Albanian Cornbread - Pite
Courtesy of globaltableadventures.com, as adapted
from "Home Cooking Around the World" by David Ricketts and Mark
Thomas. This bread is a great accompaniment to stews. It is excellent warm, but
can dry out, so try to use up promptly or store well-wrapped.
Total Time 50mins
Prep 15 mins
Cook 35 mins
Servings 6-8
Ingredients:
-
1 1⁄2 cups cornmeal
-
16 ounces cottage cheese (I
would use small-curd)
-
4 eggs
-
1 cup chopped scallion
-
1⁄2 cup butter, melted
-
1⁄4 teaspoon paprika
-
1⁄2 teaspoon dried thyme
-
4 ounces feta cheese, crumbled
(about 1 cup)
-
1⁄4 teaspoon salt
-
1 tablespoon chopped scallion
(to garnish)
Directions:
Preheat oven to 400 deg. Grease an 8" square
baking dish. In a large bowl combine all the ingredients except the scallions
for garnish. Pour into the baking dish and spread out evenly. Bake until
lightly browned and an inserted toothpick comes out clean, about 35 minutes.
Garnish with the remaining scallion and serve warm.
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