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In this recipe, chef Peter Berley looks to Latin America, creating a sophisticated take on the ubiquitous arepa (corn cake) stuffed with feta cheese. Slideshow: More Amazing Vegetarian Dishes 

Peter Berley
January 2010

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Credit: © David L. Reamer

Recipe Summary test

active:
30 mins
total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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