Doughs fried in olive oil and then sweetened with honey or sugar, and in some cases filled with creams that have been part of our kitchens since the Middle Ages and come from Sephardic cuisine.
Category Archives: Spain
This stew maintains its old name “Olla podrida” (rotten pot) understood as a pot enriched with meats, legumes, mostly chickpeas, although in some cases beans are great protagonists and vegetables.