The original recipe of tuslama, an archaic dish from Dobrogea

Despite having undergone several major transformations since it was adopted by Turkish cuisine, tuslamaua has been one of the highly prized dishes of Romanians for many years. Similar to belly soup, tuslamaua is considered a noble dish.

The original recipe of tuslama is part of the Turkish gastronomic heritage of Dobrogea, an archaic dish different from the popular belly soup, although the ingredients are very similar. The tuslama recipe has undergone several transformations after entering the Romanian cuisine, cream or horseradish being local additions, while in the original version yogurt was used.


– 500 g of beef bacon

– a calf leg

– 300 ml of beef soup

– 200 ml of cream

– 2 teaspoons of flour

– 2 onions

– 2 carrots

– 1 parsnip

– an egg

– 4-5 cloves of garlic

– oil, salt and pepper

Method of preparation

Tuslamaua is a kind of bacon and leg of beef ciulama, that is a dish made with boiled bacon and beef bone soup with vegetables, thickened with a little flour and egg. It is relatively easy to prepare, and if our stomachs are already full when we start cooking, then we can say that the recipe also prepares very quickly.

Boil the bacon and the leg of beef. When the meat has started to soften, add the onions, carrots and parsnips. Boil them until the meat comes off the bone and reduce the juice as needed. Remove the belly and the meat from the water.

Heat a pan with a few tablespoons of oil and add two chopped garlic cloves. We mix and, when we feel that the garlic begins to release its aroma, we put the boiled beef pancetta, cut into strips of a few centimeters. We keep the belly on medium heat for a few minutes, during which we prepare a mixture of one egg, 200 ml of cream, two teaspoons of flour and 200 ml of the beef broth that we obtained by boiling the beef leg.

Mix the ingredients very well, making sure that there are no lumps of flour and then pour it all over the bacon strips.

Boil the tuslamau for about ten minutes, then season the food with salt and pepper to taste and turn off the heat.

In the end, if you think the tuslamaua is too thick, you can dilute it with a little soup, or, if you don’t have any, with a little warm water.

When serving the belly tuslamau, add a little crushed garlic and a little lemon juice.

Enjoy your meal!

See also: Potato Parmigiana – a recipe from Italy that you will make again and again

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