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Krelan me Presh dhe Djathë
Cornbread with Leek and Cheese
A savory cornbread variation from Kosovo, featuring the mild sweetness of leeks and the salty tang of local white cheese, baked to a golden perfection. It's a hearty and flavorful dish, often served as a side or a light meal.
ð§ ææ
- 200 g Cornmeal
- 150 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 2 medium Leeks(white and light green parts only, thinly sliced)
- 200 g White cheese (like feta or gjizë)(crumbled)
- 3 large Eggs
- 250 ml Milk
- 100 ml Vegetable oil
- 0.5 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round baking pan.
- 2
In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and black pepper.
- 3
In a separate bowl, sauté the sliced leeks in a little oil until softened, about 5-7 minutes. Let cool slightly.
- 4
In another bowl, whisk together the eggs, milk, and vegetable oil.
- 5
Add the wet ingredients to the dry ingredients, along with the sautéed leeks and crumbled white cheese. Mix until just combined. Do not overmix.
- 6
Pour the batter into the prepared baking pan and spread evenly.
- 7
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 8
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure leeks are thoroughly washed to remove any grit.
- âFor a richer flavor, you can add a pinch of dried mint or dill.
- âIf white cheese is very salty, you can soak it in water for 15 minutes before crumbling.
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- Add a handful of chopped fresh parsley or dill to the batter.
- Substitute crumbled feta cheese for a sharper flavor.
- For a spicier kick, add a pinch of red pepper flakes.