© David L. Reamer
- ACTIVE: 30 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 8
In this recipe, chef Peter Berley looks to Latin America, creating a sophisticated take on the ubiquitous arepa (corn cake) stuffed with feta cheese.
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- 4 cups masa harina
- 1 teaspoon baking powder
- Vegetable oil
- 1 1/2 cups crumbled feta cheese
- In a large bowl, mix the masa harina with the baking powder, 1/2 cup of vegetable oil and 3 cups of cool water. Knead the dough several times, then wrap it in plastic and let stand for 15 minutes.
- Divide the dough into 16 pieces and flatten each into a 3-inch disk. Sprinkle the feta cheese over 8 of the disks. Top with the remaining disks and press the edges to seal. Gently press the arepas into even patties.
- Heat 1/4 inch of oil in 2 large skillets. Add the arepas and cook over moderately high heat, turning once, until golden, 6 to 7 minutes. Drain on paper towels, then serve.