{"id":6286,"date":"2026-07-16T00:41:23","date_gmt":"2026-07-16T00:41:23","guid":{"rendered":"https:\/\/beldify.store\/nueva-cocina-marroqui-feqqas-caocao-cocina-sefardi\/"},"modified":"2026-07-16T00:41:23","modified_gmt":"2026-07-16T00:41:23","slug":"nueva-cocina-marroqui-feqqas-caocao-cocina-sefardi","status":"publish","type":"post","link":"https:\/\/beldify.store\/it\/nueva-cocina-marroqui-feqqas-caocao-cocina-sefardi\/","title":{"rendered":"Nueva Cocina Marroqui: Feqqas CaoCao {Cocina Sefard\u00ed}"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a><\/div>\n

\nFeqqas {Los carquinyolis sefard\u00edes}<\/b><\/span>
\n
<\/b><\/span>
\n<\/span><\/p>\n

\n\u00ab\u00a0Abdelatif, agasaj\u00f3 a sus\u00a0hu\u00e9spedes\u00a0con una suculenta merienda; hizo preparar una gran tetera a la menta y aromatizada con azahar y cardamomo; Otra gran bandeja, donde se agrupaban feqqas, ghirbas de almendras, de nueces y de pistachos; harchas, makrouts y zeliges, tambi\u00e9n de almendras.\u00a0\u00bb\u00a0<\/i><\/span>Cuentos de Sidi Baqur<\/span><\/p>\n


<\/span>
\n<\/span><\/p>\n

\nSon muchas las localidades catalanas que se atribuyen como propios los carquinyolis, una de ellas Caldes de Montbui, una poblaci\u00f3n con termas y donde en la Edad Media, convivieron las tres culturas,\u00a0jud\u00eda, musulmana y cristiana.<\/span><\/p>\n

\nCuriosamente, cerca de los que fueron los ba\u00f1os\u00a0p\u00fablicos\u00a0 se encuentra la calle de la Sinagoga y hay referencias, que ah\u00ed en esa calle, exist\u00eda un obrador, donde se elaboraba este dulce.<\/span><\/p>\n

\nPero si hay alguna localidad, donde se hacen suyos los carquinyolis esa es Montblanc, incluso, sin ning\u00fan pudor y por la puerta grande, una empresa local que empez\u00f3 a ejercer all\u00e1 en el 1917, se\u00a0auto-proclama\u00a0\u00ab\u00a0inventora de los carquinyolis\u00a0\u00bb \u00bfinventora?<\/span><\/p>\n

\nUna vez m\u00e1s, los\u00a0jud\u00edos\u00a0est\u00e1n presentes y Montblanc, es en la Edad Media, la juder\u00eda m\u00e1s importante de todo el reino de Arag\u00f3n. La juder\u00eda de Montblanc a\u00fan es visitable dentro del casco antiguo de la poblaci\u00f3n.<\/span><\/p>\n

\nAlgo parecido sucede en Italia con los biscottis<\/i>,\u00a0t\u00edpicos\u00a0de Prato, localidad Toscana a\u00a0pocos\u00a0kil\u00f3metros\u00a0de Florencia y conocida por sus Biscottis de Prato<\/i>, aunque en otras zonas del pa\u00eds se resisten a aceptar ese origen y los llaman cantucci<\/i> o cantuccini<\/i>.\u00a0Algo parecido sucede en Francia, donde se denominan biscuits<\/i>.<\/span><\/span><\/p>\n

\nSi algo hay de cierto en toda esta historia, es que, la palabra <\/span>biscotti<\/i> tiene su origen en el\u00a0lat\u00edn\u00a0\u00ab\u00a0biscotus\u00a0\u00bb que significa algo\u00a0as\u00ed\u00a0como \u00ab\u00a0cocinado dos veces\u00a0\u00bb que es la\u00a0t\u00e9cnica\u00a0utilizada para elaborar estas feqqas<\/i>, que en Marruecos y sobran antecedentes para as\u00ed creerlo, son de origen sefard\u00ed.\u00a0<\/span><\/span><\/p>\n

\nVamos con la receta:<\/span><\/span><\/p>\n

\nIngredientes<\/b><\/span><\/span><\/p>\n

\nCon estas cantidades obtendremos masa suficiente como para elaborar 40 o 50 piezas<\/span><\/span><\/p>\n

