Ingredients
Original recipe: 8 arepas; 2 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gprecooked white cornmeal for arepas, gluten-free
- 420 mlwarm water
- ½ tspsalt
- 240 gvegetarian mozzarella cheese, grated and divided
- 25 gunsalted butter, melted
- 1 tbspneutral oil for the griddle
Make it
- Mix warm water, salt and melted butter in a bowl. Gradually stir in the precooked cornmeal, then knead in half the cheese. Let stand for 5 minutes until the dough absorbs the moisture.
- Divide the dough into eight pieces and the remaining cheese into eight portions. Flatten each piece, add cheese in the centre and close the dough around it.
- Pat each filled ball into a disc about 9 cm wide and 1.5 cm thick, sealing the edges with damp fingers. Keep the shaped arepas covered while heating the griddle.
- Brush the griddle with oil and heat over medium-low. Cook arepas in two batches for 5–6 minutes per side, until golden, with a cooked soft centre and melted cheese; lower the heat if the crust browns before the middle warms.
- Serve two arepas per person while warm. Split one to check the interior if unsure; it should not contain loose dry cornmeal.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.