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Workshop: "Bread: recipes and knowledge in medieval societies"
April 20, 20217:00 p.m.
CORDOBA
Casa Árabe’s central courtyard (at Calle Samuel de los Santos Gener, 9).
7:00 p.m.
4 euros for the general public at the headquarters. 3 euros with online payment or other discounts. 3 euros with online payment or other discounts. 3 euros with online payment or other discounts. Attendees limited to 15.
3 euros: tickets purchased online, the officially unemployed, Casa Árabe Language Center students and Youth Card holders. Pay for your ticket through our website (by clicking on the “purchase tickets” button) or in person at the Casa Árabe headquarters in Cordoba (payment by cash or credit card).
In Spanish.
As part of the Nights of Ramadan 2021 in Cordoba, we will be giving this workshop with master baker Francisco Recio, with whom we will take a fresh look at traditional recipes for bread from Al-Andalus. Sing up now before the workshop is full.
Arab cuisine, with an attractive mixture of color, aromas, flavors and textures, will bring us together on this occasion to talk about “bread” as a healthy food, one of the essential foods on Middle Eastern dinner tables. Within this great variety, pita bread is a tradition in the culture. With the help of master baker Francisco Recio, we will delve into a few aspects of the history of Andalusian bakery, bringing back traditional recipes of breads made in this gourmet culture.
Wheat farming has been essential to the Arab world since the dawn of time; the Egyptians and Syrians used to make a sort of flat bread (using wheat flour and water) which was easy to bake on hot stones. When the Greeks discovered this technique, they improved it and turned it into an art. However, this type of bread spread to various parts of Europe in later times.
Furthermore, there are many types of bread in Islamic culture, including “pide” or Turkish bread, which is decorated with sesame seeds and not hollow. It is the most commonly eaten during Ramadan. There is also the Bedouin or wood-baked bread which has a coarse texture and is typically eaten at breakfast along with hummus or yogurt. And there is “yufka,” better known as phyllo dough, used for making sweets.
In this way, a food as commonplace and simple as Arab flatbread or pita bread became the international hallmark of its cuisine.
This workshop is intended for people interested in learning about some of the most notable features of bread as a healthy food, different types of flours and their properties, and the basic techniques of breadmaking in medieval societies.