Esfirra de Jaca
Vegetarian 'esfirra' filled with jackfruit.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Esfirra, originally from the Middle East, was brought to Brazil by immigrants, primarily Lebanese and Syrian, in the late 19th and early 20th centuries. Adapting to local tastes and ingredients, variations emerged. Esfirra de Jaca, a jackfruit-filled version, is a more recent adaptation catering to vegetarian and vegan preferences, reflecting Brazil's growing embrace of plant-based cuisine.
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Esfirra is a popular snack and fast food item in Brazil, commonly found in bakeries, restaurants, and street food stalls. The jackfruit version caters to the increasing vegetarian and vegan population, reflecting a broader cultural shift towards plant-based diets and sustainable eating habits.
Vegetarianism and Veganism
The rise in popularity of Esfirra de Jaca reflects Brazil's growing interest in vegetarian and vegan lifestyles. It is a testament to adapting traditional foods to meet changing dietary needs.
Snack Culture
Esfirras, in general, are deeply embedded in Brazilian snack culture. They are often enjoyed as a quick bite during the day or as part of a larger meal.
Culinary Fusion
Esfirra de Jaca exemplifies culinary fusion, blending Middle Eastern origins with Brazilian ingredients and preferences to create a unique dish.
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Esfirra de Jaca offers a delightful combination of savory, slightly sweet, and subtly spiced flavors. The jackfruit filling mimics the texture of pulled pork, while the spices and herbs add depth and complexity.
The primary flavor comes from the young jackfruit, which, when cooked, has a neutral taste that readily absorbs the flavors of the spices it's cooked with. Common spices include cumin, coriander, paprika, garlic powder, and onion powder. Some recipes incorporate tomato sauce or paste for added acidity and umami. Herbs like parsley and mint can bring freshness to the filling. The dough contributes a slightly yeasty and bready flavor that complements the savory filling.
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Preparing the Jackfruit
Use young, unripe jackfruit in brine or water, not the sweet, ripe variety. Rinse it thoroughly and remove the core and any tough seeds. Shred the jackfruit using your hands or two forks.
Spicing the Filling
Don't be afraid to experiment with spices! Adjust the quantities to your taste. A touch of smoked paprika can add a depth of flavor reminiscent of smoked meat.
Dough Consistency
The dough should be soft and elastic. Knead it well until it is smooth. Allow it to rise in a warm place until doubled in size for a light and airy crust.
Baking Temperature
Bake the esfirras at a high temperature (around 400°F or 200°C) to achieve a golden-brown crust and a well-cooked filling.
Preventing Soggy Bottoms
Ensure the filling isn't too wet. Drain any excess liquid after cooking the jackfruit. This prevents a soggy bottom on your esfirras.
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