Melodie K

Dishes

Pispili, Cheesy Albanian Cornbread [Recipe]

Pispili, Albanian cornbread with leeks and feta cheese is a delicious snack or side dish for your small group.


The women spread supper—a large bowl of cheese melted in butter, into which we dipped our maize bread, and very good it was. ~ Edith Durham, High Albania

Have you ever tasted Pispili, the Albanian cornbread seasoned with leek and crumbly feta cheese?

This is a perfect dish for parties and other group gatherings. It’s only 45 minutes from prep until it comes out of the oven, steaming hot, ready to be sliced, and pounced upon.

Of course, you could bake a small pan all for yourself, too. Then have a generous slice with, say, hot soup one day and a dish of stew the next until it’s all gone.

Good plans both.

One thing for sure: if you’ve never been to Albania or tasted Albanian food, a chunk of Pispili will be a tasty (and filling!) introduction. 

You’ll find, in this one dish, some of the very best foods that each region of this ancient European country has to offer. These include:

  • Corn, the staple food from the mountainous North.
  • Eggs, from the Central Albania, where both poultry and fish from the Adriatic Sea is plentiful.
  • Feta cheese, from Southern Albania where dairy farms rule along with olive and citrus groves.

And, finally, leeks that grow in various varieties all over Albania. 

THIS RECIPE COMES FROM THE KITCHEN OF DONIKA, THE WRITER & CHEF IN CHARGE AT HER BLOG, WHEN FETA MET OLIVE.

Donika is Canadian-born, but her ancestry is Albanian and her ties to those Albanian roots are strong. Many of her recipes are old family favorites; this recipe for Albanian cornbread with feta & leek is one of these.

Print Recipe

Pispili ~ Feta & Leek Cornbread

Albanian cornbread with feta and leek ~ Pispili
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Side Dish, Snack
Cuisine: Mediterranean
Keyword: cornbread, picnic food, small group, teatime snack
Servings: 12
Author: Donika

Equipment

  • 9" x 13" baking pan/dish (or pan of similar size)
  • whisk
  • wooden spoon or spatula

Ingredients

  • ½ cup yogurt
  • ¾ cup olive oil
  • 3 eggs
  • 1½ cups flour
  • ½ cup fine corn flour
  • 1-2 sticks leek depending on the size
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup crumbled feta cheese

Instructions

  • Preheat oven to 400F, grease a 9" x 13" pan or a pan size close to that.
  • Prepare leeks, cut them into bite-sized pieces, and rinse.
  • Mix eggs, yogurt, and oil in a bowl; add the cornflour into the egg mixture and whisk together; let sit for 3 minutes.
  • Sift together the flour, pepper, salt and bang powder with a whisk; add flour to the egg mixture and mix together with a wooden spoon or spatula.
  • Add the leeks and feta cheese; combine with the wooden spoon or your hands.
  • Or you can add the leeks and feta cheese to the egg mixture first, then add in the flour mixture.
  • Pour over in pan and press evenly across pan.
  • Bake for 25-30 minutes. Cut into squares. Enjoy warm.
Pispili is most delicious served warm, fresh out of the oven. Cut it into squares and enjoy!
Pispili fresh out of the oven, before cutting into squares.

TIPS & TRICKS LEARNED MY FIRST TIME MAKING PISPILI

  • The recipe doesn’t specify a type of yogurt to use. So I chose a non-fat plain Greek yogurt and happily discovered that its thick consistency produces sublimely creamy results.
  • You can save a few dollars by crumbling a pack of feta cheese yourself rather than buying it pre-crumbled. It’s easy: I placed the pack in a bowl and jabbed it a few times with my handheld chopper. And just like the “extreme ways” Moby sings about at the end of the Bourne movies, it fell apart.
  • When the time comes to “pour” the batter into the pan, don’t worry if it’s so dense that you have to help it get there with a spoon. (At first, I thought — oh, no, I’ve made it too thick!) Just continue following the directions and press the batter evenly across the pan with your wooden spoon. And, like me, you’ll have a finished dish that both looks and tastes terrific and is deliciously moist.

