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arepas recipe from Venezuela

Arepas recipe: crispy outside, soft inside corn meal patties, from the most beautiful country in the world.


arepas recipe three patties on a grey backdrop


Arepas recipe is the basis of Venezuelan cuisine. You have bread, we have arepas. You have street food, we have arepas rellenas. You have fried chicken, we have arepitas fritas (probably with fried chicken inside).

Arepas have also been acknowledged as the best breakfast in the world. Hurray!

But don’t get confused…

breakfast is just the beginning.

They fit well in your lunch box, in your snack bag or in your dinner plate.

This month, I’m going to explore the arepa world. Starting with… the basic arepas recipe!

Here’s how to bake arepas, Venezuelan arepas. You’ll see how easily you’ll get used to have arepas in the oven, waiting for you to choose when and how to eat them 🙂


arepas recipe

Course basics
Cuisine venezuelan
Servings 6 -8 arepas
Author Claudia Rinaldi | Gourmet Project


  • 2 cups harina pan pre-cooked white corn meal
  • 2 cups hot tap water
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil or other vegetable oil & something more for grilling
  • a grilling pan


  1. Preheat oven to 350°F/180°C.
  2. Mix water, oil and salt in a large bowl. Gradually add the cornmeal and mix with your hands until completely amalgamated. The dough should be firm enough to not stick to your hands and soft enough to not crack. If not add cornmeal or water.
  3. Place a small bowl with water next to your dough bowl. Form small (half palm) or big (palm size) balls with your hands. Press them between your hands to form patties. Round the corners with wet hands to give them a smooth surface.
  4. Heat the grilling pan for about 5 minutes, until very hot. Brush it with a teaspoon of olive oil and grill the arepas, 5 minutes per side. You are looking for a crispy layer on the outside (and brownish grilling strips).
  5. Place the arepas on an oven tray, lined with parchment paper, and bake them for 15 minutes. Try tapping on one of them: if it sounds like it’s empty inside, they’re ready.


now that your arepitas are baked…


enjoy your arepas recipe!


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Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio magazine; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.

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