Gamula (old Russian recipe)

Gamula (old Russian recipe)

Category: Vegetable and fruit dishes

Kitchen: Russian

Ingredients
Apples
Flour	optional

Cooking method

In our family, the recipe is passed down from generation to generation. Previously, gamula was made in the fall, when the stoves were flooded. At first, granny baked apples in high heat, which had small bruises and would not have been lying for a long time.

But I took a different path. I drove the juice out of these apples, and put the rest of the apple mass, which sometimes goes to waste, into business.

First I rubbed it through a sieve. If the apples are high in pectin, for example, Antonovka, then no additives are required. And if the apples are summer, then per kilogram you need to add about a tablespoon of flour, or a teaspoon of starch. But no more.

Then I put baking paper lightly oiled with vegetable oil on a baking sheet. I laid out a layer of applesauce (no thicker than 1 cm!) And put it in the oven. Mode - convection (it is possible without it), 100 degrees, the door is slightly open.

As soon as a sufficiently dense elastic crust formed on top, I put baking paper on top and turned the gamula layer onto another baking sheet, which I again put in the oven for final drying.

Granny, on the other hand, simply laid out the wiped mass on a baking sheet and put it in the already cooling oven. In the morning I took off the almost finished hamula, turned it over and the next evening put it back in the cooling oven for topping. The finished gamula can be easily removed from the baking sheet. But it is important not to dry it out. It should be flexible, not brittle. But no longer sticky. I cut the gamula into strips with scissors and roll them into rolls. So that the rolls do not unfold, I fix them with an elastic band. Don't try to make the rolls perfectly equal and even. Peasant dish. Some flaws do not spoil its appearance, but give a kind of zest.

Then I tie the rolls with cotton thread and put the rolls in the oven for a while at the same setting. It will dry a little more. After that, they will keep their shape well. And cut the edges (cuts) into diamonds and strips and dry them until crisp. They are similar to apple chips.

A properly prepared hamula can last for months. But we can't do it. She is quickly eaten by her grandchildren. Vanya calls her apple chewing gum.

Note

I would not exhibit this recipe. It's very simple. And I thought that many knew him.
Imagine my surprise when I found some apple pies under the guise of a gamula on the Internet. And, what is most funny, the recipe is correct. And flour - the maximum spoon per kilogram of apples. And the photos - absolutely do not correspond to the recipe. Some charlottes.
Therefore, I decided to remind you of a very tasty and non-high-calorie recipe. And then, suddenly, together with our generation, he will sink into oblivion.

Gamula is a kind of marshmallow. But it is made without sugar. You can pour it over with honey when serving, but we love gamula without additives.

For me, gamula is the taste of childhood.
When I visited my granny in the fall, the house was simply saturated with the smells of baked and dried apples. At this time, the preparation of gamula is simply an ongoing process. As soon as the apple became suspicious, the grandmother immediately sent it to the stove. Didn't let him go. The peasants were zealous people. And how many dried apples were there !!! Canvas bags with dried fruits were always hung in the senets.

You will come running in the evening from a walk, and your arms and legs are like ice chips. It's autumn after all. You will undress and go to the stove on the bench. And the grandmother already takes out a baked apple from there, pours honey and sprinkles on it with poppy seeds. Vkuuusno !!!
In the morning - seagulls with hamula and hot pancakes.In the meantime, granny does not see, you stuff her in your pockets so that you have something to eat while walking.
Eh, it was a carefree time !!! Let my grandchildren have autumn days spent at my grandmother's place with the pleasant smell of baked apples and the sweet and sour taste of hamula.

[Irina]

Irina, How interesting! And what does the taste look like?

Gamula

This is the first time I've heard of this .. Great! I have to try, there are plenty of apples .. thanks!

[Irina]

I knew this method of cooking, but did not know what it was called. A very cute recipe.
Irina, Thank you!

Irina, how interesting! And what does the taste look like?

Average between marshmallow and dried apples. A kind of toffee. And the cuts are crispy. Sweet and sour taste. Very nice. I don't want extra sweetness.

[toffee]

toffee, As I understand it, you can bake apples in the oven, rub them through a sieve and onto a baking sheet and bake the mass? I just don't plan on squeezing juice ...

Yes, in the original version, apples are baked, wiped through a sieve and dried already in the form of mashed potatoes. Nothing complicated.
I tried not to pass through a sieve, but to blender. This speeds up the process.
Also good at it. But then apples need to be peeled at least from the core before baking.

But then apples need to be peeled at least from the core before baking.

Well, it's not difficult. Cut in half and cut the core .. this is how I bake apples for Belevskaya pastila ..

Interesting ... Very interesting. And the memories are so touching ...
And if the apples are already a bit like potato ones, can they be used?

Irina, a very interesting recipe!

