Subject: Albanian Cornmeal Pie
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 04 2002 - 06:49:53 EST
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F O O D F U N N Y
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Thanks to fellow Ring member Debbie Gallogly for this true food funny:
My husband and I recently took our 3-year-old nephew to the Atlanta
zoo. After seeing most of the animals at the zoo including, giant
pandas, a baby Sumatran tiger cub, lots of snakes, gorillas and
monkeys we stopped for some lunch at the McDonald's on-site at the
zoo. While waiting for our meal my husband asked our nephew what his
favorite thing was at the zoo? He answered, "The french fries."
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T O D A Y ' S R E C I P E
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I felt it was time for another ethnic menu but I couldn't decide on a
country or region to cover, so I did what I usually do when indecision
strikes and made no decision at all.
Before my Italian, Turkish, Yugoslavian, and Greek readers write to
claim the origin of this dish, let me point out that the cooking of
Albania combines influences from all of these cultures, which only
makes it even more appropriate to begin our "International Sampler"
week.
Albanian Cornmeal Pie
1 1/2 cup (375 ml) cornmeal
12 oz (335 g) cottage cheese
4 eggs, lightly beaten
6 - 8 scallions (spring onions), white and green
parts, chopped
1/2 cup (125 ml) kalamata olives, pitted and coarsely
chopped (optional)
4 Tbs (60 ml) melted butter or olive oil
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
4 oz (110 g) crumbled feta cheese
Stir together all ingredients except the feta cheese and scrape into a
buttered 9-inch (23 cm) pie dish. Spread evenly and top with the
feta. Bake in a preheated 400F (200C) oven for about 45 minutes,
until set and golden brown. Serve warm or at room temperature, cut
into wedges. Serves 6 to 8.
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