The Wide World Of Empanadas Part I: Origin, The Venezuelan Empanadas

The empanadas are a preparation which is shaped like a crescent dough is golden and crisp. It consists of a filling of meat, ham, chicken, ricotta or other, locked in a body made from wheat flour, or corn and other cereals, and sometimes with the addition of some fat such as oil or butter. Also called cakes or cupcakes have an origin in the very cradle of our civilization as old as bread - 2,500 years BC C. - his birthplace is Persia, it is believed that its invention was due to the harsh climate of the Middle East where the desert heat forced the men to invent a way to protect food from being exposed to the weather . Greece was also renowned for its masses of grain exported to the Western world. According to Greek philo dough Arabs is "the most delicate dough, soft, crunchy, thin, elegant, versatile, which was created in the kitchen to be filled?. The origin is rooted in Greece and from there pass to Armenia, Morocco, the Middle East in general. For it was in this region, in the arid landscapes, aromatic souks - Arab markets and the family home of the pie cool shade really became popular.

The empanadas sound bore names that are still preserved esfiha Fatayer or with lamb and bulgur. The conqueror Tariq, who gave his name to Gibraltar, took their campaigns with syrups, puff pastries, alfajores. And on the back of the Arabian horse of conquest, come their culture, music and food to Spain, whence Columbus aboard the Spanish ships would bring to us in America where it extends to almost all countries of the continent.

Today in countries like Venezuela, Argentina, Chile and Bolivia are typical empanadas by region and geographical area, competing with each other to be the finest, best, differing by the ingredients of their content, how to cut meat with which are filled, the type of flour - wheat or corn - or the type of cooking - fried or baked -. Venezuelan empanadas are made from precooked corn flour white or yellow - yellowish-tan color through the annatto - salt and water. In Venezuela pie distinguish between corn flour and wheat flour that or pastry. The former are properly called as empanadas, and the latter are recognized as cakes or cupcakes, these being either in the form of "pie" or squares. We grew up in Venezuela eating empanadas at home or whenever we traveled as a family, on the many trips we made to the interior of the country, did not lose the opportunity to eat different varieties are available in every region of our country. In some regions, sweetened with brown sugar. The fillings vary, the most popular cheese pies, meatloaf, ground beef, chicken.

In Caracas on Av The Illustrious recently, have popularized the Creole flag - in allusion to the leading national dish of white rice, shredded beef, black beans and fried plantains -. Do not forget the chicken or cheese they sell at the entrance to the city of Puerto Cabello in Carabobo State Central. Enel southern Puerto Ordaz, filled with cheese lasvenden Guyanese and stews of chicken or beef seasoned with curry. In plain and San Fernando de Apure also eat some delicious cheese pies and meatloaf Ranger. The seafood empanadas are typical of Margarita Island, New South Wales State and the eastern states of Sucre, Monagas and Anzoategui, of the latter we still remember the shrimp Puerto Píritu market. The recipe of the week are the empanadas with dogfish, also typical of the eastern states, are a sight to please. Very special are those sold in the market Conejeros in Porlamar. The next week we will continue with Part II of this article. See you soon friends.

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