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Presh në tavë
Presh në tavë: Albanian baked leeks with cornmeal, yogurt and white cheese
Leeks are the backbone of winter cooking in central Albania, and presh në tavë, leeks in the baking dish, is how families in Tirana and Elbasan turn a big bundle into a meal. The leeks are sweated slowly in butter, bound with a little cornmeal, milk and tangy yogurt, then baked under crumbled white cheese until bubbling and freckled brown. It is soft, creamy and sharp at once; serve it hot with a green salad and pickled peppers, or as a side to beans. Most white cheese and feta use animal rennet, so pick a vegetarian feta-style cheese if that matters to you. Rushing the leeks is where this goes wrong: fried hot and fast they stay raw-tasting and stringy, while 15 gentle minutes makes them silky and sweet. Chef's tip: let the dish stand for 10 minutes before cutting, so the cornmeal sets and it slices cleanly.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb leeksabout 4 large, sliced 1 cm thick
- 1 ¾ oz butterdivided
- 2 tbsp olive oil
- 1 tsp salt
- 3 ½ oz fine cornmeal (polenta)
- ¾ cup milk
- 14 oz full-fat plain yogurt
- ½ tsp black pepper
- 5 ½ oz vegetarian feta-style white cheesecrumbled
- 1 tsp sweet paprika
- 1 tbsp fresh dill (optional)chopped
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Method
0/8 doneStep 1: Heat the oven to 375°F (350°F fan) and grease a 25 × 20 cm baking dish with a little of the ⅛ oz butter.
5 minStep 2: Wash the sliced 2 ¼ lb leeks in a bowl of cold water, swishing them so grit sinks, then lift out and drain.
5 minStep 4: Stir in the 3 ½ oz fine cornmeal (polenta) and cook for 2 minutes, then pour in the ¾ cup milk and stir for 3 minutes, until it thickens around the leeks.
5 minStep 5: Take off the heat and stir in the 14 oz full-fat plain yogurt, ½ tsp black pepper and half the 2 ⅝ oz vegetarian feta-style white cheese. Spread in the dish.
2 minStep 6: Scatter over the rest of the 2 ⅝ oz vegetarian feta-style white cheese. Melt the remaining ½ oz butter with the 1 tsp sweet paprika and drizzle it over the top.
2 minStep 7: Bake for 30 minutes, until bubbling at the edges, browned in spots on top and set in the middle with only a slight wobble.
30 minStep 8: Rest for 10 minutes, scatter with 1 tbsp fresh dill and serve.
10 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does presh në tavë take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of leeks?
- 1 onion per leek.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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