ANDALUSIA -- SPAIN'S TAPA HEAVEN.It was an evening to remember in Seville, the beautiful capital of Andalusia. It was the culmination of what we had experienced for days in the world of Andalusian culinary art; we found ourselves in one of the city's hundreds of tapa bars. Here in Andalusia, tapas (a profusion of appetizers) originated, and here they continue to be the epitome of what the land of El Cid has to offer in appetizers. Hence, Andalusia has been labelled "Spain's tapa heaven." A half dozen pleasant, smiling waiters served us dish after dish of succulent succulent (sŭk`yələnt), any fleshy plant that belongs to one of many diverse families, among them species of cactus, aloe, stonecrop, houseleek, agave, and yucca. appetizers, each more mouthwatering mouth·wa·ter·ing or mouth-wa·ter·ing adj. Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie. than the last. Mushrooms cooked with hot peppers; finger-like tasty fried mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. ; pickled pick·led adj. 1. Preserved in or treated with pickle. 2. Slang Intoxicated; drunk. pickled Adjective 1. (of food) preserved in a pickling liquid 2. olives, onions, and pimientoes made savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. with garlic and herbs; spiced spinach and chickpeas; and many other foods were passed among us. It was a panorama of Andalusian tapas--a world of culinary delights. Although not all tapas are meatless, what I relished most that evening were the vegetarian appetizers which later I would often prepare in my kitchen, of course, adjusted to my taste. In Spanish, tapas means "little lids." Their introduction into the cuisine of Spain goes back into the mist of history. A number of food historians have written that the first tapas were pieces of bread used to cover wine glasses to keep out flies. Others have indicated that, at one time, tapas referred to a plate of appetizers that would be served on top of an ordered glass of wine. Another theory, however, seems to be more conceivable. Tidbits TidBITS is an award-winning electronic newsletter and web site dealing primarily with Apple Computer and Macintosh-related topics. Internet publication TidBITS has been published weekly since April 16, 1990, which makes it one of the longest running Internet publications. of food from the simple to the complex served with all types of drinks are also a mainstay in Middle Eastern cuisine The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. . In that part of the world, these foods, always accompanying beverages, are called mazas. Since Andalusia was the homeland of the Arabs in the Iberian Peninsula Iberian Peninsula, c.230,400 sq mi (596,740 sq km), SW Europe, separated from the rest of Europe by the Pyrenees. Comprising Spain and Portugal, it is washed on the N and W by the Atlantic Ocean and on the S and E by the Mediterranean Sea; the Strait of Gibraltar , and the province is the tapa heartland, these appetizers could very well have been introduced by the Arabs into the Spanish cuisine Spanish cuisine consists of a huge variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. during the 900 years they lived as conqueror and conquered in that land. There is an obvious connection in serving this type of food between these two parts of the world. The Spanish tradition of gathering before a meal for a drink and the sampling of endless appetizers is to be found, to a large extent, in Spain and the Middle East. An enormous variety of tapas, from plain foods to sophisticated dishes, is served in homes and public eating places throughout Spain. At times, people forgo the meal after nibbling nibbling Nutrition The consumption of multiple–up to 17–'mini-meals' per day, as opposed to the usual 3 meals/day. Cf Bingeing, Gorging. on these appetizers, which may range from a few dishes to perhaps as many as a hundred. Visitors who become accustomed to tapas typically include them when planning their feasts. In the land of flamenco flamenco, Spanish music and dance typical of the Gypsy, or gitano. Flamenco dancing is characterized by colorful costumes, intense and erotic movements, stamping of the feet (zapateado), and clapping of the hands (palmada , everyone enjoys their drinks in bars or cafes while enjoying a variety of these appetizers. Tapas are always prepared and ready, but some need to be warmed before serving. Every eating or drinking outlet offers from a handful to dozens of these mouth-watering mouth·wa·ter·ing or mouth-wa·ter·ing adj. Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie. Adj. 1. tidbits. Even tourists who do not know the language can partake in Verb 1. partake in - be active in participate, take part - share in something 2. partake in - have, give, or receive a share of; "We shared the cake" partake, share this culinary tradition. Displayed openly in glass cases or on top of counters, customers need only point out the ones they desire. Tascas, something like pubs in England, where one can enjoy a drink while carrying on a conversation and sampling tapas, are the true homes for these delights. In their relaxing atmospheres, no one ever sits alone guzzling drinks. Even in the humblest of bars, simple dishes like nuts and olives always accompany the beverages served to customers. Of course, more complex sapid sap·id adj. 1. a. Perceptible to the sense of taste; having flavor. b. Having a strong pleasant flavor; savory. 2. Pleasing to the mind; engaging. dishes are found in a good number of these and other food and drink establishments. This tradition of serving appetizers with drinks is firmly implanted in Andalusian, and in fact all Spanish homes. It matters not if it is in the abodes of the peasants or the villas of the wealth; they are always offered as a prelude to a meal. From a few dishes in the homes of the workers to an endless variety of rich tapas consumed in the mansions of the affluent, no repast is complete without these pillars of Spanish cuisine. Without fail, they are served in the early afternoon or evening as a tantalizing tan·ta·lize tr.v. tan·ta·lized, tan·ta·liz·ing, tan·ta·liz·es To excite (another) by exposing something desirable while keeping it out of reach. start to the meals. Unquestionably un·ques·tion·a·ble adj. Beyond question or doubt. See Synonyms at authentic. un·ques  tion·a·bil , the
pleasures of the principal part of the meal are often reduced by picking
away at these tasty appetizers.On the other hand, tapas can be served, at any hour, as a repast by themselves. Simple to prepare, these famous Spanish appetizers, which have become an institution in that sunny land, are within reach of every cook. Even though most tapas are traditionally meat- and egg-based, there are a good number prepared solely from vegetables. Made tasty with herbs and spices, these vegetable tidbits put to shame many of their meat counterparts. For the lovers of fine food, these few traditional Andalusian vegetarian tapa dishes, adjusted somewhat, touch only on the fringes On The Fringe is a popular Pakistani television show on Indus Music. It is hosted and scripted by the eccentric television host and music critic, Fasi Zaka and directed by Zeeshan Pervez. of that delicious world of appetizers. All of the following appetizers can be served as tapas or as side dishes. SEASONED OLIVES ACEITUNAS ALINADAS (Makes 30 one-ounce servings) 2 cans unpickled black or green olives (14 ounces each), drained 2 cloves garlic, crushed 1/2 cup olive oil 2 Tablespoons lemon juice 1 teaspoon oregano 1 teaspoon salt 1/8 teaspoon cayenne Combine all ingredients, then allow to marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. in the refrigerator for one week, stirring them once a day. Stir every time the olives are served. Total calories per serving: 48 Carbohydrates: 2 grams Sodium: 420 milligrams Fat: 5 grams Protein: 0 grams Fiber: 0 grams AVOCADO avocado (ä`vəkä`do, ăv`–), tropical American broad-leaved evergreen tree of the genus Persea of the family Lauraceae (laurel family). APPETIZER AQUACATE TAPA (Serves about 6 as a side dish) 4 ripe medium avocados Lettuce leaves Lemon juice 1 small grapefruit, peeled and sectioned 2 Tablespoons olive oil 2 Tablespoons vinegar 1/2 teaspoon salt 1/4 teaspoon pepper Peel avocados and remove the stones. Quarter each avocado and arrange on a platter One of the disks in a hard disk drive. Each platter provides a top and bottom recording surface. There may be only one or several platters in a drive with each platter having its own pair of read/write heads. See magnetic disk. over lettuce leaves. Sprinkle with lemon juice, then decorate with grapefruit grapefruit, pomelo (pŏm`əlō), or pummelo (pum`məlō), citrus fruit (Citrus paradisi) of the family Rutaceae (orange family). and set aside. Combine remaining ingredients, then spoon over avocado and serve. Total calories per serving: 271 Carbohydrates: 14 grams Sodium: 207 milligrams Fat: 25 grams Protein: 3 grams Fiber: 7 grams FRIED PEPPERS PIMIENTOS FRITOS (Serves about 6 as a side dish) 3 Tablespoons olive oil 4 large sweet peppers, seeded and quartered 1/2 teaspoon salt 1/4 teaspoon pepper Heat oil in a large frying pan. Fry pepper slices until they are lightly browned, adding more oil if necessary. Place on a serving platter, then sprinkle with salt and pepper
