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Published byMoses Allen Modified over 9 years ago
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Colegio Rural Agrupado “Francisco Ibáñez” Plato típico: ALAJÚ Iriépal-Usanos-Taracena (Guadalajara, España) COMENIUSCOMENIUS
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ALAJÚ
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A bit of history about the ALAJÚ Alajú is a traditional sweet made of spanish nougat with rectangular shape. It is popular from “la alcarria” part of our region: Guadalajara (Castilla La Mancha, España) due to the quality of one of its main ingredients: “the honey”. The “ALAJÚ” name comes from the arabic language “al-hasú”, meaning: “stuffed.”
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We are here… Europe Spain
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Castilla La Mancha
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Guadalajara
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Alcarria´s Area
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Ingredients 2 wafers (wheat bread) 2 kilos of cleaned nuts in small pieces. 1 Kilo of Alcarria honey Half chopped orange peel 250 grams of sugar
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Ingredients
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Making of…. Step 1 We start cleanning the nuts from the shells. We need nutcrackers or a hammer and a board. You can see some examples…
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Until we get clean and chopped nuts.
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We also chop the orange peel
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Step 2 We put the honey and the sugar in a big bowl. We heat it and let it boil during 5 minutes approximately.
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It is important to stir it frequently not to be burned.
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We know the honey and sugar are ready when we mix a drop of the mixture in a dish with some water. If the honey spreads it is not ready yet. It is important the mixture is like caramel so it crystallizes with water.
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Step 3 When the mixture (honey and sugar) turns golden, we add in the bowl: The chopped nuts The chopped orange peel
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We boil it all together during 5 minutes approximately. It is important stir it up with a consistent fish slice.
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When the mixture is being well mixed we turn the heat down to keep the warm… Step 4
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…we keep a wafer in a rectangular tin like this.
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We spread the mixture over the wafer homogenously
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As our chefs…
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When the mixture in being spread, we cover it with the other wafer PASO 5
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We put the lid on top adding some weight to press the Alajú.
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WE LEAVE IT COOL DOWN DURING 24 HOURS
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And it is ready to eat… ENJOY YOUR MEAL!!
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