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Andalusian pestiños

pestiños

Have I ever told you that my mother is from Granada, when she was talking about Club of Loja for example. Well today I bring you another recipe that she is very fond of because it is very typical of her land and also of eastern: pestinos.

As in many traditional recipes there are hundreds of different versions and varieties. So I encourage you to leave us comments on this post telling us more about the pestiños that you know or that you especially like.

Those that I know vary the proportions of oil in the dough, or the way of infusing the oil where they are fried, but especially in the final coating. Sometimes they are covered with sugar, cinnamon and aniseed or, as is this case, with a honey syrup. 

More information - Club of Loja

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Discover other recipes of: Regional Cuisine, Lactose intolerant, Egg intolerant, Easter Recipes, Cake shop

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  1.   Maria Jose said

    Hello, what is Matalauva?

  2.   Embodies said

    I cannot recommend this recipe to anyone; the dough did not come together, it remained lumpy in the thermomix. This is the first time this has happened to me; I have added more oil and although it seems to have taken the shape and consistency of the dough, it still breaks when trying to form the pestiños 🙁

    1.    Felix said

      The same as anise, although normally that is the name given to the plant that produces the anise seed, technical name "Pimpinella anisum L"

  3.   Mercedes said

    When you fry them, they fall apart, I think you don't have to put so much yeast, or knead so long, the dough was ready in three minutes.