A
AOVE: [Extra Virgin Olive Oil]
This is possibly the best quality olive oil you will ever find, it is produced to a very high level, and its taste and quality is unsurpassed.
Abajá a la Algecireña [Algecireñian Fish Stew is made from blue and white fish, onion, tomatoes, stale bread, white wine, olive oil, garlic, parsley, pepper, saffron, salt, and water].
Abajao Espárragos [asparagus in tomato, is made with
asparagus, natural or canned tomatoes, stale bread, garlic, onion,
olive oil, salt and water].
Ablution: The washing or a cleaning of oneself, for personal
hygiene, or a ritual washing or cleaning associated with
religious observance.
Aguadiente: Is a type of distilled alcoholic spirit that contains
between 29% and 60% alcohol by volume (ABV). It is a
somewhat generic term that can refer to liquors made from
various foods. It originates from and is typically consumed on the
Iberian Peninsula (Portugal and Spain) and in Iberian America
(Spanish- and Portuguese-speaking countries of the Americas).
Aquifer: Is an underground layer of water-bearing permeable
rock, rock fractures or unconsolidated materials (gravel, sand, or
silt). Groundwater can be extracted by using a water well.
Aerie: The nest of a bird (such as an eagle or hawk) built high
up on a cliff or on the top of a mountain.
Ajillo Cabañil: [pork in a tomato, garlic, pepper, clove sauce]
Ajito de Cuajar: [marinated pork knuckle with a red / green
Peppers, Cumin, garlic, paprika and white wine, saffron,
bay leaf and egg broth]
Ajo Blanco: [white garlic soup with raw almonds, garlic, day
old bread, extra virgin olive oil, vinegar, water, salt]
Ajo Caliente: [this dish is used to be eaten by the workers of the
harvest and it is made with tomato, green pepper, garlic, stale
bread].
Ajo Colorao: [seasoned potato, tomato, pepper, garlic, cumin dip sometimes served with rehydrated cod].
Ajo labrao: [garlic and olive oil made into a paste to spread on
bread or to season other dishes].
Ajo de calabaza dulce: [sweet pumpkin, cinnamon, oil, bread,
sugar sweet].
Ajo de la Matanza: [see Ajo Pringue and add an equal part of
fried pork belly bits for decoration and texture].
Ajo de Pan: [bread crumb, fried potatoes, onion, pepper, tomato,
garlic, bay leaf, paprika, saffron sauce that can be served with
sausages, pork, chicken].
Ajo Frito: [fried garlic, it is not much of a mystery, but it does
have a lot of flavour and it gives sparkle, character and crunch to
any dish].
Ajo Frito: [thick garlic and bread omelette].
Ajo harina: [hearty potato stew, served with a thick sauce
made from a mash of tomatoes, peppers, cumin, paprika and
saffron].
Ajo Meneao: [crushed boiled potatoes, garlic, egg yolk lemon
dip / dish]
Ajo Pringue: [garlic, bread, oregano, ground cinnamon, liver, pine nuts, dish/dip]
Ajo Sopeao: [soup made of cod, potatoes, onion, garlic,
day old bread, olive oil, paprika, bay leaf, salt, vinegar, water.
Alcachofas a la Algecireña: [artichokes, egg yolk, lemon, oil
mustard and salt]
Alfajor de Antequera: [almond, peanut, honey, and aniseed sponge rolls],
Alfajores: [honey, nut and aniseed sponge balls]
Almadraba: A Mediterranean fishing technique for catching
Atlantic bluefin tuna, consisting of suspending nets forming walls
that guide the fish to a central net where they are finally caught.
Almibar: [citric orange and lemon skin/pith, honey glaze].
Almojábanas: [oven baked pastry made from: wheat flour,
light olive oil, water, milk, egg and a pinch of salt
Almoronía: [stew of different mixed chopped vegetables].
Alms: Money, food or houses given to the poor.
Alluvial gold: small nuggets with rounded edges, flakes, or gold
dust and where larger nuggets are closer to the source in the
upper reaches of river or creek.
Ajoharina: [thick soup made from a combination of potatoes,
flour, garlic, bell peppers, paprika, olive oil, salt, and black
pepper].
Ajuelas: [sweet made with a milk flour dough].
Albures: [Leaping Mullet, a local freshwater fish].
Almohad: Almohad architecture corresponds to a period from the
12th to early 13th centuries when the Almohad’s ruled over the
western Maghreb and Al-Andalus
Amarguillos de Almendra: [nut dessert made from ground
almonds, sugar, eggs, lemon zest and cinnamon].
Amarguillos: [almond sponge cake made with almond flour
[ground almonds], sugar, egg whites, wafers]
Amasado con Cebolla: [oregano topped onion bread]
Amulet: An amulet has some relation to a talisman. It consists of
any portable object to which some supernatural virtue is
superstitiously attributed: attracting good luck or securing the
protection of its owner.
Ancas de Rana rebozadas: [battered frogs legs]
Andarax Valley: The Andarax Valley is a geographical valley in
the province of Almería in the autonomous community of
Andalusia, Spain. It is to be found in the eastern part of the
Alpujarra of Almeria and part of the metropolitan area of Almeria
itself. Which is where the course of the Andarax River is
confined to the south by the Sierra de Gádor and to the north by
the Sierra Nevada. Its boundaries are not entirely clear and the
valley encompasses the entire area from where the Andarax River
flows from its source in the hill of Almirez in Laujar de Andarax
to the Mediterranean Sea near the capital. The mountain ranges
that surround the valley, in many cases exceed 2000 metres, this
creates a dramatic contrast to the valley, that has been created by
the great erosive effect of the river. This erosion in turn has
shaped its surface, which is now full of valleys, ravines and small
hills, whose altitudes range between 100 and 800 metres.
Andrajos: [small cylinders of flour dough, laboriously rolled by
hand into small cylinders of approximately 15x7mm, the pieces
are used to bulk up a stew or casserole].
Angel Hair: [caramelized fibres of the pulp of the mozuela
pumpkin, see Cabello de Angel]
Antiguas Carnicerias: A medieval structure made from stone
and rammed earth in a what is possibly Mudejar style. They
consisted of three sections, which were the slaughterhouse,
storage, and sales.
Argar - Argaric: The Argaric culture is the name that has been
given to the Bronze Age in southeast Iberia, specifically in the
provinces of Almeria and Murcia and most of those of Granada,
Jaen and Alicante, between 2250 and 1450 BC.
Arrope: [Pumpkin or Melon that has been cooked slowly in
*Mosto and is then served in its own sweet and thick sauce].
Arroz al perol: [meaty casserole with potatoes, rice and
vegetables].
Atun Encebollado: [marinated fried tuna, in an onion, sherry,
paprika reduction]
B
Bacalao al ajo y pimentón: [De-salted floured cod loins, served with a garlic, sweet and spicy paprika, olive oil and vinegar reduction].
Baroque: Relating to or denoting a style of European
architecture, music, and art of the 17th and 18th centuries that
followed Mannerism and is characterised by its ornate detail. In
architecture the period is exemplified by the palace of Versailles
and by the work of Wren in England. Major composers include
Vivaldi, Bach, and Handel; Caravaggio and Rubens were
important baroque artists.
Bas-relief: A sculptural relief in which the projection from the
surrounding surface is slight and no part of the modelled form is
undercut.
Baetic System: The Baetic System or Betic System, located in
the southern and eastern Iberian Peninsula, is one of the main
systems of mountain ranges in Spain. it is also known as Baetic
Mountain Ranges or Baetic Mountains.
Berza Col: [berza cabbage, salted ribs, pork backbone, pork ribs, ball black puddings, belly pork, salt and chickpea broth/stew.
Bienmesabe: [honey, egg yolk, and ground almonds] are the
primary ingredients in the preparation of bienmesabe, and some
versions are made with sugar. Additional ingredients may include
lemon peel, cinnamon, and sweet wine or sherry. The consistency
of bienmesabe varies greatly depending on the preparation
methods, and can range from the consistency of a sticky sauce,
heavy cream or meringue to a cream or cake. Chilled versions can
have a toffee-like consistency and can be a sauce, bienmesabe is
sometimes served over ice cream.
Bizcochos: [sponge cakes].
Bogas: [Teleost fish].
Bollas de chicharrones: [aniseed and flour-based desert with
pork crackling mixed into the flour before cooking].