[Irina]

Irina, cake from which juicer = centrifuge or auger? and the centrifuge gives dry or wet cake? yours

A very useful recipe for those with a garden.
This is my first time hearing. But - not only is it possible, on the basis of this recipe, to perfectly dispose of cake after a juicer, but the amount of fiber in this delicacy is huge.
Diet dessert!
The author is just super. Thanks for sharing.

Does the centrifuge produce dry or wet cake?

Ir, everything depends on the juiciness of fruits and berries.
I have centrifugal, normal cake comes out, according to the juiciness of the laid vegetable-fruit. If the carrots are not juicy, then the cake will be dry ... at the exit ..

[Irina]

Irina, great story!
Thank you.

everything depends on the juiciness of fruits and berries.

the dryness of the cake is different for different juicers, regardless of the juiciness of the product

Irin, in general - should the finished mass be exactly like a mashed baked apple?

I drove the juice out of such apples,

uh, so you got a juicer?

Why am I trying to find out: there is no juicer, there is a centrifugal and auger with / in = cake from them, too, first bake, and then dry the hamula?

Well, it's not difficult. Cut in half and core.

Only the only thing is that the taste of gamula from mashed potatoes rubbed through a sieve is more interesting. With skin - looks more like dried apples.

Irina, what juice extractor do you have = centrifugal or auger? and the centrifuge gives dry or wet cake? yours

I have a juicer. Still Soviet.
Yes, the mass should be like a baked apple. You can probably put the mass from the juicer in a saucepan and lightly bake it before rubbing it through a sieve.

And if the apples are already a bit like potato ones, can they be used?

Can.

A wonderful recipe. Dietary

Bookmarks definitely, you have to try

[Irina]

Irinahow deliciously written. How emotional. How warm ... So I wanted to go to such a grandmother's house, saturated with the aromas of apples ...
Eh-eh, it's a pity that modern grandmothers have become so urbanized and such memories of the older generation are more like fairy tales than reality. But everything is in our hands) We can give a second life to priceless recipes! Thank you!

Eh-eh, it's a pity that modern grandmothers have become so urbanized and such memories of the older generation are more like fairy tales than reality.

Yes, the same grandmothers as before. And they love their grandchildren no less than they loved us.
Grannies are needed to constantly create small miracles. Mothers have no time, but grandma will always find time for her beloved grandchildren-hares.
And gamula can be done with them. My grandchildren love to cut all kinds of figures from the finished layer. Even two-year-old Arisha helps, tries.
By the way, we make decorations for the tree from gamula. They look, of course, patriarchal, but this is also cute.
Tangerines, nuts in foil, cookies and hamula. Handsomely. And delicious.

[toffee]

toffee, Irina, thanks for the soulful recipe!

Girls in PM ask me where exactly this recipe comes from. I cannot say that this is the Tver recipe, perhaps there are other roots.
But it was my Tver granny who cooked the hamula.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Irina]

Irina, congratulations from the bottom of my heart !!!

Irina congratulations on a well-deserved victory and a medal !!!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Irina, congratulations from the bottom of my heart !!!

Irina congratulations on a well-deserved victory and a medal !!!

Thank you very much!!!
The victory is unexpected, the recipe is not complicated. But I am infinitely pleased!

Usually such simple and uncomplicated recipes win.My congratulations

[Irina]

Irina, accept my congratulations on your well-deserved victory
The recipe is very simple and the name of the recipe is very interesting. I have never heard or tried this.
There are still some summer apples and some autumn apples. You must definitely try to do it, who knows - maybe the recipe for such a gamula will take root in our family)))))

Irisha, with Victory and Myadalka!

[Venera007]

Venera007, nila, Trishka, girls, thanks !!!!

It is so touchingly written !!! And the recipe is interesting, you will have to try it, thanks! I took it to the bookmarks. And also congratulations on the victory !!!

[Ahtuba]

Ahtuba, Thank you!!!

Eh, it's a pity this year we have no apples ... We will try next

[toffee]

toffee, Irina, thanks for the recipe and congratulations on your victory!
Memories are very interesting, warm and sincerely written! The first time I read about the name, very unusual.
I will definitely cook, you must try such a dish.

Great recipe, wonderful memories! Thanks for sharing!
I take it to bookmarks!
With the victory!

[toffee]

toffee, Congratulations on the victory!
Recipe
Garden and apples are available!)) Thank you !!! Great!

[toffee]

toffee, Irina, my mother's family is also from Tver - Tver region, but I have never heard such a recipe or mention of it from relatives.
And what syllable in the name should be stressed correctly?

And what syllable in the name should be stressed correctly?

To W. Gamul.

[Irina]

Irina, Thank you!

[Anastasia]

Anastasia, are you also interested in an unusual word? I immediately went online to find out what this word was.
I found that Gamul (rewarded) was a priest from the clan of Ithamal in the Old Testament, and of course, that this is an old apple dish, as Irina writes. I would like to know how it got into the Russian language.
Thanks to Irina, now we know both the dish and the new word!