Total calories per serving: 81 Carbohydrates: 5 grams Sodium: 195 milligrams Fat: 7 grams Protein: 1 gram Fiber: 2 grams ARTICHOKE HEARTS IN VINEGAR CORAZON DE ALACHOFAS EN VINAGRETA (Serves about 6 as a side dish) 2 cans artichoke hearts (14 ounces each), drained and quartered 4 Tablespoons olive oil 2 Tablespoons vinegar 3 Tablespoons finely chopped fresh cilantro or parsley 1 clove garlic, crushed 1 teaspoon thyme 1/2 teaspoon salt 1/4 teaspoon pepper Place artichoke hearts in a bowl; set aside. Combine remaining ingredients and pour over artichokes. Toss, then chill. Place on a platter and serve. Total calories par serving: 98 Carbohydrates: 10 grams Sodium: 581 milligrams Fat: 5 grams Protein: 3 grams Fiber: 2 grams RED PEPPERS PIMIENTOS ROJOS (Serves about 6 as a side dish) 4 medium sweet red peppers, seeded, then cut into 1/2-inch-wide slices 2 Tablespoons olive oil 2 Tablespoons lemon juice 2 Tablespoons finely chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground coriander Place pepper slices on a serving platter; set aside. Combine remaining ingredients, then spoon over pepper slices and serve immediately. Total calories per serving: 63 Carbohydrates: 6 grams Sodium: 196 milligrams Fat: 5 grams Protein: 1 gram Fiber: 2 grams SAUTEED MUSHROOMS SETAS SETAS Social Enterprise Training and Support REHOGADAS (Serves about 6 as a side dish) 3 Tablespoons olive oil 1 medium-sized onion, chopped 1/2 small hot pepper, seeded and finely chopped 1 pound mushrooms, thoroughly washed and sliced 4 cloves garlic, crushed 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 2 Tablespoons finely chopped parsley 2 Tablespoons lemon juice Heat oil in a large frying pan, then saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. onion and hot pepper over medium heat for 10 minutes. Add mushrooms and garlic, then sprinkle with oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , salt, and pepper. Stir-fry over medium/low heat until mushrooms turn soft, about 12 minutes. Next, stir in parsley and lemon juice. Serve warm. Total calories per serving: 92 Carbohydrates: 7 grams Sodium: 199 milligrams Fat: 7 grams Protein: 2 grams Fiber: 1 gram HERB-SEASONED CARROTS ZANAHORIAS ALINADAS (Serves about 6 as a side dish) 1 pound carrots, sliced into about 1/8-inch-thick rounds 2 cloves garlic, crushed 2 Tablespoons olive oil 2 Tablespoons finely chopped cilantro 2 Tablespoons vinegar 1/2 teaspoon salt 1/2 teaspoon oregano 1/4 teaspoon ground coriander seeds 1/4 teaspoon pepper 1/8 teaspoon cayenne Place carrot rounds in a saucepan, cover with water, and bring to a boil. Cover and cook over medium heat for 2.5 minutes or until carrots are cooked but still firm. Drain and allow to cool in a serving bowl. Combine remaining ingredients, then stir with the carrots and serve. Total calories per serving: 75 Carbohydrates: 8 grams Sodium: 221 milligrams Fat: 5 grams Protein: 1 gram Fiber: 2 grams MUSHROOMS IN FILBERT filbert: see hazel. filbert or hazel(nut) Any of about 15 species of deciduous trees and shrubs that make up the genus Corylus, in the birch family, native to the northern temperate zone; also, the edible nuts they produce. SAUCE SETAS EN SALSA salsa (säl`sə, sôl`–), American popular music developed largely in New York City during the 1970s; its name is derived from the Spanish word for hot sauce. DE AVELLANAS (Serves about 6 as a side dish) 3 Tablespoons olive oil 1 medium onion, finely chopped 1 pound mushrooms, thoroughly washed and sliced 2 cloves garlic, crushed 4 Tablespoons finely chopped cilantro 4 Tablespoons finely ground filberts (hazel nuts) 1/2 teaspoon salt 1/4 teaspoon pepper Heat oil in a large frying pan, then saute onion over medium heat for 10 minutes. Add mushrooms and stir-fry for a few more minutes. Stir in remaining ingredients, then saute over medium heat until mushrooms are done, adding a little more oil if necessary. Total calories per serving: 121 Carbohydrates: 7 grams Sodium: 195 milligrams Fat: 10 grams Protein: 3 grams Fiber: 2 grams SPINACH AND CHICKPEAS ESPINACAS CON GARBANZOS (Serves about 6 as a side dish) 1/2 pound spinach, thoroughly washed, then chopped into medium pieces 2 Tablespoons olive oil 3 cloves garlic, crushed 4 Tablespoons finely chopped cilantro 1 cup cooked chickpeas 1 teaspoon vinegar 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon cumin 1/8 teaspoon oregano 1/8 teaspoon rosemary 1/8 teaspoon cayenne Place spinach in a saucepan, cover with water, and bring to a boil. Cook for 5 minutes over medium heat, then drain and set