\n1\/2 Kg de harina<\/span><\/span><\/p>\n

\n3 huevos<\/span><\/span><\/p>\n

\n100 ml de aceite de oliva<\/span><\/span><\/p>\n

\n150 grs de\u00a0az\u00facar<\/span><\/span><\/p>\n

\n150 grs de cacahuetes crudos previamente tostados<\/span><\/span><\/p>\n

\n150 grs de uvas pasas<\/span><\/span><\/p>\n

\n2 cucharaditas de semillas de\u00a0s\u00e9samo<\/span><\/span><\/p>\n

\n1 cucharadita de semillas de\u00a0an\u00eds<\/span><\/span><\/p>\n

\n1 sobre de levadura<\/span><\/span><\/p>\n

\n1 clara de huevo para pintarlos<\/span><\/span><\/p>\n

\nLas <\/span>Feqqas<\/i> originales se elaboran con cacahuete y pasas, aunque es muy\u00a0com\u00fan\u00a0encontrarlas\u00a0con otros frutos secos, incluso se sustituyen las pasas por\u00a0d\u00e1tiles\u00a0o ciruelas secas dependiendo de la zona.<\/span><\/span><\/p>\n

\nEmpezaremos mezclando en un recipiente grande el\u00a0az\u00facar\u00a0 los huevos enteros, la levadura, los cacahuetes, las pasas, el\u00a0s\u00e9samo\u00a0 el\u00a0an\u00eds\u00a0y el aceite. Mezclamos hasta obtener una masa\u00a0homog\u00e9nea.<\/span><\/span><\/p>\n

\nA\u00f1adimos entonces la harina tamizada y continuamos mezclando a fin de obtener una bola de cierta firmeza.<\/span><\/span><\/p>\n

\nDe esa bola, hacemos tres mas o menos iguales y extendemos la masa con un rodillo. Elaboramos unos cilindros de aproximadamente 7\/8 cm. de\u00a0di\u00e1metro.<\/span><\/span><\/p>\n

\nEngrasamos una bandeja de horno, colocamos esos cilindros, de\u00a0apariencia\u00a0a una mini\u00a0baguette<\/i>, pintamos con la clara de huevo y horneamos a 180\u00baC durante 15 minutos.<\/span><\/span><\/p>\n

\nSacamos del horno y dejamos enfriar unos minutos. Cortamos en diagonal en rebanadas de\u00a0medio\u00a0cent\u00edmetro\u00a0aprox.<\/span><\/span><\/p>\n

\nExtendemos de nuevo sobre la placa de horno y volvemos a hornearlos durante otros quince minutos\u00a0gir\u00e1ndolos\u00a0a media cocci\u00f3n.<\/span><\/span><\/p>\n

\nListos.<\/span><\/span><\/p>\n

\nA pesar de que la pasteler\u00eda marroqu\u00ed es muy variada\u00a0y\u00a0elaborada, sin duda las feqqas<\/i> fueron durante siglos las pastas de t\u00e9 m\u00e1s populares.<\/span><\/span>

<\/span><\/span>
\nLa versi\u00f3n salada, incorporando cacahuetes salados y tostados y picando unas anchoas, es un aperitivo exquisito, naturalmente rebajaremos la cantidad de\u00a0az\u00facar.<\/span><\/span>

<\/span><\/span>
\nAprovechamos la ocasi\u00f3n para recomendaros una vez m\u00e1s un buen libro, se trata de \u00ab\u00a0El libro de la reposter\u00eda tradicional\u00a0\u00bb de Jes\u00fas \u00c0vila Granados, donde dedica una receta y explicaci\u00f3n sobre los carquinyolis, tiene un espacio preferencial en nuestra gastrobiblioteca.<\/span><\/span><\/p>\n

\nBuen fin de semana.<\/span><\/span><\/p>\n

\n<\/a><\/div>\n

<\/p>\n<\/div>\n


\n
Link alla fonte <\/a><\/p>","protected":false},"excerpt":{"rendered":"

Feqqas {Los carquinyolis sefard\u00edes} \u00ab\u00a0Abdelatif, agasaj\u00f3 a sus\u00a0hu\u00e9spedes\u00a0con una suculenta merienda; hizo preparar una gran tetera a la menta y<\/p>","protected":false},"author":1,"featured_media":6287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-6286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"\nNueva Cocina Marroqui: Feqqas CaoCao {Cocina Sefard\u00ed} - Beldify.shop - Organic Life Style<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/beldify.store\/it\/nueva-cocina-marroqui-feqqas-caocao-cocina-sefardi\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nueva Cocina Marroqui: Feqqas CaoCao {Cocina Sefard\u00ed} - 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