One comment

  • Thanks for that. I’m pleased to see the Arabic influences noted. What I love about Spanish food – and architecture – is that it is so easy to see the layers of history: the Romans (olives and vines), the Arabs (sugar, rice, saffron, spices, eggplant, almonds, oranges), and the discovery of the Americas (tomatoes, potatoes, peppers, chocolate).
    For me, the defining ingredients of the Arab presence in Spain are also eggplant, almonds and oranges. Those three are also the defining ingredients of Judeo-Spanish cooking, and were part of Jewish cooking in Sicily (also under the control of the Arabs).


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