Lambros' kitchen travellog

Ingredients

Abysta (cornmeal)

600 ml water

½ tsp salt

200 ml fine polenta/maize meal

1 tbsp butter (or neutral oil)

Cheese (Sweden friendly suluguni swap): 150 g grated mozzarella 75 g crumbled feta Alternative: 200 g halloumi, thinly sliced

Quick Adjika (pepper–garlic paste)

1 roasted red pepper (jarred is fine)

drained 1–2 garlic cloves

1 tsp ground coriander (or crushed seeds)

½ tsp chilli flakes (to taste)

½ tsp sweet paprika

½ tsp salt

1 tbsp apple cider vinegar

2 tbsp walnuts, roughly chopped (optional)

1 tbsp rapeseed oil

Steps

1 Make the adjika: Blend or finely chop the pepper, garlic, coriander, chilli, paprika, salt, vinegar, walnuts, and oil into a coarse paste. Adjust heat and salt; set aside.

2 Cook the abysta: Bring water and salt to a boil. Rain in the polenta while whisking. Reduce heat and simmer, stirring often, until thick and smooth (about 10–15 minutes; add a splash more water if too stiff). Stir in the butter.

3 Set: Spoon the thick cornmeal onto a plate or into a bowl; let it sit 3–5 minutes to firm up.

4 Add cheese: Scatter mozzarella + feta over the hot abysta so it softens/melts. (If using halloumi, quickly pan sear the slices and place on top.)

5 Serve: Spoon adjika over each portion and eat by breaking off pieces of abysta with cheese and paste.

Notes Suluguni is traditional; mozzarella + feta gives a close flavour/texture with Swedish groceries. Abysta is meant to be firm (like thick polenta); add a little more water for softer. Adjika keeps in the fridge for up to a week.