Today I want to speak about a very interesting theme because it’s the base that we know today of the Andalusian cuisine, and the great contribution Arabic culture has made to our cuisine.

The Arabic influence in the Andalusian kitchen

The ancient Arabic cuisine is conditioned by the poor environment in which it was born, however, Islam will be the trigger for the launch of what we know today as Arabic cuisine. The Holy War was the cause for expansion of the Muslim empire from the orient to the occident, landing at the Iberian Peninsula and creating the Al-Andalus Kingdom.  The Al-Andalus cuisine began to develop in the VII century, at the beginning it was unrefined, but it was progressing until capture in the XIII century, a refinement that was unknown in the Christian towns of the rest of the peninsula, was transmitted by the Mozarab and Muladi until a new cuisine was formed.

Fish and shellfish form a regular part of the gastronomy of the coastal zones. Tuna and fish were eaten on the beaches situated between Cadiz and Algeciras. The fish was eaten fresh or treated for its conservation, those like salted fish dried by the sun, mixed with vinegar, others were consumed like condiments. The foods most elaborated were cereals, legumes and vegetables in general. They created very diverse dishes with barley, wheat and various flours; from here the quality of Andalusian stews was born.

Meat was regularly cooked and accompanied by wheat; other forms existed as well, cooking the meat in vinegar, with condiments or diverse aromatic herbs were also popular. Side dishes to the meats were vegetables, like that of cauliflower, cabbage or turnips. Sausages were made with minced meat and spices that surround its own fat, stuffed into goat entrails. Heavily influenced by pastries, Andalusia produces delicacies like pestiños (disks of dough and egg flavoured with anise, fried and then dipped in honey), alfajoresa and amarguillos (dry, sweet buns), shortbread, ice cream, wine donuts, toast soaked in honey, etc. Today traditional Andalusian pastries are much appreciated.

Once said and while making a brief review of the history of Andalusian cuisine, I realise that it is one of the best culinary cultures in the world since it’s rich in the cuisine of the sea as in that of the land, furthermore the great variety of fruit and horticulture that we have in our orchards, whilst not forgetting our sausages, cheeses, spices, olive oils, wines, etc. All of this needs to be appreciated in great part to the Moorish people that inhabited our land for well over 800 years and that began to create a cuisine that today in date is one of the most envied in the world, and which also forms part of the most important and healthy diet, like that of the Mediterranean Diet.