Polvorón
A Polvorón ( Cebuano : polboron ; Tagalog : pulburon ) is a type of heavy, soft and very crumbly lard that is widespread in Spain as well as in Hispano- Latin America and the Philippines . The main ingredients are lard , flour , sugar , milk , almonds and nuts . The term polvorón is derived from the Spanish polvo (powder or dust): the pastry crumbles in the hand or turns into powder in the mouth. A variation of the polvorón is the mantecado . Both are traditionally consumed at Christmas .
origin
Polvorones have been found in their original form since the 16th century. The exact origin seems unclear. Some suggest it originated in the Levant , as it resembled Kourabiedes ; From the critics' point of view, however, the simplicity of the recipe and the essential ingredient lard speak against it. It only seems certain that the appearance of this specialty in Andalusia can be proven first. The cities of Antequera (Málaga) and Estepa (Seville) each claim to be the place of origin of the Polvorones.
Manufacturing
Polvorones are mainly produced in Andalusia . Around 70 companies produce polvorones and mantecados. In addition to the main ingredients flour, butter or pork fat, sugar and cinnamon, ground almonds are usually added to the polvorones . Furthermore, other ingredients such as coconut , sesame and much more can be used to vary the taste.
Differentiation from Mantecado
Polvorones essentially differ from mantecados in the ingredient almond, which mantecados do not have. At the same time, polvorones are more elongated to oval in shape and covered with powdered sugar or something similar.
Regional differences outside of Spain
Mexico
In Mexico , Polvorones are traditionally served mainly at weddings and celebrations. They are mostly in the shape of small balls and are usually made from pecans . In the US, the Mexican Polvorones are marketed as Mexican Wedding Cookies.
Philippines
The Filipino Polvorones are made from a large amount of powdered milk , as it stays dry in the local climate, and flour. The lard is replaced by butter or margarine. A number of regional variants have developed in the Philippines. Well-known variants are Polvorón with ( casuy ), Polvorón with pinipig (young green rice) and Polvorón with Moringa leaves. Variations with strawberries , chocolate , peanuts and cookies-and-cream-Polvorón are also known.
United States
Polvorones are made from aniseed in southern Texas . Sometimes these variations are marketed as Pan de Polvo.
Trivia
- In Navarre , polvorones are common all year round; So they are not a traditional Christmas specialty there.
- In the plenary hall of Antequera Town Hall, a 19th century fresco depicts the invention of the Polvorón.
Individual evidence
- ^ Ana García Haro: Mantecados y polvorones
- ^ Salloum, H. 2007. Classic Vegetarian Cooking from the Middle East and North Africa. Toronto: Interlink.
- ^ Ana García Haro: Mantecados y polvorones
- ↑ Spanish mantecado: sweet treat beats economic downturn ( memento of the original dated August 4, 2009 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ plural (PolvoronES), hence "Die".
