Kosovo - leqenik (corn bread)

Don't feel badly if you are not too sure about the exact location of Kosovo. This tiny land-locked Balkan republic only declared independence on this date (February 17th) in 2008.

Much longer-standing is its cuisine though, with a close resemblance to Albanian food, and sharing many dishes with other countries throughout this part of south-eastern Europe and into central Asia.

Somun, or pita bread, is one of the most sold breads. Often used for breakfast, in some cities, you can find somun baked with eggs and suxhuk (a spicy sausage) on top. 

Corn bread is also very popular in Kosovo, called leqenik there, and usually filled with spinach, or cheese, but it may be eaten without any filling as well.

I thought I would share with you another spinach corn bread which I have developed that is very similar.

SPINACH CORN BREAD

1/2 cup maize flour (this is the fine pale yellow flour, not polenta)

1/2 cup self-raising flour (OR use plain flour with baking powder)

2 eggs

2 tablespoons oil

1/2 cup sour cream or yoghurt

pinch salt

grind of nutmeg (optional)

125g frozen spinach, thawed

1 clove garlic, crushed

1/2 cup grated sheeps cheese OR cottage cheese/ricotta

In a large bowl, mix all ingredients together and spoon into a greased 20cm pan or loaf dish. Bake in a preheated 190C oven for 30 minutes or until done when tested with a skewer. Serve with main course or cut into pieces and toast lightly.