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Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
On 10 November 2007, in celebration of National Pupusa Day, the Secretary of Culture organized a fair in the capital park in which they would make the world's biggest pupusa. The pupusa was 3.15 meters (10.3 ft) in diameter and was made with 200 pounds (91 kg) of masa , 40 pounds (18 kg) of cheese, and 40 pounds of chicharrón.
Pre-made arepa flour is usually made from white corn, but there are yellow corn varieties available. To Venezuelans, Harina PAN forms a part of their national identity by making up a large portion of their diet. Arepas are one of the most popular dishes made with Harina P.A.N. They are made by grilling or frying a dough made from the flour.
In Venezuela, arepas are stuffed with all kinds of meats and vegetables. Chef Lis Hernandez show us how to make arepas with avocado chicken salad, or reina pepiada arepas. The post How to Make ...
A staple in Colombian cuisine, arepas can be grilled, baked, fried, boiled or steamed, but actor Juan Pablo Espinosa says they're best when they're filled with cheese.
Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
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