largest bulz ever made, and there are ongoing efforts to keep the traditional preparation methods recognized as part of Romania's intangible cultural heritage.
- The "Romanian Burger": Some call the traditional roasted balls "Romanian burgers" because they are self-contained, handheld (originally), and incredibly satisfying.
- The Pine Bark Secret: If you taste a Bulz made with cheese aged in pine bark, you'll notice a woody, forest-like aroma that you can't find anywhere else in the world.
- Best Enjoyed in the Mountains: While you can find it in Bucharest, the best Bulz is always eaten at a mountain cabin or a traditional sheepfold, where the smoke from the wood fire adds that final, crucial ingredient.
If you can’t make it to a mountain sheepfold today, you can bring the flavor of the Carpathians to your kitchen with this traditional recipe.
Ingredients (for 4 people):
Cornmeal (Mălai): 500g (medium grind is best).
Water: 1.5 liters.
Salt: 1 tablespoon.
Cheese: 300g of Brânză de Burduf (or a strong, salty aged sheep's cheese).
Butter: 50g.
Toppings (Optional but recommended): 4 eggs, 100g of smoked bacon (afumătură), and a large bowl of sour cream (smântână).
Instructions:
1. Prepare the "Mămăligă" (Polenta) (see more):
Bring the salted water to a boil in a heavy pot (ideally a cast-iron ceaun). Slowly pour in the cornmeal while whisking constantly to avoid lumps. Let it simmer on low heat for about 15-20 minutes, stirring occasionally with a wooden spoon until it becomes firm and pulls away from the sides of the pot. Stir in the butter at the end for extra creaminess.
2. Form the "Bulz" Balls:
Let the polenta cool for just a minute so you can handle it. Wet your hands with cold water. Take a large handful of hot polenta and flatten it into a thick disc in your palm.
3. The Heart of the Dish:
Place a generous chunk of Brânză de Burduf in the center of the disc. Carefully fold the edges over the cheese and roll it between your palms to create a smooth, tight ball about the size of a large orange.
4. The Traditional Roast:
The Shepherd’s Way: If you have a grill or a fire, place the balls directly on the grate or near the embers until the outside is crispy and slightly charred.
The Oven Way: Place the balls in a greased baking dish (or individual clay pots). Bake at 200°C for about 10-15 minutes until golden.
5. The Final Touch:
While the Bulz is roasting, fry the eggs and the bacon in a separate pan. Serve each Bulz ball piping hot, topped with a fried egg, crispy bacon, and a massive dollop of cold sour cream on the side.
Pro Tip: For a truly authentic experience, serve it with a small glass of Ţuică (Romanian plum brandy) to open up the appetite!
A delicious video recipe of Bulz:
FAQ: Bulz (Romanian Polenta with Cheese)
1. Is Bulz the same as Mămăligă cu brânză?
No. While they use similar ingredients, Mămăligă cu brânză și smântână is typically served in a bowl. Bulz specifically refers to the ball of polenta stuffed with cheese and then grilled, roasted, or baked.
2. Is it vegetarian?
The base (polenta and cheese) is vegetarian. However, many traditional recipes include slănină (bacon) or lard for extra flavor. If you are a vegetarian, always ask if it's "fără carne" (without meat).
3. What is the best cheese for Bulz?
Authentic Bulz must use Brânză de burduf. Feta or Cow's cheese (Telemea) won't provide the same melting texture or the iconic strong flavor that defines the dish.
4. How filling is it?
Very! Bulz was designed for people doing hard manual labor in cold mountain climates. It is a calorie-dense, high-energy meal that will keep you full for many hours.
