Pispili — Albanian Cornmeal Bake with Leeks & Cheese

Pispili is pure Albanian countryside cooking — a golden cornmeal bake filled with leeks, spring onions and white cheese. Made with only corn flour, no wheat at all, it's naturally gluten-free and has been a village staple for generations.

Ingredients

Serves 6–8 · Only corn flour — no wheat

• Fine corn flour — 400g

• Salt — 1 tsp

• Baking powder — 1 tsp

• Eggs — 2

• Olive Oil — 80ml

• Yoghurt — ~400g

• Leeks finely sliced — 200g

• Spring onions chopped — 2 bunches

• White cheese crumbled — 300g

Method

1. Combine corn flour, salt and baking powder.

2. Add eggs and oil. Mix well.

3. Add water or milk gradually until you have a smooth, pourable batter — it should flow easily.

4. Fold in leeks, spring onions and crumbled cheese.

5. Pour into a well-oiled baking tray.

6. Bake at 180°C (350°F) for 35–40 minutes until set and golden on top.

7. Rest 10 minutes before cutting.

Dervis's Tip: The batter should be pourable — if it's too thick, the pispili will be dense. Add the liquid gradually until it flows easily off a spoon. Only corn flour, never wheat.