Discover the typical gastronomic delights of Semana Santa (Holy Week) in the Balearic Islands and Andalusia - Garden Hotels

Discover the typical gastronomic delights of Semana Santa (Holy Week) in the Balearic Islands and Andalusia

Semana Santa is one of those special times of the year, so much so that it has its own culinary tradition. There are delicacies and unique dishes that can only be enjoyed during this holiday period, which is why we at Garden do not want you to miss the opportunity to get to know and taste some of the traditional dishes during this time at two of our most outstanding destinations: Balearic Islands and Andalusia 

Dishes to prepare and enjoy with the family in the Balearic Islands 

Although customs may vary slightly from island to island, there are some dishes and products that are emblematic of the season throughout the region. They are present in many homes on the archipelago, as well as in bakeries and pastry shops, and the custom is to prepare them as a family and share them with loved ones.  

Panades and cocarrois: Two classic Easter dishes in the Balearics. Panades are turnovers filled with lamb or pork, peas, sultanas, and olives, all wrapped in a crispy dough. Cocarrois are similar pasties, but filled with vegetables such as spinach, onions, and peppers. 

Crespells: Traditional Menorcan pastries made specially for the Holy Week. They are made with flour, sugar, eggs, and lard, and are cut into various shapes, such as stars, hearts or flowers. They are a perfect sweet to accompany coffee or hot chocolate during the festive season. 

Buñuelos de Cuaresma (Lenten Fritters): A much awaited delicacy these days. They are small fried morsels made with flour, water, and salt dough, often filled with custard or angel’s hair (pumpkin jam with strands of pumpkin). They are a light and fluffy treat to be enjoyed at breakfast or as an afternoon snack. 

Rubiols: Another traditional sweet in the form of pastries that are filled with angel’s hair, ground almonds or ricotta and flavoured with lemon or orange zest and cinnamon. They are a sweet gift to be shared with friends and family during the festive season. 

Cuinat: The most emblematic dish of the Holy Week gastronomy in Ibiza. Tradition dictates that this dish, a stew based on ‘collejas’ – a type of local wild vegetable – and pulses, is eaten on Good Friday. 

Culinary heritage present at the Holy Week in Andalusia 

The traditional gastronomy of Andalusia during Holy Week is an integral part of the religious and cultural celebrations throughout the region. This time of year is marked by a wide variety of dishes and sweets that reflect the area’s rich culinary heritage.  

Potaje de vigilia (chickpea stew with cod): Emblematic stew made with chickpeas, spinach, cod, hard-boiled egg, and potatoes, slowly cooked with spices such as cumin and paprika. This is a hearty dish, traditionally eaten on Good Friday, a day of abstinence from meat. 

Torrijas (Spanish-style French toast): This is a sweet that is very typical during Semana Santa throughout the whole of Spain, and Andalusia is no exception. Torrijas are slices of stale bread soaked in milk, sugar, and spices, then dipped in egg and fried in olive oil. They are usually sprinkled with sugar and cinnamon and are an irresistible treat to be enjoyed throughout Easter. 

Pestiños: Another traditional sweet in the form of small fried cakes made with flour dough, olive oil, white wine, and aniseed, and then sweetened with honey or syrup. They are a real treat to be shared among friends and family during celebrations. 

Semana Santa stews: In addition to the potaje de vigilia, there are other variations of potajes (stews) that are eaten during Holy Week in Andalusia. These stews usually include a variety of pulses, vegetables, and lean meats, such as chickpeas, spinach, cod, chorizo, and black pudding. They are hearty, flavourful dishes that comfort body and soul. 

Cod and seafood: In the coastal regions of Andalusia, especially in cities such as Huelva and Cadiz, fresh seafood is an important part of the diet during Holy Week. King prawns, shrimps, prawns, and fish such as cod are common ingredients in dishes such as shrimp omelettes, prawns with garlic and cod with tomato. 

These are just a few examples of the rich traditional cuisine enjoyed during Holy Week in the Balearic Islands and Andalusia. Each region has its own specialities and culinary customs, but all share the same spirit of celebration and devotion through food. Bon appétit! 

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