Borrachos - Borrachuelos: [Moorish aniseed dessert made from:
wine, oil, honey, lemon zest, lemon, cinnamon, sesame seed,
sugar, flour and yeast].
Borulos: [A rabbit stew in which the dough [Andrajos] is
laboriously rolled by hand into small cylinders of approximately
to the size of 15x7mm, accompanied by garden products such as
green peppers, potatoes, aubergines and beans].
Buñuelos: [fried spherical shaped sweet buns made with water,
milk, egg or yeast and usually a sweet filling i.e. jam or Angel
hair].
Buñuelitos de calabaza / *Pebetes de Calabaza: [pumpkin buns
made from, cooked and crushed mozuela pumpkin, milk, eggs,
sugar, sweet anise, baking powder, and flour].
Butifarra: [fresh sausage composed of minced pork seasoned
with salt, pepper, and sometimes other spices. In Spain, you can
find different varieties depending on the region].
C
Cabello de Angel: [Angel hair is made from Siam pumpkin
[[Asian pumpkin, black seed squash, chilacayote, cidra, citron,
fig-leaf gourd, and Malabar gourd may also be used]], lemon,
sugar, can be flavoured orange zest, vanilla essence or
cinnamon].
Cabrilla: [type of snail that is used especially for consumption
in various snail dishes].
Cacholá: ['cachola' or 'cachucha' [pigs head] is made by
salting it, smoking it with oak wood and maturing it in a cold
room].
Cachondos: [buns made with flour, milk, honey, lemon zest and
Anise].
Cachorreñas: [made from roasted cod, dried red peppers,
toasted bread, roasted garlic and vinegar].
Cachuelas: [elaborated with pork livers/kidneys fried in lard]
Calcite: Gem-quality calcite is often translucent and is rarer
than other mineral specimens. It is colourless, white, grey,
yellow, pink, or green. Iceland spar is a clear, colourless,
transparent variety of calcite that exhibits strong double
refraction. It is said the Vikings used Iceland's spar for
navigation.
Caldereta: [Stew].
Caldereta pastora: [stew made from lamb skirt, lamb neck, red pepper, green peppers, potatoes, medium onion, plum tomatoes, red wine, beef stock, aromatic herbs, salt and extra virgin olive oil].
Caldereta de Rucho Lechal: [baby lamb stew made from chopped lamb, garlic, onion, red pepper, green pepper lard, black peppercorns, white wine, paprika, bay leaves, fried almonds, fresh thyme and salt].
Calle de las tiendas: is a street in the City of Almeria, this street
is of Moorish origin, it is close to the second Jewish quarter, and
is from around the 11th century. It has connections with the
Purchena Gate, Calle Jovellanos, its continuation being Calle
Mariana, and was a natural direct entrance to the city's port. It
had several names, previously it was Calle de las Lencerías and
prior to that it was part of Calle Real. Nowadays the street is a
pedestrian area and has this name because of the number of
shops. At present, the street does not contain many stores, one of
the reasons for this could be the construction of large shopping
precincts in the area.
Calostros: [warm and sweet type of cottage cheese, made from
*Colostrum, sugar, honey, chopped almond, pine nuts, pitted
dates].
Caliphate: The political-religious state comprising the
Muslim community and the lands and peoples under its
dominion in the centuries following the death of the Prophet
Muhammad.
Candil: An old oil lamp.
Canyoning: Consists of descending into a river and crossing all
types of obstacles by means of abseiling, slides, jumps, and even
zip lines.
Capitulations: 1. A set of terms or articles constituting an
agreement between governments 2. The act of surrendering or
yielding the capitulation of the defenders of the besieged town.
3. The terms of surrender
Caracole: [generic name for a snail, in Spain this means you can normally eat it].
Caracoles al Poleo: [small snails, snail spice, chilli peppers, pennyroyal mint, water, and salt]
Caracoles de los picos con arroz: [snails collected from the
local peaks then cleaned cooked and served in similar style to a
paella].
Caravel: A ship that was designed to be able to sail into the
wind.
Castillejos: Stone buildings built in the 9th century by the
inhabitants to defend themselves.
Cazuela de pescado: [fish casserole made from Angler fish tails /
or your choice, potatoes, onion, garlic, leek, fish stock or fumet,
brandy, white wine, fino / dry sherry, saffron, cayenne pepper,
bay leaf, ground black pepper, salt and extra virgin olive oil].
Cercados de Piedra: Stone enclosures used for fishing since the
times of the Phoenicians and the Romans.
Cetacean: The group name for a whale, dolphin, or porpoise.
Chacina Is a term that refers to the production and processing
of cured, salted or smoked meats, especially pork. It is a food
preservation technique that has long been used in various
cultures and regions of the world.
Chicharrones: [belly pork, scored into cubes, not cut, then
cooked so you have pork crackling (crunchy skin) and succulent
pork belly].
Chivo al estilo Rondeño: [oven baked kid stew with garlic, chestnuts, olive oil, white wine, bay leaves, salt and pepper.
Chorrillo: a small stream or trickle,
Chorizo: [sausage made with ground pork meat and pork fat,
seasoned with paprika and garlic, stuffed into a natural gut and
sold as sausages].
Choto: [kid / baby goat].
Choto al colorín: [baby goat casserole made from kid cut into
portions of approx 4 x 4 cm, a bottle of dry white wine, dry
sherry, garlic, dried sweet peppers, juice of a lemon, extra virgin
olive oil and paprika chilli pepper].
Choto a la Pastoral: [baby goat casserole made from kid goat,
head of garlic, white wine, peppercorns, paprika, olive oil, and
salt].
Choto al ajo Cabañil: [Cabañil garlic kid made from goat
chops, head of garlic, bay leaves, olive oil. water, Jerez wine,
saffron, and salt].
Choto frito: [fried baby goat/kid, fried in garlic, almonds, bread,
and wine, seasoned with salt pepper and cumin].
Classicism: In its purest form, classicism is an aesthetic attitude
dependent on principles based in the culture, art and literature of
ancient Greece and Rome, with the emphasis on form, simplicity,
proportion, clarity of structure, perfection, restrained emotion, as
well as explicit appeal to the intellect.
Coca Postre: [sweet almond and Angel hair filled baked slice,
made from a dough base made from extra virgin olive oil, white
wine, wheat flour, egg, sesame seeds, anise grains or matalahúga,
cinnamon, and a pinch of salt, filled with Angel hair and slices of
whole almond].
Cochifrito de cordero/cerdo: [fried kid/ suckling pig stew is
made with 2 suckling lamb/ pig hindquarters, or the same amount
of chopped suckling lamb or pork meat, garlic cloves, paprika,
bay leaf, chopped parsley, freshly ground black pepper, a splash
of vinegar, lemon juice, coarse salt, olive oil or lard].
Cocido: [popular Spanish broth/stew made from a base of
chickpeas, and potatoes with pieces of belly pork, chicken, pork,
and black pudding].
Cocido Arriateño: [broth/stew made from bacon, chorizo and
black pudding, chickpeas, potatoes and vegetables].
Collejas: [lamb´s lettuce is a very fine vegetable that can be
enjoyed raw, both the leaves and the stems].
Colostrum: Is the milk that comes from cows for the first few
days after giving birth, and it contains many nutrients, proteins
and antibodies.
Condado: Territory or place to which the title of nobility refers
of Count (Conde) and over which he formerly exercised the role
of lordship.
Conejo asado a la *Preve: [oven roasted open rabbit made in a sauce made from sweet paprika, with a garlic, salt, vinegar, oil].
Conejo o Pollo al pincho con *Preve: [roasting procedure is the same as in the previous recipe, and the rabbit maybe substituted by a whole chicken, however this time the skewer must be passed through the sceptre in the rabbit and in the chicken from wing to wing. When it is roasted, it is removed from the skewer and sprinkled with the "preve" sauce].
Conejo a la estilo Cazador: [Hunters rabbit stew is made with a chopped rabbit, onion, potatoes, bay leaf, head of garlic, wine, olive oil, water and salt].
Conejo Encamisado: [barbequed rabbit, bacon, lard, wine, and aromatic herbs and spices].
Coquinas: [wedge clam].
Coronada: [salad dressing / vinaigrette made with honey, lemon, extra virgin olive oil, vinegar and salt].
Corpus Christi: Honours the sacred body of Jesus Christ, and
devout Christians gather to commemorate this event.
