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Rosquillas Somoteñas

Name: Rosquillas Somoteñas
Total time: 90 min
Yield: Serves 20
Cuisine: Nicaragua
Ingredients: 300g Corn grits; 150g Feta Cheese; 2 Egg; 60g Butter; 80ml Milk; 1 tsp Baking Powder; A pinch Salt

Snack

⏱ 90 min

👥 Serves 20

Difficulty ⭐

Baked treats of cornmeal and cheese — a specialty of Somoto in northern Nicaragua.

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📖 The Story Behind This Dish

Rosquillas are the specialty of Somoto in northern Nicaragua: cornmeal is mixed with salty white cheese, eggs, and butter, shaped into small rings, and baked crisp in a wood-fired oven. Dunking them in coffee is the Nicaraguan way. There's also a sweet version topped with dark sugar called hojaldra.

🌆 Where it's eaten: At a workshop in Somoto, ring-shaped bakes from the wood-fired oven are heaped in baskets beside cups of coffee.

🥕 Ingredients (serves 20)

Corn grits 300g
Feta Cheese 150g
Egg 2
Butter 60g
Milk 80ml
Baking Powder 1 tsp
Salt A pinch

👩‍🍳 Instructions

Crumble the feta finely.
Mix the corn grits, cheese, egg, melted butter, milk, baking powder, and salt into a dough that holds together by hand.
Pinch off small pieces, roll into thin ropes, and form rings.
Arrange on a baking sheet.
Bake at 180°C for 25 minutes until crisp.

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