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.
Facts
Classification
Dietary Suitability Connections
In Cuisine
Source Almadroc (Wikipedia)
Uses Ingredient
Source Almadroc (Wikipedia)
Source Almadroc (Wikipedia)
Source Almadroc (Wikipedia)
Source Almadroc (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Almadroc (Wikipedia)
https://en.wikipedia.org/wiki/Almadroc (dietary-suitability)
Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví.
- In Cuisine: Turkish Cuisine, Wikipedia category list
Almadroc (Wikipedia)
Uses Ingredient: Garlic, Lead section
made with garlic, eggs, cheese and broth that was served with partridge
Uses Ingredient: Egg, Lead section
made with garlic, eggs, cheese and broth that was served with partridge
Uses Ingredient: Cheese, Lead section
made with garlic, eggs, cheese and broth that was served with partridge
Uses Ingredient: Broth, Lead section
made with garlic, eggs, cheese and broth that was served with partridge
In Group: European Dips and Spreads, Lead paragraph
Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví.
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