Majorcan cuisine

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The Mallorcan cuisine is a regional cuisine of Spanish cuisine . The Mallorcan cuisine shows a thoroughly Mediterranean character. She uses vegetables such as peppers , tomatoes , zucchini , eggplant and garlic and a lot of fish as basic ingredients . The dishes are largely prepared with olive oil .

Majorcan dishes

Since both the Catalan language and Spanish are present in the Balearic Islands (see also Languages ​​in Mallorca ), it should be noted that the names of the Mallorcan dishes can come from both languages.

Soups and stews

In Spanish, the terms caldo ( broth ), sopa ( soup ) and potaje ( stew ) are differentiated. The word stew is also used in the plural in Mallorca (Spanish. Sopas or Catalan. Sopes ), which can lead to misunderstandings due to the similarity with sopa (in the singular for "soup"). Examples of dishes in this group are:

  • Sopa Mallorquin, hearty coal stew with meat
  • Sopa de pescado (Spanish), fish soup
  • Sopa de verdura (Spanish), vegetable soup, the preparation of which is often different
  • Caldo or sopa de caldo (Spanish), meat, vegetable, fish broth
  • Caldereta (catalan.), A Majorcan stew in a variant with seafood (span. Caldereta de mariscos ) or with lobster (span. Caldereta de langostas ). The basis is sofrito , a Spanish sauce made from braised tomatoes, onions and peppers. This is used to serve the fish stock in which the lobster pieces or seafood were fried beforehand.

rice dishes

As in the nearby mainland regions of Catalonia and Valencia , rice dishes are common in Mallorca .

  • Arroz a la marinera (Spanish), rice with fish and seafood
  • Arròs brut (Catalan), German for "dirty rice", is prepared with pieces of pork, chicken or rabbit meat and vegetables that match the season. Fonoll mari (Catalan for “ sea fennel ”) is used as a spicy side dish . A number of restaurants in the interior of the country do not add color to rice , but saffron, and use game , quail or pigeon meat .

Vegetable dishes

  • Tumbet, vegetable casserole with potatoes, zucchini, peppers, eggplant and onions, an ideal summer meal

Meat dishes

Meat dishes are known on the island as Carn (Catalan) or Carnes (Spanish). Pork and lamb meat is common on the island, but beef is only found in Basque and Galician restaurants . Some dishes and meat products, such as sobrasada and butifarra , are prepared with the meat of a local breed of pigs, the "black pig" (span. Cerdo negro ).

A selection of typical meat dishes:

  • Costillas de cordero (Spanish), lamb chops
  • Lechona (Spanish), suckling pig
  • Sobrasada de Mallorca (Spanish), red sausage
  • Butifarron (Catalan.), A blood sausage
  • Frito mallorquín (Spanish), fresh offal , preferably lamb, with potatoes, onions, garlic, fennel and bell peppers
  • Lomo con col (span.), A pork schnitzel from the loin with cabbage, pine nuts , raisins and black pudding , braised, is not a real stew, but is served as a stew ( katalan . Greixonera )

Fish dishes

Fish dishes are in Catalan as peix or Spanish as a pescado referred.

poultry

Poultry dishes are known as aves in Spanish .

  • Pollo, chicken (usually free range animals)
  • Palomo con col, pigeon, prepared in a similar way to the meat dish Lomo con col

Sauces

Sauces are known as salsa in Spanish . On Spanish menus, a sauce used for a dish can often be recognized by the addition a la (“after kind of”). Sauces found in Mallorca are:

  • a la mallorquina, made using oil, tomatoes, garlic and onions; with a characteristic taste
  • a la vasca, light, fragrant and mild sauce with green herbs from the Basque Country , which is used for fish dishes and seafood
  • Aioli , an oil and garlic sauce that is often served with snails, meat, white fish or toasted bread; sometimes also made with egg as garlic mayonnaise
  • Mayonnaise , Spanish salsa mahonesa or salsa mayonesa , originally from the city of Mahón on Menorca

More specialties

  • Pa amb oli (Catalan for "bread with oil"), bread with olive oil, garlic and grated tomatoes, mostly with pa moreno, dark, salt-free mixed bread as a basis. Pa amb oli is eaten for breakfast or in between meals outside of main meals.
  • Pa de Figa (Catalan for “fig bread”), kneaded from dried figs and ground anise with a dash of aniseed liqueur . Pa de Figa is served on a fig leaf with a coffee or a glass of aniseed liqueur.
  • Empanadas Mallorquinas , filled pastries specialty and a widespread custom of traditional Easter bakery.

