Try these classic Colombian arepas with a delicious Israeli filling! Our friends at The Nosher show us how.
For the homemade arepas (can also use pre-packaged arepas):
2 cups masarepa (I used the goya brand)
1 tsp salt
4 cups warm water
Olive oil, for sauteeing
For the lamb:
1 ½ lb ground lamb
1 tsp kosher salt
10 turns of freshly ground black pepper
½ tsp ground coriander
⅛ tsp cinnamon
Pinch of ground allspice
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
1 Tbsp olive oil
½ – 1 cup store bought hummus (or homemade hummus)
¼ cup fresh mint leaves, chiffonade
½ cup tomato, diced
¼ cup red bell pepper, diced (optional)
¼ cup toasted pine nuts
Mix the masarepa, water and salt in a bowl until well combined. Let stand for a few minutes until the mixture sticks together.
Separately, in another bowl, season ground lamb with all the spices.
Heat olive oil in a saute pan over medium high heat. Cook lamb until fully browned. Keep warm (covered) until ready to serve.
Form arepa patties about 3-4 inches across and ½ inch in thickness using hands.
Coat a saute pan with olive oil and cook arepas until brown (or charred, depending on preference) on both sides. Both sides should be crispy.
Allow to cool and then slice the arepa lengthwise without cutting all the way through.
Spread hummus on the top and bottom flap of the arepa. Add the spiced lamb mixture and top with diced tomato, diced pepper (if using) pine nuts and mint. Serve immediately or room temperature.