Why it works: Flour and semolina match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 310 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
In a bowl mix the flour with the cheese, the eggs (beaten), the butter (melted), the salt and the pepper until well combined to make a thick pulp.
Spread the semolina on a baking pan.
Bake and serve
Spread the mixture on the baking pan and bake at 180 °C for 50 minutes.
Let the bread cool and cut it into small pieces.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Flour + semolinatop 2% of all pairsAroma overlapstrongMentioned together310 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Feta cheese + buttertop 5% of all pairsAroma overlapstrongMentioned together237 recipes
Shared aroma: gamma-decalactone (peach, creamy).
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Corn + teatop 5% of all pairsAroma overlapstrongMentioned together89 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Corn + peppertop 6% of all pairsAroma overlapstrongMentioned together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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Corn + buttertop 6% of all pairsAroma overlapstrongMentioned together7,333 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn flour
- Forms the main body of the bread, giving it a dense, crumbly structure.
- Feta cheese
- Adds salt, rich flavour and fat, and helps bind the mixture.
- Eggs
- Bind the mixture and help set it as it bakes.
- Butter
- Adds fat and richness, contributing tenderness and flavour.
The step that matters
Spreading the mixture on the baking pan. The mixture is a thick pulp, so it should be spread evenly to a consistent thickness so it bakes through at the same rate instead of drying at the edges or staying wet in the center.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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