Pellejitos
The skins of Mijas , a typical medieval recipe at Easter and Christmas in Cala de Mijas. This dish is used by Arabs to break Ramadan and Jews eat it at Easter. Cristina Vázquez discovers this traditional Malaga recipe.
To prepare the recipe, add the oil, orange juice, wine, matalahúva and ginger in a bowl and stir until it is homogeneous.
Once this is done, add the flour and knead until you have a dough that comes off the container on its own.
Meanwhile, we heat the oil in a saucepan, at a low temperature, so we can fry them later.
On a flat surface, add a little flour, so it doesn't stick, and roll out the dough with a rolling pin. Later it is cut into strips (approximately a finger wide) and then in half, so that they are not so long.
Finally, the skins are fried and soaked in sugar.
- 125 ml of water
- 2 kg of flour
- 750 ml of oil
- 1 kg flour
- 500 g of sugar
- Orange juice
- 1 tablespoon of matalahúva
- 1 tablespoon of ginger
Recipes
