WHERE TO EAT

Select area Níjar Cabo de Gata Agua Amarga Carboneras ------------------------------- S.Juan d.l.Terreros Sierra Cabrera Mojácar Garrucha ------------------------------- Bédar Los Gallardos Sorbas ------------------------------- Cuevas del Almz. Vera Pulpí - Villaricos

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Review : Delicious and age old cuisine


Gastronomic Glossary of traditional cuisine.

GURULLOS. Stew, seasoned with dill, made with gurullos, partridge, rabbit or hare, chickpeas, potatoes, and peppers.Gurrullos are small noodles made with wheat flour. See ´Making Gurullos´

PELOTAS. Stew with meatballs made of lean pork, sausage,bacon and chickpeas.

OLLA DE TRIGO. A casserole made from fresh wheat grains, seasoned with dill.

AJO COLORAO. Purée of potatoes, dried sweet red pepper, tomatoe and fish, seasoned with cumin.

MIGAS. Unlike other regions in Spain, here it is prepared
with crumbs made from wheat flour rather than dried bread, making it more like Morroccan cous cous. It is served with sausage, black pudding, bacon, peppers and sardines.

TALBINAS. A pudding made from pastry cooked with almonds, anise and sugar.

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