Balearic cuisine

Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.

"Ensaïmades", a typical Majorcan pastry

Bakery and confectionery

Crespells

Unsalted bread
Ensaïmada: Lard- based pastry sprinkled with powdered sugar.
Flaó: Cottage cheese tart. The recipe includes eggs, cottage cheese, sugar and mint. The mixture of savoury and sweet flavourings may reflect Arab influence from the Islamic past of the islands.
Coca: Similar to Italian pizza but without cheese. Typically, Majorcan varieties include julivert (parsley), pebres torrats (roasted peppers), and trempó (tomato, green pepper and onion salad).
Easter baking products
- Panades: lamb and pea pasties.
- Robiols: cottage cheese- or jam-stuffed pastries
Crespells are a Majorcan kind of biscuits.

Vegetables

Coca de trempó, typical in summer in the Balearic Islands

Traditional vegetables dishes are:

Tombet: Fried courgettes, potatoes, eggplant and red peppers baked in tomato sauce. Tumbet is related to similar Mediterranean dishes such as samfaina or ratatouille.
Fava parada: Fava bean and mixed vegetable puree
Trempó: made of pepper, onion and tomato; eat with mussels, in coques, as a salad, etc.
Sopes mallorquines: made of vegetables, broth, and bread slices.

Meat

A sobrassada

Sobrassada sausage
Mè rostit, porcella rostida: lamb and piglet roasts
Auberginies farcides: Eggplants (Aubergines) or zucchinis (Courgettes) stuffed with minced meat
Arròs brut: "Dirty rice" - meat, vegetables, rice and spices cooked in a meat broth.
Arròs de la terra: bulgur with local specialities as botifarró, etc.
Macarrons amb gravi: penne in a sauce similar to British gravy

Fish

Caldereta

Caldereta: Lobster stew
Baked fish, such as anfós (grouper)
Arròs de peix: rice cooked in a fish broth with fish pieces

Fats

Olive oil is the most commonly used fat in Balearic cooking. Butter is used sparingly, even in dishes frequently relying upon butter in other parts of the world, e.g., ous ferrats(fried eggs)
Mayonnaise: (Is Called All i oli, that means garlic and oil in Catalan) Some historians argue that mayonnaise originates from Mahon (known in native Catalan as Maó), the capital of the Balearic island of Menorca.

Other

Maó cheese

Maó cheese: a hard cow's milk cheese similar to Grana Padano or Parmesan)
Red wines from the Binissalem and Plà i Llevant areas.
Caragols: Snails are eaten as a stew. It also contains meat, potatoes, and fennel. Snails are also eaten sometimes in paella.

External links

Wikimedia Commons has media related to Cuisine of the Balearic Islands.

Menorcan cuisine. Recipes of traditional cuisine and gastronomy of Menorca. Discovering Menorca.
Balearic Cuisine Take a taste of Islas Baleares

Mediterranean cuisine

Northern Africa

Maghreb	Couscous Algeria Chakhchoukha Libya Bazin Morocco Méchoui Tagine Tunisia Shakshouka

Other	Egypt Ful medames

Southern Europe

Ottoman	Turkish coffee Yogurt Balkan Jota Cyprus Halloumi Greece Kleftiko Moussaka Souvlaki Turkey Börek Shish kebab

Italian	Pasta Liguria Ciuppin Focaccia Pesto Ravioli Abruzzo Gnocchi Naples Neapolitan ragù Pasta e fagioli Pizza Rome Carbonara Tuscany Ribollita Sicily Caponata Marsala Pasta alla Norma Scaccia Veneto Polenta Risotto

French	Corsica Capicollu Occitan Cassoulet Provence Bouillabaisse Ratatouille Salade niçoise

Spanish	Andalusia Gazpacho Sherry Balearics Caldereta Tombet Catalonia Escalivada Escudella Ollada Valencia Paella

Levantine

Staples

Wheat
- Bread
- Couscous
- Pasta
- Pizza
- Semolina
Olive
- Olive oil
Grape
- Wine

Shared dishes

Exemplars

Elizabeth David
- A Book of Mediterranean Food

Cuisines

Regional	African North West list Americas North South list Asian Central South list Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian American Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Quebec Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Moroccan Mozambican Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu American Chinese Anglo-Indian Arab Ashanti Assyrian Balochi Balinese Batak Bengali Berber Betawi Buddhist Cajun Cantonese Chechen Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Greek American Gypsy Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Ossetian Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Soul food Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia - version of the 5/12/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.