WHAT MAKES THIS RECIPE SPECIAL?

The magic in this cornbread lies in the balance between the tangy Feta cheese and the delicately mild leeks. It’s a yin-yang thing, Albanian-style.

So even if you’ve thought of Feta cheese as a “strong tasting” cheese, as I did (and do), you may still end up liking this dish. And once you catch yourself and some of your peeps reaching for seconds, well, you may have to rethink your ideas about Feta entirely.

But enough talk about cooking. Let’s cook Albanian already!

WHAT NOW

  1. For another perfect-for-baking in a glass dish recipe, check out this sweet and spicy dessert from New Mexico.
  2. Expand your at-home dining menu by adopting more delicious recipes from When Feta Met Olive. Donika’s collection includes beaucoup dishes from Turkey and throughout the Mediterranean as well as Albania.

Korean-Style Ramen in El Paso: Gom Ramen [Review]

Noodles have a special place in the hearts and bellies of the Japanese.—Elizabeth Andoh, food educator & author

Savory Japanese-style ramen noodle dishes have wowed diners around the world and in the Southwest for decades. Not so well known is Korean-style ramen, an unfortunate situation. Happily, though, it’s one that Gom Ramen, a Korean-style ramen restaurant in El Paso, is on course to change.  

What makes this place a standout? 

The “secret” is in the name: Gom Ramen.

First, “Gom” is Korean for “simmering.” It’s the beef-based broth that simmers for upwards of SIX hours that gives this ramen its s-m-o-o-t-h flavor.  Then, it’s the ramen, the Chinese wheat noodles themselves. Gom Ramen doesn’t do instant or prepackaged but specializes in homemade ramen noodles. 

If you’re a diehard fan of Japanese-style ramen made with a pork stock broth, you may catch yourself wondering: Will I like Korean ramen as much?

Short answer: It’s not a matter of either-or; you can like both. This simmering beef broth ramen does taste good. And the surroundings you get to eat it in are good-looking as well.

What’s beautiful (& not-so-beautiful)

From the moment you walk in, the bright minimalist decor confirms you’re in the right place. Finished concrete floors gleam, tabletops sparkle, and the coffered ceiling tiles look beautiful. So much so that even my husband noticed them and bothered to say so. 

Now let me warn you: The wait time, if you arrive between 12 noon and 1 pm, is not so beautiful. We waited 10 minutes before being seated.

Then Mr. K. ordered traditional style gom ramen. And I ordered gom ramen with spicy sauce and peppers and a topping of bulgogi beef. It didn’t take long to decide since the menu is short and simple to navigate.

But 20 minutes later, our meals still hadn’t arrived. And everyone at a table was eating, even the fellow at the next table who was seated after us.

How’d that happen?

Through the bar opening to the kitchen, I could see the chef stirring furiously — hopefully something delicious for us.

Just then, the chef directed the servers to give complimentary refreshments to everyone still waiting for a table and this show of thoughtfulness made me smile. I knew then that this had been an especially crazy busy lunch shift.

And, as if on cue, the server sat in front of me a big bowl that shimmered like brushed metal. All was forgiven. 

Good & beautiful things come to those who wait.

Gom Ramen with scallions, aromatic mushrooms, egg, beef, and fresh noodles in a simmered broth with peppers — and extra bulgogi (marinated) beef. Extra beef is one of several toppings available for a small fee.

My gom ramen bowl, with pepper sauce added for level “1” spiciness, was okay. But after sampling from my husband’s bowl — we included “I promise to give you reasonable access to my plate whenever we eat out” in his wedding vows — I found the traditional gom ramen much more savory.

And the steady stream of people waiting to dine-in or to pick up takeaway orders makes it clear I’m not the only one digging the food.

Doesn’t look like Gom Ramen will close anytime soon.

This is excellent since the restaurant’s menu also boasts two other Korean-style dishes I’ve yet to try: Gom Tang (rice with simmered broth) and Gom Suyuk (thinly-sliced beef simmered in broth).

