Hello dear and dear friends of Paulina Kitchen ! We hope they are enjoying the weekend, eating rich things and wanting to cook something special. Because today we have a super special recipe, a delight from the Region of Murcia, Spain: paparajoote.
Papo what? Do not be scared, however rare your name sounds, this recipe is very easy, since it is prepared with the mixture of the dough of the fritters , but it has a very particular detail: inside it carries a lemon leaf that gives it an incredible flavor and an aroma that perfumes the entire house when cooking.
On this occasion we want to talk about where the paparajotes arise , how they prepare, how to accompany them, and some tips for perfect. We are also going to answer the question of the million, do you eat or the lemon leaf is not eaten?
Content table
About the paparajote
The paparajoote is a typical dessert of the Region of Murcia, in Spain . It is a delicious mixture of ingredients that, being fried, acquire a crunchy texture on the outside and soft inside.
- The most interesting and unusual thing about this recipe is that a lemon leaf to wrap it, which gives it a characteristic aroma and flavor.
In Murcia gastronomy, this dessert is enjoyed on several occasions. It is common to find it in local festivities Holy Week or Carnival parties . It is also a usual option in restaurants and bars in the region, where it is served as dessert or accompaniment of coffee.
THE ORIGIN OF THE PAPAROOTE RECIPE
The tradition of eating paparajotes in Murcia goes back to ancient times, like all good recipes. The story behind this tradition says that the Arabs , during their domain in the Iberian Peninsula, introduced the cultivation of limits in the area of Murcia.
- Over time, the Murcia discovered that the lemon leaves had a special flavor and began using them in the kitchen. Years later we want to thank you for this great idea.
The recipe for paparajotes has been transmitted from generation to generation and becoming an emblematic sweet of the region. These are appreciated for their citrus flavor , and are part of Murcia's gastronomic heritage, being a symbol of local culinary identity.
How to eat the classic paparabete
To enjoy this dessert, it is important to know how you eat correctly. It is really simple, you must first pull a tip with care to remove the lemon leaf , exposing the interior. Then you can enjoy the great combination of flavors and textures.
At the time of serving the paparajote, it is common to do so in the form of dessert accompanied by a cream or vanilla ice cream bowl, custard or icing sugar (impalpable) sprinkled. You can also enjoy a cup of coffee or hot tea. The contrast between the dulzor of the paparajote and the freshness of the lemon creates a unique combination of flavors.
One of the frequent questions about this recipe is whether the leaves eat. The answer is no, lemon leaves are not eaten . They serve as an wrapping to protect and flavor to the paparajote during cooking, but they are not edible.
What ingredients the paparajote carries
The preparation of dessert requires simple ingredients . The ingredients are mixed until a homogeneous mass is obtained.
- Flour, egg, sugar, milk, lemon zest and, of course, lemon leaves are used.
Then the paparajoote is immersed in the dough and fry in hot oil until it takes a golden color. The final result is similar to that of the bump , but with the citrus touch of the lemon.
Tips and tips to make the best Murcian paparajotes
- Choose fresh lemon leaves: the leaves must be flexible and have a citrus aroma .
- Prepare a soft and homogeneous mass: by mixing the ingredients for the dough, there is a soft and homogeneous consistency . Avoid beating the mixture too much so that the result is not heavy.
- Let the dough stand: the dough always takes better consistency when it is allowed to rest for half an hour.
- Control the oil temperature: to obtain a crispy and well -cooked papa , it is important to control the oil temperature. The oil must be hot but not too much, around 180 ° C.
- Drain excess oil: after frying the paparajotes, place them on absorbent paper to eliminate excess fat. This will help maintain its crispy texture.
Can I prepare paparajote if I live outside Murcia?
Although this is a traditional recipe in the Region of Murcia, it is possible to prepare it anywhere in the world, since the ingredients necessary to make a pavement , such as flour, eggs, sugar, milk and lemon zest, are achieved anywhere.
The only special consideration is to find fresh lemon leaves , since they give it its distinctive flavor. If they have a lemonner in their garden or the lemon of the grandmother or the neighbor, they can ask for some leaves.
They can also be searched in specialized stores or even in local markets. If they do not find lemon leaves, you can use lime or other citrus leaves
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Murcian paparaboote recipe
Yield : 8 portions
Preparation time : 30 minutes
Ingredients
- Fresh lemon leaves
- 200 g of flour 0000
- 2 eggs
- 100 g of sugar
- 250 ml of milk
- 1 lemon zest
- Vegetable or olive oil for frying
Preparation
- In a bowl, mix the sifted flour, eggs, sugar, milk and lemon zest and beat until a homogeneous dough is obtained. Let the dough stand about 30 minutes, if possible.
- Heat abundant oil in a pan over medium-high heat.
- Take a lemon leaf and submerge it in the dough, covering it completely.
- Place the leaf with the dough in the hot oil and fry until brown on both sides.
- Remove the oil papaper and place on absorbent paper to remove excess oil. Repeat the process with the rest of the leaves and dough.
- Serve on a dish accompanied by ice cream, custard or sprinkled with glasses (impalpable).
