Whether you’ve been enjoying your property at La Manga Club for some time or if you’ve only just stepped foot onto the magnificent grounds of our golf resort, you can’t avoid the lure of Murcian cuisine’s exquisite flavors. When you come to this region of Spain, prepare yourself to be captivated not only by its magical landscapes but also by its succulent dishes. Today we introduce you to paparajote, a typical rural dessert that will surprise you with its bold flavors.
Before getting our hands dirty, here’s a bit of history. Considered the most emblematic dessert in the region, the Murcian paparajote is a sweet dish made of lemon leaves covered in a dough made of flour and fried egg, with powdered sugar and cinnamon sprinkled on top. Its origins lie with the Jewish Arabs that populated the peninsula in the XV century, experts in “pan desserts”. Their traditions left imprints on many aspects of Murcian culture, and cuisine is no exception. Thanks to its unique taste and easily obtained ingredients, paparajote has become the protagonist not only of Murcian tables but also one of the most popular examples of the local products the region offers.
Perhaps it’s no surprise, then, that in 2016 paparajote gained a spot among the 7 wonders of the Spanish gastronomic world. If you want to try the best paparajotes, you are in the perfect place. Here, the earth gives lemon trees and their leaves unique tastes and aromas that lend the local version of this dessert an exquisite touch that is difficult to imitate. During the September festivals in Murcia, the Spring Festivals, or Easter holidays, you’ll have the perfect opportunity to sink your teeth into this specialty. If you can’t wait, here’s the recipe so that you can make them yourself at your property at La Manga Club.
Ingredients for 4 people
- 600 g of wheat flour
- 200 ml of water
- 200 ml of milk
- Zest of 1 green lemon
- 200 g of sugar
- 3 eggs
- Lemon leaves
- Olive oil
While you set the milk to warm, separate the whites and the yolks of the eggs and beat the whites until they form soft peaks. In a separate bowl, mix together the milk, water and yolks while stirring well. Add in the flour slowly and when you have a homogenous mixture, incorporate the beaten egg whites, the lemon zest, 50 g of sugar and cinnamon to taste. Stir the batter while you heat an abundant amount of olive oil in a pan. When it is very hot, dip the lemon leaves in the batter you prepared and throw them into the pan. When they have taken on a toasty color, remove them from the heat and powder them with the rest of the sugar and a bit more cinnamon.
Now, freshly made, crispy on the outside and soft on the inside, your paparajotes are ready to be enjoyed. If you really want to consume your dessert like a good Murcian, accompany it with a good dessert wine or an herb liqueur.