The sopaipas or asopaipas They are part of Cordoba’s popular cuisine, a reflection of the culture and traditional festivals of the region. They belong to the group of sweets called “frutas o pan candies” and are very typical of its Carnival and are first cousins of Galician ears, Manchegan flowers and flakes, among other sweets.
The base dough has a neutral taste, which allows you to finish the asopaipas to taste and accompany them with sweet or salty. They can usually be eaten at breakfast or snack time, dipped in a good, thick drinking chocolate, although some prefer them accompanied by ham, cheese, or simply sprinkled with a little salt.
He origin of Cordovan sopaipa or asopaipa comes from the Arab-Andalusian culture, like so many other recipes. They are thin and crunchy sheets of fried dough, very simple to prepare, with few ingredients and cheap. They keep in good condition stored in an airtight container, so if you have leftovers, they will be perfect the next day.
Heat the water and oil in a saucepan, along with a pinch of salt. Fair before the boil startsWe remove it from the fire. Put the flour in a deep bowl and make a hole in the center. Let’s return the previous mixture -hot- in it.
Stir until all the ingredients are integrated and knead to obtain a homogeneous mixture. We bowl it and let it rest for half an hourcovered with a clean, dry cloth.
Next, with our hands smeared in oil, we take small portions of the dough and roll them (14 units came out for me). We stretch each ball with the help of a roller, as fine as possible -the thinner they are, the more crunchy they will be-, and fry in abundant hot oil.
We turned around so that brown on both sides. We remove the fried cakes to a plate with absorbent paper and wait -if we can resist the temptation- for them to cool before serving. I have dusted them with icing sugar, but they can be drizzled with a drizzle of honey or eaten as is.
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With what to accompany the Cordovan sopaipas or asopaipas
Either for breakfast or for a snack, a serving of Cordovan sopaipas or asopaipas It is typical in the days of Carnival. Accompanied by ham and cheese, with a little salt, sprinkled with sugar or drizzled with a drizzle of honey. Any combination is good for these crunchy cakes.
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