Andalusian Food

1. GURULLOS.

2. INDEX.
1.Gurullos.
1.1.Ingredients.
1.2.Preparation.
2.Bread fried rolls.
2.1.Ingredients.
2.2.Preparation.

3. INGREDIENTS.
*Dough:
-Water
-Flour
-Salt

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. 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. 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. 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 the
pepper
and the pepper we make a crushed and we add it
to the slightly fried ,if we want we can add
some
cooked beans or chickpeas .Then we add
some
salt and we cover it with water. To finish when
it´s boiling we add the “gurullos”.

8. BREAD FRIED ROLLS.

9. INGREDIENTS.
-1 or 2 eggs.
-6 milk spoonfuls.
-6 sugar spoonfuls.
-1 oil glass.
-cinnamon.
-scraping lemon.

10. PREPARATION.
We make the dough mixing the ingredients.
With our hands smeared in oil, we take a
dough pellet and we squash it with the
fingers, then we fold it half and we join it
from one end to the other.
Later we fry it in oil , and to finish , we put
sugar in it.

11. VOCABULARY
• Dough- masa.
• Flour- harina.
• Noodles- fideos.
• Slightly fried- sofrito.
• Container- recipiente.
• Frying pan- sartén.
• To heat- calentar.

12. VOCABULARY
• Garlic- ajo.
• Bay leaf- hoja de laurel.
• Beans- alubias.
• Chickpeas- garbanzos.
• Pellet- bolita.
• Squash- aplastar.
• Spoonful- cucharada.

13. CREDITS
• Natalia Jurado Martínez.
• Álvaro Salas Coronado.
• Luis Miguel Monge Martínez.