And I made a gamula from apple foam. I think so, it still turned out, although the method is somewhat different.
I drove juice for cider (through a juicer), there is a lot of foam, what to do with it? .. And here is a recipe.
I baked it in the microwave for 10 minutes, forgot about flour, dumped it right on the sheets of the dryer.



I dried it for a total of a day at 2 speeds (about 50 degrees, I think I have Isidri). She poured the tray full to the brim.
As a result, this is what happened:



She tore off the sheet easily, rolled a more or less even part into a roll, cut the rest into rectangular squares, as it was necessary in general.



But it didn't matter, it ended the next day.
Apple taste. Just an apple, probably dried. Made without sugar, winter apples, green, sour. Didn't want to add sweets, great taste. Since there are half a ton of apples on the balcony, and apple champagne is in the plans, now I know exactly where to put the foam. Thanks for the recipe!

Gamula keeps well. Even better than dried apples. For some reason, the mole does not start in it. Although apples do.

Gamula is a kind of marshmallow. But it is made without sugar. You can pour it over with honey when serving, but we love gamula without additives.

You have prepared a Levash variant.
For the marshmallow, the fruit or berry mass was whipped. Levashs are older, simpler, they simply spread the mass on a sheet and dried it like that.
About sugar and completely nonsense, it became available to the peasants only after the discovery of a method of cooking from beets and the mass construction of factories.
And gamula are cakes. From what is at hand. Pumpkin, potato, and yes, apples, but tortillas. Plump, flour in them is far from a spoon. The dish was preserved without your participation, ethnographic expeditions did their best.

[Ellie]

Ellie, this gamula is of two varieties, they differed in thickness, the one that was harvested for future use, made in a thin layer, the author here describes this particular method of preparation. and if they wanted to eat the food immediately, then they made a thicker layer, but these are not flat cakes (in the understanding of a flour dish), but a type of thick fruit "cheese" in consistency, and there is really very little flour there.
But in levashi or marshmallow, no one has ever added flour!

Gamulas are cakes. They do not even once, and these cakes are baked from what is at hand. Including boiled potatoes.
If someone poured flour into the levash and called them gamules, these are his personal difficulties, I have nothing to do with it. But why pour a spoonful of flour into the workpiece. Old folk recipes are not senseless. In them, any action is justified. And flour in such a proportion is precisely meaninglessness.
In flat cakes, it is a different matter, they put flour there in different quantities. And it's clear why. And the difference with ordinary flatbread is so radical that it is not surprising to have its own name. Valuable flour is saved, this was very important.

If you do not understand a subject, do not assume that others do not understand anything about it.

Why are you so sure that you know more about gamouls ???))))) you refer to some ethnographic expeditions, it seems to be the ultimate truth! Judge for yourself, this expedition would come to the village to the author's grandmother, see and tell about gamula in the form of a crunchy marshmallow (it is flour that gives a certain crunch here, without it it would be an ordinary marshmallow) ...
by the way, cite the works of scientists or specialists who certainly confirm your point of view, but for now you are not at all convincing in your arguments, because from recipes on the Internet, and from my personal experience, I know that this food was found in two forms, which I I brought it above, and there is just a minimum of flour (for 1 kg of apples - no more than 1-2 tablespoons of flour), but gamula in the form of some kind of cakes, as you say, where there is a lot of flour, I am nowhere to a single recipe I have not met, because a cake, it is a cake, but not a gamula

[Ellie]

If you do not understand a subject, do not assume that others do not understand anything about it.

So say thank you to ethnographers, thanks to whom real recipes reach descendants.

Ellie, you have to understand, you are the same ethnographer to whom everyone around should be grateful?
The author of the recipe does not claim any historical and ethnographic laurels. She just tells us what and how her village grandmother cooked. And she names the dishes as my grandmother called them.
And if you are really an expert, then you should perfectly understand that the same name at different times and in different areas could refer to very different dishes.
For example, the same candy. This name is applied to very different culinary products, offhand I can name three fundamentally different recipes for marshmallow, but I'm not an expert.
Therefore, let's not start a terminology war in someone else's recipe, and if, Ellie, you have a desire to share your knowledge - you are welcome - start your topic, we will be happy

Imagine my surprise when I found some apple pies under the guise of a gamula on the Internet.

No, not apple pies, but rather apple cakes. And it looks like it really is ...

Shl. By the way, Russian pundits claim that the old Russian dish "gamula" has Ukrainian roots. It wasn't me who said it, it was them. For what I bought, I sold for that. In principle, it may well be: in those distant times there was only one Rus - Kievan Rus ... But where this recipe came to Kievan Rus is shrouded in mystery ...
Link under the spoiler ...

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