Almojábana is a type of bread roll made with cheese and corn, and is found in countries like Colombia. This recipe originates from the medieval era of the Spanish Moors, and made its way to the New World where corn was added. For an update to this centuries-old dish, we added Timeless Green Lentils. The almojábans are Gluten Free!
From our very own Chef Claudia Galofre-Krevat, Claudia’s Mesa!
From our very own Chef Claudia Galofre-Krevat, Claudia’s Mesa!
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Almojábana is a type of bread roll made with cheese and corn, and is found in countries like Colombia. This recipe originates from the medieval era of the Spanish Moors, and made its way to the New World where corn was added. For an update to this centuries-old dish, we added Timeless Green Lentils. The almojábans are Gluten Free!
From our very own Chef Claudia Galofre-Krevat, Claudia’s Mesa! |
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Rate this recipe!
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| Servings | 18-20Rolls |
| Prep Time | 20Minutes |
| Cook Time | 30 Minutes |
Ingredients
- 2 Cups Fresh corn kernels
- 1 Cup Timeless Green Lentils, cooked
- 12 Ounces Queso fresco or farmer's cheese
- 1/3 Cup Whole milk ricotta cheese
- 4 Tablespoons Salted butter, softened at room temperature
- 2 Egg yolks
- 2 Teaspoons Baking Powder
- 12 Ounces Potato flour or yucca (cassava) flour
- Salt to taste
Servings: Rolls
Units:
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Ingredients
Servings: Rolls
Units:
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Instructions
- Heat oven to 400 F. Line a sheet pan with parchment paper.
- Combine corn, queso fresco, ricotta cheese, butter, and egg yolks in food processor. Pulse until it resembles mashed potatoes. Do not over process.
- Transfer to a bowl and add cooked lentils, potato or yucca flour, baking powder, and salt to taste.
- On a lightly floured surface, shape rolls one at a time, rolling into 1" balls.
- Arrange evenly on sheet pan and bake for 20-30 minutes, turning halfway to ensure even browining.
- Serve warm.