aside. Heat oil in a large frying pan. Saute garlic and cilantro for 3 minutes. Add spinach and stir-fry for 1 more minute. Stir in remaining ingredients, then stir-fry for a few minutes longer. Serve warm. Total calories per serving: 92 Carbohydrates: 9 grams Sodium: 318 milligrams Fat: 6 grams Protein: 3 grams Fiber: 3 grams CHICKPEA chickpea, annual plant (Cicer arietinum) of the family Leguminosae (pulse family), cultivated since antiquity for the somewhat pealike seeds, which are often used as food and forage, principally in India and the Spanish-speaking countries. FRITTERS BUNUELOS DE GARBANZO garbanzo see chickpea. (Makes about 36 fritters; serves 6) For this and the following recipe, a baked version is much healthier. Place the fritters or fingers in a greased pan, then bake in a preheated 350 degree oven for 20 minutes. Place under the broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. until the tops brown, then while still hot, brush with olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. . 1 1/2 cups uncooked chickpeas, soaked for 24 hours, then drained 1/2 small bunch green onions, chopped 1/2 small bunch parsley, chopped 1/2 small hot pepper, chopped 4 cloves garlic, crushed 3/4 cup unbleached white flour 1 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground coriander 1/2 teaspoon pepper 1/2 teaspoon cumin 1/2 cup water Oil for frying Place all the ingredients, except oil, in a food processor, then process into a smooth batter, adding a little water if necessary. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. for 2 hours. In a saucepan, pour oil to about 1 inch deep, then heat. Drop in the batter one Tablespoon at a time, until top of fritter is covered. Fry over medium/high heat until the balls turn golden brown, turning them over once, then repeat until the batter is finished. If fritters tend to break, add a little more flour to the batter. Place cooked fritters on paper towels to drain, then arrange on a platter and serve warm. Total calories per fritter: 158 Carbohydrates: 24 grams Sodium: 488 milligrams Fat: 5 grams Protein: 6 grams Fiber: 4 grams POTATO AND PISTACHIO pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. FINGERS DEDOS DE PATATA Y ALFONEIGO (Makes about 40 fingers; serves 8) 2 cups mashed potatoes 3/4 cup ground pistachio nuts 1/2 cup finely chopped green onions 4 cloves garlic, crushed 3/4 cup unbleached white flour 2 Tablespoons olive oil 1 teaspoon baking powder 1 teaspoon oregano 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1/2 teaspoon cumin 1/8 teaspoon cayenne 4 Tablespoons dry red wine Flour for dusting hands Oil for frying Place all the ingredients, except oil and flour for dusting, in a mixing bowl, then thoroughly combine and chill in a refrigerator for 2 hours. Dusting your hands in flour every time, form mixture into smaller than walnut-size balls, then roll into about a 2-inch-long finger shape, and continue until all the mixture is finished. In a saucepan, pour oil to about 3/4-inch depth, then heat. Drop the fingers in the oil and fry over medium/high heat until they turn golden brown, turning them over once. Continue until all fingers are finished. Drain on paper towels. Arrange on a platter and serve. Total calories per finger: 221 Carbohydrates: 23 grams Sodium: 636 milligrams Fat: 13 grams Protein: 5 grams Fiber: 2 grams POTATO SALAD ENSALADA DE PATATA (Serves about 6 as a side dish) 4 Tablespoons finely chopped parsley 4 Tablespoons finely chopped green onions 4 Tablespoons ground almonds 2 cloves garlic, crushed 1/2 small hot pepper, very finely chopped 3 Tablespoons olive oil 3 Tablespoons vinegar 3/4 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cumin 4 medium-sized potatoes (about 3 inches long), boiled, then peeled and cut into 3/4-inch cubes Place all ingredients, except potatoes, in a salad bowl, and thoroughly mix. Add potatoes, then gently toss just before serving. Total calories per serving: 170 Carbohydrates: 21 grams Sodium: 297 milligrams Fat: 9 grams Protein: 3 grams Fiber: 2 grams Note: All the recipes included are simplified versions of well-known Spanish dishes. In the majority of cases, they have been made more tasty by the addition of spices. Also, in the recipes which call for either cilantro or parsley, if the cilantro is used, the dish will be more pungent pun·gent adj. 1. Affecting the organs of taste or smell with a sharp acrid sensation. 2. a. Penetrating, biting, or caustic: pungent satire. b. . Habeeb Salloum is a regular contributor to Vegetarian Journal. He lives in Canada. |
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