Broad beans with ham and fried egg: any vegetable garden in Granada sows broad beans, which are planted around October and harvested from March onwards. They are a delicious dish when cooked with onion, a few slices of ham and a couple of fried eggs.
Sacromonte omelette: typical omelette from Granada, made with various types of offal, especially mutton brains and criadillas. Breadcrumbs, peas and walnuts are also added.
Remojón granadino: of Arabic origin, this dish is made from peeled and chopped oranges with oil, onion or spring onion, desalted cod and black olives.
Olla de San Antón: a stew of beans and dried broad beans to which meat products from the slaughter of the pig are added, such as the backbone, the cheek, the ear, the tail and the lean ham.
Choto al ajillo: the main ingredient in this dish is kid meat. It is browned with garlic and peppers, soaked in wine and then a sauce of fried bread, white wine and almonds is added.
Plato alpujarreño: a simple stew made with cured ham, lomo de orza, longaniza sausage, black pudding and potatoes with fried egg.
Puchero de hinojos: this dish is made with white beans flavoured with the green fennel sprouts and various pork products such as lean meat, black pudding or ham bone are added.
Zalamandroña salad: this dish is made with sun-dried vegetables, mainly pumpkin, dried tomato, courgette and roasted pepper. Black olives and crumbled cod are also added. All these ingredients are mixed with pine nuts and chopped onion, and finally a black pepper and oregano dressing is added.
Sardine moraga: in an earthenware casserole, add the sardines bathed in white wine, olive oil, lemon juice, chopped garlic, parsley and salt.
Soplillos de la Alpujarra: a typical dessert of Arabic origin made with eggs, sugar, almonds and lemon.
Piononos de Santa Fe: a small cake made of a thin sheet of sponge cake rolled into a cylinder and filled with a very sweet liquid and topped with toasted cream.