Additionally, it is known as the Feast of the Most Holy Body of
Christ and the Day of Wreaths
Cornezuelo olive: [ergot olive from Jaén is a variety of olive
native to the province of Jaén. It is a secondary variety of
the cornicabra, and highly appreciated at a gastronomic level].
Cortadillos de Cidra: [sweet baked dough slices made from
wheat flour, lard, icing sugar, water or dry white wine, Angel
hair, lemon, lemon zest, cinnamon and icing sugar for dusting].
Cosmolarium: A place where you can both see and learn about
the stars and galaxies in these beautiful clear skies.
Cosquillas: [chocolate topped sweet doughnut dessert made
from flour, eggs, fresh yeast, sugar, butter, salt, and oil for frying
with a melted chocolate topping].
Cuajaos de Almendras / Cuajado de almendra: [almond cakes are made from peeled and ground almonds, lemon zest, sugar, eggs and egg yolks].
Cuajo: It is a substance containing peptidases (enzymes) that is used to coagulate the casein in milk, one of the first stages in the production of products such as cheese. Rennet can be of animal, plant, or microbial / genetic origin.
Cuarrécano: [type of elongated pumpkin that is slow fried with a
bit of chilly that gives you an excellent dipping dish, with flavour
and a little bit of a bite].
Cubiletes: [*Caballo de Angel = Angel hair shortbread cakes are
made from a from flour, lard, sugar and ground cinnamon that is
filled with Angel hair, lemon zest and ground cinnamon].
Cuchimán: [beef or pork marinated with garlic, olive oil, parsley,
spices, aromatic herbs and pepper, which once seasoned and left
to rest to take on flavour, is then cooked in a casserole].
Cuerva: A very popular and traditional drink that dates back to
Roman times. It is made from wine, fruits, sugar, water, and
cinnamon, and may have other ingredients. Cuerva, is also known
as Zurra or Zurracapote in other areas.
Cueva daily Ingredients: [It is made from red wine, water, sugar, fruit syrup and pieces of fresh fruit].
Cuerva Party Ingredients: [This one is made from red wine, red vermouth, rum [vodka, gin, whiskey], lemon juice and soda or fizzy lemon drink, sugar, fruit syrup, pieces of fresh fruit e.g. peaches, pears, apples, oranges, apricots, bananas, grapes, and a sprig of cinnamon].
D
Deditos de Jesús: [honey and sugar-coated almond dough
fingers]
Demographic index: Demographic indices usually refer to a
cohort (group of people with a shared characteristic), set of
people born in a given period. A very common way to graphically
represent the size of different cohorts at a given time is the
population pyramid.
Diabilla: A Devil figure that comes out every year from 12:00
noon to take away the children who are not wearing the medal of
St. Bartholomew.
Discalced: An adjective used by certain religious orders, that of
being barefoot or only wearing sandals.
Dista O’sel Ling: Dista O’Sel Ling in the Alpujarras, is a
corner of the majestic Sierra Nevada that merges with the
ancestral wisdom of Tibet. 'The place of clear light', as the Dalai
Lama dubbed it. This Buddhist centre is located at an altitude of
1,600 metres in Soportújar hills, in the heart of the Alpujarra
region of Granada.
Doblás Tortas: [aniseed and walnut bread is made from
bread dough, extra virgin olive oil, matalahúva or anise grains,
walnuts]
Dolmen: A dolmen or portal tomb is a type of single chamber
megalithic tomb, usually consisting of two or more upright
megaliths supporting a large flat horizontal stone.
Dulce de Calabaza: [crystallised pumpkin sweet or jam is
made with pumpkin, sugar, cinnamon stick, and lemon or if
cooked for longer, turns into an Angel hair sweet]
Dulce de Cidra: [a variation of Angel hair made from pumpkin,
sugar, cinnamon stick, lemon juice, and the zest of a lemon]
E
Ecotourism: Is responsible travel to natural areas that conserves
the environment, sustains the wellbeing of the local people and
involves interpretation and education”
El tostón: [large, sometimes round piece of bread, scored into
cube shapes and drizzled heavily with extra virgin olive oil].
Embutidos: [cured meat in a sausage shape].
Empanada: [savoury pastry, can be small and individual, or
tray baked with various fillings].
Empanadillas de Cidra / Dulce de Cidra: [aniseed flavoured
sweet pastries with various fillings that are made from a dough of
common wheat flour, white wine (Moscatel), extra virgin olive
oil, egg yolk, ground cinnamon, sweet anise, matalauva, baking
powder, filled with Angel hair or Cider candy, which is another
name for Angel hair and decorated with icing sugar].
Encebollado con Hígado de Cerdo: [pork liver in a caramelised garlic, onion, white port/wine, cornstarch sauce]
Ensalada Campera: [country ‘hodgepodge’ salad made with
cooked potatoes pieces, chopped boiled eggs, spring onion, pear
tomato, green pepper, red pepper, tuna in oil or natural, green,
black olives or both, then mixed together. Then dressed in extra
virgin olive oil, sherry or cider vinegar, lemon juice, ground black
pepper, salt, and optional fresh parsley].
Ensalada Cotijera: [chickpea, tomato, onion, green pepper,
boiled egg, tuna, and to season with olive oil, salt and maybe a
squeeze of lemon for good measure].
Episcopal seat: A symbol of the bishop's authority and
jurisdiction. The bishop's throne is known as the bishop's see, is
typically located in the cathedral or church of the diocese.
Escarpment: A steep slope or long cliff that forms as a result of
erosion and separates two relatively level areas having different
elevations.
Esesitas: [a merengue painted branch shaped pastry made from
eggs, flour, olive oil, Mataluva (anis), sugar, yeast and with a
merengue to paint the branches].
This sweet is typical of the town, it is made before the Patron
Saint Festivities.
Esparragadas: [runner beans cooked in a paprika, cumin and
a garlic milk sauce].
Espárragos trigueros: [wild asparagus omelette sometimes
served with peeled prawns and jamón shavings.,
Esparto: A strong long grass that grows to a height of about a
metre and is used for handicrafts in the production of many and
various applications.
Espartería: The production of products using esparto grass.
Espoleá: [flour-based gruel served with olive oil, croutons and
has cinnamon and aniseed if it’s a dessert].
Ethnographic: the scientific description of people and cultures
with their customs, habits, and mutual differences.
Ethnological: The study of the characteristics of different people
and the differences and relationships between them.
F
Fagales: Fagaceae are a family of plants in the order Fagales
that includes about 670 accepted species of trees or shrubs native
to the northern hemisphere.
Ferrata: A via ferrata is both a vertical and horizontal
equipped with various material: nails, staples, holds, handrails, chains, suspension bridges and zip lines, which allows you to safely reach areas that are difficult to access for hikers.
Fiesta de las Mozas: Girls are inscribed on a list whose order is
immovable, in order to fulfil a promise, made at the time to the
Patrona, la Virgen de Guía [Patroness, Our Lady of Guide].
Registrations are made from a very early age, as they must be
single in order to become hermanas mayoras [older sisters].
During the three years in which they serve Nuestra Señora [Our
Lady], they are not allowed to marry.
Fino wine: Fino is a dry, pale wine that has an ABV between
15% and 18%, it is made from the Palomino grape and is
biologically aged, entirely under a layer of Flor.
Flores/Flores de Carnival: [fried flower shaped pastry, made
with milk, egg, pinch of salt, sweet anise liqueur, orange zest,
wheat flour, sunflower oil, sugar and ground cinnamon for a
coating].
Free flight station: A dedicated area for the landing of
paragliders and as such.
Frita de Cerdo / Matanza: [slaughtered meats with potatoes, made with pork rib, pork tenderloin, lean pork, ham or neck, belly pork, pork liver, Ibizan red potatoes, green peppers, red peppers, heads of garlic, lard, Virgin olive oil, salt and pepper].
Fritada Alpujarreña: [fried peppers with chorizo, black pudding, bacon and fresh tomato with fried egg].
Fritada de Conejo: [fried rabbit dish is made with rabbit, green peppers, onion, ripe tomatoes, garlic, bay leaf, salt, ground pepper, and dill, other vegetables are optional and maybe served hot or cold].
Frito de Sangre: [fried blood is made from pig's, chicken or
duck blood, finely chopped onions, finely chopped garlic, diced
bacon or belly pork, chopped green bell peppers, sweet or hot
paprika depending on preference, salt and black pepper to taste,
with chopped fresh parsley to garnish].
