4 Serves
85 Mins
2 g
12 g
4 g
In a large mixing bowl, combine the pre-cooked cornmeal with warm water and a pinch of salt to form a smooth, pliable dough. Let the dough rest for 10 minutes to ensure proper hydration.
Ingredients, vitamins, and health benefits
Hot Water
Salt
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SyrianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
6 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
64 mg / 4,700 mgSodium
499 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Divide the dough into equal portions and shape them into thick, flat discs using your hands. Heat a non-stick skillet or griddle over medium heat and lightly coat with vegetable oil.
Place the arepas on the hot skillet and cook for about 8-10 minutes per side until a golden crust forms and they sound hollow when tapped.
While the arepas cook, prepare your chosen filling ingredients in a separate pan, seasoning them with salt and pepper to taste.
Carefully slice the warm arepas open horizontally, stuff them generously with the prepared filling, and serve immediately while hot.
Masarepa
Salt And Pepper
Vegetable Oil
Vitamin A
0 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
6 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
64 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g104
g29
g
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BangladeshiZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g