Almond mazamorra: 5 steps

Hello! Welcome to Paulina Cocina. In this edition we bring a recipe under our arm that promises creaminess and freshness in equal parts: porridge. It is a very traditional cold soup in Spainoriginally from Córdoba, Community of Andalusia.

But what does the porridge that everyone talks about her? Here they are going to find out. Get ready to discover all the secrets of this delicacy, from its origin to how prepare it at home with that special flavor that characterizes it.

And yes, we will also give you some of those tips that do not fail so that the porridge Be the star of the table, take note!

About the Dungeon

The porridge is a cold soup which is based almonds, bread and garlic. It is similar to ajoblanco, but with a creamier and denser texture. This Cordoba delicacy is perfect for those days when the heat is overwhelming and we need something fresh and light, but with flavor.

Although it may seem like a humble dish that goes unnoticed, the porridge It is almost a star that has been part of the region’s gastronomy for centuries, and its recipe is still passed down from generation to generation.

The porridge cordoban It’s not just a dish; It is a sensory experience. The combination of almonds with bread creates a soft and delicate creamwhich contrasts perfectly with the touch of garlic and the freshness of the vinegar. Furthermore, the traditional garnish hard boiled egg and serrano ham It adds a touch of color and flavor that elevates this dish to another level.

The origin of the dungeon

It is said that the Cordoba dungeon has its roots in Roman cuisinewhere a similar soup was prepared with bread, garlic and almonds and it is even said that it is related to the famous Cordoban salmorejo.

• The name “porridge” comes from Hispanic Arabic maṣammūrawhich refers to a type of food made with bread, probably one of the many variants of this dish that were consumed at the time.

It was during the Arab occupation of the Iberian Peninsula that this recipe acquired its current form. When The Arabs introduced new cooking techniques and ingredients like almonds, which are the soul of this dish.

Over time, the mazamorra recipe was established as a symbol of Cordoba gastronomyand although it has undergone some modifications, it remains faithful to its original essence.

What does the dungeon have? Variants of the Cordoba recipe

While this cold soup is a simple preparation, it is also versatile. The basic ingredients are almonds, bread, garlic, olive oil, vinegar and salt. However, like any traditional recipe, each family has its own version, with small touches that make it unique. Some of the most common variants are:

1. Classic Cordoban mazamorra: The most traditional version, with white bread, raw almonds, garlic and a good splash of extra virgin olive oil. This is the recipe that has been passed down from generation to generation, and that continues to be the favorite in many Cordoba homes.
2. with apple: A more modern variant that includes apple instead of vinegar, which gives it a sweet and fresh touch that contrasts wonderfully with the garlic and almonds.
3. With raisins: Another interesting variation is the one that includes raisins, which add a sweet touch and a play of textures to the dish.
4. with ham: Serrano ham is the traditional garnish, although some prefer to use Iberian ham to give it a more sophisticated touch.
5. With peppers: Adding roasted peppers to this cold soup is a way to give it a touch of color and a smoky flavor that perfectly complements the softness of the almonds.

7 Reasons to prepare the mazamorra recipe

1. Freshness: Being a cold soup, like Andalusian gazpacho, it is ideal to combat the summer heat. The mazamorra is refreshing and light, perfect for an outdoor meal or a light lunch.
2. Creamy texture: The combination of almonds and bread creates a soft and velvety cream that melts in the mouth. This texture is one of the reasons why it is so appreciated.
3. Delicate flavor: Although garlic gives it a touch of flavor, mazamorra is a mild dish in which the flavor of almonds is the protagonist.
4. Versatility: As we mentioned before, this soup allows for many variations. You can add fruits, such as apple, banana or mango, for a sweet mazamorra; or pieces of avocado and smoked salmon, for a more sophisticated version.
5. Simple to prepare: Although it may seem like a sophisticated dish, it is an easy recipe to make. It does not require complicated techniques or difficult-to-find ingredients.
6. Healthy: Mazamorra is a light dish, but rich in nutrients. Almonds provide healthy fats, while garlic and olive oil are known for their health-promoting properties.
7. Suitable for vegetarians: If it is prepared with gluten-free bread and the ham is omitted from the garnish, it can be a dish suitable for vegetarians and people with food intolerances.

7 Key tips for preparing almond mazamorra

1. Use skinless almonds: This is the main ingredient. The ideal for this preparation is that they be skinless almonds, as this will give it a softer texture and better flavor.
2. Don’t overdo it with garlic: Although garlic is important, it should not dominate the dish. Use a small clove or half a clove if you prefer a milder flavor.
3. Choose a good olive oil: Olive oil is another of the key ingredients, so it is important that it is extra virgin to give the Cordoba mazamorra an intense flavor and a delicious aroma.
4. Control the amount of vinegar: Vinegar is the ingredient that provides acidity and freshness, but be careful not to overdo it. Add it little by little and test until you find the perfect balance.
5. let rest: The almond mazamorra improves if it is left to rest in the refrigerator for a couple of hours. This allows the flavors to mix and enhance each other, achieving a more balanced and tasty dish.
6. Accompaniments: This cold soup is usually served with hard-boiled egg, olives or serrano ham. However, you can experiment with other accompaniments, such as grapes, toasted almonds and even a splash of truffle oil to give it a gourmet touch.
7. Adjust consistency: If at the end of preparation the soup is very thick, you can add a little cold water or even a little almond milk to thin it. But keep in mind that the consistency should be creamy, not liquid.

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Almond mazamorra recipe

Yield: 4 servings

Preparation time: 15 minutes

Rest time: 1 hour

Ingredients

• 200 grams of raw almonds without skin
• 200 grams of white bread (preferably from the previous day)
• 1 clove of garlic
• 100 ml extra virgin olive oil
• 30 ml white wine vinegar
• 500 ml cold water
• Go out to taste
• Optional accompaniments: Hard-boiled egg, olives, toasted almonds

How to make Cordoban mazamorra step by step

1. Cut the bread into small pieces and place them in a bowl with cold water. Let it rest for a few minutes until the bread is well soaked and soft. Then, drain it slightly to remove excess water.
2. In a blender or processor, place the raw almonds and the peeled garlic clove. Blend until you obtain a fine and homogeneous paste. It is important that the almonds are well crushed to achieve a creamy texture.
3. Add the drained bread and vinegar to the blender with the almond paste and garlic and gradually add the olive oil, until all the ingredients are well blended and a smooth cream is formed.
4. If the mixture is very thick, you can add cold water little by little while continuing to blend, until the desired consistency is reached. Always remembering that the mazamorra should be creamy, but not too liquid.
5. Add salt to taste and mix well so that the flavors integrate. Refrigerate before serving, for at least an hour.
6. Serve with toasted almonds on top, hard-boiled egg and olives (optional).