As explained in the book-cooking Ziryab in the 822 arrived at Al-Andalus fleeing an Iraqi court of Damascus called Ziryab . At first I had to teach the art of Andalusian music and play oriental instruments, but his strong personality and elegance of Cordoba and transformed life, among other duties, is credited with modernizing the kitchen of the caliphate. This excellent cook was responsible for a new Arabic-Andalusian cuisine. Introduced dishes such as meatballs (al-bunduga) or pickled (iskabay), and apparently unveiled in Spain recipe for a dish that was served at the wedding of Princess Al-Buran with the Abbasid Caliph Al-Ma ' mun, son of Haroun al-Rashid, Caliph of Thousand and One Nights . This dish created for the occasion, which was called al-burmayya, in honor of the princess bride, came to our days with the alboronía name and it was made with a fry in olive oil, eggplant, zucchini, onion and quince. With the discovery of America changed the quince tomatoes and peppers, giving birth to the popular ratatouille.
alboronía Many say that is the mater of all tracks: the manchego, others, such as Madrid, the Bilbao, the tumbet Majorcan Catalan xanfaina or the fry of Aragon.
Sources: Wikipedia, www.revistaiberica.com, www.cliorevista.com
Links: Youtube
: Simple recipe for making a delicious ratatouille manchego.
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