Gurullos

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Andalusian Food

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Gurullos

  1. 1. GURULLOS.
  2. 2. INDEX.1.Gurullos. 1.1.Ingredients. 1.2.Preparation.2.Bread fried rolls. 2.1.Ingredients. 2.2.Preparation.
  3. 3. INGREDIENTS. *Dough: -Water -Flour -Salt
  4. 4. INGREDIENTS. *Stew: -Olive oil. -Onion. -Garlic. -Tomato. -Green pepper. -Red dried pepper. -Rabbit meat. -Chicken meat. -Beans. -Chickpeas. -Cumins. -Pepper. -A bay leaf.
  5. 5. PREPARATION. To make Gurullos´ dough we have to mix water, flour and salt .Then we have to stir it to make it solid it, and shape into long noodles and then we cut it in small pieces and we give form to the dough into balls.
  6. 6. PREPARATION. Later we have to add some flour at the cointaner. In a frying pan we have to heat oil olive and to fry a red dried pepper, and then set it aside.
  7. 7. PREPARATION. Later in the same olive oil,we make a slightly fried, with some onion some green pepper ,some tomatoes and garlic, all is smashed.Then we add a bay leaf and the meat. With the cumins, the red dried pepper and thepepper and the pepper we make a crushed and we add it to the slightly fried ,if we want we can addsome cooked beans or chickpeas .Then we addsome salt and we cover it with water. To finish when it´s boiling we add the “gurullos”.
  8. 8. BREAD FRIED ROLLS.
  9. 9. INGREDIENTS.-1 or 2 eggs.-6 milk spoonfuls.-6 sugar spoonfuls.-1 oil glass.-cinnamon.-scraping lemon.
  10. 10. PREPARATION.We make the dough mixing the ingredients.With our hands smeared in oil, we take adough pellet and we squash it with thefingers, then we fold it half and we join itfrom one end to the other.Later we fry it in oil , and to finish , we putsugar in it.
  11. 11. VOCABULARY• Dough- masa.• Flour- harina.• Noodles- fideos.• Slightly fried- sofrito.• Container- recipiente.• Frying pan- sartén.• To heat- calentar.
  12. 12. VOCABULARY• Garlic- ajo.• Bay leaf- hoja de laurel.• Beans- alubias.• Chickpeas- garbanzos.• Pellet- bolita.• Squash- aplastar.• Spoonful- cucharada.
  13. 13. CREDITS• Natalia Jurado Martínez.• Álvaro Salas Coronado.• Luis Miguel Monge Martínez.

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