Açorda à alentejana is a typical soup from the Alentejo Region of Portugal that, unlike most soups, is not cooked: it is assembled in the kitchen when served. The recipe for açorda varies from region to region and even from family to family.[1]
The cooking process involves mashing the salt with the aromatic herb and garlic, to which olive oil is added. Then, the boiling water used to cook the accompaniment is poured over, and sliced Alentejo bread is added on top.[2]
According to tradition, the origin of the açorda dates back to the time of the Arab occupation of the Iberian peninsula, from what it was called (ath thurda): a basic dish obtained by diluting the bread in a flavored broth to which oil had been added. The preparation accompanied the Arabs for many centuries and in fact there are testimonies of it in this part of the Arab empire of the time, in the period between the 8th and 13th centuries. It is a dish suitable even for the poorest tables, while - being able to use richer condiments and dishes - it could also be served at the most noble table without disfiguring it.[6]
^Alfredo Saramago (1997). Para uma história da alimentação no Alentejo [For a Food History in Alentejo] (in Portuguese). Assírio & Alvim. ISBN9789723704136. OCLC39281732.
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