The 17 best recipes of the Balearic cuisine to celebrate the Day of the Balearic Islands

Thanks to its privileged situation, in the Mediterranean, the Balearic Islands have received the influence of many cultures, which has resulted in the gastronomy of these islands being varied. Despite this, the common denominator are about products of exceptional quality that make the Balearic cuisine very varied: fish, oil, lamb, pork, seafood, vegetables, etc. The list is very extensive.

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Balearic gastronomy appears for the first time in the fifteenth century, but it was the Archduke Luis Salvador of Austria, who refers to the island kitchen in his work Die balearen, in which it differs between a rural kitchen (older, based on bread, legumes and fruits) and a citizen kitchen (more modern, with more variety in meat and fish, white bread, little milk and a lot of chocolate with sweets like ensaimadas and quarters). Do you want to discover the 17 best recipes of the Balearic cuisine?

Surely you will be surprised to discover that there are many other traditional dishes that go beyond the "archifamosa" ensaimada recipe.

Salty Recipes

Mallorcan Soups

  • Ingredients: 300 g of loin or small chopped pork tenderloin, 1/2 k of tender onion, 1 head of garlic, 1 bunch of parsley, 3 tomatoes, 1 potato cut as for tortilla, 1 cabbage, 1 small cauliflower, 1 green pepper, paprika, water, 250 grams of bread for Mallorcan soups (dried bread cut very thin) and 200 g of mushrooms.

  • preparation: We start washing and cutting all the vegetables. In a casserole, better if it is made of mud, we turn the pork loin in olive oil. Next, we add the onion, the garlic, peeled and chopped thick, the green pepper, the tomato (often unpeeled and chopped), the mushrooms and we remove everything. Add the potato and parsley and then the cabbage cut into rather small strips. When the cabbage has lost water, we add a tablespoon full of paprika, salt and hot water (not too much, better to add for the vegetables are made). After a few minutes we add the small chopped cauliflower. When the vegetables are cooked, we move them towards the edges of the casserole and add the bread soups making sure they are in the bottom of the casserole. We put the vegetables on top, cover and let cook a few minutes. Serve hot.

Mallorcan Soups

Peix bullit or Ibizan fish stew

  • Ingredients: 1 k of varied fish of clean, chopped and salted rock, 3 or 4 peeled garlic cloves, a bunch of parsley, 1 or 2 peeled and chopped tomatoes, 7 or 8 potatoes peeled and cut lengthwise into two halves, some strands of saffron, olive oil, salt and fish stock or water

  • preparation: We start by putting oil in a deep casserole and sauté the potatoes. We chop the garlic, tomatoes and parsley and add it to the casserole. We give it a couple of laps. Add water or fish stock to cover the potatoes and let it boil for about 10 minutes. We add the saffron threads. We pass the fish lightly through water, to remove excess salt, and add it to the casserole. If necessary we add more water or broth. Let it boil for 10 or 15 minutes until the fish is done, without stirring too much so that it does not fall apart. With the broth that has been obtained we boil the rice.

Peix bullit or Ibizan fish stew

Pintarroja Ibizan Coke

  • Ingredients: 500 g of flour, 1 glass of olive oil, 1 glass of warm water, salt, 2 teaspoons of baking yeast, 3 or 4 gatons or pintarroja (skinned and chopped), 6 or 7 cloves of garlic, 1 bunch of parsley , salt, olive oil, a small pot of boneless olives and 1 tablespoon of paprika.

  • preparation: Chop the garlic and parsley, reserve them. We put the clean and drained pieces of parsnip in a large bowl, add the garlic, parsley, salt, oil (generously) and the spoonful of paprika and mix them all well, letting the mixture macerate while the dough is made. We put the flour, oil, water, salt and yeast in a clean bowl and mix them, first with a spoon and then kneading them by hand until obtaining a homogeneous dough. We spread the dough and cover with it a mold smeared with oil. We spread the stuffing on it, distribute the olives and bake at 180º until the dough is golden brown.