G
Gachas: Is gruel that is made by cooking oat grains, usually
ground, but also mashed, cut or in the form of oatmeal, flour or
other cereals or legumes in water, milk or a mixture of both.
They are usually served hot in a bowl or plate with pieces of
sometimes seasoned fried bread on top.
Gachas Dulces: [sweet gruel is made with orange peel,
matalauva, olive oil, bread crusts, milk, sugar, and ground
cinnamon].
Gachas Colorás: [made from a flour gruel, marinated ribs, sausage, garlic, pepper, tomato].
Gachas de los Santos: [made from milk, flour, extra virgin olive
oil, aniseed, lemon peel, cinnamon powder, salt, sugar, mixed
and cooked until it reaches a thick and creamy texture].
Gachas Finas: [local dish similar to ‘Gachas de los Santos’].
Gachas Salada: [made from cornmeal, water, Salt, roasted and
peeled green peppers, onion, ripe tomatoes, olive oil, paprika,
Cumin, with sardines, anchovies, horse mackerel].
Gachamiga (Gachasmigas): [gruel omelette made from a dough
of wheat flour, water, garlic, olive oil and salt and sometimes
with cooked potatoes for a more mellow texture].
Gandinga: [pigs offal, liver, heart, tongue and kidneys, garlic, onion, wine and spice stew]
Gañotes: [citric, aniseed, and spice, fried bread sticks]
Garbanzada: Fun run.
Garbanzos mareados: [humous of Jaen, see *Morrococo].
Garrapiñados: [caramelised nuts]
Gas: A way of saying goodbye, see you later, enjoy, stay safe,
take care, be careful, have a blast and shiny side up all at the
same time.
Gazpacho: A cold soup normally served in the summer, made
from tomatoes, bread, garlic sometimes with cucumber.
WARNING THERE ARE VARIOUS TYPE OF GAZPACHO
Gazpacho Andaluce / a la Serrana: [tomatoes, cucumbers,
onion, cloves of garlic, vinegar, olive oil, green pepper,
breadcrumb, salt, water].
Gazpacho a la Serrana: [cooked gazpacho: tomato, bread, onion, Serrano ham, eggs, whole almonds, garlic, extra virgin olive oil, salt, parsley]
Gazpacho Blanco: [tasty cold white soup made from peeled
raw almonds, breadcrumbs, garlic, cold water, extra virgin olive
oil, sherry vinegar, salt]
Gazpacho Blanco de Invierno: [peculiar and unusual gazpacho
made from fried egg, hard bread soaked in water, mint, olive oil,
salt, vinegar, garlic and water].
Gazpacho Caniles: [bread, tomatoes, garlic, Extra Virgin Olive
Oil, salt]
Gazpacho de invierno: [soup made from offal, game, especially rabbit].
Gazpacho de Jeringuilla: [tart apples, water, vinegar, ice cubes, lemon juice optional, salt, Extra virgin olive oil
Gazpacho de matanza: [roast of Iberian pork, garlic, green pepper, tomato, boiled potatoes, celery, breadcrumb, olive oil, salt, vinegar, water]
Gazpacho de Segadores (Jaen): [extra virgin olive oil, garlic, water, tomato, vinegar, cucumber, apple, breadcrumb]
Gazpacho de los Segadores: [cucumber, vinegar, salt,
water, oil, onion optional, bread optional]
Gazpacho Sopeao: [tomatoes, green pepper, bread, cucumber,
garlic clove, extra virgin olive oil, vinegar, glasses of ice, water.
salt. optional: onion, melon, grapes, roasted sardines].
Gazpacho de pobre: [cucumber, apple, spring onion, romaine lettuce, extra virgin olive oil, vinegar, salt]
Gazpacho de Siega: [ripe tomatoes, green pepper, red bell
pepper, cucumber, breadcrumb, Extra virgin olive oil, sherry
vinegar, cumin, garlic, salt, paprika, cold water and ice]
Gazpacho de Syringuilla: [fresh spring onion, garlic, salt, vinegar, oil and water].
Gazpachuelo de Almería: [cucumber, watermelon, olive oil, salt, lime, ice cubes, water]
Gazpachuelo Setenil / Júzcar / Malaguena: [Fish broth, mayonnaise made with an extra virgin olive oil, Monkfish, or any other white fish, raw and peeled prawns, boiled potatoes, cooked white rice, salt to taste, lemon to add to taste]
Gazpachuelo de Perdiz: [fried flour coated boiled partridge in the broth from cooking, with egg yolk of boiled eggs and olive oil to make a sauce with the chopped boiled eggs, seasoned with vinegar and served cold].
Gruel: Gruel is a dish consisting of some type of cereal boiled in water or milk, to enhance its flavour and or presentation or may have food added. It's a lighter version of porridge, which can be and is often drunk rather than eaten with a spoon and may not even be cooked.
Guarrino Frito: [also known as Guarrito Frito in other areas is a suckling pig cut into bite size bits and cooked in Olive oil, with a whole garlic bulb, bay leaves and salt to flavour].
Guiso: Broth / stew
Guiso de Patatas -Tabirnas Colorás: [large new potatoes, dried red peppers, cloves of garlic, sweet onion, ripe tomato, green pepper, water olive oil, salt to taste].
Guiso de Pato: [whole duck, onions, lemon, peppers, crushed tomato, red wine, vinegar, oil, salt]
Guiso de maiz: [crushed corn kernels, peppers, beans, tomato,
fresh chilli, paprika, saffron, cumin, garlic and salt].
Guiso en Miguilla: [rabbit wine, bread, rabbit liver, fried garlic,
garlic, almond, saffron, and parsley].
Guiso de Tallerines: [noodle stew].
Guisote: [pork, potatoes, onion, paprika, red pepper, tomato,
spices and chopped almonds].
Gurullos: [Homemade Wheat Pasta]. The origins of Gurullos in this part of the world are thought to date back to the period of the Moors and is a good example of how a very simple ingredient can be transformed into one dish packed with flavour and different nutrients, and which can be eaten with just a spoon.
Gurullos are a paste made from wheat flour, water and saffron, with a tapered shape and about one centimetre in length, which is used in numerous recipes of the typical cuisines of Almerian cuisine, north of the province of Granada, areas of the province of Jaén and Murcia , in southeastern Spanish. The dough is laboriously rolled by hand into small cylinders of approximately to the size of 15x7mm
Gurullos con Perdiz: [partridge, gurullos, green peppers, garlic, ripe tomatoes, salt, parsley, saffron, pepper, olive oil].
Gurumelo: [[Amanita ponderosa]] A local wild mushroom],
Gurupina: [traditional casserole/stew from Granada's gastronomy].
Gurupina de Bacalao: [thick cod casserole, made with flour, green pepper, dried red pepper, garlic, onion, ripe tomato, potato, paprika, rehydrated cod strips, mushrooms, water, extra virgin olive oil, salt to season].
Gurupina de Baza: [thick meat casserole, made with dried pepper, olive oil, chorizo, bacon, potatoes, garlic, green pepper, onion, tomato, pepper, paprika and salt].
Gusanillos: [worm shaped Moorish pastry, flour, olive oil, white wine, anise, ground cloves, ground cinnamon, matalahúga,
Sesame, salt, lemon peel, lemon zest].
H
Habas Enzapatadas or Enzapatás: [broad bean, garlic and mint]
Hacienda: tax authority, estate, farm, ranch, plantation.
Hermitage: A place where a religious person lives on their own,
away from the rest of society.
Huevos Nevadas: [snowy eggs are anise-soaked biscuits with custard merengue topping, they are made with eggs, milk, biscuits, puff pastry, cinnamon, lemon peel and sugar].
Hígado de cerdo encebollado: [Pork liver in an onion, bay leaf,
garlic, sweet or spicy paprika, cornstarch, white port, extra virgin
salt, olive oil sauce].
Hojaldres: [made from flour, water at room temperature, melted butter, butter, a bit of salt and sugar if it’s a dessert].
Hojuelas: [elaborated sugar-coated Anis fried pastry made using
egg, wheat flour, salt, anise liqueur a pinch of salt].
Hornacinas: Niches are artistic representations, either in the
form of statues or tile mosaics, that reflect religious motifs.
These pieces of art can be found on the façades of houses and
portals characteristic of Lanjarón. Their presence is usually a
gesture of gratitude or devotion to a particular saint.
Hornazos: The name hornazo is given to a series of food. They
are generally an oven baked with lard dough bread with a whole
egg, shell included on top.
