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LOOKING for: sopes, a Mallorquin vegetable & bread dish

Posted by lesliemezzo (My Page) on
Fri, Jan 26, 07 at 20:22

I had this dish when I was in Mallorca 30 years ago and still remember it. I found one recipe for it, but it doesn't resemble what I had, which was a cold peasant dish with day-old bread, garbanzo beans and wilted lettuce, as I recall. (It's much more delicious than it sounds!)

Thanks for your help!

Follow-Up Postings:

RE: LOOKING for: sopes, a Mallorquin vegetable & bread dish

Here are links to a couple of recipes -- neither is exactly like what you describe but it seems like it's a dish that has a lot of variation, depending on the cook. You've probably already seen these if you googled it but I thought it was worth passing on the links just in case; maybe the recipes will be enough to get you going. Sounds really good and will be on our list to try soon!

Here is a link that might be useful: SOPES MALLORQUINES

RE: LOOKING for: sopes, a Mallorquin vegetable & bread dish

Leslie I lived for years in Palma de Mallorca and Sopas Mallorquinas was one of my favourite dishes which I learned very early to make. I've also posted it over on the Cooking Forum with the recipe I've been using since 1968. Here it is:

This is one of those 'survival'-type dishes - it is now served in some of the top restaurants of the Balearic Islands.
It's so easy to make as well.

Vegetable & Bread Stew from Mallorca - Sopas Mallorquinas

This is a much loved hearty meatless peasant dish from the Balearic island of Mallorca. Although called 'sopas' or soup, it is actually a stew-like combination of available winter vegetables such as chard, cabbage and cauliflower cooked in water, oil, garlic, paprika and salt, which is then poured over thinly-shaven slices of dry salt-free country bread - called sopas - which are a day or two old. These thin bread slices are available in nearly every corner 'colmado' - as the small neighbourhood grocery stores are called. Those who have grown up with sopas Mallorquinas on the table will probably always look forward to having it again, and again. You can prepare this dish and have it ready in less than an hour.

Ingredients for 4 persons:

1/2 lb (200 grams) of thinly shaven slices of country bread (Website showing photos of loaf).
A dense country-style bread is needed for this and it should be stale, dry and sliced paper thin.
Swiss chard - about 8 young leaves & stems - roughly chopped
small cabbage - Chinese cabbage if possible - roughly chopped
1 onion cut in julienne
handful of Italian parsley - roughly chopped - (quantity as in foto)
cauliflower - a few florets broken in pieces
1 ripe tomato, peeled and diced
2 teasp sweet paprika powder
4 TBS olive oil
2 green peppers - cut in large dice
2 - 2 1/2 cups water
optional: chicken stock cube
fresh ground black pepper
4 cloves of garlic, peeled and crushed

1) Put the oil in a shallow flame-proof earthenware or ceramic casserole (eg Corning Ware or similar). When oil is hot, add the onion, green pepper and garlic. Sauté without browning.

2) Add the tomato and the large diced vegetables. Sweat the vegetables and blend in the paprika powder. Season with salt & fresh ground pepper.

3) Add the water and let simmer gently for about 15 - 20 minutes, then taste to check seasoning. (Note: After pouring in the water I added a Knorr chicken stock cube, broken up and scattered over top.)

4) Once vegetables are tender, turn off stove, remove them from the pot with a slotted spoon and transfer them to a warm bowl, leaving the broth in the casserole dish. There should be about an inch of broth.

5) Arrange the thin shaven slices of dry bread over the bottom of the casserole dish so the broth is totally absorbed, and put the vegetables back in the casserole on top of the bread. Let rest for at least 15 minutes before serving at the table.

6) Serve at the table in the same earthenware casserole dish.

NOTES: The bread used in this recipe is typical to Mallorca and is a simple bread made of unbleached partially whole wheat flour, water and yeast. It is therefore dense and able to absorb the broth without becoming mushy.

I've had my Mallorquin "greixonera" round earthenware casserole dish (in my photo) for over 30 years and whatever I cook in it comes out delicious! Sopas Mallorquinas is one of those favourite dishes that seems to taste better when cooked in that cazuela.

There are many variations of 'sopas mallorquinas' as the ingredients depend on what is available in the garden at the time. However those listed above are the main ones used and will give the true flavour of this dish.


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