The coca ( Catalan Pronunciation: Ã, ['kok?] , Western Catalan: Ã, ['kok?] ) is a cake usually made and consumed in eastern Spain.
Coca is just one way of preparing traditional dishes made throughout the Mediterranean.
Video Coca (pastry)
Etimologi
The Catalan word coca - plural coques - comes from the Dutch during the Carolingian Empire, and has the same roots as English "cake" and "Kuchen" German.
Maps Coca (pastry)
Equation
There are many diverse cokes, with four main varieties: sweet, savory, covered and open. Everything uses dough as the main ingredient, which is then decorated. This dough can be sweet or savory. If it is sweet, eggs and sugar are added, and if it is savory, yeast and salt. With regard to topping or filling, fish and vegetables are common on the beach while in the interior they prefer fruit, beans, cheese and meat. Some coca can be sweet and savory (usually mixing meat and fruit).
Coca type
Coca is almost all kinds of bread based products. The size can vary from 5 cm to 1 meter. There are various presentations:
- closed coca: cake or cake with stuffing.
- open coca: coca archetypical formed by pastry and topping bases.
- coca with holes.
- plain coca: coca without topping, as it is added during the meal. A bit like a Mexican taco.
Popular varieties
Among the long list of varieties, the most common are:
- Coca de recapte, savory coca with a variety of different ingredients, usually including sausages and vegetables, is generally available.
- Coca de trempÃÆ'³, from Mallorca and Balearics.
- Coca de Sant Joan, the most distinctive cinnamon of Catalonia, is eaten at La revetlla de Sant Joan , St. John's Eve.
- Coca de llanda, from the area around Valencia. Coca de xulla, often called coca de llardons, carries bacon and other meat products, typical of any mountainous area.
Coca, celebrations and popular culture
"Cocas is (...) strongly associated with the traditions of our country." Coca is a common dish for rich and poor and a basic part of Catalan cuisine.
In Catalonia, coca has a direct relationship with festa or holiday. Usually buy or prepare coke during holidays, especially during Easter, Christmas (Nadal) and St. John's Eve (la revetlla de Sant Joan). Some coca even have the names of saints and they are eaten on that holy day (like Saint John's Coca, Coca de Sant Joan ). Nevertheless, many eat it for no religious or festive reason, especially if we consider that in places like Italy, this dish has no special meaning. The Coca de Recapte obeyed this logically appropriately, because the "recapte" was a sort of picnic that used to be brought out into the fields.
Similar recipes along the Mediterranean
Coca, being a diverse Mediterranean cuisine, has local counterparts throughout the Mediterranean, especially in a savory kind. In addition to Italy, other countries also have cakes, pies, and similar pastries. Three examples are PissaladiÃÆ'¨re from Provence, Lahmacun from Turkey and BouchÃÆ' Â © e ÃÆ' la Reine from France and Luxembourg, where this is one of the national dishes. Similarly, sweet pies can be found all over Europe. The more specific Kue King (in Catalan, Tortell de Reis ) is traditional in Occitania as well as in the Catalan culture area as part of the New Year holidays.
See also
- List of pastries
- Food portals
References
External links
- Fira de la Coca a Monistrol (Bages) (in Catalan)
Source of the article : Wikipedia
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