My sister makes the best paptert (a starch side dish made of mieliepap & other ingredients) out there. So, when Easter weekend was upon us & we hosted a braai, I decided that it was time for a paptert! I didn’t want to attempt to duplicate her recipe because I knew I would fail dismally. I decided to put together my own version of paptert – an #AfroChic recipe with a bit of a mediterranean twist.
Enjoy this one with braaied (barbequed) meat of your choice.
Three Cheese Paptert with a Mediterranean twist, serves about 4 adults
4x cups of boiled water
2x cups of mealie meal of your choice (I used braaipap)
1x teaspoon of salt
1x teaspoon of butter
small handful of fresh oregano leaves
a punnet (about 250g) mushrooms, sliced
½ onion, chopped
2x garlic cloves, chopped
110g sundried tomatoes (drained mass), sliced up
4x tablespoons of parmesan cheese (2x for your base & 2x for your topping)
1 teaspoon of butter
1 cup of grated cheddar cheese
3x sticks of feta cheese or 2x rounds (I used the yummy modified cheese from Mediterranean Delicacies)
Add the boiling water & salt to your pot. Now whisk in the mealie meal, ensuring that you whisk out all the lumps. Cover & let it simmer for about 20 minutes. (Take care not to burn when you lift the lid to check on the pap).
Preheat the over to 200°C & butter a 23cm non-stick rounded quiche pan.
Once cooked, measure out 600g of pap. Mix in the parmesan & butter. This gives the pap a slightly more gooey consistency & will also keep it from drying out too much. Press the mixture down into the pan with a fork or your fingers as if you were lining the tin with dough.
(To save some time, you can make your pap in advance; mix with the butter & parmesan & let it cool. It will be nice & sticky by the time you use it.)
In the meantime, fry the chopped onion & garlic together. Add the sliced mushrooms & fry until medium to soft. Tear in about 10x fresh oregano leaves, add the shredded sundried tomato & season to taste for your delicious tert filling.
Scrape the filling onto the base, then sprinkle with parmesan cheese. Place blocks of feta cheese on the base & lastly sprinkle with cheddar cheese.
Place it in the oven & bake for another 5-8 minutes at 200°C.
Sprinkle some fresh oregano leaves & serve.
Delicious, even if I have to say so myself.
This post is sponsored by Mediterranean Delicacies.