Pintarroja Ibizan Coke

Ibizan stripe stew

  • Ingredients: 1 chopped stripe, 1 medium potato per person, 1 head of peeled garlic, 1 good bunch of parsley, 1 peeled and grated tomato, 1 cooked egg yolk, 1 good handful of fried almonds, 1 slice of toasted bread, 1/2 teaspoon of paprika, nutmeg, black pepper, salt, water and olive oil

  • preparation: We start by peeling the potatoes, washing them and cutting them into round slices not too thin. We fry them lightly, drain them and place them in a large heavy-bottomed casserole. On top of the potatoes we have the stripe pieces, clean and salty, without overlapping them. We chop the garlic, parsley, tomato, egg yolk, almonds, toasted bread and spices. Once done, we add water until there is a light paste that we distribute over the fish. If necessary, we put a little more water. The potatoes should be completely covered and the fish slightly (cook very quickly). Cover and boil until everything is done. During cooking we shake the pan so that the liquid is distributed well.

Ibizan stripe stew

Frito Mallorquín

  • Ingredients: a lamb roast, 3 large bunches of chives, 2 red peppers, 1/2 cauliflower, 6 potatoes, 1 head of garlic, extra virgin olive oil, 2 bay leaves, salt, pepper and a bunch of fresh fennel

  • preparation: We start by cutting all the ingredients into very small squares: the roast, the peppers and the scallions. Peel the potatoes and cut them into sticks. We separate the garlic cloves and crush them without peeling them. We hydrate the fennel by putting it in water. We heat oil in abundance in a large pan or in a casserole and fry the ingredients in batches. First the potatoes, then the vegetables and finally the roasting. As they are done we are putting them in a large casserole and popping them out. We can fry it all in the same pan and use the same oil. Finally, we strain the fennel, chop it and add them to the casserole. Add salt and pepper. We remove everything on the fire, taking care not to undo the potatoes, it has to be sweet and united but not oily.

Frito Mallorquín

Sofrito Payés Ibicenco

  • Ingredients: chopped lamb (preferably neck and shoulder), chopped chicken, pork ribs, chopped bacon, sobrasada, butifarrón, whole garlic heads, bay leaf, clean and chopped parsley not very often, olive oil, salt, pepper, potato ( small Ibizan potato) or peeled and chopped potatoes, some strands of saffron, chopped cloves and a pinch of cinnamon powder.

  • preparation: We start by boiling the meat in abundant water, which we will have previously salted. We will put them in different pots, so that the one that is first cooked does not fall apart. We will take advantage of both the meats and the broths we obtain. When they are done, they are taken out of the pots and allowed to drain. Mix the broths of the different meats and reserve it. In a deep casserole, we put olive oil and fry the bacon, the sobrasada and the sausage. So that they do not fall apart too much, it is better not to cut them into pieces, but only to mark the portions without cutting them up. We add the heads of whole garlic and also let them be done. Add the parsley and bay leaf. We pass the pieces of meat through the casserole, it is not necessary to fry them, it is only for them to take the taste of the stir-fry, and remove them to a tray. Then add a few tablespoons of broth, salt and spices and leave everything to confit. Now yes, after a few minutes, we add the meat and potatoes (which we will have previously fried lightly in olive oil). We add more broth until everything is half covered and let it simmer very very slowly. From time to time we shake the casserole (with the lid on) so that all the ingredients are integrated and soaked in the sauce that is being made. If necessary we add more broth, but it should not be excessively hot. Correcting salt and serve us.