So, yes, you can expect to see me enJoying more simmered good stuff from Gom Ramen in the future. And maybe a simmering hot cup of Korean-style coffee at the end of the meal. (Just never during the lunch hour. 😉)

Where & When:

Gom Ramen

1821 Hunter Drive, El Paso, TX (exit 27, I-10E) ~ 915.300.1110  ~ Hours: Sun 12-8p, M-Th 12-9p (CLOSED Tuesdays), F-Sat 12-10p  

Want more ramen in the Southwest? Read about this Tonkotsu Ramen Lover Oasis in Tucson.

Qabili Palau, Sweet & Savory Crowd-Pleaser [Recipe]

A white platter laden with Qabili Palau, the national dish of Afghanistan: carrot, black raisins, almond slivers, and basmati rice atop chicken.

Happy you’ve been asked to make a dish for your next small group gathering but haven’t a clue what to make?

Then this is the ideal occasion to introduce your crew to Qabili Palao, the national dish of Afghanistan.

For one thing, Qabili Palao packs big flavor and portions hearty enough to satisfy a small crowd. And for another, it’s likely a dish that no one in your crowd has tasted before. 

Fragrant basmati rice, chicken, carrots, almonds, and raisins are the primary ingredients.

What’s more, this recipe boasts a unique spice blend that includes slightly sweet cardamom, mildly bitter cumin, salt, pepper and even a bit of sugar. The spices work together with the carrots, nuts, and raisins to enhance the flavor of the rice and perfume the entire meal as well.

Qabili Palau carrot, raisin, and almond mix is as fragrant and colorful as it is flavorful.

The result is a dish that’s deliciously spicy but in no ways spicy hot. 

So all of your friends and family members — even those who “can’t eat hot food” — can enJoy Qabili Palau. It delivers maximum flavor without any burn.

This sweet and savory rice dish will leave each member of your small group feeling well-fed and well-loved.

So what’s the name of this dish again?

Qabili Palau. Afghans originally called it Kabuli Palau, after Kabul, their capital city. But as the dish became more and more popular, the name changed to Qabili Palau. 

“Qabili” means well-able and once everyone started making this dish, the bar of excellence got higher. The home cook who could make a stand-out version came to be considered quite skillful in the kitchen — and superior marriage material. (More about this later.)

This Qabili Palau recipe comes from the kitchen of Humaira Ghilzai, writer at Afghan Culture Unveiled.

Humaira was born in Afghanistan and spent her childhood there. However, for decades now, she has been living in the U.S. So she’s more than familiar with what the real deal Afghan dish should taste like. And she also knows exactly what foods available in American grocery stores work best in bringing out the authentic flavor of Afghan cooking.

Print Recipe

Kabuli/Qabili Palau – Afghanistan’s National Dish

Rice with chicken topped with carrots, almonds, and raisins.
Prep Time35 mins
Cook Time1 hr 10 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Central Asian Cuisine
Keyword: small group, special occasions
Servings: 8 people
Author: Humaira Ghilzai

Equipment

  • sauté pan, large
  • Dutch oven
  • frying pan
  • colander

Ingredients

  • 3 cups long grain basmati rice
  • 10 chicken thighs & drumsticks
  • 4 cups diced onions
  • ½ cup plus 2 tbsp. olive oil or vegetable oil, divided
  • 5 tsp. salt
  • 2 cups shredded carrots
  • 1 cup black raisins
  • ½ cup slivered almonds
  • 3 tbsp. sugar
  • 2 tsp. ground cumin
  • 1½ tsp. ground cardamom
  • ½ tsp. ground black pepper
  • 12 cups water
  • 2 tbsp. browning sauce such as Kitchen Bouquet (optional)