Huevos a la Flamenca: [A simple filling dish cooked in the oven
made from a base of tomate frito with peas, serrano ham,
picadillo peppers and other things may be incorporated]
I
Ibero de Ceal: It is a *promontory, located on a circular plateau,
boarded to the north by the Ceal River and to the west and
south by the Guadiana River valley
J
Jamón: Cured pork legs, sliced thinly and served as a tapa or
ración [ration]. They are all good, however the acorn fed pigs
have a taste that, for me, is second to none, even if it is more
expensive.
L
L.A.C: The tram transport system in Granada
La Sauceda: A town where genocide was committed and the
town was wiped off the map by Francoism.
Lagarto: Is the cut of meat from just above the ribs of a pig.
Leche frita: [flour coated, pan fried citric, cinnamon seasoned
milk squares].
Lenguas de obispo: [sugar-coated puff pastry cake at about
30 cm in size, filled with angel hair, with a touch of cinnamon
and lemon with sugar, then cut into fingers].
Limoná: [also known as melocotonada, and is prepared with
one part of Manchego wine, two of water, sugar and pieces of
peach].
Liturgical: Relating to liturgy or public worship.
Longaniza: [similar to Chorizo but with a finer minced pork,
thinner, and sold as a length to cook].
Lomo de Orza: [thick pieces of pork fillet that has been cold
marinated in ice water, salt, paprika, garlic, oregano]. After
marinating for 48 hours it is removed and the vac packed and
cooked, once cooked it then is pan fired and served in thin slices
as a tapa, ration or meal.
Lomo relleno de piñones y pasas: [pork loin filled with pine
nuts, raisins, with a double cream and cognac sauce].
Los Castellones de Ceal: Also called the settlement of Ceal,
is one of the most important Iberian settlements to date.
Los Millares: Los Millares is a prehistoric village located in the
municipality of Santa Fé de Mondújar, just 17 km from Almeria.
It is one of the most important sites in Copper Age Europe, and
gives its name to the Culture of Los Millares, which spread
through Andalusia, reaching Murcia and southern Portugal.
M
Madejitas: [goat guts and intestines, purged and cleaned, fried,
garnished with garlic and Extra Virgen Olive Oil, finally
seasoned with salt].
Maimones: [soup made from old bread, jamon, garlic, eggs and
paprika which is a variation of a very typical Andalusian dish,
Sopa de Ajo]
Majao: [garlic, salt and saffron seasoning].
Manila shawl: Also known as the Mantón is the decorative
embroidered shawl traditionally worn by the women, which was
introduced into Spain from China in the 16th century.
Manjabanillas: [sugar-coated, sweet dough fried dough made
with flour, water salt, yeast and sugar].
Manjar Blanco: [Manjar blanco is a sweet cream dessert made
with milk and starch flavoured with cinnamon and lemon peel
that sometimes Angel hair, almonds].
Mannerist: Mannerist style is that is characterized by artificiality
and artiness, by a thoroughly self-conscious cultivation of
elegance.
Mantas de viaje: [the Spanish version of a Swiss roll made with eggs, soda papers, chocolate paste, flour and sugar].
Mantecados: [Spanish Crumble Cookies" are a classic Spanish
Christmas treat or they are a shortbread biscuit made from wheat
Flour, butter, caster sugar, ground almonds with cinnamon,
Sesame seeds and powdered sugar for optional garnish].
Mantón: See Manila Shawl.
Masa de chorizo: [chorizo meat without its skin and is sometimes
called Angelicos [little angels]].
Matalhúva: [green anis].
Mazamorra: [Mazamorra could be called the mother or father of
salmorejo. There are several recipes from Roman times that deal
with cold soups and creams whose main ingredients were oil,
garlic, bread, salt and vinegar. Sometimes they were more
soups and other times thicker creams. They remain with us to
this day with variations: gazpacho, salmorejo and mazamorra].
Mazamorra: (South America) Consists of grinding corn with
water and straining it, then boiling it while adding sugar, salt and
milk to taste. To maintain a pudding-like consistency, cornstarch
is added during the preparation process to give it its desired
consistency.
Meloja: [sweet preserve made with yeast and honey and then
flavoured with fruit].
Menudo: Tripe.
Menudo Guiso - Guiso menudo: [typical stew of Benaocaz is
usually made during the slaughter season of Benaocaz, famous for
it’s delicious, cured meats, in order to take advantage of all the
parts of the pork and the sausages obtained from it. It is also
usually done with goat products].
Migas: [bread or flour-based dish, with peppers, black pudding,
chorizo/ longaniza, or sardines and other fish, which is used as the
main part of a meal or snack].
Migas abajás: [bread topped, refried potato, pepper and tomato,
crushed garlic dish].
Migas Cortijeras: [bread migas that are usually served with sardines [sardines], boquerones [anchovies], with pescadailla (whiting), meat (chorizo, bacon etc.), with fruit (melon or grapes) or simply with some olives].
Migas con Tropezones: [semolina-canola-wheat flour migas with jamon serrano, spicy chorizo, belly pork, garlic, olives and anchovies, usually served with fried peppers, aubergines, fried eggs, battered courgettes].
Migas with torreznos and chorizo: [bread miga dish with chorizo and fried strips of crunchy skinned belly pork *torreznos].
Minaret: A slender tower, typically part of a mosque, with a
balcony from which the muezzin calls Muslims to prayer.
Mistela: [wine made from extra ripened grapes that creates a
slightly higher sugar content, which is then later blended with a
herb infusion and is finally used to create Vermouth].
Mojilli terreño: [gazpacho, only with tomato and garlic, oil,
vinegar, bread, water, and salt. NO onion, pepper, or cucumber].
Morcilla: [black pudding, usually made from pork mixed with
pork fat, onion and different spices, in addition to the pig’s blood,
it contains some other non-meat ingredients to increase its
volume, such as rice, cereals or breadcrumbs].
Morcilla de Bacares: [rice and almond based black pudding
made from onion, rice, toasted bread, toasted and chopped
almonds, black pepper, cinnamon, ground anise, pig's blood.
Lard, beef tripe and tie thread].
Morcilla de res: [very special lamb's blood black pudding made
from lambs blood, onion, ground pepper, lamb, ground pepper,
bald pepper (spice), ground caraway (spice), cinnamon powder,
ground matalahúga, green peppers, olive oil, tomatoes, chillies,
garlic, leaves, tripe and salt].
Morcilla Lustre: [Iberian pork fat, onion, parsley and mint, other natural spices ideal for stews and stews].
Morcilla güeña [sausage made with pork derivatives, mixing
lean, bacon and offal previously cooked or stranded where
appropriate, chopped, kneaded and adding the resulting dough
with salt, natural spices and condiments to obtain characteristic
aromas].
Morcilla negra de Cebolla: [onion based black pudding].
Morcón: [Iberian morcón has characteristics very similar to the
Iberian chorizo, but it is chopped and marinated in a different
way, as well as being a juicier and more tender meat].
Morrococo: [chickpea dish, often using the leftover from the *cocido, are mixed with fried sweet onions, garlic, tomato, salt, pepper and cumin. Then cooked and blended into a paste texture ready to spread on to toast or bread].
Mosto (wine): [grape juice, which can be alcoholic].
Mozarabic: Relating to the time when Christian inhabitants of
Spain lived under the Muslim Moorish kings
Mudéjar: Of or denoting a partly Gothic, partly Islamic style of
architecture and art prevalent in Spain in the 12th to 15th
centuries.
Mycological: The science and study of Fungi.
N
Necropolis: A cemetery, especially a large one belonging to an
ancient city.
O
Obispos: [sweet citric cinnamon dough ball]. A dough ball made
from breadcrumbs and milk, flavoured with cinnamon, star anis,
lemon and sugar, then fried and served as a dessert].
Ochios: [an Anise flavoured bun which sometimes is filled
with Angel hair or chocolate and can be spelt Hochios. They are
a traditional bakery product of Jaén, although it can be found in
other cities in Andalusia. Especially in the region of La Loma,
and specifically in the World Heritage cities of Úbeda and Baeza,
along with the region].
Olla de la Matanza: [slaughter pot made with soaked beans,
potato, turnip, carrot, thistles, cabbage, green beans, pig’s trotter,
pig’s ear, backbone, cured bacon, ham bone, black puddings].
