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mamaw

Arepas?

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Does anyone have a original recipe????? Like one from Venezuela? And where to get the Venezuelian flour?I was told there is an American verison, and spanish/ mexican recipe. I'm looking for the venzuelian recipe.

I tried these at the Sazon near center city Philly & loved them.

mamaw

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http://www.recipes4us.co.uk/Accompaniments...an%2035mins.htm

Basic Arepas Veg HT ACC Venezuelan 35mins

Makes 8 Hot Vegetarian Accompaniment Gluten Wheat Dairy Free Eggless Sth America South American Venezuela

Ingredients

600ml/20fl.oz.. Warm Water

½ teasp Salt

450g/1lb Masa Harina Flour

Oil for shallow frying

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.

2. Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough. Leave to stand for 5 minutes.

3. Knead the dough for a couple of minutes then form into 8 balls. Flatten with the palm of your hand so they measure about 7.5cm/3-inches in diameter and are about 18mm/¾-inch thick.

4. Heat a little oil in a large frying pan, add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or four times.

5. Remove them from the pan and drain on kitchen paper then transfer to a baking sheet and bake in the oven for about 15 minutes.

6. To serve –serve warm as an accompaniment with soup or main courses such as stews.

They can also be baked.

Filling is your choice


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Does anyone have a original recipe????? Like one from Venezuela? And where to get the Venezuelian flour?I was told there is an American verison, and spanish/ mexican recipe. I'm looking for the venzuelian recipe.

I tried these at the Sazon near center city Philly & loved them.

mamaw

Mamaw,

I'm so glad you posted about arepas. I too am very interested in making them but wanted to try them first but didn't know where. I live in Philly so the Sazon is convenient and can't wait to get there. BTW, after much searching, I found a supermarket located at 43rd & Walnut, just outside the Penn campus. They carry many ethnic items and behold they had "Harina PAN" which is imported from Venzuela. It cost $1.59 for a 2 lb. bag. Supposedly, this is the authentic flour used for arepas and other versions of this flour will not produce a true arepa. When I finally make some at home I will let you know how they turn out. I am not sure about a filling.

Julie, Philadelphia, PA

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Goya makes a product called Masarepa which is specially intended for making arepas. It comes in white or yellow - the yellow is a lot more flavorful - and there is a recipe on the package.


Nothing

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Does anyone have a original recipe????? Like one from Venezuela? And where to get the Venezuelian flour?I was told there is an American verison, and spanish/ mexican recipe. I'm looking for the venzuelian recipe.

I tried these at the Sazon near center city Philly & loved them.

mamaw

Ok just to let you all know I went to Sazon and had delicious authentic venzuelian arepas today, one with grilled vegetables and one with a pulled roast beef mixture, and no I didn't eat them both lol. This little restaurant was such a pleasant surprise, spotlessly clean and hostess/server (Judy) was so aware of serving gluten-free food. She even assured me that she had two fryers. I'm sure to go back. Here is their website:

Pennsylvania First Traditional Venezuelan Restaurant

http://www.sazonrestaurant.com/

And thank you Jestgar, next I will try making the arepas myself following your recipe.

Julie, Philadelphia, PA

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Does anyone have a original recipe????? Like one from Venezuela? And where to get the Venezuelian flour?I was told there is an American verison, and spanish/ mexican recipe. I'm looking for the venzuelian recipe.

I tried these at the Sazon near center city Philly & loved them.

mamaw

Just wanted to let everyone know that I made the arepas and was very pleased with the results. Basically I into 1 cup of flour I mixed in about 3/4 cup of warm water with 1/2 tsp. of salt mixed in. Let it sit for about 10 minutes. Made balls, flatten them, and fried in oil, then baked in oven. They are very crisp on the outside and tasty.

Actually, I like putting a couple of balls of flour into an sprayed 8x8" square baking pan and flatten with my fingers til there is a thin crust. Then bake for about 10 minutes at 350F, take out and top with whatever. For example, pizza toppings, chili with cheese, or tuna, tomatoes, cheese and lettuce sandwich. Bake again til baked through. I have a small convection toaster oven used only for gluten-free baking and it does a good job. Thinking about it, this type of baking would probably make a reasonable type of pannini sandwich.

Julie, Philadelphia, PA

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