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Wednesday, August 24, 2011


almojauanas, almójavanas, almojábena, (Hisp Ar.), Soriamojobábana, Ar. muŷabbanat or al-mojebene (mixture made with cheese), Eng. cheese pie, wafer cake or puffs (the forerunners of cheesecake and mantecadas [larded pastries]). These were common in Al-Andalus but the origin may be from Roman cookery. Today they are typical of the provinieses of Alicante, Murcia and Aragon. They are made on special occasions such as father’s day (on St. Joseph’s Day, March 19th), All Saint’s Day, November 1st, Christmas, weddings and baptisms. At first they were round like donuts and the size of a plate. The Fadālat recipe is for an oven baked cheese wafer cake using fritter dough and one type of cheese. The Anon Andalus recipes are baked or fried pies with cow and ewes’ cheeses, while Nola’s is fried cheese puffs combining goat and cow cheeses. Sent Soví has two recipes for cheese fritters. Now almojabanas are oblong like individual Spanish bread rolls, about 6” long and filled with flan or a cream. The South American version is made with corn flour, cheese, margarine, egg and sugar and looks like a hamburger roll. Puerto Rico has a different version made with rice flour. See mantecados, quesada, queimón and tarta de queso, which are actually cheese fritters. [Anón/Grewe. 1982:CLVIIII:174.CLX:174-175; Anón/Huici.1966:96-97:225-229; ES: Anon/Perry. Sep 5 00:120-121:127; ES: Carroll-Mann.Guisados 2-art. Jun 6, 01: ftn 107; ES: Bloch. Apr 4, 94; Gázquez. Cocina. 2002:266-267; Ibn Razīn/Granja.1960:79:23; and Nola. 1989:xlv-2]

For 10-12 donuts:

Photo by: es-la.facebook.com

3/4 c water
4 ¼ c white wheat flour
1 pinch of salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ c olive oil
2 packages active dry yeast
¾ c milk
*6 eggs
½ lb cheese
½ c honey or 1 tsp cinnamon and 1 tsp pepper


Preheat oven to 400º F.

Heat the water in a saucepan. When boiling, add the flour, salt and spices and beat until thoroughly mixed. Add the oil mix thoroughly. Add the yeast, mix thoroughly and make a ball out of the dough. Put it in a big bowl, cover with a cloth and let it cool and rise. When lukewarm and it has risen add the eggs one at a time. Do not add the next egg until well mixed. When well kneaded, roll out dough and cut into 20-24 strips 6” long and 1 ½” wide. Cut cheese into 10-12 strips the same size and place the cheese on top of half the strips of dough. Cover them with another strip of dough. Grease a cookie sheet and make irregular circles of dough with peaks. Bake 20 minutes.

When they have cooled, warm the honey and pour it over them or sprinkle with cinnamon and pepper.

*Fadalat does not call for eggs.


  1. ¡Hola
    Es realmente delicioso! Me gusta este plato
    Muchas gracias por la receta!

    1. That is a true compliment coming from Alicante.
      Thank you!