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Colegio Rural Agrupado “Francisco Ibáñez”

Colegio Rural Agrupado “Francisco Ibáñez”. COMEN I US. Plato típico: ALAJÚ. Iriépal-Usanos-Taracena (Guadalajara, España). ALAJÚ. A bit of history about the ALAJÚ.

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Colegio Rural Agrupado “Francisco Ibáñez”

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  1. Colegio Rural Agrupado “Francisco Ibáñez” COMEN I US Plato típico: ALAJÚ Iriépal-Usanos-Taracena (Guadalajara, España)

  2. ALAJÚ

  3. A bit of historyaboutthe ALAJÚ Alajú is a traditional sweet made of spanish nougat with rectangular shape. It is popular from “la alcarria” part of our region: Guadalajara (Castilla La Mancha, España) due to the quality of one of its main ingredients: “the honey”. The “ALAJÚ” name comes from the arabic language “al-hasú”, meaning: “stuffed.”

  4. We are here… Europe Spain

  5. Spain Castilla La Mancha

  6. Castilla La Mancha Guadalajara

  7. Guadalajara Alcarria´s Area

  8. Ingredients • 2 kilos of cleaned nuts in small pieces. • 1 Kilo of Alcarria honey • Half chopped orange peel • 250 grams of sugar • 2 wafers (wheat bread)

  9. Ingredients NUTS HONEY SUGAR WAFERS (WHEAT BREAD) ORANGE PEEL

  10. Making of…. Step 1 We start cleanning the nuts from the shells. We need nutcrackers or a hammer and a board. You can see some examples…

  11. Until we get clean and chopped nuts.

  12. We also chop the orange peel

  13. Step 2 We put the honey and the sugar in a big bowl. We heat it and let it boil during 5 minutes approximately.

  14. It is important to stir it frequently not to be burned.

  15. We know the honey and sugar are ready when we mix a drop of the mixture in a dish with some water. If the honey spreads it is not ready yet. It is important the mixture is like caramel so it crystallizes with water.

  16. Step 3 When the mixture (honey and sugar) turns golden, we add in the bowl: The chopped orange peel The chopped nuts

  17. We boil it all together during 5 minutes approximately. It is important stir it up with a consistent fish slice.

  18. Step 4 When the mixture is being well mixed we turn the heat down to keep the warm…

  19. …we keep a wafer in a rectangular tin like this.

  20. We spread the mixture over the wafer homogenously

  21. As our chefs…

  22. When the mixture in being spread, we cover it with the other wafer PASO 5

  23. We put the lid on top adding some weight to press the Alajú.

  24. WE LEAVE IT COOL DOWN DURING 24 HOURS

  25. And it is ready to eat… ENJOY YOUR MEAL!!

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