Bread with leeks and feta cheese

This bread with leeks and feta cheese is a Greek recipe and it does not have the usual texture! It’s rather like a dense pancake and it can be eaten warm or cold! To make the dough we use yellow cornmeal and this gives to the bread a sweet character :-) It’s really good and easy to make! Give it a try :-)

In two words:

“To marry a city is like marrying a woman, getting a grip of its miseries, being alerted for its pleasures, and at each analysis bringing together a wonderful synthesis that correspond to the joy of life when you know how to live it”.

Jean Lorrain, Monsieur de Phocas Tweet
To Start...

difficulty easy
preparation 15’ (to slice the leeks in very little dices) + 10’ (to let stand the leeks) + 2h (resting time for the dough)
cooking - 1h + 5’ (under the oven grill)
serves - 2  

Ingredients

  • 120gr of yellow cornmeal
  • 160gr-180gr of leeks (only the white part)
  • 2 pinches of fleur de sel or coarse salt (for the leeks)
  • 80gr of feta cheese
  • 5gr of fresh yeast
  • ½ teaspoon of fleur de sel or coarse salt
  • 2 teaspoons of dill
  • 1 teaspoon of finely chiseled mint
  • 2 tablespoons of olive oil
  • 400ml of boiling water

Steps

  • Remove the bottom part of the leeks and the green part, keep only the white part
  • Wash them
  • Start slice them in fine rounds
  • Slice each round in vertical strips, and slice each strip in small dices, this way you will have very small dices of leeks
  • Place the dices into a bowl and sprinkle on top some fleur de sel or some coarse salt
  • Stir well with a tablespoon
  • Let the salt for about 10’
  • Slice the feta cheese in small dices
  • In a bowl, add:
    • the yellow cornmeal
    • the salt
  • Stir well with a whisk
  • Slice the yeast in small dices and place them in a bowl
  • Add some boiling water and stir with the whisk
  • Pour the yeast mixture into the flour and stir well with a wooden spoon
  • Start pouring the boiling water into the flour mix little-by-little in batches
  • Stir well after each addition
  • At the end, you will have a batter that will resemble to a very thick pancake batter
  • Add the dices of leeks into the batter
  • Stir well with a wooden spoon
  • Add the feta cheese while breaking it in crumbs with your fingers, and stir
  • Cover the bowl with a clean towel, place it in a warm place and let the batter rest for 2h
  • Preheat the oven at 180°C for 10’-15’ before the end of the time of rest
  • Place some parchment paper into a plate going into the oven
  • Pour the batter into the plate and level the surface
  • Cook for 1h
  • At the end, turn over the bread into a plate, and gently remove the parchment paper
  • Turn on the grill position of your oven, and place the bread in a position close to the grill
  • Let the bread color a little bit about 5’
  • Remove from heat and let the bread cool a little bit because eating it
  • Enjoy!

Inspiration

The recipe of a bread with leeks and feta chesse by Ms Evi Voutsina in the Greek book Βουτσινά Εύη, Γεύση Ελληνική. Πρώτος τόμος. Ψωμιά – Κουλούρια- Παξιμάδια- Πιτίτσες, Εκδόσεις Καστανιώτη, Αθήνα, 1999, σελ. 96.

o-o C'est si bon ! o-o

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *