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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

Vegetables

Coca de trempó, typical in summer in the Balearic Islands

Traditional vegetables dishes are:

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

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, 'garlic and oil' in Catalan. Some historians argue that mayonnaise originates from Mahon (known in Catalan as Maó), the capital of the Balearic island of Menorca.[citation needed]

Other

Maó cheese

See also

External links