A South American and Greek hybrid, this global handheld fare is the perfect fusion of flavours. Fill crispy corn cakes with a homemade Greek Tabbouleh starring Mint and Crushed Chipotle Pepper, lemon juice, feta, bulgur and Kalamata olives. Top with a cool, creamy Ancho Yogu... A South American and Greek hybrid, this global handheld fare is the perfect fusion of flavours. Fill crispy corn cakes with a homemade Greek Tabbouleh starring Mint and Crushed Chipotle Pepper, lemon juice, feta, bulgur and Kalamata olives. Top with a cool, creamy Ancho Yogurt Sauce. Read More Read Less
INGREDIENTS 12 SERVINGS
- 2 cups (500 milliliters) milk
- 2 cups (500 milliliters) water
- 1/2 cup (125 milliliters) unsalted butter, divided
- 3 cups masarepa (pre-cooked cornmeal)
- 1 1/2 teaspoons (7 milliliters) Sea Salt Grinder
- 1 cup (250 milliliters) crumbled feta cheese
- Greek Tabbouleh Salad
- 1 cup (250 milliliters) water
- 2 tablespoons (30 milliliters) lemon juice
- 1/2 cup (125 milliliters) dry bulgur
- 1/2 cup (125 milliliters) finely chopped fresh parsley
- 1/2 teaspoon (2 milliliters) Crushed Chipotle Pepper
- 1 teaspoon (5 milliliters) Sea Salt Grinder , divided
- 1 cup (250 milliliters) shredded lettuce, such as Romaine
- 2 teaspoons (10 milliliters) Mint Leaves
- 1/2 cup (125 milliliters) crumbled feta cheese
- 1 medium vine-ripened tomato, diced
- 3 green onions, chopped
- 1/2 cup (125 milliliters) chopped seedless cucumber
- 1/4 cup (60 milliliters) Kalamata olives, coarsely chopped
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- Ancho Yogurt Sauce
- 1 cup (250 milliliters) plain Greek yogurt
- 2 tablespoons (30 milliliters) water
- 2 1/2 teaspoons (12 milliliters) Chili Pepper Ancho
- 1 1/2 teaspoons (7 milliliters) Garlic Powder
- 3/4 teaspoon (4 milliliters) Oregano Leaves
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
- 1 For the Arepas: place milk, water and ¼ cup (60 mL/1/2 stick) of the butter in small saucepan. Cook on medium heat about 5 minutes or just until butter is melted. Remove from heat; cool slightly.
- 2 Combine masarepa and sea salt in medium bowl. Pour the milk mixture slowly into masarepa mixture, stirring until liquid is fully absorbed. (Mixture may be slightly lumpy.) Add feta and knead mixture with hands until smooth and cheese is fully incorporated. Divide dough evenly into 12 balls. Flatten each ball into a disk about 4-inches (10 cm) in diameter and 1/2-inch (2.5 cm) thick.
- 3 Melt 1 tbsp (15 mL) of the remaining butter in large cast iron skillet on medium-high heat. Cook arepas in batches, about 6 minutes per side, or until golden brown and slightly crispy. Adjust heat to medium-low if arepas are browning too quickly. Add additional butter to skillet between batches if needed. Transfer arepas to a platter; cool slightly. (Arepas can be made up to 3 days ahead. Refrigerate in airtight container. When ready to serve, bring to room temperature before reheating in a hot, buttered skillet.)
- 4 For the Tabbouleh Salad: bring 1 cup (250 mL) water to boil in small saucepan. Add bulgur and ½ tsp (2 mL) of the sea salt; return to boil. Cover. Remove from heat; let stand 25 minutes. Fluff bulgur with fork. Cool to room temperature.
- 5 Meanwhile, toss lettuce, parsley, feta, tomato, cucumber, olives, green onions, lemon juice, olive oil, mint and crushed red pepper in medium bowl. Add cooled bulgur; toss well to combine. Stir in remaining ½ tsp (2 mL) sea salt.
- 6 For the Yogurt Sauce: whisk yogurt, water and seasonings in small bowl. Refrigerate until ready to serve.
- 7 To assemble arepas: slice each arepa crosswise about 2/3 of the way to make a pocket. Spread Yogurt Sauce evenly in each arepa. Spoon about 1/3 cup of the Tabbouleh into each arepa, pressing gently to fill. Top with additional Yogurt Sauce, if desired. Serve immediately.