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Tuesday, December 22, 2015


Nógado Alentejano. Picture taken from http://olhapim.blogspot.pt/2014/02/nogado.html

For Christmas I bring you yet another recipe of a Portuguese sweet! Prepare your lips (and hips)!
This time it is an old recipe that has Moorish origins, like so many other things in this country.  It is the "Nógado Alentejano" or Nougats from Alentejo, a recipe of a region South of Portugal that would have, until the end of the Middle Ages, a strong Arab presence.
Traditionally it was made around Carnival or a holy day (like St John's day), but it became customary to be made around Christmas.
Also, it would be done with a paste of several nuts (like almonds, hazelnut and walnut), but a poorer version has mostly wheat flour in it.
So here the recipe and you can follow it through the video. Also, feel free to substitute the regular flour with the others written before. Some recipes (like the one on the link) say one should deep fry the dough in olive oil first and then boil it in honey, but let's keep it simple.

Beat 6 eggs and mix in 5 to 6 half egg shells of olive oil.  You can flavor this mixture orange zest.
Add 500g of flour, very slowly so it won't lump. The dough should fall of the finger without being to dry (sometimes 400 g of flour are enough).
Let it rest for 30 minutes.
Roll the dough into finger thick roles and cut them into hazelnut size bits. Roll these into little balls. If you wish, you can deep fry them first.
Boil 1L of honey and add the dough balls until they are cooked. You can flavor the honey with some cinnamon and a lemon peel.
Traditionally these "nougats" would be displayed on orange or lemon leaves that would be cleaned and glazed with olive oil first.

Here's another link:


I'm going to wish you a Merry Christmas, even if the recipe has Muslim origins. Isn't life funny?  :D

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