4 Serves
103 Mins
In a mixing bowl, combine the masarepa with warm water and a pinch of salt to form a smooth, crack-free dough. Let it rest for 10 minutes.
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TurkishVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
90 µg / 400 µgCalcium
80 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
407 mg / 4,700 mgSodium
880 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Shape the dough into small, thick patties. Heat a frying pan over medium heat with a small amount of oil and cook the arepas until golden brown and crispy on both sides.
While the arepas cook, finely dice the onion and garlic. In a separate saucepan, heat the olive oil and sauté the onion and garlic until translucent.
Add the chopped tomatoes to the saucepan and simmer the mixture over low heat until the sauce thickens into a rich hogao. Season with salt and pepper to taste.
Split the warm arepas open slightly and spoon the hot hogao sauce generously over the top before serving.
17
g72
g4
g
