BUKË MISRI ME DJATH
Albanian cornbread with cheese
Makes enough for a 40cm circular aluminium baking tray, Ready in 45 minutes
Freshly baked Albanian cornbread with cheese
Last year my brother in law took us to a restaurant in Tirana and it felt like he ordered at least one of everything from the menu! The amount of food that was squashed on that table was honestly unfathomable but in total Albanian spirit, when you have guests, you don’t hold back, so we were treated to a feast like no other.
A small dish of cornbread, laden with soft feta cheese on top, was passed around and I’m so glad I found space for it because it was sensational.
I’ve been trying to replicate the dish for a while now and have carried out so many experiments you can’t imagine. Finally, I’ve managed to make one that’s passed my husband’s taste taste so I’m excited to share it here with you.
This recipe makes quite a lot (feasting sized) so feel free to tweak the amounts depending on how many people you’re feeding. You can freeze the cooked cornbread too and then defrost and toast it when you need it later.
Albanian cornbread, baked in a cast iron skillet and topped with feta cheese
INGREDIENTS
450g corn flour (I use an Albanian corn flour like this one but I think other, similar types would work just fine too)
120g plain flour
75ml olive oil
150g Greek yoghurt
1 tablespoon salt
1 teaspoon baking soda
390ml warm water
200g feta cheese in brine, to serve
METHOD
Heat the oven to 200 degrees (fan)
Combine all of the ingredients together in a large mixing bowl
Pour the cornbread mixture into a large, oiled oven tray. (If you’re using a cast iron pan, line the bottom with baking paper)
Bake in the oven for at least 35 minutes until the bread is cooked through and the top is lightly toasted
While the bread is cooking, prepare your feta. Separate the cheese from the brine, keeping the brine to one side to use later.
Mash up the feta until soft, using a little of the brine to loosen it up if needed.
When the bread is ready, cool it until it’s warm but cool enough to handle and spoon the softened feta over the top of the cornbread.
When you’re ready to serve, serve the brine alongside the bread. It’s traditional in Albania to dip the cornbread into the brine to soak before eating.