Kulesha

Kulesha (mamalyha, tokan) is a thick porridge of corn flour, one of the most characteristic dishes of the cuisine of the Carpathians, Bukovyna, and Prykarpattia. It was the basis of the highlanders' daily diet and often replaced bread.

Kulesha is made by gradually pouring corn flour into salted boiling water and stirring continuously until the mass becomes thick and uniform. The finished porridge is turned out in a mound and traditionally cut not with a knife but with a thread. It is served hot with brynza cheese, sour cream, cracklings, fried mushrooms, or milk. Simple, hearty, and nourishing, cornmeal porridge pairs beautifully with other dishes and remains a favourite part of the Hutsul and Bukovynian culinary tradition.