Sofrito Payés Ibicenco

Ibizan payesa salad

  • Ingredients: 6-8 potatoes, 3 tomatoes, 1/2 green pepper, 1/2 onion, 3 tuna cans in olive oil, 2 bottles of stuffed olives, olive oil and salt

  • preparation: We start by washing the potatoes and putting them in a pot covered with cold water. We put the pot on the fire and let it boil until by pricking them with a needle it can easily penetrate the meat of each potato. About half an hour. Once cooked, we take them out of the water and let them cool on a plate. Meanwhile, cut the tomatoes and green pepper into small squares and cut the onion into thin slices. We drain the tuna and crumble it with the help of a fork. Peel the potatoes and cut them into cubes. We put them in the salad bowl where we are going to serve the dish and add the ingredients we had reserved. Drain the olives, cut them in half and add them to the salad, stirring well. Finally, we dress with abundant olive oil and salt.

Ibizan payesa salad

Majorcan lamb empanadas

  • Ingredients: 1 and 1/2 k of pastry flour, 375 g of melted pork lard, 240 g of olive oil, 1 glass of warm water, 2 egg yolks, juice of 1 and 1/2 oranges, salt, 1 leg of boneless and chopped lamb (approximately 1,200 g), salt, pepper, lemon juice, chopped sobrasada, sliced ​​bacon.

  • preparation: We start by marinating the chopped lamb meat, sprinkling it with lemon juice and salting it. Better if this operation is done with some advance notice, so that it is soaked well. The container where we put it we will leave it slightly inclined to drain the liquid that is released by the meat. Next, we knead the dough ingredients. To make the empanadas we take 80 or 90 g portions, we form a ball and we shape it to form a "bowl", which we will fill with meat, sobrasada and bacon. Spread a little dough with the help of a roller, cut a circle to cover the pie and make a small flange, to seal the dough well. We make a small hole in the center of each pie and bake in a preheated oven at 180ºC for approximately 50 minutes.

Lamb patties

Ibizan Cuinat

  • Ingredients: 3 bunches of clean and chopped chard, 1/2 kilo of almortas, 1/2 kilo of peeled beans, 1 and ½ kilos of coleja leaves, olive oil, salt, sweet paprika, 2 garlic heads, 3 ladies, 2 bunches of young garlic, 1 bunch of peppermint and water

  • preparation: We started by soaking, the day before and in two different bowls, the almortas and the peeled beans. Half an hour before starting, approximately, we soak the ñoras. In a large casserole, we put water on the fire and when it boils, we add the leaves of colleja, the chard and the almortas. Let them boil lightly and then rinse them with cold water and drain them well, squeezing them with your hands to help them release as much water as possible. We put the casserole on the fire again with the drained vegetables and the peeled beans, a ladle of olive oil, salt, a spoonful full of sweet paprika, the dried and tender minced garlic, the meat of the ñoras and the chopped peppermint leaves . We cover everything with water, stir carefully and let it simmer for an hour and a half, approximately, until everything is well integrated. The amounts of oil and paprika are indicative, it is best to add them little by little, try it and if we think they are not enough, add a little more, always being careful not to overdo it.

Ibizan Cuinat

Sweet recipes

Majorcan Coca of Sizes

  • Ingredients: 400 g of pastry flour, 100 g of lard at room temperature, 3 beaten eggs, 150 g of potatoes, 15 g of baker's yeast, 150 g of sugar, 1 glass of water and halved apricots

  • preparation: We slightly heat the water and undo the baker's yeast in it. Add the rest of the ingredients (the potatoes drained and chafadas with a fork) and knead until a smooth dough. The flour is better that we add it little by little, it may not be necessary to add it all or we may have to add a little more, the amount is approximate. We make a ball with the dough and let it rest for 1 hour or until double in size in a bowl smeared with oil that we will place in a warm place without drafts. We knead it to degas and spread it on a baking sheet. We will let it rest another hour until it doubled again. We distribute the apricots, sprinkle with abundant sugar and cook in a preheated oven at 150ºC for 50 minutes or until the surface is golden brown. Once baked, we can sprinkle sugar again.

Majorcan Coca of Sizes

Mallorcan Gató

  • Ingredients: butter to grease the mold, 250 g of sugar, 4-6 strips of lemon peel (only the yellow part), 1 teaspoon of vanilla sugar, 250 g of ground almond, 7 egg whites, 7 egg yolks and a pinch of salt.

