User:Rogue9298/Paparajotes

Paparajotes are a typical dessert of the Murciana orchard (Spain) made with lemon leaves coated with a dough made basically with flour and egg that are fried and sprinkled with powdered sugar and cinnamon.

History
They were introduced by the Arabs in Murcia and were made in the Houses of Labriegas. The orchards made it daily and took it after each meal, accompanying it with puchero coffee or pot coffee (barley water), cooked all with firewood. Its main ingredients are: flour, egg, milk and lemon leaves. Even today the origin of the name remains a mystery.

Consumption
Today, it is the typical dish par excellence of the spring festivities in Murcia (Bando de la Huerta) together with the fritters, dessert that is traditionally eaten on the day of San José and Matasuegras, some fried biscuits stuffed with pastry cream or chocolate.

Stall
Both in the spring festivities, and during the Feria de Septiembra de Murcia, many orchard rocks mount the well-known barracks, which provide meals and dinners to curious and accustomed to the gastronomy of Murcia. These barracks are located in places assigned by the relevant town hall, and it is there that people can enjoy the paparajotes, one of the symbols and hallmark of the Region of Murcia.

Paparajotes totaneros
Totaneros paparajotes are not sweet, but salty. Thus, they are a mixture of chafados chickpeas (previously cooked with cod), eggs, cod, garlic and parsley. This mixture is then collected with a spoon and fryed at the same time in a frying pan with the oil very hot. It is customary to cook them at Easter and add them to a stew made of chickpeas and potatoes.

Enlaces externos

 * Página oficial de la Región de Murcia donde se explica la elaboración de los paparajotes
 * Lo mejor de la gastronomía
 * La receta tradicional