Ingredients with Measurements:
- 2 cups hallulla (a traditional Chilean bread), cubed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 red bell peppers, roasted and diced
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Baking sheet
- Knife
- Cutting board
- Small bowl
- Medium bowl
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the cubed hallulla on a baking sheet and drizzle with the olive oil.
3. In a small bowl, mix together the garlic, smoked paprika, cumin, and oregano.
4. Sprinkle the spice mixture over the hallulla and toss to combine.
5. Bake for 15 minutes, or until the hallulla is lightly golden and crispy.
6. In a medium bowl, combine the roasted red peppers and feta cheese.
7. Add the roasted hallulla to the bowl and toss to combine.
8. Season with salt and pepper, to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 375°F (190°C)
Serving Size: 4
Nutritional Information:
Calories: 181
Fat: 9.3g
Carbohydrates: 18.2g
Protein: 5.2g
Substitutions for Ingredients
- Hallulla: Any type of crusty bread, such as ciabatta or sourdough, can be used in place of hallulla.
- Olive Oil: Any type of oil can be used in place of olive oil.
- Feta Cheese: Any type of crumbled cheese, such as goat cheese or blue cheese, can be used in place of feta cheese.
Variations:
- For a vegetarian version, omit the feta cheese.
- For a vegan version, omit the feta cheese and use a vegan cheese alternative.
Tips and Tricks:
- To make the hallulla extra crispy, bake it for an additional 5 minutes.
- To make the dish spicier, add a pinch of red pepper flakes.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in a 350°F (175°C) oven for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the hallulla with roasted red peppers and feta in a shallow bowl.
- Garnish with fresh parsley or basil.
Garnishes:
- Fresh parsley
- Fresh basil
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- A light beer, such as a Pilsner or a Lager.
Suggested Side Dishes:
- A green salad
- Roasted vegetables
- Grilled corn
Troubleshooting Advice:
- If the hallulla is not crispy enough, bake it for an additional 5 minutes.
Food Safety Advice:
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days.
Food History:
Hallulla is a traditional Chilean bread that is typically served during the Christmas season. It is made with wheat flour, yeast, and sugar and is usually topped with anise seeds.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the roasted red peppers. The feta cheese adds a salty, creamy flavor.
Serving Suggestions:
- Serve as an appetizer with a side of hummus or tzatziki.
- Serve as a side dish with grilled chicken or fish.
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