Olla de Trigo Almeriense: [Almerian wheat pot is a meal on its
own and is made with white beans, chickpeas, wheat, black
pudding, tail, ribs, backbone, chicken leg, chicken, belly pork,
bacon, potatoes, thistles, and fennel].
Orejas: [[ears] thin pan fired season pastry made with wheat flour, butter, anis liqueur or *aguardiente, warm water, icing sugar, egg, lemon zest, and salt]
Orejitas de Habas [citric anis bows made from sugar, eggs, olive oil, yeast, lemon zest, sweet anise, and flour].
Orography: The branch of physical geography dealing with the
formation and features of mountains.
P
Paella de Huelva / la Paella Marinera de la Albufera: [seafood
rice made with red prawn, langoustines, cuttlefish, red pepper,
garlic, parsley, tomate frito, Extra Virgin Olive Oil, fumet or fish
broth, salt and clams are optional].
Palaeolithic: Relating to or denoting the early phase of the
Stone Age, lasting about 2.5 million years, when primitive stone
implements were used.
Panacetes: [sweet bread balls made with migas de pan breadcrumb, eggs, water, sugar, anise grains, orange fried mild extra virgin olive oil to fry them and then coated with an orange cinnamon syrup].
Pan de higo: [fig bread]
Is a very complete food, which appears on most shelves selling natural foods, it combines the nutritional richness of almonds and figs. In times of scarcity, it was one of the favourite foods of the population. Figs calm the nerves, the cooked in syrup, promotes digestion, evacuates the stomach and is recommended for urinary bladder disorders].
Pan de Pelayo de Algeciras: [brown buns, with just three ingredients: brown flour, water and yeast, in the Pelayo neighbourhood, the one that gives its name to the preparation, a symbol of the city has been created that you must know and try if you visit it].
Pan Dormido: [sweet bread buns are made with eggs, extra virgin olive oil, lemon peel, sugar, water, plain flour, bread flour or strong flour, fresh baker's yeast and a splash of anise or *aguardiente].
Papajotes/ Papaviejos: [sweet fritter or ball made from flour
dough with milk, sugar and egg].
Papas con Miguilla: [hearty and economical potato dish
typical of the traditional kitchens province in the of Jaén. It is a
potato stew made with potatoes, Extra virgin olive oil, salt, garlic,
fresh parsley, cumin, sweet paprika, water and food colouring]
Papas en Coña - Papas Perras: [cooked potatoes and cod dish,
made with potatoes, desalted cod, extra virgin olive oil (EVOO),
garlic, paprika, white wine vinegar, and water]
Papaviejos/Papajotes: [sweet fritter or ball made from flour
dough with milk, sugar and egg].
Patatas a la Baezana: [spicey Baezan potatoes with mushrooms,
garlic, fresh parsley, salt, cayenne peppers, saffron, white wine
and extra virgin olive oil]
Patatas Viudas: [Widows Potatoes are cooked potatoes with
onion, garlic, sweet paprika, saffron, vegetable, poultry or meat
stock, bay leaf, Extra virgin olive oil, and fresh parsley is an
optional garnish]
Pebetes de Calabaza: see *Buñuelos-Bunelitos de Calabaza
Pelusos: [sweet lard baked dessert made from egg, butter, white
wine, flour, chocolate, grated lemon, salt, sugar].
Perlis style: [spicey and slightly citric tomato sauce].
Pernel de Cordero: [roasted leg of lamb, boned, fried in a
batter, and then added to the juices of the roast with saffron,
garlic, and brandy or wine].
Perrunas: [sweet lard-based biscuit are typical sweets made with honey, almonds, *aguardiente, spices and flour, which are baked until golden and crispy].
Pestiños: [Moorish aniseed cake made from flour, virgin extra
olive oil, and aniseed, that resemble the shape of an eye and the
word pestiño means eye lash, hence its name].
Picadillo de Chorizo: [lifelong recipe from Úbeda, it is a mixture
of minced belly pork and pork head with spices that gives you
real taste and flavour and an experience in traditional
gastronomy. This is one of the oldest dishes in the history of
Spain and a typical dish from the province of Jaén, however in
other regions it is known as Zorza or Jijas].
Pillares: In the modern age, pillars of water on public roads
were much more than a decorative element. They were
conceived as an instrument for supplying running water to
citizens who did not have it inside their homes. They were also
for used to water working animals such as horses, donkeys,
mules, and oxen.
Pimentón de Bacalao: [garlic paprika cod].
Pimentón or Caldo Colorao: [broth with potatoes, roasted peppers and paprika and it is accompanied by fish, traditionally an oily fish, mainly horse mackerel].
Pimientos Choriceros: [variety of red pepper that are
traditionally dried in the sun and then used to cook with. The
peppers are cooked with the pulse or vegetables you are using,
then removed and once cooled the insides are scaped out and
added again to give you both taste colour].
Piñonate: [honey glazed fried dough tubes made with flour, eggs,
anise grains, orange peel, Mild olive oil, baking powder, milk,
honey and sugar]
Piñonate de Jimena: [nut coated honey fried dough glazed tubes
made from. For the dough: eggs, olive oil, schnapps, flour and oil
to fry the dough. For the dressing: toasted and ground almonds,
toasted and ground pine nuts, lightly toasted and ground sesame
seeds, toasted and ground matalahúva, cinnamon sticks and a
clove, lightly toasted and ground dried orange peel and honey].
Piñonates: Pine nuts.
Piñonates: [honey glazed pastry cylinders which are similar to
Pestiños and Tortas de Aceite however they are formed into small
cylinder shapes, then cut in lengths of about 4 cm and then
covered with a honey and syrup glaze to form a small biscuit].
Piononos: [Pope cakes] The Pioñoño was born in Santa Fe, 15 minutes from the capital. It was Ceferino Isla who invented it in 1854. A pious man and devoted to the virgin, the name is due to Pope Pius IX, Pio Nono, pontiff who proclaimed the dogma of the Immaculate Conception of Mary.
Ceferino's descendants still maintain their pastry shop, 'Casa Isla', and they themselves explain their dessert: "In this context Ceferino matured his idea of creating a new cake that not only bears the name of the Pope -hence the registered name of Pionono, but also that the cake recalls the papal figure: cylindrical and somewhat plump appearance is moistened sponge cake rolled on itself, covered, like the Pope, with a white balandrán, A paper basket inside which the moistened sponge cake is deposited along with a toasted crown of sugary cream superimposed on the cylinder of the cake, which is intended to symbolize the skullcap with which the Pope covers his crown.
Pippirana: [made from diced fresh tomato, cucumber, red and
green pepper, onion, garlic, cumin and olive oil dressing. It is
a traditional Spanish summer salad recipe that is very popular in
Jaen].
Piriñaca: [tomato and onion salad made from salad tomatoes,
onion, Italian pepper, extra virgin olive oil, sherry vinegar,
Coarse salt from salt flats in the Bay of Cadiz.
Poblado: Population.
Poléa: [aniseed / cinnamon flavoured puree desert made from
a base of flour and milk, served with fried bread cubes].
Pollo Pepitoria: [Chicken in a Pepitoria sauce is made with
chicken, preferably corn fed, salt to taste, extra-virgin olive oil,
onions, white wine, chicken stock, bay leaf, fresh thyme, garlic,
almonds, saffron threads, ground cinnamon, and boiled egg
yolks].
Polvorones: [shortbread cookies famous for their crumbly consistency. Spaniards traditionally make them with flour, sugar, milk and nuts. They are also found in a variety of flavours with vanilla, cinnamon, lemon].
Portico: [i] A covered, columned space in front of temples or
other buildings. [ii] A Gallery with arcades or columns along a
façade or courtyard wall.
Pósito: [i] A building designed to store the grain. [ii] A person
dedicated to collecting cereals, mainly wheat, and lending to the
farmers and villagers, on modest terms, during the months of
scarcity.
Potaje: Stew
Potaje de Garbanzos: [chickpea stew made with sweet paprika,
bay leaf, onion, red pepper, chorizo, belly pork bacon, tomatoes,
garlic, spinach, chickpeas, extra virgin olive oil and salt to taste]
Potaje de tagarninas: [thistle stew made with tagarninas thistles, cooked chickpeas, black pudding, chorizo, village bread, cumin, sweet paprika, salt, onion, garlic, olive oil, potatoes, vinegar and water].
Preve: [sauce made from sweet paprika, with a garlic, salt, vinegar, oil].
Promontory: A point of high land that juts out into the sea or a
large lake; a headland. "a rocky promontory".
