Almadroc is a garlic-cheese sauce from medieval Catalan cuisine, recorded in the Llibre de Sent Soví, with a similar recipe for almadrote (made with garlic, eggs, cheese and broth and served with partridge) appearing in Rupert de Nola's Llibre del Coch. In modern usage the term refers to a sauce of oil, garlic and cheese served with eggplant casserole, a preparation that may have pre-Inquisition Sephardic origins and has become widespread in modern Turkish cuisine.
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1. Almadroc (Wikipedia)
https://en.wikipedia.org/wiki/Almadroc (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Almadroc (dietary-suitability)
Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví.
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