  • preparation: Preheat the oven to 200ºC and grease the mold with butter. We put the sugar in the glass and pulverize it 20 sec / vel 10. We remove 1 or 2 tablespoons of ground sugar and reserve it to sprinkle. Add the lemon peel and vanilla sugar to the glass and spray 20 sec / vel 10. Add the ground almonds and mix 5 sec / vel 5. Remove to a bowl and reserve. We wash the glass. We place the butterfly on the blades. Add the egg whites and salt and mount 7 min / vel 3'5. We program 1 min / 30 sec / vel 3'5 and add the yolks through the opening, one by one, in intervals of 15 seconds. Let stand 30 seconds in the glass Add the sugar and almond mixture and mix 4 sec / vel 4. Remove the butterfly and finish wrapping with the spatula. We pour in the reserved mold. We lower the temperature of the oven to 180ºC and bake 30 minutes or until it sticks clean with a stick. Let cool on a rack, unmold and sprinkle with the ground sugar we had reserved.

Mallorcan Gató

Mallorcan Rubiols

  • Ingredients: 1 kg of loose flour or pastry, 100 gr. of powdered sugar, 2 egg yolks, 2 cups of olive oil coffee, 2 cups of orange juice coffee, 1 and half cups of water coffee, 200 gr. of butter at room temperature, zest of a lemon, ½ kg. of angel hair and ½ kg. of cottage cheese, the latter mixed with 200 gr. of sugar, the zest of a lemon peel and 1 egg yolk.

  • preparation: Put all the ingredients in a large bowl and knead them until a smooth dough is left. Wrap it in plastic wrap and put it in the fridge for at least half an hour. Remove from the fridge. Take portions of dough and stretch with the roller. Place in the center of each of them a spoonful of the chosen filling, in my case I made some of angel hair and others of cottage cheese, fold and cut with the ruby ​​molds. So that the rubiols are sealed and do not open during cooking, it is best to lightly press the edges with your fingers or a fork. Bake in the oven at 180º for thirty or forty minutes, let cool and sprinkle with ground sugar.

Mallorcan Rubiols

Flaó or Ibizan cheese cake

  • Ingredients: zest of half a lemon, 30 gr of sugar, 200 or 250 gr of pastry flour, 1 beaten egg, a pinch of salt, 1 splash of anise, a handful of anise grains, 1 teaspoon of olive oil, 25 or 30 gr of lard, 4 eggs, 250 gr of sugar, 500 gr of grated cheese (350 gr of Burgos cheese without salt and 150 gr of sheep cheese, although it can also be all of Burgos), crushed peppermint (to taste, I put enough, like two tablespoons)

  • preparation: We start preparing the base, kneading the ingredients of the same until we get them all together well. The flour is better that we add it little by little, so that it takes what it needs. We spread a round mold with the jagged edges with a little butter and cover it with the prepared dough. For the filling, we beat the four eggs with the sugar, add the cheese and finally the peppermint. The latter is mixed with a spatula, because if the dough is beaten it will be greenish in color. We fill the base that we have prepared with the filling, we can decorate it with whole leaves of peppermint and cook it about three quarters of an hour at 180ºC. It will seem that the dough burns, but it has to be golden brown. We let it cool and, finally, sprinkle it with unsweetened sugar.

Flaó or Ibizan cheese cake

Potatoes from Valldemossa

  • Ingredients: 300 g of water, 200 g of peeled and chopped potatoes, 100 g of lard, 200 g of sugar, 3 M eggs, 50 g of milk, 30 g of fresh pressed yeast, 600 g of force flour, 1 teaspoon of salt, 50 g of extra virgin olive oil, 1 or 2 tablespoons of ground sugar to sprinkle.

