Local Mallorquin Food specialities

frito mallorquin at mallorca hikingFollowing Mallorca Hiking’s food theme this week, let us introduce you to some great mallorcan food specialties. The island is well known already for almonds; oranges from Soller; olive oil and now some incredible wines – that are winning awards world wide.

Mallorca also has a vast range of great restaurants, many of which you will find descriptions and even interviews with the chefs at Sky Blue Mallorca.  Today we are going to start with a traditional dish that had a lowly past, but now graces the best tables and restaurants throughout the island – the unassuming Frito Mallorquin

This is an extremely delicious fried meat and vegetable dish that originally was the only way the lower classes could enjoy some meat in their food.  Now widely enjoyed by locals and fine restaurants throughout Mallorca. You can order this traditional Mallorcan dish in many Restaurants all over the island as well as featuring in many buffet menus.

The Ingredients:

1 medium piece of lamb, 1 lamb’s liver, 2 medium onions, 5 medium potatoes, 1 fennel bulb, 3-4 artichokes, 1 red pepper, 5 cloves of garlic, fresh peas, half cup of olive oil, 1 bay leaf.

Method:

–          Cut the lamb pieces and lambs liver into small bite size pieces.

–          Peel the potatoes and cut them into small bite size squares.

–          Peel and chop the onions into small pieces.

–          Wash the red peppers, remove the seeds and slice into small bite size squares.

–          Strip back the pea pods and place the peas into a cup. Alternatively frozen peas can be used, but you will need to add these to the recipe at the very end to avoid “mushy peas”.

–          Wash, peel and chop the fennel. It’s the fennel that really makes this dish and gives it a lovely taste.

–          Peel outer leaves of the artichokes. Cut the hearts of the artichokes into 6 to 8 pieces, depending on how large they are.

–          In a large and deep frying pan, fry the potatoes and the whole pieces of garlic until slightly golden in colour. Drain the oil from the potatoes and garlic and set aside in a cool place.

–          Fry the lamb gently for approximately 20 minutes in the same oil with bay leaf and salt.

–          In another frying pan, heat 5 spoonfuls of oil and add onions until they become clear add the vegetables and fry for about 15 minutes constantly stirring.

–          Place all of the fried ingredients in a large saucepan and simmer for 10 minutes, stirring very carefully. Serve hot and enjoy!

Tip: As an alternative to lamb and lambs liver you can also make this dish with beef and calves liver. Either way, this very tasty Frito Mallorquin dish is sure to please all.

Bon Profit!

Looking for more Mallorcan food specialities? Visit our blog post: Great outside, great inside – Hiking and Gourmet Food

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