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Krelan me Shije
Krelan me Shije is a savory cornbread from Kosovo, distinguished by its flavorful additions like cheese and herbs, making it a hearty side dish or a light meal.
🧂 Ingrédients
- 300 g Cornmeal
- 150 g All-purpose flour
- 3 large Eggs
- 200 ml Yogurt
- 100 ml Milk
- 100 ml Vegetable oil
- 150 g Feta cheese(crumbled)
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
- 2 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 9-inch round baking pan.
💡 Conseils de pro: Ensures the krelan doesn't stick. - 2
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and pepper.
💡 Conseils de pro: Combine dry ingredients thoroughly. - 3
In a separate bowl, whisk the eggs, yogurt, milk, and vegetable oil until well combined.
💡 Conseils de pro: This forms the wet base of the batter. - 4
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
💡 Conseils de pro: A few lumps are okay. - 5
Gently fold in the crumbled feta cheese, chopped dill, and parsley.
💡 Conseils de pro: Distribute the additions evenly. - 6
Pour the batter into the prepared baking pan and spread evenly.
💡 Conseils de pro: Ensure the batter fills the pan without overflowing. - 7
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
💡 Conseils de pro: The top should be golden brown. - 8
Let the krelan cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
💡 Conseils de pro: This prevents it from breaking.
💡 Conseils de pro
- ✓For a richer flavor, you can add a tablespoon of sour cream along with the yogurt.
- ✓If you don't have fresh herbs, dried dill and parsley can be used, but use about half the amount.
- ✓Ensure the oven temperature is accurate for proper baking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a handful of chopped olives for a briny kick.
- Incorporate a pinch of red pepper flakes for a hint of spice.