Murcian

Murcian cuisine refers to the regional nutritional features of the inhabitants of the Spanish autonomous community of Murcia. The neighboring regions of Andalusia, Valencia and Castile had a strong influence on the gastronomic habits of the local population.

Due to the geographical diversity of this region, Murcian cuisine is also diverse. For example, coastal areas are characterized by the consumption of all kinds of fish and seafood dishes, while irrigated lands cultivate many vegetables and fruits that are widely used in dishes in this part of Murcia.

It should be noted that from Andalusian cuisine, the dishes of this region adopted a lot of Arab influences. For example, artichoke dishes, eggplant, garlic and zucchini, characteristic of Andalusian cuisine, are firmly entrenched in Murcian cuisine. Typical of Murcia, the kushanye mohama (tuna fillet cured in salt) also came from Andalusia. Red peppers and tomatoes became popular products of Murcian cuisine with the discovery of America.

It is noteworthy that a number of Murcian products are inherent in the presence of protected geographical status - these are Murcian cheese, Murcian paprika, Murcian wine, rice from Calasparra and pear from Humilla.

Large fruit and vegetable plantations supply foods widely used in the preparation of Murcian cuisine from the Huerta de Murcia area. First of all, legumes and vegetables, stone fruits and citrus fruits are grown here. Among vegetable crops, chard (leaf beet) is especially popular. This area is characterized by such national dishes as vegetable and legume stews, Murcian salad, as well as sarangolos (omelet with zucchini, onions and often potatoes).

In winter, locals prefer hearty eintopfs made of legumes, to which meat components are added (jamon, chorizo and others). Also popular are the dishes of their pumpkins and green beans, as well as baked potatoes.

Traditional rice dishes (mostly round) are also typical of Murcian cuisine. Among them are rice with vegetables, seafood, anchovies and cauliflower, potatoes and sausages. Especially noteworthy is paella, which is usually cooked with seasonal foods (artichokes, sweet peppers, fish, seafood).

Meat dishes of Murcian cuisine consist of game (for example, rabbit meat), pork and lamb. Typical dishes are numerous types of sausages, rice with snails and rabbit meat, fried lamb leg, gachamiga with meat, Humilian gazpacho, olya chitana (kosido with pears). A cooked lamb's head is often present on the Christmas table of the local population.

Among sweet dishes, marmalade, natural honey, almond desserts, paparahotes (lemon tree leaves in dough) and calatrave bread (pudding) are common. It must be said that Murcian wines are not particularly popular among all Spanish wines. The main wine-producing areas in this region include Humilla, Bulias, Ecla, Campo de Cartagena and Abanilla.