Spiced cornbread with feta (Mısır ekmeği) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 76) by Yasmin Khan

  • scallions
  • feta cheese
  • paprika
  • parsley
  • eggs
  • yogurt
  • all-purpose flour
  • milk
  • cumin seeds
  • white pepper
  • fine cornmeal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on December 30, 2022

    Quite a nice cornbread. Subbed GF flour for all-purpose - turned out a bit dense, but that was likely down to the sub. Good flavor, but still simple.

  • rmardel on May 14, 2022

    Excellent variation on cornbread, very light and flavorful with an excellent crumb. The texture is something between a traditional Southern US cornbread and a quick bread. The flavor is redolent of the herbs used, but not overpowering. I used a sheep milk feta, which worked nicely. Holds well, better than many cornbreads. I added fresh dill and would continue to do so. Will make again.

  • EvyTheworldismyoyster on January 07, 2022

    Very light, really tasty bread. Easy to make. Would reduce the cumin, but that's personal. You could add some semi-dried tomatoes, but the flavour is good as is. Great to eat with a salad or, as we did, with aubergine parmeggiani dumplings from Ottolenghi.

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