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Recipes with crumbly salty white cheese such as queso llanero or feta

3 recipes that use crumbly salty white cheese such as queso llanero or feta, with photos, step-by-step instructions and cook times. The quickest, Arepa dominó, takes 30 minutes. It is most often cooked with sugar, butter and cooked black beans.

Run out of crumbly salty white cheese such as queso llanero or feta? Goat's cheese or ricotta salata, same amount.

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Arepa dominó

In Caracas the arepa is not a topped flatbread but a pocket: a thinner, crisp-skinned white-corn round that is split open while hot and stuffed, sold from areperas that stay open late into the night. The dominó is the classic vegetarian filling, named for its black and white look: warm black beans (caraotas) and crumbly salty white cheese. It is a filling meal for breakfast or dinner. Chef's tip: once the arepas have a crust, finish them in a hot oven or let them stand on the griddle until they sound hollow when tapped; that dry, steamy middle is what makes them easy to split and stuff.

30 minFast FoodGluten free
by KrazyBadal 0 views

Empanadas venezolanas

Venezuelan empanadas are big, crisp half-moons made with white precooked corn flour, fried to order at beach kiosks on Margarita Island and at breakfast stands across Caracas. Compared with the small, potato-filled Colombian empanadas, they are larger, paler and often a little sweet in the dough, and the classic vegetarian fillings are simply grated white cheese or black beans with cheese (like an arepa dominó). Eat them hot with guasacaca or a squeeze of lime. Chef's tip: add a spoonful of sugar to the dough; it helps the crust turn golden and blistered in the oil.

50 minSnacks & StartersGluten free
by KrazyBadal 0 views

Golfeados

Golfeados are the sticky sweet buns of Caracas bakeries and especially of the old roadside panaderías on the road to El Junquito, eaten warm with a slice of salty white cheese and a coffee. The soft yeast dough is rolled up with grated papelón (panela), anise seeds and crumbled cheese, baked in a tight tray and soaked with a dark panela syrup so they glisten. They are sweet, salty and fragrant. Chef's tip: roll them tightly and pack them close together in the tin; they rise up instead of out and stay soft and moist.

75 minBaking
by KrazyBadal 0 views

Goes well with crumbly salty white cheese such as queso llanero or feta