By Chef H. Delgado
October 10, 2020
This week I have prepared one of the most common dishes in Spain and around world.
In ancient Rome, meatballs where sold in the street, which would be today street food. At that time only the wealthiest had a kitchen, so street food was prevalent in Rome. The meatballs were the perfect food to eat with your hands and fill the belly well with little money.
But the true origin of the recipe for the meatballs that we know it in Spain comes from the time of the most significant rise of the Arabs in Spain, Al-Andalus, with the Caliphate of Cordoba and the Alhambra being its main sites. Hence in Spain, we call meatballs, "ALBÓNDIGAS”(al-bunduqa), which in Arabic means "The Ball". They taught the Europeans how to prepare this meatball stew. The Granada historian Luis del Mármol documents the term in his General Description of Africa (1573):
"They sell noodles, almojábanas and meatballs made of minced meat with spices and fried in oil."
In any case, in almost every culture in the world, we can find a version of these seasoned meatballs that everybody likes so much.
There are so many ways to prepare them. And you can accompanied them with a lot of garnishes as well, for example a simple salad, white rice, pasta and French fries are the most popular.
Here you have a version of this beautiful dish or Tapa that I have prepared. I love this recipe and I made a diced fried potatoes as a garnish. It is like going back to childhood.
I hope you enjoy preparing my recipes, Practice on this new one and make your stomach and your family happy.
For the Meatballs
For the Stew
I hope you enjoy it! Bon Appetite!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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