Menorcan cuisine

The Menorcan cuisine is simpler and more hearty than the Mallorcan. Instead of olive oil, a lot of cooking is done with butter and cream. The salsa mahonesa , the precursor to our mayonnaise, is an important side dish.

There is viticulture in Menorca . The gin has been a tradition since the British occupation. The Menorca gin is considered to be particularly mild and fine and, mixed with lemonade to make pomada , is the national drink of the Menorcans.

Eating in the restaurant

The rule in good restaurants is: no table is sold twice. So you shouldn't be surprised if you are turned away even though there are still many tables free. Once the tables have been ordered, they will remain free until the guests arrive. Mallorcans rarely come before two o'clock at lunchtime, between nine and ten in the evening, and an hour later in summer. In vacation zones, the innkeepers benefit from the different meal times of local and foreign guests. Germans in particular are welcome because they eat earlier. You should only claim a table in the restaurant if you really come to dinner. Those who don't like a menu should stop by a bar or bodega , where a variety of small tapas , tortillas and filled baguettes (Catalan. Bocatas , Spanish. Bocadillos ) are served.

Majorcan meals, be it at lunchtime or in the evening, consist of at least three courses and can therefore take a long time. Before the starter (span. Entremeses ) you can take bread and olives, depending on your taste, with aioli or something to nibble (span. Para picar ). After the starter (salads, soups, snails, ham, mussels) the main course (span. Segundo plato ) is served, be it fish, meat or poultry. The dessert (span. Postre ) consists of fruit, ice cream, flan (egg pudding with caramel cream), pastries or cheese. The typical meal ends with coffee and cognac or a cava (Catalan sparkling wine ).

breakfast

As is common in all of Spain, the Mallorcan breakfast (span. Desayuno ) is sparse: a café solo ( espresso ) or a cortado (espresso with a dash of milk) with the variant con leche fría (span. For "cold milk") or con leche caliente (Spanish for “warm milk”), or a milk coffee café con leche , just with a croissant (croissant) or an ensaimada . The ensaimada is a light, snail-shaped lard pastry that is sprinkled with powdered sugar. They are only available in the villages on Sundays and public holidays.

beverages

In most simple restaurants and bars, water is always served with the wine. The host usually only calculates what is missing in the bottles.

Wine

Wine is part of Mallorcan cuisine. There are no wine bars where you can comfortably taste a good grape variety without eating. Most bars serve wine by the glass, but you can also order a bottle. The Mallorcan wine is heavy and full-bodied. It goes well with hearty Mallorcan home cooking and is usually served as a vino de la casa in a jug (span. Jarra ) or in a label-free bottle. The red wines have an alcohol content of 12–14%, white wine around 10–12.5%.

Majorcan wine-growing regions are Banyalbufar with the Malvasia vine and Binissalem . Since local production only covers a fraction of the demand, wine is imported from the mainland from Rioja , Catalonia , Navarra and Castile .

water

The most important among the drinks on Mallorca is the mineral water from many sources on the island as agua sin gas (Spanish for "still water") or agua con gas (Spanish for "carbonated mineral water"). The island consumes 30 million liters per year. The demand can no longer be met by the local springs alone, so that mineral water is imported from mainland Spain.

beer

Many restaurants and bars offer draft beer . A small one is called "caña" in Spanish. Bottled beers from many countries are available in many places.

literature

  • Elke Menzel: Mallorca with body and soul . Reise Know-How Verlag, Westerstede 2004, ISBN 3-89662-195-5 .