Pucherá: [pork bean stew made from beans, fresh belly pork
(unsalted), lean pork, black pudding, Pig's trotters and ears, and
thistles]
Puchero: [stew made up mainly of broth obtained from the cooking a joint of beef, pork, chicken or chicken, bacon, salted bones, blanched beef bone and salted pork rib, sometimes a serrano ham bone, in the company of some vegetables, mainly chickpeas, and potatoes].
Puerta de Purchena: The old gate of Pechina was located there,
although its name was altered after the Christian conquest due to
a transcription error by the Catholic Monarchs, who confused the
names of the towns of Pechina (the ancient Bayyana) and
Purchena, both from Almeria. The gate of the same name
disappeared after the demolition of the wall in 1855, creating the
current square. The urbanism that characterises it is typical of
the bourgeois architecture of the nineteenth century, represented
in buildings such as the House of the Butterflies.
Punic: The Punic people, usually known as the Carthaginians
and sometimes as Western Phoenicians, they were a Semitic
people who migrated from Phoenicia to the Western
Mediterranean during the Early Iron Age.
R
Rabo de Toro a la Rondeña: [Rondeña oxtail stew is made from
oxtail, leeks, onions, carrots, garlic, meat broth, red wine, bay
leaves, cloves, salt, pepper, flour and olive oil]
Rairrán: [water, garlic, olive oil, salt and vinegar drink].
Rebozado de bacalao: [battered cod is made with desalted cod,
eggs, wheat flour, parsley, garlic, saffron or food colouring]
Ración: A plate or bowl of food, to be shared or eaten on your
own if you are hungry.
Refrito/Sofrito: [vegetable preparation that serves as a
preliminary step for the preparation of many recipes. From
sauces, to paella, through meat or fish stews and legumes, if you
do this step right, the sauce can only be good. It is generally
composed of oil, onion and garlic, then according to the dish we
are going to prepare, other vegetables are added such as tomato,
green pepper and red pepper. You can also use the leek and
carrot if we want to give a sweet flavour to the recipe. The tomato
adds acidity to the stir-fry, and is counteracted by the flavour
sweet onion. Green pepper gives stir-fries a certain bitterness
and red pepper, give it a touch of colour].
Refrito Benaocaceño: [oil, serrano ham, belly pork/bacon, onion,
pepper, tomato, Iberian chorizo, black pudding, bread and salt].
Remojón: [cod flake salad made from, oranges, cod flake, spring
onion, black olives, boiled egg, olive oil, salt, pepper, chopped
parsley].
Retorcios / Tirabuzones / Torcidos: [sweet spirals made from
flour, lard, orange juice or lemon juice, white wine, sugar, anise
grains, *aguardiente, a pinch of salt, extra virgin olive oil,
wrapped around cane sticks and baked to give them their shape].
Revuelto de Chantarelas: [chanterelle scrambled eggs are made with mushrooms, potatoes, eggs, garlic, fino or dry sherry wine, olive oil, and salt].
Rey Chico: Abu Abdallah Muhammad XII, Muhammad XII, Boabdil or el Rey Chico Boabdil, 1460 to 1533, was the son of Abu l-Hasan Ali, Sultan of the Emirate of Granada whom he succeeded in 1482, as a result of both court intrigue and unrest amongst the population at large.
Muhammad obtained his freedom and Christian support to recover his throne in 1487, by consenting to hold Granada as a tributary kingdom under the Catholic monarchs. He further undertook not to intervene in the Siege of Málaga, in which Málaga was taken by the Christians.
Following the fall of Málaga and Baza in 1487, Almuñécar, Salobreña and Almería were taken by the Christians the following year. By the beginning of 1491, Granada was the only Muslim-governed city in Iberia.
Legend has it that as Muhammad XII went into exile, he reached a rocky prominence which gave a last view of the city. Here he reined in his horse and viewed for the last time the Alhambra and the green valley that spread below. The place where this allegedly took place is today known as the Suspiro del Moro, [the Moor's sigh]. Muhammad mourned his loss and continued his journey to exile accompanied by his mother—who is supposed to have snapped, "Cry like a woman over what you couldn't defend like a man”. It is at some stage during this time, it is said, that he resided in Fondón. However, the building in question, Palacio del Rey Chico, is 17th century and is in the Mudejar style Casa de los Palomar, due to a heraldic carving on its main door.
Rin Ran con bacalao: [potato-based dip seasoned with salt
*pimientos choriceros [sun dried red peppers], olive oil then
mixed and then cod flakes are added to give another depth of
taste and contrast in colours].
Romeral: [Rosemary but when the Spanish speak of Romeral /
Romero / Romaría its translation can be pilgrimage.
Ropa Vieja: [leftover chickpeas from other dishes to make a
filling dish / dip. It is made with crushed chickpeas, onion, garlic,
bell pepper, tomatoes, cooked until tender, dressed with oil and
seasoned with salt and pepper].
Rosas: [rose shaped dessert made from apple, pastry and jam].
Rosca de petacas: [sugar and syrup covered pastries made from
egg, oil, vinegar, salt, flour, and a syrup made with water and
sugar].
Roscas: [doughnuts are made with eggs, sugar, orange juice, sunflower oil, fizzy water, anise (dry anise better than sweet), flour, lemon zest, Sugar and cinnamon to coat the doughnuts].
Roscas de Baño: [glazed doughnuts are made from flour, sugar,
baking powder, oil, eggs, anise liqueur, roasted anise beans and
the topping is made from egg whites, sugar, and lemon juice].
Rosquetes: [merengue topped thin aniseed and lemon doughnuts made from flour, egg yolks, Anise, yeast, lard, sugar, and the Merengue is made from egg whites, sugar and water].
Rosquillas: [small pan-fried, sugar-coated aniseed doughnut made with wheat flour, Sugar, yeast, milk, sweet anise liqueur, eggs, butter, sunflower oil to fry and sugar to coat].
Rosquillo de Vino: [fluffy and aromatic sponge cake, made with wine, flour, sugar and olive oil].
Roscos: [sugar coated doughnuts that are made with egg, sugar, soda, fizzy water can be used, olive or sunflower oil, sweet anise, milk, lemon zest, flour, sunflower oil for frying].
Roscos and Rosquetes: [anise, lemon, cinnamon, sugar,
doughnuts or bows]
Rosco de petacas: [variation of the pestiños but this time they are
very thin and have been rolled then flattened so they have the
appearance of a thin box before they are fried and coated with
sugar and cinnamon].
Roscón de Reyes: [large ring-shaped cake that is made from
flour, butter, sugar, eggs, Rum liquor, water, milk, orange zest,
orange blossom water, salt, sliced almonds, candied fruit,
granulated sugar].
Roscos: [doughnut-shaped dessert, made from a fried dough.
The peculiarity of this sweet lays in its spices, it is usual to add a
touch of anise, cloves, cinnamon, lemon, or orange to give it
aroma and flavour].
Roscos de baño: [same as above but it has been dipped in an
egg white and sugar mix].
Roscos de vino: [typical Christmas sweet made with flour,
lard, sugar, wine and it is covered in icing sugar or sugar].
Ruta de Plata: The Silver Route is an ancient commercial and
pilgrimage path that crosses the west of Spain connecting
Mérida to Astorga. Later an extended form begins further south
in Seville and reaches north to the Bay of Biscay in Gijon.
S
Sacristy window: continue the presentation of symbolic images, a
series of medallions set in a predominantly colourless lattice.
Salmorejo de bogas: [fried boga fish with coarse chopped
tomato and fine chopped onion].
Salmorejo: [cold tomato soup, made with tomatoes, 2-day old
bread that has been soaked in water, green peppers, peppers,
garlic and blended season with salt and vinegar, sieve and serve it
cold].
Salmorejo Cueveño: [cooked potato and egg salad with oranges,
Tinned tuna in oil, spring onions, parsley, olive oil, seasoned with
salt and vinegar].
Salsa Zufreña: [wine and Cognac reduction of the juices of
the meat].
Semana Santa: Lent and Holy Week have their own recipes, extensive and traditional. Times have changed, but these religious traditions have left a very tasty deposit, a gastronomic treasure. These recipes go through a principle: they do not have meat.
Thus, historically, cod became the best option for those meatless days. Thanks to salting, cod is the fish that most "resembles" meat. Now you can buy it fresh, but the cod with capital letters, the one that stars in the traditional recipe book, is battered and preserved in salt.
