Mulgipuder

About This Recipe

Mulgipuder originates in the Mulgimaa region of southern Estonia, historically home to some of the country's wealthiest peasant farmers, known as Mulks. The dish was their signature: a thick, sustaining porridge of pearl barley cooked with potatoes and enriched with pork fat. Despite its simple ingredients, mulgipuder carries significant cultural pride and was declared an Estonian national food. Today it is served at folk festivals, in farmhouse restaurants, and at family Sunday dinners, always accompanied by fried pork belly or sausage.

Ingredients

Serves 4

• 200 gpearl barley, rinsed
• 600 gfloury potatoes, peeled and quartered
• 1 litrewater or light pork stock
• 1 tspsalt
• 150 gsmoked bacon lardons or pork belly, diced
• 40 gbutter
• 1 mediumonion, finely diced
• 0.5 tspblack pepper

Instructions

1. 1

   Cook the barley and potatoes

   Combine the rinsed barley, potatoes, water or stock, and salt in a large pot. Bring to a boil, then reduce heat and simmer, partially covered, for 50–55 minutes until the barley is very soft and the potatoes are falling apart.

2. 2

   Mash together

   Use a potato masher or large fork to roughly mash the contents of the pot together — some barley texture should remain. The porridge should be thick and cohesive. Add a splash more water if too stiff.

3. 3

   Fry the lardons

   While the porridge simmers, fry the bacon lardons and onion in butter over medium-high heat until the bacon is crispy and the onion is golden, about 8 minutes.

4. 4

   Serve

   Spoon the mulgipuder into deep bowls, top with the crispy bacon and onion mixture, season with black pepper, and add an extra knob of butter if desired.

Variations

• •

  Mulgipuder with smoked sausage (vorst) instead of bacon

• •

  Vegetarian mulgipuder topped with caramelised onions

• •

  Mulgipuder patties pan-fried with leftover porridge

Storage

Refrigerate for up to 3 days. Reheat with a splash of water over low heat, stirring frequently.

Frequently Asked Questions