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Gibraltarian cuisine is the result of a long relationship between the people of Spanish Andalusia and those of Great Britain, as well as the many foreigners who have made Gibraltar their home over the past three centuries. These influences include those of the culinary traditions of Malta, Genoa, and Portugal. This marriage of tastes has produced in Gibraltar an eclectic mix of Mediterranean and British cuisines.
Below are some examples of typical Gibraltarian dishes.
A popular local pasta dish of Italian origin consisting of penne in a tomato sauce with beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated " queso bola ". The origin of its name is probably from the English word "roast".
A baked pasta dish very similar to the Spanish fideos al horno, Maltese imqarrun or Greek pastitsio which consists of macaroni, bolognese sauce, and various other ingredients including egg and bacon that vary according to family tradition. The macaroni is usually topped with a layer of grated cheese or béchamel that melts during the baking process and aids in binding. Even though the dish's main ingredient is macaroni, the name fideos al horno is actually Spanish for 'baked noodles'.
This is a baked pancake-like dish, similar to the Italian farinata , also known in Genoa as fainâ and in Uruguay and Argentina as fainá, and in the Nice region of France as Socca. It is made with chickpea flour, water, olive oil, salt and pepper.
The word calentita is the Spanish informal diminutive of the word caliente, and means "nice and warm (or hot)". [1]
A very similar dish is widely consumed in Algeria, where it is known as Calentica, Galentita or Karantika. The dish has the same Spanish etymology (the diminutive -ica rather than -ita being typical of eastern Spain). According to local sources, calentita was introduced into Algeria by the Spaniards garrisoned at the port of Santa Cruz during the 16th century.
Soon after 1704, well-documented connections were established between the Barbary Coast and Gibraltar to victual the garrison, after Gibraltar lost her agricultural land. The Sephardi Jews from the Barbary Coast may have reintroduced this dish into Gibraltar, where it was maintained after the recipe was lost or fell out of favor in Spain. Another widely suggested theory is that the origin of calentita is in Genoese migrations to Gibraltar and Iberia which started before the Anglo-Dutch action of 1704, although its name makes this unlikely.
The Sephardi Jews from the Barbary Coast became major food providers for the British in Gibraltar, bringing their customs, languages and food culture. It is widely believed in Gibraltar that name may have come from street vendors who would shout "Calentita" to sell their freshly cooked wares, a word which was transferred from the temperature to the foodstuff. [2] Indeed, the last calentita street vendor, Paloma, is still remembered locally by older people. [3] Since the name can be traced to the 16th century during the Spanish presence in Oran, this is a false etymology. [4]
A bread-like dish similar to calentita. Sharing its Italian origins, it is a descendant of the Genoese dish with the same name. Unlike calentita, the ingredients are first simmered in a saucepan for over an hour, stirring constantly, [5] to form a paste which is then left to set. When the polenta-like dough is set, it is cut into small strips and fried in olive oil.
A spinach pie very similar to the Greek spanakopita , which is usually made at Easter Time.
A sweet and dry bread similar to the Spanish hornazo . It is made with self-raising flour, sugar, eggs, butter or margarine and aniseed. Bollos de hornasso are eaten around Easter just as in Spain, but in Gibraltar they are also popular during Christmas. Gibraltarian hornassos can normally be distinguished from the original Spanish hornazo as they do not tend to be decorated with hard-boiled eggs (however, Gibraltarian families of Spanish descent may still decorate them in this manner). It usually glazed with beaten egg and sometimes decorated with hundreds and thousands. [6]
A sweet fruit and nut bread eaten at Christmas time. The term pan dulce means "sweet bread" in Spanish, but its origins may lie in Italy with the Genoese pandolce or Portuguese sweet bread. Its main ingredients can include lard, margarine, sugar, self-raising flour, blanched almonds, raisins, sultanas, pine nuts, candied peel, eggs, aniseed and anisette among others. It is sometimes decorated with hundreds and thousands just like the bollo de hornasso.
A thin slice of beef surrounding breadcrumbs, bacon, eggs, olives, vegetables and herbs. These can be baked, fried or cooked in wine. Rolitos is another dish of Maltese origin, similar to braġjoli . It is also known as beef olives in English, even though some families prefer making them with pork or even chicken. The word rolito comes from the Spanish word rollo meaning 'roll', as the meat is rolled to hold the other ingredients inside.
The japonesa (English: Japanese lady) is a sweet fried doughnut filled with a custard-like cream. Japonesas are usually enjoyed at teatime or as a snack. They are traditionally coated in syrup or granulated sugar. [7] The name is a reference to Japanese dorayaki cakes which are similarly shaped and also have a sweet filling.
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Hornazo is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo, and hard-boiled eggs.
Kugel is a baked casserole, most commonly made from lokshen or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner.
Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
Farinata, farinata di ceci, torta di ceci, fainè, fainà, socca,cecìna, or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. As one of the most biodiverse countries in the world, Colombia has one of the widest varieties of available ingredients depending on the region.
Cozonac or Kozunak is a sweet yeast dough that can be used to make different traditional holiday breads and cakes. Often mixed with raisins, it can be baked as a loaf or rolled out with fillings like poppy seed or walnuts. It is common throughout Southeastern Europe, Romania, Bulgaria and Serbia, North Macedonia, Greece, etc. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday. The name comes from the Bulgarian word for hair-коса/kosa, or Greek: κοσωνάκι, romanized: kosōnáki, a diminutive form of κοσώνα, kosṓna.
A roulade is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie and pepperpot. Fungie is a dish similar to Italian polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster. There are also local confectioneries which include sugar cake, fudge, raspberry and tamarind stew, and peanut brittle.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Genoese Gibraltarians have existed in Gibraltar since the 16th century and later became an important part of the population. It is an ethnic community made up of descendants of Genoese and Ligurians who emigrated to Gibraltar during the Italian diaspora. The population of Gibraltar with Genoese surnames is around 20% of the total.
Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk.
Menorcan cuisine refers to the typical food and drink of Menorca.
Gibraltar Recipes - www.mamalotties.com
Calentita Recipe - www.mamalotties.com/calentita/
Pudin de Pan - http://www.mamalotties.com/pudin-de-pan/
Borrachuelos - http://www.mamalotties.com/borrachuelos-de-mama/
Minestra / Menestra - http://www.mamalotties.com/menestra/