Sergio Leone trilogy: A fist full of dollars, 1964, A few dollars
More, 1965, and The good the bad and the ugly, 1966.
Sobrehúsa: [fried desalted cod, egg and garlic dish that is a typical at Easter].
Sopa Ajo blanco Almeriense - Gazpacho Blanco de Almeria:
[tasty cold white soup made from peeled raw almonds,
breadcrumbs, garlic, cold water, extra virgin olive oil, sherry
vinegar, salt]
Sopa Cocida: [moist bread dough base tortilla topped with bacon and garlic, made with olive oil, garlic, diced bacon, old bread, water and salt but is not really a soup,]
Sopa de Ajo Bubión Granada: [fully loaded garlic soup made with garlic, almonds, onion, tomato, serrano ham, hard-boiled eggs, bread, water or broth, and extra virgin olive oil]
Sopa de patatas y uvas: [soup made with potatoes, grapes,
tomatoes, onion, day old bread and garlic seasoned with salt,
saffron and cumin].
Sopa de Picadillo: [wholesome soup that has a bit of everything
and is made from chicken thighs, chicken carcasses, beef bones,
carrots, leeks, eggs, diced ham, angel hair noodles, salt and mint].
Sopa Poncima: [flavoursome fishy soup made of red pepper,
onion, anchovies, cuttlefish roe, crushed tomato, potatoes, 3-day
stale bread, olive oil, seasoned with ginger, curcuma, ground
pepper, cumin, paprika, mint, bay leaves, and salt].
Sopaipa: [fried bread sticks made with flour, salt, baking soda,
water and olive oil].
Soplillos: [meringues made from egg whites, sugar, toasted
almonds, and lemon].
Sopeao: [salad made with garlic, cucumbers, peppers, salt,
Tomatoes, day old bread, extra virgin olive oil, vinegar, cold
water, onion].
Suspiros de merengue: (the sighs) [meringues are made from
egg whites, sugar, lemon, vanilla, salt, and anis].
T
Tabirnas Colorás: [wholesome dish made with new potatoes, dried red peppers, garlic, sweet onion, ripe tomato, green pepper, extra virgin olive oil, salt to taste].
Tagarninas: [type of edible thistle].
Tajá: A cut portion of something, especially cooked meat. loncha, [thin slice] raja [cut] rebanada [slice], presa [piece] pedazo [big piece],
Talvinas: [sweet gruel made from wheat flour, slices of
Bread, milk, peeled almonds, sugar or honey, olive oil, and
Cinnamon].
Testuz: [base of cooked dried beans, white beans, bacon, black pudding, pig's cheek and ear, potatoes, garlic, dried pepper and tomato].
Teterías: Arabic Tea shops that sell various types of tea infusions along with elaborated sweets and normally have Cachimbas to smoke and share.
Thematic: Relating to or constituting a topic of discourse.
Contemporary, modern, newsworthy, themed, nominal, popular,
subjective, up to date.
Tinaja: An underground cistern, popularly known as "the jar", in which rainwater was collected and stored.
Tinao: A building extension or room over an alley.
Tomate frito: [fried tomato sauce is a typical culinary preparation of Spain's gastronomy, which essentially consists of frying tomatoes in the pan with olive oil over low heat. Frequently, garlic and onions are also added, and sugar to reduce the acidity].
Torreznos: [strips of belly pork fried on the skin side at a high
temperature to give it a crunchy texture. Then turned and fried at
a lower temperature to cook the meat, cut into bite size pieces,
then served to be eaten and enjoyed].
Torrijas: [very similar to French toast and are made with sliced
bread, milk, sugar, cinnamon stick, lemon zest, olive oil, eggs,
with a sugar and ground cinnamon coating].
Tortas de aceite: [thin round biscuits made from flour, virgin
extra olive oil, aniseed or matalahúga, flour, white and brown
sugar, yeast, sesame seeds and anis liqueur and fried in olive oil.
Believed to be of Arabic descent.
Tortas de Chicharrones: [pork rind lard cake is made with flour, fresh pork rinds, sugar, eggs, lard and sugar for sprinkling on top].
Tortas de Manteca: [baked lard shortbread biscuits are made with strong flour, fresh yeast, egg, lukewarm water, lard, salt and sugar to taste].
Tortas de matalahúva: [aniseed bread cakes that are made from extra virgin olive oil, grains of matalauva, strong wheat flour, warm water, white sugar, brown sugar, yeast, salt, sesame seeds, and anise liqueur].
Tortas de Pardas: [almond sponge cake filled with angel hair is
made with wheat flour, raw and whole almonds, sugar, white
butter, eggs, cinnamon, lemon zest, with the filling of angel hair
preserve, cinnamon, lemon zest, or the peel of half a lemon].
Tortas de San Marcos: Tortas de San Marcos / Tortas dormias/
Bollos Dulces are sweet lemon sponge bun-roll.
Torticas / Torta Reales: [sweet anis, lemon, almond sponge made from lemon zest, cinnamon powder, white sugar, anise, olive oil, ground almonds, flour, and whole peeled or sliced almonds].
Tortillas de Bacalao: [cod omelette made from de-salted cod crumb, garlic, flour, water, Parsley or Saffron or Turmeric with salt and pepper].
Tortillas de chicharillas: [made from pork rind, and dough, only
seasoned with salt, the skin fried in lard and then cut up. Once the
dough for the tortillas is ready you add pork ring, the tortillas are
pan fried or cooked on a griddle. The result is a thick tortilla, that
when you bite into it you taste and get chicharillas in every bite].
Tortillitas de San José: [fried bread dough fritters made and
seasoned with egg, garlic, breadcrumb, onion, tomato, vegetable or
poultry broth, Extra virgin olive oil in abundance for frying, fresh
parsley, saffron strands, sweet paprika and salt].
Tostas: [popular bread-based tapa which are open sandwiches, usually served on toasted bread, with a wide range of delicious toppings].
Tostones: [fried green plantains [look like a long green banana].
Turdetan: The Turdetans were a pre-Roman people who
inhabited Turdetania, a region that encompassed the
Guadalquivir valley from the Algarve in Portugal to the Sierra
Morena, coinciding with the territories of the ancient Tartessos
civilization.
Turmas: [White Truffle]
U
Umayyad Caliphate / Califato omeya Was the second of the
four great caliphates established after Muhammad's death.
The caliphate was ruled by the Umayyad dynasty, an Arab lineage
who exercised the power of caliph, first in the East, with its
capital in Damascus, and then in Al-Andalus, with its capital in
Cordoba.
V
Vianda: ["*ajo labrao" made with garlic, olive oil, and salt, to
which bread and strips of cod are added, and on some occasions to
chorizo].
Viandas Serranas: [local mountain meats such as: loins [fillets],
costillas [ribs], solomillos [sirloins], chorizos [spicey sausage]
and morcillas [black pudding]].
Virutas Realeñas: [filled pastry spirals].
Vicissitudes: A change of circumstances or fortune, typically one that is unwelcome or unpleasant.
Villa Verde: Greenways are the name given to paths for pedestrians, cyclists and for equestrian use in natural environments normally resulting from the refurbishment of old railway lines.
Visigoth: A member of the branch of the Goths who invaded the
Roman Empire between the 3rd and 5th centuries AD, who ruled
much of Spain until overthrown by the Moors in 711.
Y
Yema de Tajo: [artisanal product, made with sugar, yolk of egg,
water and flavoured with brandy, which make them have an
exquisite flavour and a delicate texture. Despite its short shelf
life, about 15 days, are sold throughout the year, but perhaps at
Christmas, when they take on greater prominence along with other
sweets such as mantecados, roscos and nougat].
Yemas Nevadas: [egg custard slice made with eggs, egg yolks, sugar, water, flour, almond flour, pine nuts, coated in white chocolate].
Z
Zarzuela del Pescado: [Seafood Casserole / Stew is made from
various fish and seafood that turns out to be very typical in the
cuisines of Spain. It is made from fillets of hake, fillets of monk
fish, king prawns, langoustine, mussels, clams, squid rings,
onions, ripe tomatoes, white wine, fish broth, olive oil, salt and
pepper, flour to batter. To make the PICADA / dressing you use
toasted almonds, garlic, fried bread, and parsley].
Zawiya: An 12th century Muslim monument, built for religious
purposes, unique in Andalusia. These types of buildings are
Islamic religious schools or monasteries and were built in the
areas of the Maghreb and West Africa.