Instructions

  • Preheat the oven to 500 degrees.
  • Immerse rice in a bowl of water and drain in a colander. Repeat this step 3 times.
  • Choose a sauté pan that is at least a couple inches deep and large enough to fit all the chicken. Pour ½ cup of the oil in the pan and sauté the onions over high heat, stirring quickly, until brown (5-10 minutes). Don't burn them. 
  • Add the chicken to the pan and sprinkle with 3 tsp. of the salt. Cook the chicken over medium-high heat for 6 minutes, turning from time to time so all sides turn golden brown.  The onion will start to caramelize and turn into a thick sauce.
    qabili-palao-sautéed-chicken-with-rice
  • If using the (optional) Kitchen Bouquet sauce, add it now, and let it simmer. *
  • While the chicken is cooking, in a large frying pan add 2 tablespoons of olive oil, add the carrots and cook until tender and a deep orange hue, 3 to 4 minutes.
  • Keep a close eye on this to make sure you do not overcook them. Once the carrots are tender, add the raisins, almonds, and sugar to the carrots. Stir quickly over medium-high heat and keep stirring for about 3 minutes. The raisins will look plump; the carrots will take on a nice sweet flavor. Remove from heat and package the carrots into a sealed aluminum foil pouch about the size of a small paperback novel. 
    qabili-palau-foil-wrapped-carrot-raisins-almonds
  • Remove the chicken pieces from the broth and set aside.  Stir the cumin, cardamom, and black pepper into the broth. Continue to cook on low for 5 minutes to allow it to thicken.  
  • Meanwhile, measure 12 cups of water and the remaining 2 tsp. of salt into a large Dutch oven or ovenproof* pot with a fitted lid.  Bring it to a boil.  Add the rice to the water and boil until it is al dente (nearly cooked, though still slightly crunchy). This will take just a few minutes depending on the rice you use. You will have to taste it to check for doneness.  Do not overcook it. 
  • Immediately strain the rice through a colander.  Put the rice back into the cooking pot and add the sauce from the chicken.  Mix well.  Arrange the chicken pieces on top of the rice.  Set the aluminum package of carrots on top of the rice.  This will keep the carrots warm and deepen the flavors without mixing with the rice yet.
  • Bake the rice for 15 minutes in 500 degrees then drop the temperature down to 250 degrees. Cook for another 20 minutes. 
  • Arrange the chicken pieces on a large platter, cover with the rice. Sprinkle the carrots, raisins, and almonds on the rice. Serve with a simple salata.

Notes

* Any italicized words you see in the recipe instructions are those I’ve added to clarify that specific step. I don’t want anything to get in the way of your enJoying Ms. Ghilzai’s delicious recipe to the full!

Tips & Tricks Learned My First Time Making Qabili Palau

  • Don’t let the number of steps scare you off. Follow them, one by one, and you’ll see how easy this is to do. 
  • Ground cardamom is more widely available than whole pod cardamom. But if you do find cardamom pods, I recommend you buy it and grind the pods yourself (as I did, with a wooden pestle) for the freshest taste.
  • The recipe doesn’t specify a type of onion to use. However, I used yellow onion since it’s the type Ms. Ghilzai has recommended for this dish in the past, and the taste blended in like butter.
  • It may feel strange to cook rice to an al dente texture similar to spaghetti. (It did to me.) But resist the urge to keep cooking the rice and get that pot off the stove. Then “immediately strain the rice through a colander” as directed. Your rice will continue to cook in the oven, to later emerge marvelously fluffy. 

Bonus Tip

Sprinkling the top of the dish with rosewater — I use this one— just before serving adds a delicate fragrance that whets the appetite and makes the whole thing smell truly beautiful! 

What makes this Qabili Palao recipe special?

What makes this recipe pop, besides the spices and carrot-raisin blend, is the “sauce.” That is, the savory juices created as the meat, oil, and onions simmer together. It’s this sauce that you mix with your perfectly “al dente” rice 😉 before topping it with the other fixings and putting it in the oven.

So just imagine, your already fragrant, tasty basmati rice becoming even more flavorful as it bakes.

But enough imagining for now. Let’s cook Afghan! 

WHAT NOW

  1. What’s all this about cooking Qabili Palau and Afghan women getting married? Learn all about Qabili Palau here.
  2. Expand your at-home dining menu by adopting more delicious recipes from Afghan Culture Unveiled.