Illustrative photo: No machine-readable author provided. Harrieta171 assumed (based on copyright claims). — CC BY 2.5, Wikimedia Commons

Everyday meals

Talo

A thick cornmeal griddle cake cooked on a hot plate, typical of the Basque Country and Béarn. It is eaten warm, filled with Bayonne ham, cheese or piperade, and it accompanies both festive meals and everyday dishes.

25 min
4 servings
Medium
Budget-friendly
🇫🇷 France

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Ingredients

250 g Cornmeal (fine semolina type)
300 ml Lukewarm water
1 tsp Salt
1 tbsp Oil

Spices & seasoning

Pepper

Optional extras

100 g Bayonne ham
100 g Sheep's milk cheese (Ossau-Iraty type)

On the side

Green salad

Nutrition facts

256 kcal per serving

Protein: 3.9 g
Carbohydrates: 48.8 g
of which sugars: 0.4 g
Fat: 4.7 g
of which saturated fat: 0.5 g
Fiber: 1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the cornmeal and salt.
Gradually pour in the lukewarm water while kneading with your hand until you get a soft dough that doesn't stick to your fingers. Let it rest for 10 minutes.
Divide the dough into 4 balls and flatten them between your hands or between two sheets of baking paper into patties about 1 cm thick.
Heat a pan or cast-iron griddle over medium heat and lightly oil it.
Cook the talos for 4 to 5 minutes on each side, until golden and they release easily.
Stuff them with ham and cheese if you like, or serve them plain, piping hot.