Description

Ingredients

• Dry mix 🌽 Original: Dry mix 🌽
• 🌽 220 g fine cornmeal (1⅔ cups / 7.8 oz) Original: 🌽 220 g fine cornmeal (1⅔ cups / 7.8 oz)
• 🌾 120 g all-purpose flour (1 cup / 4.2 oz) gluten Original: 🌾 120 g all-purpose flour (1 cup / 4.2 oz)
• 🥄 10 g baking powder (2 tsp / 0.35 oz) Original: 🥄 10 g baking powder (2 tsp / 0.35 oz)
• 🧂 5 g fine sea salt (¾ tsp / 0.17 oz) Original: 🧂 5 g fine sea salt (¾ tsp / 0.17 oz)
• 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz) Original: 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz)
• ‌ Original: ‌
• Wet mix 🥣 Original: Wet mix 🥣
• 🥚 3 large eggs, 150 g (3 eggs / 5.3 oz) egg Original: 🥚 3 large eggs, 150 g (3 eggs / 5.3 oz)
• 🥛 250 g plain yogurt (1 cup / 8.8 oz) dairy Original: 🥛 250 g plain yogurt (1 cup / 8.8 oz)
• 🥛 120 ml milk (½ cup / 4 fl oz) dairy Original: 🥛 120 ml milk (½ cup / 4 fl oz)
• 🫒 90 ml olive oil or sunflower oil (⅜ cup / 3 fl oz) Original: 🫒 90 ml olive oil or sunflower oil (⅜ cup / 3 fl oz)
• ‌ Original: ‌
• Filling 🌶️
• 🧀 220 g white brined cheese, crumbled (1½ cups / 7.8 oz) dairy Original: 🧀 220 g white brined cheese, crumbled (1½ cups / 7.8 oz)
• 🌶️ 220 g roasted red peppers, drained and chopped (1½ cups / 7.8 oz) Original: 🌶️ 220 g roasted red peppers, drained and chopped (1½ cups / 7.8 oz)
• 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz) Original: 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz)
• 🧅 40 g spring onion, finely sliced, optional (⅓ cup / 1.4 oz) Original: 🧅 40 g spring onion, finely sliced, optional (⅓ cup / 1.4 oz)
• ‌ Original: ‌
• Finish ✨ Original: Finish ✨
• 🫒 10 ml olive oil for brushing (2 tsp / 0.3 fl oz) Original: 🫒 10 ml olive oil for brushing (2 tsp / 0.3 fl oz)
• 🌶️ 1 pinch sweet paprika for topping Original: 🌶️ 1 pinch sweet paprika for topping
• 🌿 10 g parsley for serving (¼ cup loose / 0.35 oz) Original: 🌿 10 g parsley for serving (¼ cup loose / 0.35 oz)

Preparation

• Heat the oven 🔥 ‌ Heat the oven to 190°C (375°F). Line a 24 × 24 cm baking pan (9½ × 9½ in) with baking paper and lightly brush it with oil. ‌
• Mix the dry base 🌽 ‌ In a large bowl, whisk cornmeal, flour, baking powder, salt, and sweet paprika for 30 sec so the batter rises evenly. ‌
• Mix the wet base 🥣 ‌ In a second bowl, whisk eggs, yogurt, milk, and oil until smooth and creamy. ‌
• Combine gently ✨ ‌ Pour the wet mix into the dry mix and stir just until combined. The batter should be thick but spoonable. Do not overmix. ‌
• Add the filling 🌶 ‌ Fold in crumbled white brined cheese, chopped roasted peppers, parsley, and spring onion if using. Keep some cheese pieces visible for texture. ‌
• Fill the pan 🥧 ‌ Spread the batter evenly in the prepared pan. Brush the top with a little olive oil and sprinkle with a pinch of sweet paprika. ‌
• Bake golden 🔥 ‌ Bake at 190°C (375°F) for 35 min, until the top is golden, the edges are lightly crisp, and a toothpick comes out clean. ‌
• Rest before cutting 🛋 ‌ Rest in the pan for 15 min. This helps the proja set and keeps the squares neat when sliced. ‌
• Serve warm 🌿 ‌ Cut into 12 squares. Serve warm with yogurt, cucumber salad, ajvar, pickles, or a bowl of soup.

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