  • preparation: We start by putting the water in the glass and heating it 5 min / 100ºC / vel 1. We introduce the basket in the glass with the potato and we program 15 min / Varoma / vel 1. With the notch of the spatula we extract the basket and empty the glass. We put the cooked potato and butter in the glass and mix 20 sec / vel 3. Add the sugar, eggs, milk and yeast and mix 30 sec / vel 4. Add the flour and salt to the glass and knead 3 min / vel herringbone. We put the beaker in the lid, weighed the oil in the beaker and set aside. Knead 1 min / spike speed and add the oil from the beaker through the opening. We take out the dough and put it in a bowl smeared with oil, cover it with plastic wrap and store it in the fridge overnight. We take it out in the morning and let it stand for two or three hours, until it doubles in volume. We put it on a work surface sprinkled with flour and degassed it. We give it a cylinder shape and cut it into 18 pieces (about 80 g each, approximately). We give them a ball shape and we place them separately on two baking sheets lined with baking paper. Cover the rolls with plastic wrap and let them rest for at least an hour. Finally, we bake them in a preheated oven at 170ºC for 15 minutes (they do not have to brown in excess). We let them cool, sprinkle them with ground sugar and we can serve them.

Potatoes from Valldemossa

Ibiza Greixonera

  • Ingredients: 5 ensaimadas from the previous day, 6 eggs, 400 gr. of sugar, 1 liter of milk, 1 tablespoon of ground cinnamon, the grated skin of a lemon

  • preparation: We start caramelizing 100 gr. of sugar. It has to be very dark. When ready, we distribute it on the bottom of a mold of high walls, not being necessary to grease it previously. On the caramel we arrange the chopped ensaimadas. The pieces can be large, so they will be better soaked with the mixture of eggs and milk. I prefer to break the ensaimadas by hand, never with a knife. Apart, we beat the eggs with the remaining 300 gr. of sugar. Add the milk, stirring well. Finally, we add the tablespoon of ground cinnamon and the lemon zest. Cook the greixonera in the oven in a water bath at 160ºC, for approximately two hours, or until it is clean by pricking it with a toothpick. We must let it cool well before unmolding it.

Ibiza Greixonera

Mallorcan Coca from Brossat or Cottage Cheese

  • Ingredients. 1/2 kilo of cottage cheese, 6 eggs, 250 g of sugar, zest of the skin of a lemon, 1 teaspoon of ground cinnamon, 1 piece of sponge cake or 1 crushed cupcake

  • preparation: We start beating the eggs in a bowl with a manual mixer, add the sugar and mix well. Grate the lemon peel and add it to the mixture of eggs and sugar. Apart, we shred the cottage cheese with the help of a fork. Then we add it to the mixture, as well as the ground cinnamon and the crushed cake, beating until everything is united. We put the mixture in a mold, which was originally made of clay, and we bake it in a preheated oven at 180º for about 40 minutes or until the dough is completely curdled.

Mallorcan Coca from Brossat or Cottage Cheese

Coca Minorcan potato with cherry

  • Ingredients: 2 eggs, 100 g of sugar, 250 g of flour, 100 g of boiled potatoes, 50 g of lard at room temperature, 15 g of fresh baker's yeast, 25 g of water to boil potatoes or warm milk and 250 g of cherries

  • preparation: We start by putting the sugar and eggs in a large bowl and beat well with a whisk. Add the mashed boiled potato, the butter and beat again. We dissolve the yeast in milk or warm water. Add the yeast to the dough with the sifted flour, and mix with a spatula until all the ingredients are well bound. There will be a soft and catchy dough. We put the dough on a lightly greased tray with butter and spread it with a spatula. We grease our hands with a little butter and smooth the surface of the dough, making it reach all the ends of the tray. We cover it with a film and let the dough rise for an hour or until it doubles in volume. While we wash and bone the cherries. When the dough is up, we distribute the cherries, pushing them lightly so that they are sunk. Finally, sprinkle the coca abundantly with ground sugar. We put the tray in the preheated oven at 170º and bake it for 15 or 20 minutes.

Coca Minorcan potato with cherries

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