Arepas

Arepas are a common dish here in Venezuela.  They are served with every meal much like our biscuits back home (for those of us from the South!)  They resemble a pita pocket & can hold anything form butter to various meats & cheeses.  Many even eat them with baby quail eggs which is just a bit gross to me!  They can be served empty with soups or made smaller to accompany other dishes.  They are made from harina pan which is almost like corn meal.  I am not sure if there is a similar mix in the food Latin food aisle at the grocery store in the states.  You simply mix water & the mix and need with your hand until mixed thoroughly & soft.  The best arepas are the ones that are smooth & soft when mixed.   Once mixed well you form the dough into a ball a bit bigger than a golf ball.  Begin moving back & forth in your hands until ball flattens into a patty.  The arepas that are seen as the best here in Venezuela are the ones that are the most ROUND!  Place your arepas in a frying pan previously greased with oil & a paper towel.  Cook them covered on low heat until the bottom is slightly brown and crispy.  Then, flip & cook the other side.  When they are finished, place on a place.  They are best served hot especially when cheese & butter are involved.  Fill them with whatever you like.  We make them a lot with ham & cheese because we always have that.  They are a quick & easy treat... and in this world of make everything from scratch, I welcome anything that is a quick meal!  They can also be baked in the oven, deep fried, or if you are living in South america... even made in an arepa maker.  However most Venezuelans will tell you that to be truly authentic, they must be made by hand!